TRIK PALING PENTING UNGKEP AYAM - AYAM GORENG UNGKEP DESAKU MARINASI SAMBAL ONGSENG
Resep : by Rudy Choirudin
The Most Important Trick for Simmering Chicken — Fried Chicken with Ongseng Sambal
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 4 cabe merah dan 10 cabe keriting.
- Tambahkan bawang putih, bawang merah, dan 3 sdt terasi.
- Tambahkan 1 sdt garam.
- Haluskan semua bahan (jangan sampai terlalu halus).
- Masukkan 100 ml minyak goreng ke wajan dan panaskan dengan api sedang.
- Masukkan bumbu halus, aduk rata.
- Masukkan daun salam dan serai yang dibelah dan dimemarkan.
- Masukkan 2 sdm gula merah serut dan 1 sdm gula pasir.
- Tambahkan 4 sdm air, aduk sampai larut, lalu angkat daun salam dan serainya dan pindahkan sambal ke mangkuk.
- Siapkan panci enamel, masukkan 4 siung bawang putih halus, 1 saset bumbu marinasi, dan 250 ml air, aduk rata.
- Masukkan 500 gr ayam kampung, aduk sampai semua bagian terkena bumbu.
- Rebus dengan api sedang sampai mendidih, lalu tutup panci, kecilkan api, dan ungkep selama 20 menit, kemudian buka tutupnya dan lanjutkan memasak 15 menit lagi tanpa tutup, lalu matikan api dan biarkan sampai dingin.
- Goreng ayam dengan 400 ml minyak panas menggunakan api sedang sampai berwarna kuning keemasan, lalu sajikan dengan sambal ongseng.
Ingredients
Part 1:
Part 2:
Part 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut up the 4 red chilies and 10 curly chilies.
- Add garlic, shallots, and 3 tsp shrimp paste.
- Add 1 tsp salt.
- Blend everything together (not too finely).
- Add 100 ml cooking oil to a pan and heat over medium heat.
- Add the blended paste, and stir well.
- Add the split, bruised bay leaves and lemongrass.
- Add 2 tbsp shaved palm sugar and 1 tbsp granulated sugar.
- Add 4 tbsp water, stir until dissolved, then remove the bay leaves and lemongrass and transfer the sambal to a bowl.
- Prepare an enamel pot, add 4 cloves blended garlic, 1 sachet marinade seasoning, and 250 ml water, and stir well.
- Add 500 g free-range chicken, and stir until every piece is coated with the seasoning.
- Bring to a boil over medium heat, then cover, lower the heat, and simmer for 20 minutes, then uncover and continue cooking for another 15 minutes uncovered, then turn off the heat and let it cool.
- Fry the chicken in 400 ml hot oil over medium heat until golden brown, then serve with the ongseng sambal.
Cook Mode
Resep : by Rudy Choirudin
The Most Important Trick for Simmering Chicken — Fried Chicken with Ongseng Sambal
TRIK PALING PENTING UNGKEP AYAM - AYAM GORENG UNGKEP DESAKU MARINASI SAMBAL ONGSENG
TRIK PALING PENTING UNGKEP AYAM - AYAM GORENG UNGKEP DESAKU MARINASI SAMBAL ONGSENG
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 4 cabe merah dan 10 cabe keriting.
- Tambahkan bawang putih, bawang merah, dan 3 sdt terasi.
- Tambahkan 1 sdt garam.
- Haluskan semua bahan (jangan sampai terlalu halus).
- Masukkan 100 ml minyak goreng ke wajan dan panaskan dengan api sedang.
- Masukkan bumbu halus, aduk rata.
- Masukkan daun salam dan serai yang dibelah dan dimemarkan.
- Masukkan 2 sdm gula merah serut dan 1 sdm gula pasir.
- Tambahkan 4 sdm air, aduk sampai larut, lalu angkat daun salam dan serainya dan pindahkan sambal ke mangkuk.
- Siapkan panci enamel, masukkan 4 siung bawang putih halus, 1 saset bumbu marinasi, dan 250 ml air, aduk rata.
- Masukkan 500 gr ayam kampung, aduk sampai semua bagian terkena bumbu.
- Rebus dengan api sedang sampai mendidih, lalu tutup panci, kecilkan api, dan ungkep selama 20 menit, kemudian buka tutupnya dan lanjutkan memasak 15 menit lagi tanpa tutup, lalu matikan api dan biarkan sampai dingin.
- Goreng ayam dengan 400 ml minyak panas menggunakan api sedang sampai berwarna kuning keemasan, lalu sajikan dengan sambal ongseng.
Ingredients
Part 1:
Part 2:
Part 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut up the 4 red chilies and 10 curly chilies.
- Add garlic, shallots, and 3 tsp shrimp paste.
- Add 1 tsp salt.
- Blend everything together (not too finely).
- Add 100 ml cooking oil to a pan and heat over medium heat.
- Add the blended paste, and stir well.
- Add the split, bruised bay leaves and lemongrass.
- Add 2 tbsp shaved palm sugar and 1 tbsp granulated sugar.
- Add 4 tbsp water, stir until dissolved, then remove the bay leaves and lemongrass and transfer the sambal to a bowl.
- Prepare an enamel pot, add 4 cloves blended garlic, 1 sachet marinade seasoning, and 250 ml water, and stir well.
- Add 500 g free-range chicken, and stir until every piece is coated with the seasoning.
- Bring to a boil over medium heat, then cover, lower the heat, and simmer for 20 minutes, then uncover and continue cooking for another 15 minutes uncovered, then turn off the heat and let it cool.
- Fry the chicken in 400 ml hot oil over medium heat until golden brown, then serve with the ongseng sambal.
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