GULAI AYAM JUARA! MENU LEBARAN & BUKA PUASA! | Luvita Ho
Gulai Ayam
Chicken Gulai in Spiced Coconut Sauce
Bahan
BAHAN LAIN:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai kemiri, ketumbar dan jinten di wajan kering sampai wangi dan sedikit kecokelatan.
- Potong-potong cabai merah besar dan cabai rawit lalu masukkan ke blender.
- Masukkan kunyit, bawang putih, bawang merah, jahe dan rempah yang sudah disangrai ke dalam blender, tambahkan sedikit air, lalu blender sampai halus.
- Rendam asam jawa dengan air panas lalu ambil airnya saja.
- Geprek serai, lengkuas dan daun jeruk supaya sarinya keluar.
- Panaskan minyak di panci lalu tumis serai, lengkuas, daun jeruk, daun salam dan daun pandan sampai harum.
- Masukkan bumbu halus lalu tumis sampai benar-benar matang dan harum. Kalau terlalu kering tambahkan sedikit minyak, jangan sampai gosong karena akan pahit.
- Masukkan potongan ayam lalu aduk sampai seluruh ayamnya terlapisi bumbu.
- Tuang santan cair setelah ayamnya berubah warna dan bumbunya terangkat.
- Bumbui dengan garam, lada dan gula lalu aduk rata.
- Masukkan air asam jawa sekitar 2 sampai 3 sendok makan supaya kuahnya segar dan warnanya tetap cerah.
- Masak dengan api kecil selama 30 sampai 45 menit sambil sesekali diaduk supaya santannya tidak pecah dan ayamnya empuk. Tambahkan air kalau kuahnya terlalu menyusut.
- Masukkan cabai rawit utuh yang sudah digeprek kalau ingin lebih pedas.
- Tambahkan perasan jeruk nipis kalau rasanya kurang asam, lalu koreksi rasa dan matikan api.
Ingredients
OTHER INGREDIENTS:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the candlenuts, coriander and cumin in a dry pan until fragrant and lightly browned.
- Cut up the large red chilies and the bird's eye chilies and put them into the blender.
- Add the turmeric, garlic, shallots, ginger and the toasted spices to the blender, add a little water, and blend until smooth.
- Soak the tamarind in hot water and use only the strained liquid.
- Bruise the lemongrass, galangal and kaffir lime leaves so they release their aroma.
- Heat oil in a pot and saute the lemongrass, galangal, kaffir lime leaves, bay leaves and pandan leaves until fragrant.
- Add the spice paste and fry it until fully cooked and fragrant. Add a little more oil if it dries out, and do not let it burn or it will taste bitter.
- Add the chicken pieces and stir until every piece is coated in the paste.
- Pour in the liquid coconut milk once the chicken has changed colour and the paste has lifted.
- Season with salt, pepper and sugar, then stir through.
- Add about 2 to 3 tablespoons of tamarind water so the sauce tastes fresh and keeps its bright colour.
- Simmer over low heat for 30 to 45 minutes, stirring occasionally so the coconut milk does not split and the chicken turns tender. Add water if it reduces too much.
- Add whole crushed bird's eye chilies if you want it spicier.
- Add a squeeze of lime if it needs more acidity, then taste, adjust and turn off the heat.
Cook Mode
GULAI AYAM JUARA! MENU LEBARAN & BUKA PUASA! | Luvita Ho
GULAI AYAM JUARA! MENU LEBARAN & BUKA PUASA! | Luvita Ho
Bahan
BAHAN LAIN:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai kemiri, ketumbar dan jinten di wajan kering sampai wangi dan sedikit kecokelatan.
- Potong-potong cabai merah besar dan cabai rawit lalu masukkan ke blender.
- Masukkan kunyit, bawang putih, bawang merah, jahe dan rempah yang sudah disangrai ke dalam blender, tambahkan sedikit air, lalu blender sampai halus.
- Rendam asam jawa dengan air panas lalu ambil airnya saja.
- Geprek serai, lengkuas dan daun jeruk supaya sarinya keluar.
- Panaskan minyak di panci lalu tumis serai, lengkuas, daun jeruk, daun salam dan daun pandan sampai harum.
- Masukkan bumbu halus lalu tumis sampai benar-benar matang dan harum. Kalau terlalu kering tambahkan sedikit minyak, jangan sampai gosong karena akan pahit.
- Masukkan potongan ayam lalu aduk sampai seluruh ayamnya terlapisi bumbu.
- Tuang santan cair setelah ayamnya berubah warna dan bumbunya terangkat.
- Bumbui dengan garam, lada dan gula lalu aduk rata.
- Masukkan air asam jawa sekitar 2 sampai 3 sendok makan supaya kuahnya segar dan warnanya tetap cerah.
- Masak dengan api kecil selama 30 sampai 45 menit sambil sesekali diaduk supaya santannya tidak pecah dan ayamnya empuk. Tambahkan air kalau kuahnya terlalu menyusut.
- Masukkan cabai rawit utuh yang sudah digeprek kalau ingin lebih pedas.
- Tambahkan perasan jeruk nipis kalau rasanya kurang asam, lalu koreksi rasa dan matikan api.
Ingredients
OTHER INGREDIENTS:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the candlenuts, coriander and cumin in a dry pan until fragrant and lightly browned.
- Cut up the large red chilies and the bird's eye chilies and put them into the blender.
- Add the turmeric, garlic, shallots, ginger and the toasted spices to the blender, add a little water, and blend until smooth.
- Soak the tamarind in hot water and use only the strained liquid.
- Bruise the lemongrass, galangal and kaffir lime leaves so they release their aroma.
- Heat oil in a pot and saute the lemongrass, galangal, kaffir lime leaves, bay leaves and pandan leaves until fragrant.
- Add the spice paste and fry it until fully cooked and fragrant. Add a little more oil if it dries out, and do not let it burn or it will taste bitter.
- Add the chicken pieces and stir until every piece is coated in the paste.
- Pour in the liquid coconut milk once the chicken has changed colour and the paste has lifted.
- Season with salt, pepper and sugar, then stir through.
- Add about 2 to 3 tablespoons of tamarind water so the sauce tastes fresh and keeps its bright colour.
- Simmer over low heat for 30 to 45 minutes, stirring occasionally so the coconut milk does not split and the chicken turns tender. Add water if it reduces too much.
- Add whole crushed bird's eye chilies if you want it spicier.
- Add a squeeze of lime if it needs more acidity, then taste, adjust and turn off the heat.
Cook Notes
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