MENU JUM’AT BERBAGI 40 BUNGKUS ayam bakar, sambal, tumis tempe buncis
AYAM BAKAR
Friday Sharing Menu for 40 Packets: Grilled Chicken, Sambal and Stir-Fried Tempeh with Green Beans
Bahan
Cara Membuat
- Haluskan 20 siung bawang merah, 15 siung bawang putih dan 15 gr jahe dengan sedikit air.
- Masukkan 4 kg ayam yang sudah dipotong 40 bagian ke dalam panci bersama bumbu halusnya.
- Tambahkan 5 lembar daun salam, 4 batang serai, tiga setengah sendok teh garam, tiga setengah sendok teh kaldu ayam bubuk, 30 gr asam jawa, 200 gr gula merah dan sekitar 30 sendok makan kecap manis.
- Tuang sekitar 1 liter air, aduk rata, lalu ungkep sampai ayamnya matang dan bumbunya meresap sambil sesekali diaduk.
- Matikan apinya dan biarkan ayam tetap terendam di dalam bumbunya sampai dingin, lalu angkat dan tiriskan.
- Untuk tumis tempe buncis, potong 4 papan tempe menjadi kotak kecil dan potong 250 gr buncis kecil-kecil.
- Iris tipis 6 siung bawang merah, 3 siung bawang putih, 4 buah cabe keriting merah dan 1 buah tomat.
- Goreng tempe sedikit demi sedikit sampai kering dan kecokelatan, lalu tiriskan.
- Tumis bawang merah dan bawang putih sampai harum, masukkan cabe keriting dan tomat, lalu masukkan buncisnya.
- Tambahkan 1 sendok teh garam, 1 sendok teh kaldu ayam bubuk, 1 sendok teh gula pasir dan sedikit air, lalu masukkan tempe goreng dan tambahkan kecap manis sampai rasanya pas.
- Untuk sambal terasi, goreng 15 siung bawang merah, 3 siung bawang putih, 150 gr cabai rawit merah, 4 buah cabai merah besar dan 10 buah cabai keriting merah sampai layu, lalu tiriskan dan blender kasar.
- Goreng lagi bumbunya di bekas minyak tadi, tambahkan sedikit air, dua setengah sendok teh garam, 1 sendok teh kaldu ayam bubuk, 30 gr gula merah dan 1 saset terasi, lalu masak dengan api kecil sampai airnya menyusut.
- Untuk olesan ayam bakar, campur sedikit air ungkepan dengan 1 sendok makan margarin dan kecap manis, lalu aduk rata.
- Panaskan teflon, bakar ayamnya sambil dibolak-balik, dan setiap kali dibalik olesi dengan bumbu olesannya sampai warnanya kecokelatan.
Ingredients
Steps
- Grind 20 shallots, 15 garlic cloves and 15 g of ginger with a little water.
- Put 4 kg of chicken cut into 40 pieces into a pot together with the spice paste.
- Add 5 bay leaves, 4 stalks of lemongrass, three and a half teaspoons of salt, three and a half teaspoons of chicken stock powder, 30 g of tamarind, 200 g of palm sugar and about 30 tablespoons of sweet soy sauce.
- Pour in about 1 litre of water, stir through, then braise until the chicken is cooked and the seasoning has soaked in, stirring occasionally.
- Turn off the heat and leave the chicken sitting in its braising liquid until cool, then lift it out and drain.
- For the stir-fried tempeh with green beans, cut 4 blocks of tempeh into small cubes and cut 250 g of green beans into small pieces.
- Thinly slice 6 shallots, 3 garlic cloves, 4 red curly chillies and 1 tomato.
- Fry the tempeh in batches until dry and browned, then drain.
- Fry the shallots and garlic until fragrant, add the curly chilli and tomato, then add the green beans.
- Add 1 teaspoon of salt, 1 teaspoon of chicken stock powder, 1 teaspoon of sugar and a little water, then add the fried tempeh and sweet soy sauce until the taste is right.
- For the shrimp paste sambal, fry 15 shallots, 3 garlic cloves, 150 g of red bird's eye chillies, 4 large red chillies and 10 red curly chillies until softened, then drain and blend coarsely.
- Fry the paste again in the same oil, add a little water, two and a half teaspoons of salt, 1 teaspoon of chicken stock powder, 30 g of palm sugar and 1 sachet of shrimp paste, then cook over low heat until the liquid reduces.
- For the basting sauce, mix a little of the braising liquid with 1 tablespoon of margarine and sweet soy sauce, then stir until combined.
- Heat a flat pan and grill the chicken, turning it over and brushing it with the basting sauce each time you turn it, until it is nicely browned.
Cook Mode
MENU JUM’AT BERBAGI 40 BUNGKUS ayam bakar, sambal, tumis tempe buncis
MENU JUM’AT BERBAGI 40 BUNGKUS ayam bakar, sambal, tumis tempe buncis
Bahan
Cara Membuat
- Haluskan 20 siung bawang merah, 15 siung bawang putih dan 15 gr jahe dengan sedikit air.
- Masukkan 4 kg ayam yang sudah dipotong 40 bagian ke dalam panci bersama bumbu halusnya.
- Tambahkan 5 lembar daun salam, 4 batang serai, tiga setengah sendok teh garam, tiga setengah sendok teh kaldu ayam bubuk, 30 gr asam jawa, 200 gr gula merah dan sekitar 30 sendok makan kecap manis.
- Tuang sekitar 1 liter air, aduk rata, lalu ungkep sampai ayamnya matang dan bumbunya meresap sambil sesekali diaduk.
- Matikan apinya dan biarkan ayam tetap terendam di dalam bumbunya sampai dingin, lalu angkat dan tiriskan.
- Untuk tumis tempe buncis, potong 4 papan tempe menjadi kotak kecil dan potong 250 gr buncis kecil-kecil.
- Iris tipis 6 siung bawang merah, 3 siung bawang putih, 4 buah cabe keriting merah dan 1 buah tomat.
- Goreng tempe sedikit demi sedikit sampai kering dan kecokelatan, lalu tiriskan.
- Tumis bawang merah dan bawang putih sampai harum, masukkan cabe keriting dan tomat, lalu masukkan buncisnya.
- Tambahkan 1 sendok teh garam, 1 sendok teh kaldu ayam bubuk, 1 sendok teh gula pasir dan sedikit air, lalu masukkan tempe goreng dan tambahkan kecap manis sampai rasanya pas.
- Untuk sambal terasi, goreng 15 siung bawang merah, 3 siung bawang putih, 150 gr cabai rawit merah, 4 buah cabai merah besar dan 10 buah cabai keriting merah sampai layu, lalu tiriskan dan blender kasar.
- Goreng lagi bumbunya di bekas minyak tadi, tambahkan sedikit air, dua setengah sendok teh garam, 1 sendok teh kaldu ayam bubuk, 30 gr gula merah dan 1 saset terasi, lalu masak dengan api kecil sampai airnya menyusut.
- Untuk olesan ayam bakar, campur sedikit air ungkepan dengan 1 sendok makan margarin dan kecap manis, lalu aduk rata.
- Panaskan teflon, bakar ayamnya sambil dibolak-balik, dan setiap kali dibalik olesi dengan bumbu olesannya sampai warnanya kecokelatan.
Ingredients
Steps
- Grind 20 shallots, 15 garlic cloves and 15 g of ginger with a little water.
- Put 4 kg of chicken cut into 40 pieces into a pot together with the spice paste.
- Add 5 bay leaves, 4 stalks of lemongrass, three and a half teaspoons of salt, three and a half teaspoons of chicken stock powder, 30 g of tamarind, 200 g of palm sugar and about 30 tablespoons of sweet soy sauce.
- Pour in about 1 litre of water, stir through, then braise until the chicken is cooked and the seasoning has soaked in, stirring occasionally.
- Turn off the heat and leave the chicken sitting in its braising liquid until cool, then lift it out and drain.
- For the stir-fried tempeh with green beans, cut 4 blocks of tempeh into small cubes and cut 250 g of green beans into small pieces.
- Thinly slice 6 shallots, 3 garlic cloves, 4 red curly chillies and 1 tomato.
- Fry the tempeh in batches until dry and browned, then drain.
- Fry the shallots and garlic until fragrant, add the curly chilli and tomato, then add the green beans.
- Add 1 teaspoon of salt, 1 teaspoon of chicken stock powder, 1 teaspoon of sugar and a little water, then add the fried tempeh and sweet soy sauce until the taste is right.
- For the shrimp paste sambal, fry 15 shallots, 3 garlic cloves, 150 g of red bird's eye chillies, 4 large red chillies and 10 red curly chillies until softened, then drain and blend coarsely.
- Fry the paste again in the same oil, add a little water, two and a half teaspoons of salt, 1 teaspoon of chicken stock powder, 30 g of palm sugar and 1 sachet of shrimp paste, then cook over low heat until the liquid reduces.
- For the basting sauce, mix a little of the braising liquid with 1 tablespoon of margarine and sweet soy sauce, then stir until combined.
- Heat a flat pan and grill the chicken, turning it over and brushing it with the basting sauce each time you turn it, until it is nicely browned.
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