RESEP & METODE DESAKU UNGKEP AYAM KAMPUNG GORENG DAN KREMESAN
RESEP & METODE DESAKU UNGKEP
Desaku Ungkep Ayam Kampung Goreng dan Kremesan (Braised & Fried Free-Range Chicken with Crispy Kremesan)
Bahan
Bahan 1 :
Bahan 2 (Bumbu Ungkep) :
Bahan 3 (Adonan Kremesan) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan garam (2 sdt), Desaku Ketumbar Bubuk (4 sdt), dan Desaku Kunyit Bubuk (1 sdt) ke dalam wadah.
- Tambahkan air (250 ml) dan bawang putih halus (8 siung), aduk rata.
- Masukkan lengkuas (3 cm) dan jahe (2 cm) yang dimemarkan.
- Masukkan ayam kampung (1 kg), aduk rata dengan bumbu.
- Nyalakan api kecil, tutup panci, tunggu sampai mendidih.
- Setelah mendidih, rebus lagi dengan api kecil selama 20 menit.
- Buka tutup setelah 20 menit (proses mengempukkan ayam sekaligus mengeluarkan kaldu), lalu rebus lagi dengan api kecil selama 30 menit.
- Setelah total 30 menit, matikan api dan biarkan sampai dingin agar kaldu meresap kembali ke ayam.
- Angkat air rebusan/kuahnya untuk membuat kremesan (sebagian ayam mentah bisa disimpan di kulkas, tahan sampai 5 hari).
- Ukur sisa bumbu rebusan, tambahkan air sampai mencapai 500 ml untuk adonan kremesan.
- Campurkan tepung terigu (1 sdm), tepung tapioka (2 sdm), tepung beras (2 sdm), bawang putih halus (4 siung), dan garam (1/2 sdt), lalu tuang air dari ungkepan tadi, aduk sampai larut.
- Panaskan minyak goreng (500 ml), lalu tuang adonan kremesan satu sendok sayur ke minyak panas dan lipat dua kali setelah terbentuk (jangan tunggu sampai pinggirnya kering), biarkan matang sendiri tanpa ditekan.
- Goreng ayam (jangan terlalu kering), balik sampai warnanya cantik, lalu sajikan dengan kremesan di sisi-sisinya.
Ingredients
Part 1:
Part 2 (Braising Seasoning):
Part 3 (Kremesan Batter):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put salt (2 tsp), Desaku Ground Coriander (4 tsp), and Desaku Turmeric Powder (1 tsp) into a container.
- Add water (250 ml) and minced garlic (8 cloves), and mix well.
- Add the bruised galangal (3 cm) and ginger (2 cm).
- Add the free-range chicken (1 kg), and mix well with the seasoning.
- Turn on low heat, cover the pot, and wait until it boils.
- Once boiling, simmer over low heat for 20 minutes.
- Uncover after 20 minutes (this tenderizes the chicken while drawing out the stock), then simmer for another 30 minutes over low heat.
- After a total of 30 minutes, turn off the heat and let it cool so the stock is reabsorbed into the chicken.
- Remove the braising liquid to make the crispy topping (kremesan) — some raw chicken can be stored in the fridge, keeping up to 5 days.
- Measure the remaining braising liquid, and add water until it reaches 500 ml for the kremesan batter.
- Combine all-purpose flour (1 tbsp), tapioca starch (2 tbsp), rice flour (2 tbsp), minced garlic (4 cloves), and salt (1/2 tsp), then pour in the braising liquid and stir until dissolved.
- Heat cooking oil (500 ml), then pour a ladleful of the kremesan batter into the hot oil and fold it in half twice once it forms (don't wait until the edges dry out), letting it cook through without pressing.
- Fry the chicken (not too dry), turning until nicely colored, then serve with the crispy kremesan on the side.
Cook Mode
RESEP & METODE DESAKU UNGKEP
Desaku Ungkep Ayam Kampung Goreng dan Kremesan (Braised & Fried Free-Range Chicken with Crispy Kremesan)
RESEP & METODE DESAKU UNGKEP AYAM KAMPUNG GORENG DAN KREMESAN
RESEP & METODE DESAKU UNGKEP AYAM KAMPUNG GORENG DAN KREMESAN
Bahan
Bahan 1 :
Bahan 2 (Bumbu Ungkep) :
Bahan 3 (Adonan Kremesan) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan garam (2 sdt), Desaku Ketumbar Bubuk (4 sdt), dan Desaku Kunyit Bubuk (1 sdt) ke dalam wadah.
- Tambahkan air (250 ml) dan bawang putih halus (8 siung), aduk rata.
- Masukkan lengkuas (3 cm) dan jahe (2 cm) yang dimemarkan.
- Masukkan ayam kampung (1 kg), aduk rata dengan bumbu.
- Nyalakan api kecil, tutup panci, tunggu sampai mendidih.
- Setelah mendidih, rebus lagi dengan api kecil selama 20 menit.
- Buka tutup setelah 20 menit (proses mengempukkan ayam sekaligus mengeluarkan kaldu), lalu rebus lagi dengan api kecil selama 30 menit.
- Setelah total 30 menit, matikan api dan biarkan sampai dingin agar kaldu meresap kembali ke ayam.
- Angkat air rebusan/kuahnya untuk membuat kremesan (sebagian ayam mentah bisa disimpan di kulkas, tahan sampai 5 hari).
- Ukur sisa bumbu rebusan, tambahkan air sampai mencapai 500 ml untuk adonan kremesan.
- Campurkan tepung terigu (1 sdm), tepung tapioka (2 sdm), tepung beras (2 sdm), bawang putih halus (4 siung), dan garam (1/2 sdt), lalu tuang air dari ungkepan tadi, aduk sampai larut.
- Panaskan minyak goreng (500 ml), lalu tuang adonan kremesan satu sendok sayur ke minyak panas dan lipat dua kali setelah terbentuk (jangan tunggu sampai pinggirnya kering), biarkan matang sendiri tanpa ditekan.
- Goreng ayam (jangan terlalu kering), balik sampai warnanya cantik, lalu sajikan dengan kremesan di sisi-sisinya.
Ingredients
Part 1:
Part 2 (Braising Seasoning):
Part 3 (Kremesan Batter):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put salt (2 tsp), Desaku Ground Coriander (4 tsp), and Desaku Turmeric Powder (1 tsp) into a container.
- Add water (250 ml) and minced garlic (8 cloves), and mix well.
- Add the bruised galangal (3 cm) and ginger (2 cm).
- Add the free-range chicken (1 kg), and mix well with the seasoning.
- Turn on low heat, cover the pot, and wait until it boils.
- Once boiling, simmer over low heat for 20 minutes.
- Uncover after 20 minutes (this tenderizes the chicken while drawing out the stock), then simmer for another 30 minutes over low heat.
- After a total of 30 minutes, turn off the heat and let it cool so the stock is reabsorbed into the chicken.
- Remove the braising liquid to make the crispy topping (kremesan) — some raw chicken can be stored in the fridge, keeping up to 5 days.
- Measure the remaining braising liquid, and add water until it reaches 500 ml for the kremesan batter.
- Combine all-purpose flour (1 tbsp), tapioca starch (2 tbsp), rice flour (2 tbsp), minced garlic (4 cloves), and salt (1/2 tsp), then pour in the braising liquid and stir until dissolved.
- Heat cooking oil (500 ml), then pour a ladleful of the kremesan batter into the hot oil and fold it in half twice once it forms (don't wait until the edges dry out), letting it cook through without pressing.
- Fry the chicken (not too dry), turning until nicely colored, then serve with the crispy kremesan on the side.
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