WANGI GURIH ! RESEP AYAM PANDAN THAILAND !
Resep
Thai Pandan Chicken (Wangi Gurih)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong ayam kecil-kecil (bite-size) agar bumbu cepat meresap.
- Haluskan sereh muda bagian putih, lengkuas, jahe, dan bawang putih menggunakan blender, bilas dengan sedikit air agar tidak ada sisa yang terbuang.
- Bumbui bumbu halus dengan kecap ikan, gula palem, minyak wijen, saus tiram, merica, dan kaldu jamur, aduk rata, cicipi hingga rasanya agak asin (untuk meresap ke ayam), tambahkan sedikit santan opsional.
- Cemplungkan ayam ke bumbu, tambahkan potongan daun pandan yang digunting kecil-kecil, aduk rata, marinasi minimal 1 jam.
- Untuk saus cocolan, ulek akar dan batang ketumbar bersama bawang putih dan cabai rawit hingga agak halus.
- Pindahkan ke mangkuk, tambahkan perasan jeruk nipis, gula palem, dan kecap ikan, aduk rata.
- Bungkus ayam yang sudah dimarinasi dengan daun pandan tua yang sudah dicuci bersih, lipat membentuk kantong.
- Sebelum dibungkus, campurkan ayam dengan sedikit tepung beras agar hasil gorengan lebih garing.
- Goreng ayam pandan dalam minyak banyak dan panas (deep fry) hingga daun berwarna coklat keemasan dan ayam matang sempurna.
- Angkat dan tiriskan, sajikan ayam pandan bersama saus cocolan Thai.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken into bite-size pieces so the marinade absorbs quickly.
- Blend the white part of the young lemongrass, galangal, ginger, and garlic, rinse with a little water so nothing is wasted.
- Season the ground paste with fish sauce, palm sugar, sesame oil, oyster sauce, pepper, and mushroom bouillon, mix well, taste until slightly salty (so it absorbs into the chicken), add a little coconut milk optionally.
- Add the chicken into the seasoning, add pandan leaves cut into small pieces, mix well, marinate for at least 1 hour.
- For the dipping sauce, pound the cilantro roots and stems together with garlic and bird's-eye chilies until fairly fine.
- Transfer to a bowl, add lime juice, palm sugar, and fish sauce, mix well.
- Wrap the marinated chicken with clean, mature pandan leaves, folding to form a pouch.
- Before wrapping, mix the chicken with a little rice flour for a crispier fried result.
- Deep-fry the pandan chicken in plenty of hot oil until the leaves turn golden brown and the chicken is fully cooked.
- Remove and drain, serve the pandan chicken with the Thai dipping sauce.
Cook Mode
WANGI GURIH ! RESEP AYAM PANDAN THAILAND !
Thai Pandan Chicken (Wangi Gurih)
WANGI GURIH ! RESEP AYAM PANDAN THAILAND !
WANGI GURIH ! RESEP AYAM PANDAN THAILAND !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong ayam kecil-kecil (bite-size) agar bumbu cepat meresap.
- Haluskan sereh muda bagian putih, lengkuas, jahe, dan bawang putih menggunakan blender, bilas dengan sedikit air agar tidak ada sisa yang terbuang.
- Bumbui bumbu halus dengan kecap ikan, gula palem, minyak wijen, saus tiram, merica, dan kaldu jamur, aduk rata, cicipi hingga rasanya agak asin (untuk meresap ke ayam), tambahkan sedikit santan opsional.
- Cemplungkan ayam ke bumbu, tambahkan potongan daun pandan yang digunting kecil-kecil, aduk rata, marinasi minimal 1 jam.
- Untuk saus cocolan, ulek akar dan batang ketumbar bersama bawang putih dan cabai rawit hingga agak halus.
- Pindahkan ke mangkuk, tambahkan perasan jeruk nipis, gula palem, dan kecap ikan, aduk rata.
- Bungkus ayam yang sudah dimarinasi dengan daun pandan tua yang sudah dicuci bersih, lipat membentuk kantong.
- Sebelum dibungkus, campurkan ayam dengan sedikit tepung beras agar hasil gorengan lebih garing.
- Goreng ayam pandan dalam minyak banyak dan panas (deep fry) hingga daun berwarna coklat keemasan dan ayam matang sempurna.
- Angkat dan tiriskan, sajikan ayam pandan bersama saus cocolan Thai.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken into bite-size pieces so the marinade absorbs quickly.
- Blend the white part of the young lemongrass, galangal, ginger, and garlic, rinse with a little water so nothing is wasted.
- Season the ground paste with fish sauce, palm sugar, sesame oil, oyster sauce, pepper, and mushroom bouillon, mix well, taste until slightly salty (so it absorbs into the chicken), add a little coconut milk optionally.
- Add the chicken into the seasoning, add pandan leaves cut into small pieces, mix well, marinate for at least 1 hour.
- For the dipping sauce, pound the cilantro roots and stems together with garlic and bird's-eye chilies until fairly fine.
- Transfer to a bowl, add lime juice, palm sugar, and fish sauce, mix well.
- Wrap the marinated chicken with clean, mature pandan leaves, folding to form a pouch.
- Before wrapping, mix the chicken with a little rice flour for a crispier fried result.
- Deep-fry the pandan chicken in plenty of hot oil until the leaves turn golden brown and the chicken is fully cooked.
- Remove and drain, serve the pandan chicken with the Thai dipping sauce.
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