TERIK AYAM DAN TEMPE

Simple Rudy TV June 15, 2020 Watch on YouTube ↗

Terik Ayam and Tempe (Coconut-Braised Chicken and Tempeh)

Bahan 1:

Bahan 2 (Bumbu Marinasi) :

Bahan 3 :

Bahan 4 :

Bahan 5 :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Potong 1/2 ekor ayam menjadi 12 bagian.
Campurkan bumbu marinasi: 1/2 sdt kunyit bubuk, 2 sdt ketumbar bubuk, 1 sdt garam, dan 5 sdm air, aduk sampai larut.
Siramkan bumbu marinasi ke ayam, aduk rata.
Siapkan jahe dan lengkuas yang dibelah dan dimemarkan, serai yang dimemarkan, daun salam, dan daun jeruk yang disobek.
Rajang 4 siung bawang putih dan 8 buah bawang merah.
Panaskan 4 sdm minyak, tumis bawang putih sampai kekuningan, lalu masukkan bawang merah dan tumis sampai harum dan matang.
Masukkan jahe, lengkuas, serai, daun jeruk, dan daun salam, aduk rata.
Masukkan ayam yang sudah dimarinasi (jangan buang sisa bumbunya), aduk sampai berubah warna.
Masukkan 250 ml santan sedang kentalnya beserta sisa bumbu marinasi, aduk sampai menyusut.
Setelah menyusut dan ayam kekuningan, masukkan 500 ml santan sedang kentalnya dan 200 gr tempe yang dipotong dadu.
Tambahkan 1/2 sdt garam dan 1 sdt gula pasir, aduk terus agar santannya tidak pecah.
Masukkan 1/2 sdt merica bubuk, aduk lagi, dan masak sampai tempe matang.
Angkat dan sajikan dengan taburan bawang goreng.

Part 1:

Part 2 (Marinade):

Part 3:

Part 4:

Part 5:

Steps were generated from the video narration. Watch the video if unsure.

Cut half a chicken into 12 pieces.
Mix the marinade: 1/2 tsp turmeric powder, 2 tsp ground coriander, 1 tsp salt, and 5 tbsp water, and stir until dissolved.
Pour the marinade over the chicken and mix well.
Prepare the split and bruised galangal and ginger, bruised lemongrass, bay leaves, and torn kaffir lime leaves.
Slice 4 cloves garlic and 8 shallots.
Heat 4 tbsp oil, sauté the garlic until golden, then add the shallots and sauté until fragrant and cooked.
Add the ginger, galangal, lemongrass, kaffir lime leaves, and bay leaves, and stir.
Add the marinated chicken (don't discard the leftover marinade), and stir until it changes color.
Add 250 ml medium-thick coconut milk along with the remaining marinade, and stir until it reduces.
Once reduced and the chicken turns golden, add 500 ml medium-thick coconut milk and the diced 200 g tempeh.
Add 1/2 tsp salt and 1 tsp sugar, stirring constantly so the coconut milk doesn't split.
Add 1/2 tsp ground pepper, stir again, and cook until the tempeh is done.
Remove from heat and serve topped with fried shallots.