RESEP OPOR AYAM LEBARAN ENAK BANGET
RESEP ACAR TIMUN WORTEL : https://youtu.be/ZPE6gbkVzgQ
Lebaran Opor Ayam (Chicken in Coconut Sauce)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus ayam sebentar sekitar 5 menit hingga kotorannya keluar, lalu buang airnya, bilas ayamnya, dan sisihkan.
- Iris tipis sebagian bawang merah untuk ditumis nanti.
- Sangrai merica, ketumbar, dan kemiri dengan api kecil hingga warnanya sedikit kecoklatan agar aromanya lebih kuat.
- Haluskan bawang merah, bawang putih, kunyit, dan jahe bersama merica, ketumbar, dan kemiri yang sudah disangrai, dengan sedikit minyak.
- Tumis irisan bawang merah hingga wangi dan sedikit kecoklatan, lalu masukkan bumbu halus, daun salam, sereh, lengkuas, dan daun jeruk, tumis dengan api kecil hingga matang dan tanak.
- Masukkan ayam yang sudah direbus, tambahkan air, aduk, dan masak hingga mendidih.
- Tambahkan garam, kaldu ayam bubuk, gula pasir, dan santan instan, aduk hingga tercampur rata dan mendidih, masak dengan api sedang cenderung kecil sambil sesekali diaduk.
- Masak hingga ayam matang, bumbunya meresap, dan kuahnya sedikit menyusut, lalu cicipi rasanya dan sesuaikan.
- Matikan api, taburi dengan bawang merah goreng, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Briefly boil the chicken for about 5 minutes until impurities come out, then discard the water, rinse the chicken, and set aside.
- Thinly slice some of the shallots to sauté later.
- Dry-roast the pepper, coriander seeds, and candlenuts over low heat until lightly browned, to bring out their aroma.
- Blend the shallots, garlic, turmeric, and ginger together with the roasted pepper, coriander seeds, and candlenuts, with a little oil.
- Sauté the sliced shallots until fragrant and lightly browned, then add the ground paste, bay leaves, lemongrass, galangal, and kaffir lime leaves, and sauté over low heat until fragrant and cooked through.
- Add the boiled chicken, add water, stir, and cook until it boils.
- Add the salt, chicken bouillon powder, sugar, and instant coconut milk, stir until combined and boiling, cook over medium-low heat while stirring occasionally.
- Cook until the chicken is done, the seasoning is absorbed, and the sauce has reduced slightly, then taste and adjust.
- Turn off the heat, top with fried shallots, and serve.
Cook Mode
RESEP ACAR TIMUN WORTEL : https://youtu.be/ZPE6gbkVzgQ
Lebaran Opor Ayam (Chicken in Coconut Sauce)
RESEP OPOR AYAM LEBARAN ENAK BANGET
RESEP OPOR AYAM LEBARAN ENAK BANGET
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus ayam sebentar sekitar 5 menit hingga kotorannya keluar, lalu buang airnya, bilas ayamnya, dan sisihkan.
- Iris tipis sebagian bawang merah untuk ditumis nanti.
- Sangrai merica, ketumbar, dan kemiri dengan api kecil hingga warnanya sedikit kecoklatan agar aromanya lebih kuat.
- Haluskan bawang merah, bawang putih, kunyit, dan jahe bersama merica, ketumbar, dan kemiri yang sudah disangrai, dengan sedikit minyak.
- Tumis irisan bawang merah hingga wangi dan sedikit kecoklatan, lalu masukkan bumbu halus, daun salam, sereh, lengkuas, dan daun jeruk, tumis dengan api kecil hingga matang dan tanak.
- Masukkan ayam yang sudah direbus, tambahkan air, aduk, dan masak hingga mendidih.
- Tambahkan garam, kaldu ayam bubuk, gula pasir, dan santan instan, aduk hingga tercampur rata dan mendidih, masak dengan api sedang cenderung kecil sambil sesekali diaduk.
- Masak hingga ayam matang, bumbunya meresap, dan kuahnya sedikit menyusut, lalu cicipi rasanya dan sesuaikan.
- Matikan api, taburi dengan bawang merah goreng, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Briefly boil the chicken for about 5 minutes until impurities come out, then discard the water, rinse the chicken, and set aside.
- Thinly slice some of the shallots to sauté later.
- Dry-roast the pepper, coriander seeds, and candlenuts over low heat until lightly browned, to bring out their aroma.
- Blend the shallots, garlic, turmeric, and ginger together with the roasted pepper, coriander seeds, and candlenuts, with a little oil.
- Sauté the sliced shallots until fragrant and lightly browned, then add the ground paste, bay leaves, lemongrass, galangal, and kaffir lime leaves, and sauté over low heat until fragrant and cooked through.
- Add the boiled chicken, add water, stir, and cook until it boils.
- Add the salt, chicken bouillon powder, sugar, and instant coconut milk, stir until combined and boiling, cook over medium-low heat while stirring occasionally.
- Cook until the chicken is done, the seasoning is absorbed, and the sauce has reduced slightly, then taste and adjust.
- Turn off the heat, top with fried shallots, and serve.
Cook Notes
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