Nasi auto abis! AYAM SUWIR KEMANGI!
Ayam Suwir Kemangi
Shredded Chicken with Basil in Spicy Red Paste
Bahan
Bumbu halus:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus dada ayam utuh selama 15 sampai 20 menit sampai matang.
- Bakar kunyit di atas api sampai permukaannya kecokelatan supaya lebih harum.
- Potong kasar cabai keriting karena nanti akan diblender.
- Blender cabai keriting, cabai rawit, bawang putih, bawang merah, setengah buah tomat, kemiri yang sudah disangrai, kunyit bakar dan jahe dengan sedikit air sampai halus.
- Tiriskan ayam yang sudah matang, tunggu sampai tidak panas lagi, lalu suwir-suwir agak panjang.
- Belah dan memarkan serai serta lengkuas, lalu siapkan daun salamnya.
- Panaskan minyak agak banyak di wajan.
- Tumis daun salam, serai dan lengkuas sebentar sampai harum.
- Masukkan bumbu halus lalu tumis sampai benar-benar matang, kering dan wangi. Kalau terlalu kering tambahkan sedikit minyak, jangan sampai gosong.
- Kecilkan api lalu bumbui dengan garam, lada, gula dan kaldu bubuk ayam, kemudian aduk rata.
- Masukkan ayam suwir lalu aduk sampai bumbunya merata ke seluruh ayam.
- Tuang air secukupnya lalu masak dengan api kecil sampai airnya menyusut dan bumbunya meresap ke ayam.
- Matikan api lalu masukkan daun kemangi yang banyak dan aduk memanfaatkan sisa panasnya.
Ingredients
Spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the whole chicken breast for 15 to 20 minutes until cooked through.
- Char the turmeric directly over a flame until the surface browns, which makes it more fragrant.
- Roughly cut the curly red chilies since they are going into the blender.
- Blend the curly red chilies, bird's eye chilies, garlic, shallots, half a tomato, the toasted candlenuts, the charred turmeric and the ginger with a little water until smooth.
- Drain the cooked chicken, let it cool, then shred it into fairly long strands.
- Split and bruise the lemongrass and the galangal, and have the bay leaves ready.
- Heat a generous amount of oil in a pan.
- Saute the bay leaves, lemongrass and galangal briefly until fragrant.
- Add the spice paste and fry it until it is properly cooked, dry and fragrant. Add a little more oil if it gets too dry, and be careful not to burn it.
- Lower the heat and season with the salt, pepper, sugar and chicken bouillon powder, then stir through.
- Add the shredded chicken and stir until the paste coats it evenly.
- Pour in enough water and simmer over low heat until the liquid reduces and the seasoning soaks into the chicken.
- Turn off the heat, add a generous handful of basil leaves and stir them through using the residual heat.
Cook Mode
Nasi auto abis! AYAM SUWIR KEMANGI!
Nasi auto abis! AYAM SUWIR KEMANGI!
Bahan
Bumbu halus:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus dada ayam utuh selama 15 sampai 20 menit sampai matang.
- Bakar kunyit di atas api sampai permukaannya kecokelatan supaya lebih harum.
- Potong kasar cabai keriting karena nanti akan diblender.
- Blender cabai keriting, cabai rawit, bawang putih, bawang merah, setengah buah tomat, kemiri yang sudah disangrai, kunyit bakar dan jahe dengan sedikit air sampai halus.
- Tiriskan ayam yang sudah matang, tunggu sampai tidak panas lagi, lalu suwir-suwir agak panjang.
- Belah dan memarkan serai serta lengkuas, lalu siapkan daun salamnya.
- Panaskan minyak agak banyak di wajan.
- Tumis daun salam, serai dan lengkuas sebentar sampai harum.
- Masukkan bumbu halus lalu tumis sampai benar-benar matang, kering dan wangi. Kalau terlalu kering tambahkan sedikit minyak, jangan sampai gosong.
- Kecilkan api lalu bumbui dengan garam, lada, gula dan kaldu bubuk ayam, kemudian aduk rata.
- Masukkan ayam suwir lalu aduk sampai bumbunya merata ke seluruh ayam.
- Tuang air secukupnya lalu masak dengan api kecil sampai airnya menyusut dan bumbunya meresap ke ayam.
- Matikan api lalu masukkan daun kemangi yang banyak dan aduk memanfaatkan sisa panasnya.
Ingredients
Spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the whole chicken breast for 15 to 20 minutes until cooked through.
- Char the turmeric directly over a flame until the surface browns, which makes it more fragrant.
- Roughly cut the curly red chilies since they are going into the blender.
- Blend the curly red chilies, bird's eye chilies, garlic, shallots, half a tomato, the toasted candlenuts, the charred turmeric and the ginger with a little water until smooth.
- Drain the cooked chicken, let it cool, then shred it into fairly long strands.
- Split and bruise the lemongrass and the galangal, and have the bay leaves ready.
- Heat a generous amount of oil in a pan.
- Saute the bay leaves, lemongrass and galangal briefly until fragrant.
- Add the spice paste and fry it until it is properly cooked, dry and fragrant. Add a little more oil if it gets too dry, and be careful not to burn it.
- Lower the heat and season with the salt, pepper, sugar and chicken bouillon powder, then stir through.
- Add the shredded chicken and stir until the paste coats it evenly.
- Pour in enough water and simmer over low heat until the liquid reduces and the seasoning soaks into the chicken.
- Turn off the heat, add a generous handful of basil leaves and stir them through using the residual heat.
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