MENU HARIAN (Part 8) OPOR AYAM, LONTONG RICECOOKER, ACAR DAN KERUPUK
LONTONG RICECOOKER
Daily Menu: Chicken Opor, Rice Cooker Lontong, Pickles and Crackers
Bahan
ACAR :
Cara Membuat
- Cuci bersih 3 gelas beras pera lalu masukkan ke dalam rice cooker.
- Tambahkan tiga perempat sendok teh garam dan 10 gelas air, aduk rata, lalu masak seperti menanak nasi biasa.
- Saat nasinya mendidih, buka tutupnya dan aduk sesekali, lalu tutup lagi sampai matang.
- Setelah matang diamkan 15 sampai 20 menit, tambahkan 2 sendok makan minyak goreng, lalu aduk sambil ditekan-tekan sampai nasinya halus dan lembut.
- Olesi wadah dengan sedikit minyak, masukkan nasinya sambil dipadatkan, lalu diamkan 4 sampai 5 jam atau simpan di kulkas.
- Untuk acar, potong kotak kecil 1 buah wortel, bagian pinggir dari 2 buah timun dan 3 siung bawang merah, lalu siapkan cabe rawit hijau.
- Larutkan 2 sendok teh gula pasir, 1 sendok teh cuka dan setengah sendok teh garam dalam 100 ml air panas.
- Campurkan larutan tadi dengan semua bahan acar, aduk rata, lalu simpan di kulkas 3 sampai 4 jam.
- Goreng kerupuk udang sampai matang tapi jangan sampai terlalu cokelat, dinginkan, lalu simpan di toples tertutup.
- Untuk opor ayam, goreng 1 kg ayam sampai sedikit kecokelatan sambil dibolak-balik, lalu angkat dan tiriskan.
- Haluskan 8 siung bawang merah, 5 siung bawang putih, 4 butir kemiri, 1 ruas jahe dan 2 ruas kunyit dengan sedikit minyak.
- Tumis bumbu halus bersama setengah sendok teh merica bubuk, setengah sendok teh ketumbar bubuk, daun salam, serai, lengkuas dan daun jeruk dengan api kecil sampai matang dan tanak.
- Masukkan ayam goreng dan sekitar 1200 ml air, lalu biarkan sampai mendidih.
- Setelah mendidih masukkan 1 sendok teh garam, 2 sendok teh kaldu ayam bubuk dan 2 sendok teh gula pasir, lalu masak sampai bumbunya meresap dan airnya menyusut.
- Tambahkan 1 sachet santan instan 65 ml sambil terus diaduk sampai mendidih supaya santannya tidak pecah, lalu angkat, taburi bawang goreng, dan sajikan bersama lontong yang sudah dipotong, acar dan kerupuk.
Ingredients
PICKLES :
Steps
- Wash 3 cups of firm-cooking rice thoroughly, then put it into the rice cooker.
- Add three quarters of a teaspoon of salt and 10 cups of water, stir it through, then cook it like ordinary rice.
- When the rice comes to the boil, open the lid and stir it occasionally, then close it again until cooked.
- Once it is done leave it for 15 to 20 minutes, add 2 tablespoons of cooking oil, then stir while pressing it down until the rice becomes smooth and soft.
- Brush a container with a little oil, pack the rice in firmly, then leave it for 4 to 5 hours or chill it in the fridge.
- For the pickles, dice 1 carrot, the outer flesh of 2 cucumbers and 3 shallots, and set aside some green bird's eye chillies.
- Dissolve 2 teaspoons of sugar, 1 teaspoon of vinegar and half a teaspoon of salt in 100 ml of hot water.
- Mix the liquid through all of the pickle ingredients, stir well, then keep it in the fridge for 3 to 4 hours.
- Fry the prawn crackers until cooked but not too brown, let them cool, then store them in an airtight jar.
- For the chicken opor, fry 1 kg of chicken until lightly browned, turning it over, then lift it out and drain.
- Grind 8 shallots, 5 garlic cloves, 4 candlenuts, 1 thumb of ginger and 2 thumbs of turmeric with a little oil.
- Fry the spice paste with half a teaspoon of ground pepper, half a teaspoon of ground coriander, bay leaves, lemongrass, galangal and kaffir lime leaves over low heat until fully cooked.
- Add the fried chicken and about 1200 ml of water, then bring it to the boil.
- Once boiling add 1 teaspoon of salt, 2 teaspoons of chicken stock powder and 2 teaspoons of sugar, then cook until the seasoning soaks in and the liquid reduces.
- Add one 65 ml sachet of instant coconut cream, stirring constantly until it boils so it does not split, then take it off the heat, scatter fried shallots over it, and serve with the sliced lontong, pickles and crackers.
Cook Mode
MENU HARIAN (Part 8) OPOR AYAM, LONTONG RICECOOKER, ACAR DAN KERUPUK
MENU HARIAN (Part 8) OPOR AYAM, LONTONG RICECOOKER, ACAR DAN KERUPUK
Bahan
ACAR :
Cara Membuat
- Cuci bersih 3 gelas beras pera lalu masukkan ke dalam rice cooker.
- Tambahkan tiga perempat sendok teh garam dan 10 gelas air, aduk rata, lalu masak seperti menanak nasi biasa.
- Saat nasinya mendidih, buka tutupnya dan aduk sesekali, lalu tutup lagi sampai matang.
- Setelah matang diamkan 15 sampai 20 menit, tambahkan 2 sendok makan minyak goreng, lalu aduk sambil ditekan-tekan sampai nasinya halus dan lembut.
- Olesi wadah dengan sedikit minyak, masukkan nasinya sambil dipadatkan, lalu diamkan 4 sampai 5 jam atau simpan di kulkas.
- Untuk acar, potong kotak kecil 1 buah wortel, bagian pinggir dari 2 buah timun dan 3 siung bawang merah, lalu siapkan cabe rawit hijau.
- Larutkan 2 sendok teh gula pasir, 1 sendok teh cuka dan setengah sendok teh garam dalam 100 ml air panas.
- Campurkan larutan tadi dengan semua bahan acar, aduk rata, lalu simpan di kulkas 3 sampai 4 jam.
- Goreng kerupuk udang sampai matang tapi jangan sampai terlalu cokelat, dinginkan, lalu simpan di toples tertutup.
- Untuk opor ayam, goreng 1 kg ayam sampai sedikit kecokelatan sambil dibolak-balik, lalu angkat dan tiriskan.
- Haluskan 8 siung bawang merah, 5 siung bawang putih, 4 butir kemiri, 1 ruas jahe dan 2 ruas kunyit dengan sedikit minyak.
- Tumis bumbu halus bersama setengah sendok teh merica bubuk, setengah sendok teh ketumbar bubuk, daun salam, serai, lengkuas dan daun jeruk dengan api kecil sampai matang dan tanak.
- Masukkan ayam goreng dan sekitar 1200 ml air, lalu biarkan sampai mendidih.
- Setelah mendidih masukkan 1 sendok teh garam, 2 sendok teh kaldu ayam bubuk dan 2 sendok teh gula pasir, lalu masak sampai bumbunya meresap dan airnya menyusut.
- Tambahkan 1 sachet santan instan 65 ml sambil terus diaduk sampai mendidih supaya santannya tidak pecah, lalu angkat, taburi bawang goreng, dan sajikan bersama lontong yang sudah dipotong, acar dan kerupuk.
Ingredients
PICKLES :
Steps
- Wash 3 cups of firm-cooking rice thoroughly, then put it into the rice cooker.
- Add three quarters of a teaspoon of salt and 10 cups of water, stir it through, then cook it like ordinary rice.
- When the rice comes to the boil, open the lid and stir it occasionally, then close it again until cooked.
- Once it is done leave it for 15 to 20 minutes, add 2 tablespoons of cooking oil, then stir while pressing it down until the rice becomes smooth and soft.
- Brush a container with a little oil, pack the rice in firmly, then leave it for 4 to 5 hours or chill it in the fridge.
- For the pickles, dice 1 carrot, the outer flesh of 2 cucumbers and 3 shallots, and set aside some green bird's eye chillies.
- Dissolve 2 teaspoons of sugar, 1 teaspoon of vinegar and half a teaspoon of salt in 100 ml of hot water.
- Mix the liquid through all of the pickle ingredients, stir well, then keep it in the fridge for 3 to 4 hours.
- Fry the prawn crackers until cooked but not too brown, let them cool, then store them in an airtight jar.
- For the chicken opor, fry 1 kg of chicken until lightly browned, turning it over, then lift it out and drain.
- Grind 8 shallots, 5 garlic cloves, 4 candlenuts, 1 thumb of ginger and 2 thumbs of turmeric with a little oil.
- Fry the spice paste with half a teaspoon of ground pepper, half a teaspoon of ground coriander, bay leaves, lemongrass, galangal and kaffir lime leaves over low heat until fully cooked.
- Add the fried chicken and about 1200 ml of water, then bring it to the boil.
- Once boiling add 1 teaspoon of salt, 2 teaspoons of chicken stock powder and 2 teaspoons of sugar, then cook until the seasoning soaks in and the liquid reduces.
- Add one 65 ml sachet of instant coconut cream, stirring constantly until it boils so it does not split, then take it off the heat, scatter fried shallots over it, and serve with the sliced lontong, pickles and crackers.
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