2 MENU SAHUR DAN BERBUKA, ayam bumbu bali dan tumis kangkung bakso
AYAM BUMBU BALI
2 Sahur and Iftar Menus: Bali-Style Chicken and Water Spinach with Meatballs
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Taburi ayam dengan garam ke seluruh bagian, diamkan 20 menit agar meresap.
- Goreng ayam hingga sedikit kecoklatan, bolak-balik agar matang merata, angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, kemiri, dan cabai keriting merah dengan sedikit minyak.
- Tumis bumbu halus bersama serai dan daun jeruk sobek dengan api kecil hingga matang dan tanak.
- Masukkan ayam goreng, tambahkan air, garam, kaldu ayam bubuk, gula pasir, air asam jawa, terasi, dan kecap manis, aduk rata, masak hingga bumbu meresap dan air menyusut.
- Tambahkan lagi sedikit kecap manis dan cabai rawit utuh, masak sebentar lagi, matikan api.
- Untuk tumis kangkung, tumis bawang merah dan bawang putih iris hingga harum dan layu, masukkan bakso iris, oseng hingga matang.
- Masukkan batang kangkung, oseng, tambahkan sedikit air, garam, kaldu ayam bubuk, gula pasir, dan saus tiram, aduk rata.
- Masukkan daun kangkung dan tomat, tutup sebentar hingga sedikit layu, lalu oseng kembali sebentar dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rub salt all over the chicken, and let it sit for 20 minutes so the salt is absorbed.
- Fry the chicken until lightly browned, flipping to cook evenly, then remove and drain.
- Grind the shallots, garlic, candlenuts, and curly red chilies with a little oil.
- Sauté the ground spice paste with lemongrass and torn kaffir lime leaves over low heat until cooked through.
- Add the fried chicken, add water, salt, chicken bouillon powder, sugar, tamarind water, shrimp paste, and sweet soy sauce, stir well, and cook until the seasoning is absorbed and the liquid reduces.
- Add a little more sweet soy sauce and whole bird's-eye chilies, cook briefly, then turn off the heat.
- For the water spinach stir-fry, sauté the sliced shallots and garlic until fragrant and softened, add the sliced meatballs, and stir-fry until cooked.
- Add the water spinach stems, stir-fry, then add a little water, salt, chicken bouillon powder, sugar, and oyster sauce, and stir well.
- Add the water spinach leaves and tomato, cover briefly until slightly wilted, then stir-fry again briefly and serve.
Cook Mode
AYAM BUMBU BALI
2 Sahur and Iftar Menus: Bali-Style Chicken and Water Spinach with Meatballs
2 MENU SAHUR DAN BERBUKA, ayam bumbu bali dan tumis kangkung bakso
2 MENU SAHUR DAN BERBUKA, ayam bumbu bali dan tumis kangkung bakso
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Taburi ayam dengan garam ke seluruh bagian, diamkan 20 menit agar meresap.
- Goreng ayam hingga sedikit kecoklatan, bolak-balik agar matang merata, angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, kemiri, dan cabai keriting merah dengan sedikit minyak.
- Tumis bumbu halus bersama serai dan daun jeruk sobek dengan api kecil hingga matang dan tanak.
- Masukkan ayam goreng, tambahkan air, garam, kaldu ayam bubuk, gula pasir, air asam jawa, terasi, dan kecap manis, aduk rata, masak hingga bumbu meresap dan air menyusut.
- Tambahkan lagi sedikit kecap manis dan cabai rawit utuh, masak sebentar lagi, matikan api.
- Untuk tumis kangkung, tumis bawang merah dan bawang putih iris hingga harum dan layu, masukkan bakso iris, oseng hingga matang.
- Masukkan batang kangkung, oseng, tambahkan sedikit air, garam, kaldu ayam bubuk, gula pasir, dan saus tiram, aduk rata.
- Masukkan daun kangkung dan tomat, tutup sebentar hingga sedikit layu, lalu oseng kembali sebentar dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rub salt all over the chicken, and let it sit for 20 minutes so the salt is absorbed.
- Fry the chicken until lightly browned, flipping to cook evenly, then remove and drain.
- Grind the shallots, garlic, candlenuts, and curly red chilies with a little oil.
- Sauté the ground spice paste with lemongrass and torn kaffir lime leaves over low heat until cooked through.
- Add the fried chicken, add water, salt, chicken bouillon powder, sugar, tamarind water, shrimp paste, and sweet soy sauce, stir well, and cook until the seasoning is absorbed and the liquid reduces.
- Add a little more sweet soy sauce and whole bird's-eye chilies, cook briefly, then turn off the heat.
- For the water spinach stir-fry, sauté the sliced shallots and garlic until fragrant and softened, add the sliced meatballs, and stir-fry until cooked.
- Add the water spinach stems, stir-fry, then add a little water, salt, chicken bouillon powder, sugar, and oyster sauce, and stir well.
- Add the water spinach leaves and tomato, cover briefly until slightly wilted, then stir-fry again briefly and serve.
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