pake kuah mantep juga! AYAM POP! cocok buat menu buka puasa!
Gak tradisional yak hehe..🙏🏻
Padang Style Ayam Pop with Creamy Gravy and Sambal
Bahan
Sambal:
Kuah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Geprek 7 siung bawang putih, 1 jempol jahe, dan 2 batang sereh.
- Masukkan 2 ekor ayam kampung ke panci besar, lalu tuang air kelapa sampai ayamnya terendam.
- Tambahkan bawang putih, jahe, dan sereh yang sudah digeprek, daun jeruk, daun salam, garam, lada, dan kaldu bubuk.
- Tuang 50 ml santan dan micin, lalu aduk sampai semua bumbu tercampur rata.
- Masak sampai mendidih, lalu kecilkan api dan ungkep 40 sampai 45 menit sampai ayam empuk tapi tidak hancur.
- Matikan api dan biarkan ayam tetap terendam di kuahnya supaya tidak kering.
- Potong cabai keriting, cabai rawit, bawang merah, bawang putih, dan tomat, lalu blender dengan sedikit air sampai halus.
- Angkat ayamnya dan saring kuah ungkepan, sisihkan 150 gr untuk sambal dan 600 ml untuk kuah kental.
- Panaskan 3 sampai 4 sdm minyak kelapa, lalu tumis bumbu halus bersama daun jeruk sampai kering dan minyaknya pecah.
- Tuang kuah ungkepan ayam yang sudah disisihkan, aduk sampai menjadi saus.
- Bumbui dengan gula dan garam, lalu masak di api kecil sampai sedikit menyusut.
- Saring sambalnya sampai teksturnya halus seperti saus.
- Larutkan 2 sdm tepung terigu dengan sedikit air sampai tidak ada gumpalan.
- Campur larutan tepung dengan 600 ml kuah ungkepan di panci, tambahkan santan, lalu simmer di api kecil 15 sampai 20 menit sampai mengental.
- Goreng ayam sebentar di minyak kelapa yang benar-benar panas, balik sekali, lalu tiriskan.
- Sajikan ayam pop dengan kuah kental dan sambalnya.
Ingredients
Sambal:
Gravy:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Bruise 7 garlic cloves, 1 thumb sized piece of ginger, and 2 lemongrass stalks.
- Put 2 free range chickens into a large pot, then pour in coconut water until the chicken is submerged.
- Add the bruised garlic, ginger, and lemongrass along with the lime leaves, bay leaves, salt, pepper, and stock powder.
- Pour in 50 ml coconut milk and the MSG, then stir until all the seasonings are evenly combined.
- Bring to a boil, then lower the heat and braise for 40 to 45 minutes until the chicken is tender but not falling apart.
- Turn off the heat and leave the chicken sitting in its broth so it does not dry out.
- Cut the curly chilies, bird's eye chilies, shallots, garlic, and tomato, then blend with a little water until smooth.
- Lift out the chicken and strain the braising liquid, setting aside 150 g for the sambal and 600 ml for the gravy.
- Heat 3 to 4 tbsp coconut oil, then saute the chili paste with the lime leaves until it dries out and the oil separates.
- Pour in the reserved chicken braising liquid and stir until it becomes a sauce.
- Season with sugar and salt, then cook over low heat until slightly reduced.
- Strain the sambal so the texture is smooth like a sauce.
- Dissolve 2 tbsp all purpose flour in a little water until there are no lumps.
- Combine the flour slurry with the 600 ml braising liquid in a pot, add the coconut milk, then simmer over low heat for 15 to 20 minutes until thickened.
- Fry the chicken briefly in very hot coconut oil, flipping once, then drain.
- Serve the ayam pop with the white gravy and the sambal.
Cook Mode
Gak tradisional yak hehe..🙏🏻
Padang Style Ayam Pop with Creamy Gravy and Sambal
pake kuah mantep juga! AYAM POP! cocok buat menu buka puasa!
pake kuah mantep juga! AYAM POP! cocok buat menu buka puasa!
Bahan
Sambal:
Kuah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Geprek 7 siung bawang putih, 1 jempol jahe, dan 2 batang sereh.
- Masukkan 2 ekor ayam kampung ke panci besar, lalu tuang air kelapa sampai ayamnya terendam.
- Tambahkan bawang putih, jahe, dan sereh yang sudah digeprek, daun jeruk, daun salam, garam, lada, dan kaldu bubuk.
- Tuang 50 ml santan dan micin, lalu aduk sampai semua bumbu tercampur rata.
- Masak sampai mendidih, lalu kecilkan api dan ungkep 40 sampai 45 menit sampai ayam empuk tapi tidak hancur.
- Matikan api dan biarkan ayam tetap terendam di kuahnya supaya tidak kering.
- Potong cabai keriting, cabai rawit, bawang merah, bawang putih, dan tomat, lalu blender dengan sedikit air sampai halus.
- Angkat ayamnya dan saring kuah ungkepan, sisihkan 150 gr untuk sambal dan 600 ml untuk kuah kental.
- Panaskan 3 sampai 4 sdm minyak kelapa, lalu tumis bumbu halus bersama daun jeruk sampai kering dan minyaknya pecah.
- Tuang kuah ungkepan ayam yang sudah disisihkan, aduk sampai menjadi saus.
- Bumbui dengan gula dan garam, lalu masak di api kecil sampai sedikit menyusut.
- Saring sambalnya sampai teksturnya halus seperti saus.
- Larutkan 2 sdm tepung terigu dengan sedikit air sampai tidak ada gumpalan.
- Campur larutan tepung dengan 600 ml kuah ungkepan di panci, tambahkan santan, lalu simmer di api kecil 15 sampai 20 menit sampai mengental.
- Goreng ayam sebentar di minyak kelapa yang benar-benar panas, balik sekali, lalu tiriskan.
- Sajikan ayam pop dengan kuah kental dan sambalnya.
Ingredients
Sambal:
Gravy:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Bruise 7 garlic cloves, 1 thumb sized piece of ginger, and 2 lemongrass stalks.
- Put 2 free range chickens into a large pot, then pour in coconut water until the chicken is submerged.
- Add the bruised garlic, ginger, and lemongrass along with the lime leaves, bay leaves, salt, pepper, and stock powder.
- Pour in 50 ml coconut milk and the MSG, then stir until all the seasonings are evenly combined.
- Bring to a boil, then lower the heat and braise for 40 to 45 minutes until the chicken is tender but not falling apart.
- Turn off the heat and leave the chicken sitting in its broth so it does not dry out.
- Cut the curly chilies, bird's eye chilies, shallots, garlic, and tomato, then blend with a little water until smooth.
- Lift out the chicken and strain the braising liquid, setting aside 150 g for the sambal and 600 ml for the gravy.
- Heat 3 to 4 tbsp coconut oil, then saute the chili paste with the lime leaves until it dries out and the oil separates.
- Pour in the reserved chicken braising liquid and stir until it becomes a sauce.
- Season with sugar and salt, then cook over low heat until slightly reduced.
- Strain the sambal so the texture is smooth like a sauce.
- Dissolve 2 tbsp all purpose flour in a little water until there are no lumps.
- Combine the flour slurry with the 600 ml braising liquid in a pot, add the coconut milk, then simmer over low heat for 15 to 20 minutes until thickened.
- Fry the chicken briefly in very hot coconut oil, flipping once, then drain.
- Serve the ayam pop with the white gravy and the sambal.
Cook Notes
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