MENU HARIAN (Part 11) AYAM TAHU TEMPE KULIT GORENG SAMBAL PECEL DAN KOL GORENG
BUMBU UNGKEP AYAM TAHU TEMPE KULIT
Fried Chicken, Tofu, Tempeh and Skin with Sambal Pecel and Fried Cabbage
Bahan
LALABAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, kemiri, jahe, dan kunyit dengan sedikit air menggunakan blender.
- Masukkan ayam dan kulit ayam ke dalam panci, tuang bumbu halus beserta 400 ml air bilasan blender, tambahkan daun salam, sereh, lengkuas, garam, kaldu ayam bubuk, merica bubuk, dan ketumbar bubuk, aduk rata, lalu ungkep hingga matang.
- Angkat ayam dan kulit ayam yang sudah matang, lalu masukkan tempe dan tahu ke sisa air rebusan, masak hingga bumbu meresap.
- Tusuk-tusuk kulit ayam yang sudah diungkep dengan tusuk sate.
- Goreng daging ayam hingga kecoklatan, lalu goreng kulit ayam hingga kering dan kecoklatan, dan goreng tahu serta tempe hingga kecoklatan.
- Goreng kol yang sudah dipotong dalam minyak panas hingga kecoklatan, angkat, taburi sedikit kaldu ayam bubuk dan daun kemangi.
- Goreng kemiri dengan api kecil hingga benar-benar matang tapi tidak gosong, lalu goreng bawang merah dan cabai rawit merah hingga layu, goreng terasi hingga matang, dan goreng tomat hingga lembek.
- Haluskan kemiri goreng dengan garam, micin, dan gula pasir, lalu masukkan bawang merah, cabai, dan terasi, haluskan lagi.
- Terakhir masukkan tomat goreng, haluskan hingga menjadi sambal pecel yang halus.
- Sajikan ayam, kulit, tahu, dan tempe goreng dengan sambal pecel, kol goreng, dan lalapan timun serta kemangi.
Ingredients
RAW VEGETABLES:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the shallots, garlic, candlenuts, ginger, and turmeric with a little water.
- Put the chicken and chicken skin into a pot, pour in the ground seasoning along with the 400 ml blender rinse water, add bay leaves, lemongrass, galangal, salt, chicken bouillon powder, ground pepper, and ground coriander, stir well, then braise until cooked.
- Remove the cooked chicken and skin, then add the tempeh and tofu to the leftover braising liquid, cook until the seasoning absorbs.
- Skewer the braised chicken skin onto satay sticks.
- Fry the chicken until golden brown, then fry the skin until crisp and golden, and fry the tofu and tempeh until golden.
- Fry the cut cabbage in hot oil until golden brown, remove, sprinkle with a little chicken bouillon powder and Thai basil.
- Fry the candlenuts over low heat until fully cooked but not burnt, then fry the shallots and red bird's-eye chilies until wilted, fry the shrimp paste until cooked, and fry the tomatoes until soft.
- Grind the fried candlenuts with salt, MSG, and sugar, then add the fried shallots, chilies, and shrimp paste, grind again.
- Finally add the fried tomatoes, grind until it becomes a smooth pecel sambal.
- Serve the fried chicken, skin, tofu, and tempeh with the pecel sambal, fried cabbage, and cucumber and Thai basil as raw vegetables.
Cook Mode
BUMBU UNGKEP AYAM TAHU TEMPE KULIT
Fried Chicken, Tofu, Tempeh and Skin with Sambal Pecel and Fried Cabbage
MENU HARIAN (Part 11) AYAM TAHU TEMPE KULIT GORENG SAMBAL PECEL DAN KOL GORENG
MENU HARIAN (Part 11) AYAM TAHU TEMPE KULIT GORENG SAMBAL PECEL DAN KOL GORENG
Bahan
LALABAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, kemiri, jahe, dan kunyit dengan sedikit air menggunakan blender.
- Masukkan ayam dan kulit ayam ke dalam panci, tuang bumbu halus beserta 400 ml air bilasan blender, tambahkan daun salam, sereh, lengkuas, garam, kaldu ayam bubuk, merica bubuk, dan ketumbar bubuk, aduk rata, lalu ungkep hingga matang.
- Angkat ayam dan kulit ayam yang sudah matang, lalu masukkan tempe dan tahu ke sisa air rebusan, masak hingga bumbu meresap.
- Tusuk-tusuk kulit ayam yang sudah diungkep dengan tusuk sate.
- Goreng daging ayam hingga kecoklatan, lalu goreng kulit ayam hingga kering dan kecoklatan, dan goreng tahu serta tempe hingga kecoklatan.
- Goreng kol yang sudah dipotong dalam minyak panas hingga kecoklatan, angkat, taburi sedikit kaldu ayam bubuk dan daun kemangi.
- Goreng kemiri dengan api kecil hingga benar-benar matang tapi tidak gosong, lalu goreng bawang merah dan cabai rawit merah hingga layu, goreng terasi hingga matang, dan goreng tomat hingga lembek.
- Haluskan kemiri goreng dengan garam, micin, dan gula pasir, lalu masukkan bawang merah, cabai, dan terasi, haluskan lagi.
- Terakhir masukkan tomat goreng, haluskan hingga menjadi sambal pecel yang halus.
- Sajikan ayam, kulit, tahu, dan tempe goreng dengan sambal pecel, kol goreng, dan lalapan timun serta kemangi.
Ingredients
RAW VEGETABLES:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the shallots, garlic, candlenuts, ginger, and turmeric with a little water.
- Put the chicken and chicken skin into a pot, pour in the ground seasoning along with the 400 ml blender rinse water, add bay leaves, lemongrass, galangal, salt, chicken bouillon powder, ground pepper, and ground coriander, stir well, then braise until cooked.
- Remove the cooked chicken and skin, then add the tempeh and tofu to the leftover braising liquid, cook until the seasoning absorbs.
- Skewer the braised chicken skin onto satay sticks.
- Fry the chicken until golden brown, then fry the skin until crisp and golden, and fry the tofu and tempeh until golden.
- Fry the cut cabbage in hot oil until golden brown, remove, sprinkle with a little chicken bouillon powder and Thai basil.
- Fry the candlenuts over low heat until fully cooked but not burnt, then fry the shallots and red bird's-eye chilies until wilted, fry the shrimp paste until cooked, and fry the tomatoes until soft.
- Grind the fried candlenuts with salt, MSG, and sugar, then add the fried shallots, chilies, and shrimp paste, grind again.
- Finally add the fried tomatoes, grind until it becomes a smooth pecel sambal.
- Serve the fried chicken, skin, tofu, and tempeh with the pecel sambal, fried cabbage, and cucumber and Thai basil as raw vegetables.
Cook Notes
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