MENU HARIAN (Part 12) CHICKEN KATSU SAMBAL MATAH, TUMIS TOGE TAHU
CHICKEN KATSU
Chicken Katsu with Sambal Matah and Stir-Fried Bean Sprouts with Tofu
Bahan
Cara Membuat
- Lap kering 400 gr dada ayam fillet, belah menjadi dua bagian tipis, lalu pukul-pukul dengan pemukul daging sampai melebar.
- Campur setengah sendok teh garam, setengah sendok teh kaldu ayam bubuk, setengah sendok teh merica bubuk dan setengah sendok teh bawang putih bubuk, lalu taburkan ke seluruh permukaan ayam.
- Diamkan ayam kurang lebih 20 menit supaya bumbu marinasinya meresap.
- Kocok lepas 2 butir telur, lalu siapkan tepung bumbu serbaguna dan tepung panir di wadah terpisah.
- Balur ayam ke tepung kering, celupkan ke telur, balur lagi ke tepung kering, celupkan lagi ke telur, lalu lapisi dengan tepung panir sambil ditekan pelan.
- Goreng chicken katsu sampai matang dan kecokelatan, lalu angkat, tiriskan dan potong-potong.
- Untuk sambal matah, iris tipis 8 siung bawang merah, 20 buah cabe rawit merah, 2 batang serai dan 8 lembar daun jeruk yang sudah dibuang tulangnya.
- Bakar setengah bagian terasi di atas api sampai harum lalu haluskan.
- Campur semua bahan irisan dengan terasi, setengah sendok teh garam, seperempat sendok teh micin dan satu setengah sendok teh gula pasir, lalu aduk rata.
- Panaskan minyak kelapa sampai benar-benar panas, siramkan ke atas sambal, lalu beri perasan jeruk limau dan aduk rata.
- Untuk tumis toge tahu, potong 5 kotak tahu menjadi empat bagian lalu goreng sampai matang.
- Iris tipis 2 siung bawang merah, 2 siung bawang putih, 3 buah cabe keriting merah dan 3 lembar daun bawang.
- Panaskan minyak lalu tumis bawang merah, bawang putih dan cabe keriting sampai harum dan layu.
- Masukkan tahu goreng, tambahkan sedikit air, seperempat sendok teh garam, seperempat sendok teh kaldu ayam bubuk, setengah sendok teh gula pasir, 1 sendok makan saus tiram dan setengah sendok makan kecap manis, lalu aduk rata.
- Masukkan toge dan daun bawang, masak sebentar saja supaya togenya tetap segar, lalu angkat dan sajikan.
Ingredients
Steps
- Pat 400 g of chicken breast fillet dry, slice it into two thin pieces, then pound it with a meat mallet until it spreads out.
- Mix half a teaspoon of salt, half a teaspoon of chicken stock powder, half a teaspoon of ground pepper and half a teaspoon of garlic powder, then sprinkle it over the whole surface of the chicken.
- Leave the chicken for about 20 minutes so the marinade soaks in.
- Beat 2 eggs, then set out all-purpose seasoned flour and breadcrumbs in separate bowls.
- Coat the chicken in the dry flour, dip it in the egg, coat it in the flour again, dip it in the egg once more, then press it into the breadcrumbs.
- Fry the chicken katsu until cooked through and golden brown, then lift it out, drain it and slice it up.
- For the sambal matah, thinly slice 8 shallots, 20 red bird's eye chillies, 2 stalks of lemongrass and 8 kaffir lime leaves with the ribs removed.
- Toast half a block of shrimp paste over the flame until fragrant, then mash it.
- Combine all the sliced ingredients with the shrimp paste, half a teaspoon of salt, a quarter teaspoon of MSG and one and a half teaspoons of sugar, then mix well.
- Heat coconut oil until it is really hot, pour it over the sambal, then add a squeeze of lime and stir through.
- For the stir-fried bean sprouts with tofu, cut 5 blocks of tofu into quarters and fry them until cooked.
- Thinly slice 2 shallots, 2 garlic cloves, 3 red curly chillies and 3 spring onions.
- Heat oil and fry the shallots, garlic and curly chilli until fragrant and softened.
- Add the fried tofu, a little water, a quarter teaspoon of salt, a quarter teaspoon of chicken stock powder, half a teaspoon of sugar, 1 tablespoon of oyster sauce and half a tablespoon of sweet soy sauce, then stir to combine.
- Add the bean sprouts and spring onion and cook only briefly so the sprouts stay crisp, then take it off the heat and serve.
Cook Mode
MENU HARIAN (Part 12) CHICKEN KATSU SAMBAL MATAH, TUMIS TOGE TAHU
MENU HARIAN (Part 12) CHICKEN KATSU SAMBAL MATAH, TUMIS TOGE TAHU
Bahan
Cara Membuat
- Lap kering 400 gr dada ayam fillet, belah menjadi dua bagian tipis, lalu pukul-pukul dengan pemukul daging sampai melebar.
- Campur setengah sendok teh garam, setengah sendok teh kaldu ayam bubuk, setengah sendok teh merica bubuk dan setengah sendok teh bawang putih bubuk, lalu taburkan ke seluruh permukaan ayam.
- Diamkan ayam kurang lebih 20 menit supaya bumbu marinasinya meresap.
- Kocok lepas 2 butir telur, lalu siapkan tepung bumbu serbaguna dan tepung panir di wadah terpisah.
- Balur ayam ke tepung kering, celupkan ke telur, balur lagi ke tepung kering, celupkan lagi ke telur, lalu lapisi dengan tepung panir sambil ditekan pelan.
- Goreng chicken katsu sampai matang dan kecokelatan, lalu angkat, tiriskan dan potong-potong.
- Untuk sambal matah, iris tipis 8 siung bawang merah, 20 buah cabe rawit merah, 2 batang serai dan 8 lembar daun jeruk yang sudah dibuang tulangnya.
- Bakar setengah bagian terasi di atas api sampai harum lalu haluskan.
- Campur semua bahan irisan dengan terasi, setengah sendok teh garam, seperempat sendok teh micin dan satu setengah sendok teh gula pasir, lalu aduk rata.
- Panaskan minyak kelapa sampai benar-benar panas, siramkan ke atas sambal, lalu beri perasan jeruk limau dan aduk rata.
- Untuk tumis toge tahu, potong 5 kotak tahu menjadi empat bagian lalu goreng sampai matang.
- Iris tipis 2 siung bawang merah, 2 siung bawang putih, 3 buah cabe keriting merah dan 3 lembar daun bawang.
- Panaskan minyak lalu tumis bawang merah, bawang putih dan cabe keriting sampai harum dan layu.
- Masukkan tahu goreng, tambahkan sedikit air, seperempat sendok teh garam, seperempat sendok teh kaldu ayam bubuk, setengah sendok teh gula pasir, 1 sendok makan saus tiram dan setengah sendok makan kecap manis, lalu aduk rata.
- Masukkan toge dan daun bawang, masak sebentar saja supaya togenya tetap segar, lalu angkat dan sajikan.
Ingredients
Steps
- Pat 400 g of chicken breast fillet dry, slice it into two thin pieces, then pound it with a meat mallet until it spreads out.
- Mix half a teaspoon of salt, half a teaspoon of chicken stock powder, half a teaspoon of ground pepper and half a teaspoon of garlic powder, then sprinkle it over the whole surface of the chicken.
- Leave the chicken for about 20 minutes so the marinade soaks in.
- Beat 2 eggs, then set out all-purpose seasoned flour and breadcrumbs in separate bowls.
- Coat the chicken in the dry flour, dip it in the egg, coat it in the flour again, dip it in the egg once more, then press it into the breadcrumbs.
- Fry the chicken katsu until cooked through and golden brown, then lift it out, drain it and slice it up.
- For the sambal matah, thinly slice 8 shallots, 20 red bird's eye chillies, 2 stalks of lemongrass and 8 kaffir lime leaves with the ribs removed.
- Toast half a block of shrimp paste over the flame until fragrant, then mash it.
- Combine all the sliced ingredients with the shrimp paste, half a teaspoon of salt, a quarter teaspoon of MSG and one and a half teaspoons of sugar, then mix well.
- Heat coconut oil until it is really hot, pour it over the sambal, then add a squeeze of lime and stir through.
- For the stir-fried bean sprouts with tofu, cut 5 blocks of tofu into quarters and fry them until cooked.
- Thinly slice 2 shallots, 2 garlic cloves, 3 red curly chillies and 3 spring onions.
- Heat oil and fry the shallots, garlic and curly chilli until fragrant and softened.
- Add the fried tofu, a little water, a quarter teaspoon of salt, a quarter teaspoon of chicken stock powder, half a teaspoon of sugar, 1 tablespoon of oyster sauce and half a tablespoon of sweet soy sauce, then stir to combine.
- Add the bean sprouts and spring onion and cook only briefly so the sprouts stay crisp, then take it off the heat and serve.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
