RESEP GULAI AYAM KUAH KENTAL ALA RESTO PADANG ENAK BANGET !!
GULAI AYAM ALA RESTORAN PADANG
Padang Restaurant-Style Chicken Gulai (Rich Coconut Curry)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus ayam sebentar (sekitar 5 menit) untuk menghilangkan darah dan kotoran, buang airnya, lalu bilas bersih.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, jahe, lengkuas, ketumbar, cabai merah keriting, cabai merah besar, dan cabai rawit merah dengan sedikit air.
- Blender bumbu hingga halus.
- Tumis bumbu (tanpa tambahan minyak dulu karena sudah pakai air saat diblender) hingga airnya menyusut.
- Tambahkan minyak goreng, daun salam, sereh, dan daun jeruk (sobek), tumis dengan api kecil hingga matang dan tanak.
- Masukkan ayam yang sudah direbus.
- Tambahkan air, aduk rata.
- Setelah mendidih, bumbui dengan garam, kaldu ayam bubuk, merica bubuk, dan bumbu instan rasa gulai.
- Masak hingga air menyusut dan ayam matang, balik sesekali agar matang merata, lalu tambahkan gula pasir untuk menyeimbangkan rasa.
- Tambahkan santan instan, aduk terus hingga mendidih kembali agar santan tidak pecah, lalu matikan api.
- Pisahkan ayam dari kuahnya, saring kuah agar halus dan kental, lalu siram ayam (dan kerupuk jangek jika suka) dengan kuah gulai sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Parboil the chicken briefly (about 5 minutes) to remove blood and impurities, discard the water, and rinse clean.
- Blend the shallots, garlic, candlenuts, turmeric, ginger, galangal, coriander seeds, curly red chilies, large red chilies, and bird's-eye chilies with a little water.
- Blend the spice paste until smooth.
- Sauté the paste (no extra oil yet, since water was used for blending) until the liquid reduces.
- Add cooking oil, bay leaves, lemongrass, and torn kaffir lime leaves, sauté over low heat until cooked through and fragrant.
- Add the parboiled chicken.
- Add water, stir well.
- Once boiling, season with salt, chicken bouillon powder, ground pepper, and the instant gulai seasoning.
- Cook until the liquid reduces and the chicken is done, flipping occasionally for even cooking, then add sugar to balance the flavor.
- Add the instant coconut milk, stirring continuously until it boils again so it doesn't split, then turn off the heat.
- Separate the chicken from the broth, strain the broth until smooth and thick, then pour the gulai sauce over the chicken (and shrimp crackers if desired) before serving.
Cook Mode
GULAI AYAM ALA RESTORAN PADANG
Padang Restaurant-Style Chicken Gulai (Rich Coconut Curry)
RESEP GULAI AYAM KUAH KENTAL ALA RESTO PADANG ENAK BANGET !!
RESEP GULAI AYAM KUAH KENTAL ALA RESTO PADANG ENAK BANGET !!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus ayam sebentar (sekitar 5 menit) untuk menghilangkan darah dan kotoran, buang airnya, lalu bilas bersih.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, jahe, lengkuas, ketumbar, cabai merah keriting, cabai merah besar, dan cabai rawit merah dengan sedikit air.
- Blender bumbu hingga halus.
- Tumis bumbu (tanpa tambahan minyak dulu karena sudah pakai air saat diblender) hingga airnya menyusut.
- Tambahkan minyak goreng, daun salam, sereh, dan daun jeruk (sobek), tumis dengan api kecil hingga matang dan tanak.
- Masukkan ayam yang sudah direbus.
- Tambahkan air, aduk rata.
- Setelah mendidih, bumbui dengan garam, kaldu ayam bubuk, merica bubuk, dan bumbu instan rasa gulai.
- Masak hingga air menyusut dan ayam matang, balik sesekali agar matang merata, lalu tambahkan gula pasir untuk menyeimbangkan rasa.
- Tambahkan santan instan, aduk terus hingga mendidih kembali agar santan tidak pecah, lalu matikan api.
- Pisahkan ayam dari kuahnya, saring kuah agar halus dan kental, lalu siram ayam (dan kerupuk jangek jika suka) dengan kuah gulai sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Parboil the chicken briefly (about 5 minutes) to remove blood and impurities, discard the water, and rinse clean.
- Blend the shallots, garlic, candlenuts, turmeric, ginger, galangal, coriander seeds, curly red chilies, large red chilies, and bird's-eye chilies with a little water.
- Blend the spice paste until smooth.
- Sauté the paste (no extra oil yet, since water was used for blending) until the liquid reduces.
- Add cooking oil, bay leaves, lemongrass, and torn kaffir lime leaves, sauté over low heat until cooked through and fragrant.
- Add the parboiled chicken.
- Add water, stir well.
- Once boiling, season with salt, chicken bouillon powder, ground pepper, and the instant gulai seasoning.
- Cook until the liquid reduces and the chicken is done, flipping occasionally for even cooking, then add sugar to balance the flavor.
- Add the instant coconut milk, stirring continuously until it boils again so it doesn't split, then turn off the heat.
- Separate the chicken from the broth, strain the broth until smooth and thick, then pour the gulai sauce over the chicken (and shrimp crackers if desired) before serving.
Cook Notes
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