PAKE SAMBEL MANGGA ! RESEP AYAM GORENG BASAH ala CIGANEA !
AYAM GORENG BASAH
Ciganea-Style Wet Fried Chicken with Mango Sambal
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong 3 ekor ayam pejantan menjadi 4 bagian masing-masing.
- Haluskan bawang putih, bawang merah, lengkuas muda, kemiri sangrai, dan kunyit bakar menggunakan air kelapa sebagai cairan blender.
- Susun ayam dalam wajan, tuang bumbu halus, tambahkan daun salam.
- Bumbui dengan garam, kaldu jamur, dan gula pasir, tuang sisa air kelapa sekitar 1 liter, lalu masak dengan api kecil hingga air menyusut.
- Kupas dan cacah kasar mangga muda mengkel.
- Ulek bawang merah dan cabai rawit dengan garam, lalu tambahkan terasi bakar dan gula merah, ulek bersama.
- Masukkan mangga cacah ke dalam ulekan, aduk rata, biarkan meresap lebih dari 30 menit.
- Panaskan minyak agak banyak, goreng ayam sebentar saja (kurang dari 5 menit karena ukurannya kecil) hingga matang.
- Sajikan ayam goreng basah dengan sambal mangga dan lalapan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the 3 roosters into 4 pieces each.
- Blend garlic, shallots, young galangal, toasted candlenuts, and charred turmeric using coconut water as the blending liquid.
- Arrange the chicken in a pan, pour in the ground seasoning, add bay leaves.
- Season with salt, mushroom bouillon, and sugar, pour in about 1 liter of the remaining coconut water, then cook over low heat until the liquid reduces.
- Peel and coarsely chop the firm unripe mango.
- Pound the shallots and bird's-eye chilies with salt, then add roasted shrimp paste and palm sugar, pound together.
- Add the chopped mango into the mortar, mix well, let it sit for over 30 minutes.
- Heat a generous amount of oil, fry the chicken briefly (less than 5 minutes since it's small) until cooked.
- Serve the wet fried chicken with mango sambal and raw vegetables.
Cook Mode
AYAM GORENG BASAH
Ciganea-Style Wet Fried Chicken with Mango Sambal
PAKE SAMBEL MANGGA ! RESEP AYAM GORENG BASAH ala CIGANEA !
PAKE SAMBEL MANGGA ! RESEP AYAM GORENG BASAH ala CIGANEA !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong 3 ekor ayam pejantan menjadi 4 bagian masing-masing.
- Haluskan bawang putih, bawang merah, lengkuas muda, kemiri sangrai, dan kunyit bakar menggunakan air kelapa sebagai cairan blender.
- Susun ayam dalam wajan, tuang bumbu halus, tambahkan daun salam.
- Bumbui dengan garam, kaldu jamur, dan gula pasir, tuang sisa air kelapa sekitar 1 liter, lalu masak dengan api kecil hingga air menyusut.
- Kupas dan cacah kasar mangga muda mengkel.
- Ulek bawang merah dan cabai rawit dengan garam, lalu tambahkan terasi bakar dan gula merah, ulek bersama.
- Masukkan mangga cacah ke dalam ulekan, aduk rata, biarkan meresap lebih dari 30 menit.
- Panaskan minyak agak banyak, goreng ayam sebentar saja (kurang dari 5 menit karena ukurannya kecil) hingga matang.
- Sajikan ayam goreng basah dengan sambal mangga dan lalapan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the 3 roosters into 4 pieces each.
- Blend garlic, shallots, young galangal, toasted candlenuts, and charred turmeric using coconut water as the blending liquid.
- Arrange the chicken in a pan, pour in the ground seasoning, add bay leaves.
- Season with salt, mushroom bouillon, and sugar, pour in about 1 liter of the remaining coconut water, then cook over low heat until the liquid reduces.
- Peel and coarsely chop the firm unripe mango.
- Pound the shallots and bird's-eye chilies with salt, then add roasted shrimp paste and palm sugar, pound together.
- Add the chopped mango into the mortar, mix well, let it sit for over 30 minutes.
- Heat a generous amount of oil, fry the chicken briefly (less than 5 minutes since it's small) until cooked.
- Serve the wet fried chicken with mango sambal and raw vegetables.
Cook Notes
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