Resep Kesrut Pitek (Ayam Kesrut) - Masakan Khas Suku Osing Banyuwangi Yang Turun Temurun.
Resep Rudy Choirudin
Kesrut Pitek / Ayam Kesrut (Traditional Osing Banyuwangi Chicken Stew)
Bahan
Bahan 1 :
Bahan 2 (Bumbu Halus) :
Bahan 3 :
Cara Membuat
- Masukkan ayam kampung, garam, Ladaku Merica Bubuk, daun salam, serai, lengkuas, jahe dan air ke dalam panci, rebus hingga ayam ¾ empuk dengan api kecil dan panci tertutup.
- Haluskan bahan 2 lalu masukkan ke dalam rebusan ayam.
- Masak terus hingga bumbu tidak langu serta ayam sangat empuk dan pecah dagingnya
- Masukkan tomat dan belimbing sayur, masak hingga keluar rasa asamnya.
- Matikan api dan bila menyukai rasa yang lebih asam, dapat ditambahkan air perasan jeruk nipis lalu diaduk rata.
- Sajikan panas-panas.
Ingredients
Ingredient 1:
Ingredient 2 (ground spice paste):
Ingredient 3:
Steps
- Put the free-range chicken, salt, Ladaku Ground Pepper, bay leaves, lemongrass, galangal, ginger, and water into a pot, boil until the chicken is ¾ tender over low heat with the pot covered.
- Grind ingredient 2 smooth, then add it to the chicken broth.
- Continue cooking until the seasoning loses its raw smell and the chicken is very tender and the meat falls apart
- Add the tomato and bilimbi, cook until the tangy flavor comes through.
- Turn off the heat, and if you prefer a tangier taste, you can add lime juice and stir well.
- Serve piping hot.
Cook Mode
Resep Rudy Choirudin
Kesrut Pitek / Ayam Kesrut (Traditional Osing Banyuwangi Chicken Stew)
Resep Kesrut Pitek (Ayam Kesrut) - Masakan Khas Suku Osing Banyuwangi Yang Turun Temurun.
Resep Kesrut Pitek (Ayam Kesrut) - Masakan Khas Suku Osing Banyuwangi Yang Turun Temurun.
Bahan
Bahan 1 :
Bahan 2 (Bumbu Halus) :
Bahan 3 :
Cara Membuat
- Masukkan ayam kampung, garam, Ladaku Merica Bubuk, daun salam, serai, lengkuas, jahe dan air ke dalam panci, rebus hingga ayam ¾ empuk dengan api kecil dan panci tertutup.
- Haluskan bahan 2 lalu masukkan ke dalam rebusan ayam.
- Masak terus hingga bumbu tidak langu serta ayam sangat empuk dan pecah dagingnya
- Masukkan tomat dan belimbing sayur, masak hingga keluar rasa asamnya.
- Matikan api dan bila menyukai rasa yang lebih asam, dapat ditambahkan air perasan jeruk nipis lalu diaduk rata.
- Sajikan panas-panas.
Ingredients
Ingredient 1:
Ingredient 2 (ground spice paste):
Ingredient 3:
Steps
- Put the free-range chicken, salt, Ladaku Ground Pepper, bay leaves, lemongrass, galangal, ginger, and water into a pot, boil until the chicken is ¾ tender over low heat with the pot covered.
- Grind ingredient 2 smooth, then add it to the chicken broth.
- Continue cooking until the seasoning loses its raw smell and the chicken is very tender and the meat falls apart
- Add the tomato and bilimbi, cook until the tangy flavor comes through.
- Turn off the heat, and if you prefer a tangier taste, you can add lime juice and stir well.
- Serve piping hot.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
