GULAI AYAM CINCANG TERONG & KUE TIMPAN
Gulai Ayam Cincang Terong
Chopped Chicken and Eggplant Gulai
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
- Untuk tumisan bawang, haluskan 100 g bawang putih bersama 100 ml minyak goreng.
- Tumis bawang putih halus sampai harum dan mulai menguning.
- Haluskan 300 g bawang merah dengan 50 ml air dan ½ sdt garam.
- Masukkan bawang merah halus ke dalam tumisan bawang putih, masak sampai matang, lalu sisihkan.
- Larutkan 1 saset Desaku bubuk gulai Padang ke dalam 500 ml santan sedang kental, aduk sampai rata.
- Panaskan 2 sdm minyak goreng.
- Memarkan 1 batang serai dan siapkan 3 lembar daun jeruk.
- Tumis 3 sdm tumisan bawang, lalu masukkan serai dan daun jeruk, tumis sampai harum.
- Tuang santan berbumbu gulai, aduk rata.
- Bumbui dengan ½ sdt garam dan 1 sdt gula pasir, aduk sampai larut.
- Setelah mendidih, masukkan 400 g ayam yang sudah dipotong kecil kecil, masak sampai santan menyusut dan mulai berminyak.
- Masukkan 15 buah petai yang dibelah dua dan 5 buah cabe merah yang dirajang serong, aduk sampai layu.
- Belah 2 buah terong lalu potong serong 2 cm, masukkan ke dalam masakan dan aduk rata.
- Tuang 250 ml santan kental, masak sampai mendidih, lalu angkat dan sajikan.
Ingredients
Ingredients 1:
Ingredients 2:
Ingredients 3:
Steps
- For the aromatic base, blend 100 g garlic with 100 ml cooking oil into a smooth paste.
- Saute the garlic paste until fragrant and starting to turn golden.
- Blend 300 g shallots with 50 ml water and ½ tsp salt.
- Add the shallot paste to the sauteed garlic, cook until done, then set aside.
- Dissolve 1 sachet of Desaku Padang gulai powder into 500 ml of medium thick coconut milk and stir until combined.
- Heat 2 tbsp cooking oil.
- Bruise 1 stalk of lemongrass and prepare 3 kaffir lime leaves.
- Saute 3 tbsp of the aromatic base, then add the lemongrass and kaffir lime leaves and saute until fragrant.
- Pour in the coconut milk with the gulai seasoning and stir well.
- Season with ½ tsp salt and 1 tsp granulated sugar, stirring until dissolved.
- Once it boils, add 400 g of chicken cut into small pieces and cook until the coconut milk reduces and oil starts to separate.
- Add 15 petai beans split in half and 5 red chilies sliced diagonally, stirring until wilted.
- Halve 2 eggplants and cut them diagonally into 2 cm pieces, then add them to the pan and stir well.
- Pour in 250 ml thick coconut milk, cook until it boils, then remove from heat and serve.
Cook Mode
GULAI AYAM CINCANG TERONG & KUE TIMPAN
GULAI AYAM CINCANG TERONG & KUE TIMPAN
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
- Untuk tumisan bawang, haluskan 100 g bawang putih bersama 100 ml minyak goreng.
- Tumis bawang putih halus sampai harum dan mulai menguning.
- Haluskan 300 g bawang merah dengan 50 ml air dan ½ sdt garam.
- Masukkan bawang merah halus ke dalam tumisan bawang putih, masak sampai matang, lalu sisihkan.
- Larutkan 1 saset Desaku bubuk gulai Padang ke dalam 500 ml santan sedang kental, aduk sampai rata.
- Panaskan 2 sdm minyak goreng.
- Memarkan 1 batang serai dan siapkan 3 lembar daun jeruk.
- Tumis 3 sdm tumisan bawang, lalu masukkan serai dan daun jeruk, tumis sampai harum.
- Tuang santan berbumbu gulai, aduk rata.
- Bumbui dengan ½ sdt garam dan 1 sdt gula pasir, aduk sampai larut.
- Setelah mendidih, masukkan 400 g ayam yang sudah dipotong kecil kecil, masak sampai santan menyusut dan mulai berminyak.
- Masukkan 15 buah petai yang dibelah dua dan 5 buah cabe merah yang dirajang serong, aduk sampai layu.
- Belah 2 buah terong lalu potong serong 2 cm, masukkan ke dalam masakan dan aduk rata.
- Tuang 250 ml santan kental, masak sampai mendidih, lalu angkat dan sajikan.
Ingredients
Ingredients 1:
Ingredients 2:
Ingredients 3:
Steps
- For the aromatic base, blend 100 g garlic with 100 ml cooking oil into a smooth paste.
- Saute the garlic paste until fragrant and starting to turn golden.
- Blend 300 g shallots with 50 ml water and ½ tsp salt.
- Add the shallot paste to the sauteed garlic, cook until done, then set aside.
- Dissolve 1 sachet of Desaku Padang gulai powder into 500 ml of medium thick coconut milk and stir until combined.
- Heat 2 tbsp cooking oil.
- Bruise 1 stalk of lemongrass and prepare 3 kaffir lime leaves.
- Saute 3 tbsp of the aromatic base, then add the lemongrass and kaffir lime leaves and saute until fragrant.
- Pour in the coconut milk with the gulai seasoning and stir well.
- Season with ½ tsp salt and 1 tsp granulated sugar, stirring until dissolved.
- Once it boils, add 400 g of chicken cut into small pieces and cook until the coconut milk reduces and oil starts to separate.
- Add 15 petai beans split in half and 5 red chilies sliced diagonally, stirring until wilted.
- Halve 2 eggplants and cut them diagonally into 2 cm pieces, then add them to the pan and stir well.
- Pour in 250 ml thick coconut milk, cook until it boils, then remove from heat and serve.
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