MENU HARIAN (Part 10) AYAM SUIR ALA HAJATAN, CAPCAY, KERUPUK
AYAM SUIR
Daily Menu: Party-Style Shredded Chicken, Capcay and Crackers
Bahan
Cara Membuat
- Saat minyaknya masih bersih, goreng kerupuk ikan dengan api sedang sampai mengembang, angkat, tiriskan, lalu simpan di toples tertutup setelah dingin.
- Rebus setengah kilogram dada ayam fillet sampai matang, lalu angkat dan tiriskan.
- Goreng sebentar dada ayamnya sampai permukaannya sedikit kecokelatan tapi jangan sampai kering.
- Suwir-suwir daging ayamnya dengan ukuran besar supaya tidak hancur.
- Iris satu buah bawang bombay, lalu ulek 3 siung bawang merah, 2 siung bawang putih, 1 butir kemiri dan 1 buah cabe merah besar sampai halus.
- Tumis bumbu halus dengan api kecil bersama setengah bagian bawang bombay sampai matang dan tanak.
- Masukkan 200 ml air, tiga perempat sendok teh garam, setengah sendok teh kaldu bubuk, setengah sendok teh gula pasir, seperempat sendok teh merica bubuk, 2 sendok makan saus tomat, 1 sendok makan kecap Inggris dan sedikit kecap manis, lalu aduk rata.
- Masukkan ayam suwirnya, aduk rata, masak sampai bumbunya meresap dan airnya sedikit menyusut, lalu tambahkan lagi sedikit kecap manis.
- Tumis sisa bawang bombay sampai layu lalu taburkan di atas ayam suwirnya.
- Untuk capcay, iris serong 1 buah wortel, iris tipis 4 buah bakso, potong 5 lembar sawi, dan rendam kembang kol dengan air garam lalu cuci bersih.
- Ulek 2 siung bawang putih dan 2 butir kemiri sampai halus, lalu tumis dengan api kecil sampai benar-benar matang.
- Masukkan 200 ml air dan wortel, tambahkan seperempat sendok teh garam, setengah sendok teh kaldu bubuk, setengah sendok teh merica bubuk dan setengah sendok teh gula pasir, lalu masak sampai wortelnya tidak terlalu keras.
- Masukkan bakso dan kembang kol, lalu masak sampai kembang kolnya matang.
- Masukkan batang sawi lebih dulu, oseng sebentar, lalu masukkan daunnya dan masak sampai layu, kemudian angkat dan sajikan.
Ingredients
Steps
- While the oil is still clean, fry the fish crackers over medium heat until they puff up, lift them out, drain them, then store them in an airtight jar once cool.
- Boil half a kilo of chicken breast fillet until cooked through, then lift it out and drain.
- Fry the chicken breast briefly so the surface browns a little, but do not let it dry out.
- Shred the chicken into large pieces so it does not fall apart.
- Slice one onion, then pound 3 shallots, 2 garlic cloves, 1 candlenut and 1 large red chilli into a smooth paste.
- Fry the spice paste over low heat with half of the sliced onion until cooked through.
- Add 200 ml of water, three quarters of a teaspoon of salt, half a teaspoon of stock powder, half a teaspoon of sugar, a quarter teaspoon of ground pepper, 2 tablespoons of tomato sauce, 1 tablespoon of Worcestershire sauce and a little sweet soy sauce, then stir to combine.
- Add the shredded chicken, stir through, cook until the seasoning soaks in and the liquid reduces a little, then add a bit more sweet soy sauce.
- Fry the remaining onion until softened, then scatter it over the shredded chicken.
- For the capcay, slice 1 carrot on the diagonal, thinly slice 4 meatballs, cut up 5 mustard green leaves, and soak the cauliflower in salted water before rinsing it.
- Pound 2 garlic cloves and 2 candlenuts to a paste, then fry over low heat until properly cooked.
- Add 200 ml of water and the carrot, then a quarter teaspoon of salt, half a teaspoon of stock powder, half a teaspoon of ground pepper and half a teaspoon of sugar, and cook until the carrot is no longer hard.
- Add the meatballs and cauliflower, then cook until the cauliflower is done.
- Add the mustard green stems first, toss briefly, then add the leaves and cook until wilted, then take it off the heat and serve.
Cook Mode
MENU HARIAN (Part 10) AYAM SUIR ALA HAJATAN, CAPCAY, KERUPUK
MENU HARIAN (Part 10) AYAM SUIR ALA HAJATAN, CAPCAY, KERUPUK
Bahan
Cara Membuat
- Saat minyaknya masih bersih, goreng kerupuk ikan dengan api sedang sampai mengembang, angkat, tiriskan, lalu simpan di toples tertutup setelah dingin.
- Rebus setengah kilogram dada ayam fillet sampai matang, lalu angkat dan tiriskan.
- Goreng sebentar dada ayamnya sampai permukaannya sedikit kecokelatan tapi jangan sampai kering.
- Suwir-suwir daging ayamnya dengan ukuran besar supaya tidak hancur.
- Iris satu buah bawang bombay, lalu ulek 3 siung bawang merah, 2 siung bawang putih, 1 butir kemiri dan 1 buah cabe merah besar sampai halus.
- Tumis bumbu halus dengan api kecil bersama setengah bagian bawang bombay sampai matang dan tanak.
- Masukkan 200 ml air, tiga perempat sendok teh garam, setengah sendok teh kaldu bubuk, setengah sendok teh gula pasir, seperempat sendok teh merica bubuk, 2 sendok makan saus tomat, 1 sendok makan kecap Inggris dan sedikit kecap manis, lalu aduk rata.
- Masukkan ayam suwirnya, aduk rata, masak sampai bumbunya meresap dan airnya sedikit menyusut, lalu tambahkan lagi sedikit kecap manis.
- Tumis sisa bawang bombay sampai layu lalu taburkan di atas ayam suwirnya.
- Untuk capcay, iris serong 1 buah wortel, iris tipis 4 buah bakso, potong 5 lembar sawi, dan rendam kembang kol dengan air garam lalu cuci bersih.
- Ulek 2 siung bawang putih dan 2 butir kemiri sampai halus, lalu tumis dengan api kecil sampai benar-benar matang.
- Masukkan 200 ml air dan wortel, tambahkan seperempat sendok teh garam, setengah sendok teh kaldu bubuk, setengah sendok teh merica bubuk dan setengah sendok teh gula pasir, lalu masak sampai wortelnya tidak terlalu keras.
- Masukkan bakso dan kembang kol, lalu masak sampai kembang kolnya matang.
- Masukkan batang sawi lebih dulu, oseng sebentar, lalu masukkan daunnya dan masak sampai layu, kemudian angkat dan sajikan.
Ingredients
Steps
- While the oil is still clean, fry the fish crackers over medium heat until they puff up, lift them out, drain them, then store them in an airtight jar once cool.
- Boil half a kilo of chicken breast fillet until cooked through, then lift it out and drain.
- Fry the chicken breast briefly so the surface browns a little, but do not let it dry out.
- Shred the chicken into large pieces so it does not fall apart.
- Slice one onion, then pound 3 shallots, 2 garlic cloves, 1 candlenut and 1 large red chilli into a smooth paste.
- Fry the spice paste over low heat with half of the sliced onion until cooked through.
- Add 200 ml of water, three quarters of a teaspoon of salt, half a teaspoon of stock powder, half a teaspoon of sugar, a quarter teaspoon of ground pepper, 2 tablespoons of tomato sauce, 1 tablespoon of Worcestershire sauce and a little sweet soy sauce, then stir to combine.
- Add the shredded chicken, stir through, cook until the seasoning soaks in and the liquid reduces a little, then add a bit more sweet soy sauce.
- Fry the remaining onion until softened, then scatter it over the shredded chicken.
- For the capcay, slice 1 carrot on the diagonal, thinly slice 4 meatballs, cut up 5 mustard green leaves, and soak the cauliflower in salted water before rinsing it.
- Pound 2 garlic cloves and 2 candlenuts to a paste, then fry over low heat until properly cooked.
- Add 200 ml of water and the carrot, then a quarter teaspoon of salt, half a teaspoon of stock powder, half a teaspoon of ground pepper and half a teaspoon of sugar, and cook until the carrot is no longer hard.
- Add the meatballs and cauliflower, then cook until the cauliflower is done.
- Add the mustard green stems first, toss briefly, then add the leaves and cook until wilted, then take it off the heat and serve.
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