RESEP BANH MI - BURGERNYA ORANG VIETNAM
Banh mi lemongrass chicken UNTUK 6 PORSI
Untuk 6 porsi
Vietnamese Banh Mi with Lemongrass Chicken and Liver Pate
Bahan
Lemongrass chicken :
Chicken liver Pate :
Pickled carrot :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris wortel dan lobak menjadi julienne.
- Masak air, cuka, biji ketumbar sangrai, dan gula sampai mendidih dan gula larut.
- Tuang cairan panas ke dalam toples berisi wortel dan lobak, diamkan (untuk acar).
- Haluskan serai, bawang putih, bawang merah, dan kecap ikan untuk bumbu marinasi ayam, tambahkan sedikit minyak, lalu marinasi ayam paha selama semalaman.
- Haluskan bawang bombai, tumis dengan butter sampai lembut dan golden, tambahkan bawang putih geprek.
- Masukkan hati ayam, masak sampai matang tapi masih juicy (tidak kering).
- Tambahkan whisky dan arak masak, aduk, masak sampai alkoholnya menguap.
- Blender hati ayam beserta bumbunya sampai halus, masukkan kuning telur, koreksi rasa.
- Panaskan baguette di air fryer atau toaster sekitar 3 menit sampai renyah di luar tapi tetap lembut di dalam.
- Panaskan minyak, goreng ayam yang sudah dimarinasi dengan wajan tertutup sekitar 3 menit sampai matang dan kulitnya golden brown.
- Susun banh mi: oles pate hati ayam, isi dengan ayam serai, taburi cabai, bawang bombai, wansui, dan acar wortel-lobak.
Ingredients
Lemongrass chicken:
Chicken liver pate:
Pickled carrot:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Julienne the carrot and daikon.
- Cook water, vinegar, toasted coriander seeds, and sugar until it boils and the sugar dissolves.
- Pour the hot liquid into a jar with the carrot and daikon, and let it sit (to pickle).
- Grind the lemongrass, garlic, shallots, and fish sauce for the chicken marinade, add a little oil, then marinate the chicken thighs overnight.
- Grind the onion, sauté it in butter until soft and golden, then add the smashed garlic.
- Add the chicken liver, and cook until done but still juicy (not dry).
- Add the whisky and cooking wine, stir, and cook until the alcohol evaporates.
- Blend the chicken liver with its seasoning until smooth, add the egg yolk, and adjust the seasoning.
- Warm the baguette in an air fryer or toaster for about 3 minutes until crisp outside but still soft inside.
- Heat oil, and fry the marinated chicken in a covered pan for about 3 minutes until cooked and the skin is golden brown.
- Assemble the banh mi: spread the chicken liver pate, fill with the lemongrass chicken, and top with chilies, onion, coriander, and pickled carrot-daikon.
Cook Mode
Banh mi lemongrass chicken UNTUK 6 PORSI
Vietnamese Banh Mi with Lemongrass Chicken and Liver Pate
RESEP BANH MI - BURGERNYA ORANG VIETNAM
RESEP BANH MI - BURGERNYA ORANG VIETNAM
Bahan
Lemongrass chicken :
Chicken liver Pate :
Pickled carrot :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris wortel dan lobak menjadi julienne.
- Masak air, cuka, biji ketumbar sangrai, dan gula sampai mendidih dan gula larut.
- Tuang cairan panas ke dalam toples berisi wortel dan lobak, diamkan (untuk acar).
- Haluskan serai, bawang putih, bawang merah, dan kecap ikan untuk bumbu marinasi ayam, tambahkan sedikit minyak, lalu marinasi ayam paha selama semalaman.
- Haluskan bawang bombai, tumis dengan butter sampai lembut dan golden, tambahkan bawang putih geprek.
- Masukkan hati ayam, masak sampai matang tapi masih juicy (tidak kering).
- Tambahkan whisky dan arak masak, aduk, masak sampai alkoholnya menguap.
- Blender hati ayam beserta bumbunya sampai halus, masukkan kuning telur, koreksi rasa.
- Panaskan baguette di air fryer atau toaster sekitar 3 menit sampai renyah di luar tapi tetap lembut di dalam.
- Panaskan minyak, goreng ayam yang sudah dimarinasi dengan wajan tertutup sekitar 3 menit sampai matang dan kulitnya golden brown.
- Susun banh mi: oles pate hati ayam, isi dengan ayam serai, taburi cabai, bawang bombai, wansui, dan acar wortel-lobak.
Ingredients
Lemongrass chicken:
Chicken liver pate:
Pickled carrot:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Julienne the carrot and daikon.
- Cook water, vinegar, toasted coriander seeds, and sugar until it boils and the sugar dissolves.
- Pour the hot liquid into a jar with the carrot and daikon, and let it sit (to pickle).
- Grind the lemongrass, garlic, shallots, and fish sauce for the chicken marinade, add a little oil, then marinate the chicken thighs overnight.
- Grind the onion, sauté it in butter until soft and golden, then add the smashed garlic.
- Add the chicken liver, and cook until done but still juicy (not dry).
- Add the whisky and cooking wine, stir, and cook until the alcohol evaporates.
- Blend the chicken liver with its seasoning until smooth, add the egg yolk, and adjust the seasoning.
- Warm the baguette in an air fryer or toaster for about 3 minutes until crisp outside but still soft inside.
- Heat oil, and fry the marinated chicken in a covered pan for about 3 minutes until cooked and the skin is golden brown.
- Assemble the banh mi: spread the chicken liver pate, fill with the lemongrass chicken, and top with chilies, onion, coriander, and pickled carrot-daikon.
Cook Notes
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