MENU JUM'AT BERBAGI ayam serundeng, bihun goreng, sambel ijo
AYAM SERUNDENG
Friday Sharing Meal Box: Serundeng Chicken, Fried Vermicelli, and Green Sambal
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 10 bawang merah, 8 bawang putih, 8 kemiri, 10 gram jahe, 20 gram kunyit, 4 sendok teh ketumbar, dan 2 sendok teh merica dengan sedikit air.
- Masukkan bumbu halus ke dalam panci bersama daun salam, sereh, dan lengkuas, tambahkan 700 ml air, 4 sendok teh garam, dan 4 sendok teh kaldu ayam bubuk, aduk rata dan didihkan.
- Masukkan ayam (3 kg), aduk agar terendam, ungkep sambil sesekali diaduk hingga ayam benar-benar matang dan bumbunya merata, lalu angkat ayamnya.
- Masukkan kelapa parut ke dalam sisa bumbu, ungkep kembali hingga airnya benar-benar kering, lalu matikan api.
- Goreng ayam yang sudah diungkep hingga kuning kecoklatan, angkat dan tiriskan.
- Goreng serundeng kelapa menggunakan api sedang sambil sering dibolak-balik agar tidak gosong; angkat saat warnanya baru mulai kekuningan karena proses matangnya masih berlanjut setelah diangkat.
- Rendam 2 bungkus bihun filtra dengan air hangat hingga terendam semua.
- Tumis 4 bawang merah dan 2 bawang putih iris hingga harum dan layu, masukkan 2 wortel (potong korek api) dan 1 kol iris, aduk hingga layu, lalu masukkan daun bawang dan seledri.
- Tambahkan 1 ½ sendok teh garam, 1 ½ sendok teh kaldu ayam bubuk, ½ sendok teh merica, dan 1 sendok teh gula pasir, aduk rata, lalu masukkan bihun yang sudah direndam, aduk hingga tercampur rata dan matikan api.
- Didihkan air, masukkan 2 ons cabai hijau besar, 1 ons cabai keriting hijau, 3 tomat hijau, 10 bawang merah, dan 4 bawang putih, rebus hingga matang.
- Setelah agak dingin, haluskan kasar bahan sambal ijo yang sudah direbus.
- Tumis sambal ijo dengan api kecil, tambahkan 1 ½ sendok teh garam, 1 sendok teh kaldu ayam bubuk, dan 1 sendok teh gula pasir, aduk hingga tercampur rata dan matang.
- Susun nasi, selada, bihun goreng, sambal ijo, ayam, dan serundeng di atas bungkus nasi, lalu lipat dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind 10 shallots, 8 cloves garlic, 8 candlenuts, 10 g ginger, 20 g turmeric, 4 tsp coriander, and 2 tsp pepper with a little water.
- Put the spice paste into a pot with bay leaves, lemongrass, and galangal, add 700 ml water, 4 tsp salt, and 4 tsp chicken bouillon powder, stir and bring to a boil.
- Add the chicken (3 kg), stir to submerge it, and simmer, stirring occasionally, until the chicken is fully cooked and evenly seasoned, then remove the chicken.
- Add the grated coconut to the remaining spice mixture and simmer again until the liquid is completely dry, then turn off the heat.
- Fry the simmered chicken until golden brown, then remove and drain.
- Fry the coconut serundeng over medium heat, turning frequently so it does not burn; remove it as soon as it starts turning yellowish, since it keeps cooking after being taken out.
- Soak 2 packs Filtra vermicelli in warm water until fully submerged.
- Saute the sliced shallots and garlic until fragrant and wilted, add the julienned carrots and sliced cabbage, stir until wilted, then add the spring onion and celery.
- Add 1 1/2 tsp salt, 1 1/2 tsp chicken bouillon powder, 1/2 tsp pepper, and 1 tsp granulated sugar, stir, then add the soaked vermicelli, stir until combined, and turn off the heat.
- Bring water to a boil, add 200 g large green chilies, 100 g green curly chilies, 3 green tomatoes, 10 shallots, and 4 cloves garlic, and boil until cooked.
- Once slightly cooled, coarsely grind the boiled green sambal ingredients.
- Saute the green sambal over low heat, add 1 1/2 tsp salt, 1 tsp chicken bouillon powder, and 1 tsp granulated sugar, stir until combined and cooked through.
- Arrange rice, lettuce, fried vermicelli, green sambal, chicken, and serundeng in the food wrap, then fold and serve.
Cook Mode
AYAM SERUNDENG
Friday Sharing Meal Box: Serundeng Chicken, Fried Vermicelli, and Green Sambal
MENU JUM'AT BERBAGI ayam serundeng, bihun goreng, sambel ijo
MENU JUM'AT BERBAGI ayam serundeng, bihun goreng, sambel ijo
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 10 bawang merah, 8 bawang putih, 8 kemiri, 10 gram jahe, 20 gram kunyit, 4 sendok teh ketumbar, dan 2 sendok teh merica dengan sedikit air.
- Masukkan bumbu halus ke dalam panci bersama daun salam, sereh, dan lengkuas, tambahkan 700 ml air, 4 sendok teh garam, dan 4 sendok teh kaldu ayam bubuk, aduk rata dan didihkan.
- Masukkan ayam (3 kg), aduk agar terendam, ungkep sambil sesekali diaduk hingga ayam benar-benar matang dan bumbunya merata, lalu angkat ayamnya.
- Masukkan kelapa parut ke dalam sisa bumbu, ungkep kembali hingga airnya benar-benar kering, lalu matikan api.
- Goreng ayam yang sudah diungkep hingga kuning kecoklatan, angkat dan tiriskan.
- Goreng serundeng kelapa menggunakan api sedang sambil sering dibolak-balik agar tidak gosong; angkat saat warnanya baru mulai kekuningan karena proses matangnya masih berlanjut setelah diangkat.
- Rendam 2 bungkus bihun filtra dengan air hangat hingga terendam semua.
- Tumis 4 bawang merah dan 2 bawang putih iris hingga harum dan layu, masukkan 2 wortel (potong korek api) dan 1 kol iris, aduk hingga layu, lalu masukkan daun bawang dan seledri.
- Tambahkan 1 ½ sendok teh garam, 1 ½ sendok teh kaldu ayam bubuk, ½ sendok teh merica, dan 1 sendok teh gula pasir, aduk rata, lalu masukkan bihun yang sudah direndam, aduk hingga tercampur rata dan matikan api.
- Didihkan air, masukkan 2 ons cabai hijau besar, 1 ons cabai keriting hijau, 3 tomat hijau, 10 bawang merah, dan 4 bawang putih, rebus hingga matang.
- Setelah agak dingin, haluskan kasar bahan sambal ijo yang sudah direbus.
- Tumis sambal ijo dengan api kecil, tambahkan 1 ½ sendok teh garam, 1 sendok teh kaldu ayam bubuk, dan 1 sendok teh gula pasir, aduk hingga tercampur rata dan matang.
- Susun nasi, selada, bihun goreng, sambal ijo, ayam, dan serundeng di atas bungkus nasi, lalu lipat dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind 10 shallots, 8 cloves garlic, 8 candlenuts, 10 g ginger, 20 g turmeric, 4 tsp coriander, and 2 tsp pepper with a little water.
- Put the spice paste into a pot with bay leaves, lemongrass, and galangal, add 700 ml water, 4 tsp salt, and 4 tsp chicken bouillon powder, stir and bring to a boil.
- Add the chicken (3 kg), stir to submerge it, and simmer, stirring occasionally, until the chicken is fully cooked and evenly seasoned, then remove the chicken.
- Add the grated coconut to the remaining spice mixture and simmer again until the liquid is completely dry, then turn off the heat.
- Fry the simmered chicken until golden brown, then remove and drain.
- Fry the coconut serundeng over medium heat, turning frequently so it does not burn; remove it as soon as it starts turning yellowish, since it keeps cooking after being taken out.
- Soak 2 packs Filtra vermicelli in warm water until fully submerged.
- Saute the sliced shallots and garlic until fragrant and wilted, add the julienned carrots and sliced cabbage, stir until wilted, then add the spring onion and celery.
- Add 1 1/2 tsp salt, 1 1/2 tsp chicken bouillon powder, 1/2 tsp pepper, and 1 tsp granulated sugar, stir, then add the soaked vermicelli, stir until combined, and turn off the heat.
- Bring water to a boil, add 200 g large green chilies, 100 g green curly chilies, 3 green tomatoes, 10 shallots, and 4 cloves garlic, and boil until cooked.
- Once slightly cooled, coarsely grind the boiled green sambal ingredients.
- Saute the green sambal over low heat, add 1 1/2 tsp salt, 1 tsp chicken bouillon powder, and 1 tsp granulated sugar, stir until combined and cooked through.
- Arrange rice, lettuce, fried vermicelli, green sambal, chicken, and serundeng in the food wrap, then fold and serve.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
