RESEP AYAM BAKAR BUMBU TOMAT PAKE SAMBEL GORENG TERASI !
AYAM BAKAR SAUS TOMAT
Grilled Chicken with Tomato Glaze and Shrimp Paste Sambal
Bahan
bumbu oles :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang putih, bawang merah, dan jahe dengan sedikit air.
- Kerat-kerat permukaan ayam paha agar bumbu meresap.
- Tumis bumbu halus dengan minyak, tambahkan serai geprek dan lengkuas.
- Masak sampai harum dan pecah minyak, bumbui dengan garam, kaldu jamur, dan merica.
- Tambahkan air, masukkan ayam, ungkep sampai bumbu meresap dan matang (sekitar 45 menit).
- Untuk sambal: tumis cabai (yang sudah dipotong), bawang merah, tomat, dan bawang putih sampai setengah matang.
- Blender semua bahan sambal yang sudah ditumis hingga halus.
- Masak kembali sambal, tambahkan gula merah, terasi, gula pasir, garam, dan kaldu jamur hingga matang dan pecah minyak.
- Untuk bumbu oles: campurkan kecap manis, margarin cair, saus tomat, dan saus sambal.
- Bakar ayam sambil dioles bumbu tomat hingga matang dan sedikit smoky.
Ingredients
Basting glaze :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend garlic, shallots, and ginger with a little water.
- Score the surface of the chicken thighs so the seasoning absorbs.
- Sauté the blended spices in oil, add crushed lemongrass and galangal.
- Cook until fragrant and the oil separates, season with salt, mushroom bouillon, and pepper.
- Add water, add the chicken, braise until the seasoning is absorbed and cooked (about 45 minutes).
- For the sambal: sauté the cut chilies, shallots, tomato, and garlic until half-cooked.
- Blend all the sautéed sambal ingredients until smooth.
- Cook the sambal again, add palm sugar, shrimp paste, sugar, salt, and mushroom bouillon until cooked and the oil separates.
- For the basting glaze: mix sweet soy sauce, melted margarine, tomato sauce, and chili sauce.
- Grill the chicken while basting with the tomato glaze until cooked and slightly smoky.
Cook Mode
AYAM BAKAR SAUS TOMAT
Grilled Chicken with Tomato Glaze and Shrimp Paste Sambal
RESEP AYAM BAKAR BUMBU TOMAT PAKE SAMBEL GORENG TERASI !
RESEP AYAM BAKAR BUMBU TOMAT PAKE SAMBEL GORENG TERASI !
Bahan
bumbu oles :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang putih, bawang merah, dan jahe dengan sedikit air.
- Kerat-kerat permukaan ayam paha agar bumbu meresap.
- Tumis bumbu halus dengan minyak, tambahkan serai geprek dan lengkuas.
- Masak sampai harum dan pecah minyak, bumbui dengan garam, kaldu jamur, dan merica.
- Tambahkan air, masukkan ayam, ungkep sampai bumbu meresap dan matang (sekitar 45 menit).
- Untuk sambal: tumis cabai (yang sudah dipotong), bawang merah, tomat, dan bawang putih sampai setengah matang.
- Blender semua bahan sambal yang sudah ditumis hingga halus.
- Masak kembali sambal, tambahkan gula merah, terasi, gula pasir, garam, dan kaldu jamur hingga matang dan pecah minyak.
- Untuk bumbu oles: campurkan kecap manis, margarin cair, saus tomat, dan saus sambal.
- Bakar ayam sambil dioles bumbu tomat hingga matang dan sedikit smoky.
Ingredients
Basting glaze :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend garlic, shallots, and ginger with a little water.
- Score the surface of the chicken thighs so the seasoning absorbs.
- Sauté the blended spices in oil, add crushed lemongrass and galangal.
- Cook until fragrant and the oil separates, season with salt, mushroom bouillon, and pepper.
- Add water, add the chicken, braise until the seasoning is absorbed and cooked (about 45 minutes).
- For the sambal: sauté the cut chilies, shallots, tomato, and garlic until half-cooked.
- Blend all the sautéed sambal ingredients until smooth.
- Cook the sambal again, add palm sugar, shrimp paste, sugar, salt, and mushroom bouillon until cooked and the oil separates.
- For the basting glaze: mix sweet soy sauce, melted margarine, tomato sauce, and chili sauce.
- Grill the chicken while basting with the tomato glaze until cooked and slightly smoky.
Cook Notes
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