BERBUMBU MERESAP - RESEP AYAM BAKAR BALI AYAM BETUTU
Resep
Deeply Seasoned Balinese Grilled Chicken (Ayam Bakar Betutu)
Bahan
Bahan bumbu kuning bali :
Sambal matah kecombrang:
Lawar kacang panjang :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, cabai merah, cabai rawit, kemiri, ketumbar, dan cengkeh dengan sedikit minyak menggunakan blender.
- Tumis bumbu halus dengan minyak panas hingga matang dan tidak langu.
- Potong ayam, lumuri dengan garam, campurkan ke dalam bumbu yang sedang ditumis, masak sebentar hingga bumbu meresap.
- Tambahkan daun salam, daun jeruk, kaldu bubuk, garam, gula merah, dan terasi, aduk rata, masak hingga bumbu berwarna gelap kemerahan dan matang.
- Masukkan ayam ke dalam bumbu (proses mengungkep), tambahkan air secukupnya, masak dengan api sedang sambil sesekali dibalik hingga bumbu meresap; sisihkan sebagian bumbu ungkepan untuk lawar.
- Untuk sambal matah, iris tipis bawang merah dan cabai rawit merah, buang bagian tengah kecombrang lalu rajang halus, campur semua dalam mangkuk tahan panas.
- Panaskan minyak kelapa bersama terasi, siram ke campuran sambal matah, tambahkan garam dan gula, remas-remas hingga tercampur rata dan wangi, beri perasan dan kulit jeruk limau.
- Rebus kacang panjang sekitar 3 menit (blanching), tiriskan dengan air dingin.
- Panaskan sisa bumbu ungkepan ayam, masukkan kacang panjang, tambahkan santan instan, masak hingga kuahnya mengental menjadi lawar.
- Bakar ayam yang sudah diungkep hingga matang dan kecoklatan.
- Sajikan ayam bakar bersama sambal matah kecombrang, lawar kacang panjang, dan kacang tanah goreng.
Ingredients
Balinese yellow spice paste:
Torch ginger sambal matah:
Long bean lawar:
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots, garlic, red chilies, bird's-eye chilies, candlenuts, coriander, and cloves with a little oil in a blender.
- Sauté the ground spice paste in hot oil until cooked and no longer raw-smelling.
- Cut the chicken, rub with salt, mix it into the simmering spice paste, and cook briefly until the seasoning is absorbed.
- Add bay leaves, kaffir lime leaves, bouillon powder, salt, palm sugar, and shrimp paste, stir well, and cook until the paste turns dark reddish and is fully cooked.
- Add the chicken to the spice paste (the marinating process), add enough water, and cook over medium heat, turning occasionally, until the seasoning is absorbed; set aside some of the braising spice paste for the lawar.
- For the sambal matah, thinly slice the shallots and red bird's-eye chilies, remove the core of the torch ginger flower and finely shred it, and combine everything in a heatproof bowl.
- Heat coconut oil with shrimp paste, pour it over the sambal matah mixture, add salt and sugar, and massage together until combined and fragrant, then add lime juice and zest.
- Blanch the long beans for about 3 minutes, then drain in cold water.
- Reheat the leftover chicken braising spice paste, add the long beans, add instant coconut milk, and cook until the sauce thickens into a lawar.
- Grill the marinated chicken until cooked and browned.
- Serve the grilled chicken with the torch ginger sambal matah, long bean lawar, and fried peanuts.
Cook Mode
BERBUMBU MERESAP - RESEP AYAM BAKAR BALI AYAM BETUTU
Deeply Seasoned Balinese Grilled Chicken (Ayam Bakar Betutu)
BERBUMBU MERESAP - RESEP AYAM BAKAR BALI AYAM BETUTU
BERBUMBU MERESAP - RESEP AYAM BAKAR BALI AYAM BETUTU
Bahan
Bahan bumbu kuning bali :
Sambal matah kecombrang:
Lawar kacang panjang :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, cabai merah, cabai rawit, kemiri, ketumbar, dan cengkeh dengan sedikit minyak menggunakan blender.
- Tumis bumbu halus dengan minyak panas hingga matang dan tidak langu.
- Potong ayam, lumuri dengan garam, campurkan ke dalam bumbu yang sedang ditumis, masak sebentar hingga bumbu meresap.
- Tambahkan daun salam, daun jeruk, kaldu bubuk, garam, gula merah, dan terasi, aduk rata, masak hingga bumbu berwarna gelap kemerahan dan matang.
- Masukkan ayam ke dalam bumbu (proses mengungkep), tambahkan air secukupnya, masak dengan api sedang sambil sesekali dibalik hingga bumbu meresap; sisihkan sebagian bumbu ungkepan untuk lawar.
- Untuk sambal matah, iris tipis bawang merah dan cabai rawit merah, buang bagian tengah kecombrang lalu rajang halus, campur semua dalam mangkuk tahan panas.
- Panaskan minyak kelapa bersama terasi, siram ke campuran sambal matah, tambahkan garam dan gula, remas-remas hingga tercampur rata dan wangi, beri perasan dan kulit jeruk limau.
- Rebus kacang panjang sekitar 3 menit (blanching), tiriskan dengan air dingin.
- Panaskan sisa bumbu ungkepan ayam, masukkan kacang panjang, tambahkan santan instan, masak hingga kuahnya mengental menjadi lawar.
- Bakar ayam yang sudah diungkep hingga matang dan kecoklatan.
- Sajikan ayam bakar bersama sambal matah kecombrang, lawar kacang panjang, dan kacang tanah goreng.
Ingredients
Balinese yellow spice paste:
Torch ginger sambal matah:
Long bean lawar:
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots, garlic, red chilies, bird's-eye chilies, candlenuts, coriander, and cloves with a little oil in a blender.
- Sauté the ground spice paste in hot oil until cooked and no longer raw-smelling.
- Cut the chicken, rub with salt, mix it into the simmering spice paste, and cook briefly until the seasoning is absorbed.
- Add bay leaves, kaffir lime leaves, bouillon powder, salt, palm sugar, and shrimp paste, stir well, and cook until the paste turns dark reddish and is fully cooked.
- Add the chicken to the spice paste (the marinating process), add enough water, and cook over medium heat, turning occasionally, until the seasoning is absorbed; set aside some of the braising spice paste for the lawar.
- For the sambal matah, thinly slice the shallots and red bird's-eye chilies, remove the core of the torch ginger flower and finely shred it, and combine everything in a heatproof bowl.
- Heat coconut oil with shrimp paste, pour it over the sambal matah mixture, add salt and sugar, and massage together until combined and fragrant, then add lime juice and zest.
- Blanch the long beans for about 3 minutes, then drain in cold water.
- Reheat the leftover chicken braising spice paste, add the long beans, add instant coconut milk, and cook until the sauce thickens into a lawar.
- Grill the marinated chicken until cooked and browned.
- Serve the grilled chicken with the torch ginger sambal matah, long bean lawar, and fried peanuts.
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