MERESAP DAN BEREMPAH - RESEP RENDANG AYAM !
Resep
Rendang Ayam (Malay-Style Chicken Rendang)
Bahan
BUMBU HALUS :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender bawang merah, bawang putih, jahe, lengkuas, cabe rawit, kunyit bakar, dan cabe keriting yang sudah direbus dengan sedikit air hingga halus.
- Siapkan kelapa yang sudah disangrai dan dihaluskan.
- Panaskan minyak, masukkan bumbu halus.
- Masukkan aromatik: serai geprek, daun jeruk, daun salam, dan bubuk ketumbar, tumis sampai harum.
- Masukkan daun kunyit (2 lembar, sisakan 2 lembar lagi untuk taburan).
- Tumis terus sampai bumbu matang dan minyaknya pecah.
- Tambahkan air (sekitar 200 ml).
- Masukkan ayam yang sudah dipotong 8 bagian.
- Masukkan santan (sekitar 300 ml), kecilkan api agar santan tidak pecah.
- Masukkan daun kunyit yang sudah digunting-gunting lagi dan kelapa sangrai yang sudah dihaluskan.
- Bumbui dengan garam, kaldu bubuk, dan gula merah.
- Masak sampai bumbunya mengering, lalu setelah hampir 45 menit dan mulai menyusut, masukkan air asam jawa (1 sdm).
- Masak terus sampai benar-benar matang (sekitar 1 jam total), berikan finishing touch dengan tambahan daun kunyit di atasnya sebelum disajikan.
Ingredients
GROUND SEASONING:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the shallots, garlic, ginger, galangal, bird's-eye chilies, charred turmeric, and boiled curly chilies with a little water until smooth.
- Prepare toasted, ground coconut.
- Heat oil, and add the ground paste.
- Add the aromatics: smashed lemongrass, kaffir lime leaves, bay leaves, and ground coriander, and saute until fragrant.
- Add turmeric leaves (2, reserving 2 more for garnish).
- Keep sauteing until the paste is cooked and the oil separates.
- Add water (about 200 ml).
- Add the chicken, cut into 8 pieces.
- Add coconut milk (about 300 ml), and lower the heat so it doesn't split.
- Add the shredded turmeric leaves again and the toasted ground coconut.
- Season with salt, bouillon powder, and palm sugar.
- Cook until the paste dries out, then once it's been almost 45 minutes and starts to reduce, add tamarind water (1 tbsp).
- Keep cooking until fully done (about 1 hour total), finishing with more turmeric leaves on top before serving.
Cook Mode
MERESAP DAN BEREMPAH - RESEP RENDANG AYAM !
Rendang Ayam (Malay-Style Chicken Rendang)
MERESAP DAN BEREMPAH - RESEP RENDANG AYAM !
MERESAP DAN BEREMPAH - RESEP RENDANG AYAM !
Bahan
BUMBU HALUS :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender bawang merah, bawang putih, jahe, lengkuas, cabe rawit, kunyit bakar, dan cabe keriting yang sudah direbus dengan sedikit air hingga halus.
- Siapkan kelapa yang sudah disangrai dan dihaluskan.
- Panaskan minyak, masukkan bumbu halus.
- Masukkan aromatik: serai geprek, daun jeruk, daun salam, dan bubuk ketumbar, tumis sampai harum.
- Masukkan daun kunyit (2 lembar, sisakan 2 lembar lagi untuk taburan).
- Tumis terus sampai bumbu matang dan minyaknya pecah.
- Tambahkan air (sekitar 200 ml).
- Masukkan ayam yang sudah dipotong 8 bagian.
- Masukkan santan (sekitar 300 ml), kecilkan api agar santan tidak pecah.
- Masukkan daun kunyit yang sudah digunting-gunting lagi dan kelapa sangrai yang sudah dihaluskan.
- Bumbui dengan garam, kaldu bubuk, dan gula merah.
- Masak sampai bumbunya mengering, lalu setelah hampir 45 menit dan mulai menyusut, masukkan air asam jawa (1 sdm).
- Masak terus sampai benar-benar matang (sekitar 1 jam total), berikan finishing touch dengan tambahan daun kunyit di atasnya sebelum disajikan.
Ingredients
GROUND SEASONING:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the shallots, garlic, ginger, galangal, bird's-eye chilies, charred turmeric, and boiled curly chilies with a little water until smooth.
- Prepare toasted, ground coconut.
- Heat oil, and add the ground paste.
- Add the aromatics: smashed lemongrass, kaffir lime leaves, bay leaves, and ground coriander, and saute until fragrant.
- Add turmeric leaves (2, reserving 2 more for garnish).
- Keep sauteing until the paste is cooked and the oil separates.
- Add water (about 200 ml).
- Add the chicken, cut into 8 pieces.
- Add coconut milk (about 300 ml), and lower the heat so it doesn't split.
- Add the shredded turmeric leaves again and the toasted ground coconut.
- Season with salt, bouillon powder, and palm sugar.
- Cook until the paste dries out, then once it's been almost 45 minutes and starts to reduce, add tamarind water (1 tbsp).
- Keep cooking until fully done (about 1 hour total), finishing with more turmeric leaves on top before serving.
Cook Notes
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