RESEP KOI PENG / NASI CAMPUR KHAS PONTIANAK
Resep Daging Charsiu bisa kalian cek di sini ⬇️
Koi Peng, Pontianak Mixed Rice
Bahan
Bahan Kuah Kental :
Bahan Ayam Kecap :
Cara Membuat
- Marinasi 1 kg ayam potong dengan 1 sdm air jeruk sonkit, 1 sdm kecap inggris, 1 sdm dark soy sauce, 1 sdm saus tiram, dan 1/2 sdt merica.
- Aduk sampai bumbunya tercampur rata.
- Tutup dan marinasi minimal 1 jam, atau semalaman supaya lebih meresap.
- Untuk kuah kental, masukkan 1 kg ayam kampung bagian bertulang ke dalam panci.
- Tuang 3,5 liter air.
- Masak dengan api sedang cenderung kecil; boleh ditutup tapi jangan terlalu rapat.
- Sambil menunggu, panaskan minyak lalu tumis 6 siung bawang putih cincang sampai wangi dan sedikit kecoklatan.
- Masukkan ayam yang sudah dimarinasi, masak sampai berubah warna.
- Masukkan 2 sdm light soy sauce, 2 sdm dark soy sauce, dan 2 sdm kecap manis.
- Tuang 300 ml air.
- Masukkan 2 butir bunga lawang dan kayu manis seukuran kelingking.
- Masak sampai airnya cukup menyusut, lalu masukkan 1/2 sdt garam dan 1 sdm gula pasir.
- Masak terus sampai daging ayamnya empuk.
- Buat larutan pengental dari 1/2 sdm tepung tapioka dan 1 sdm air, lalu tuang ke dalam ayam kecap dan sisihkan.
- Kembali ke kuah kental yang sudah mendidih, buang buih dan kotoran yang muncul di permukaan.
- Tambahkan 2 sdt kaldu jamur, 4 sdt garam, dan 1 sdt merica, lalu aduk rata.
- Ambil sebagian kuah bening untuk dijadikan sup pendamping.
- Tambahkan 2 buah bunga lawang ke sisa kuah supaya lebih wangi.
- Campur 80 gr tepung tapioka dengan 150 ml air, aduk rata, lalu tuang ke kuah sambil terus diaduk; tambah lagi kalau kurang kental.
- Matikan api, lalu tambahkan 1 sdm minyak bawang putih goreng supaya lebih wangi.
- Iris tipis lapchiong sesuai selera.
- Untuk penyajian, ambil nasi putih ke piring.
- Siram nasi dengan kuah kental.
- Tata lauk pendamping di atasnya: daging charsu, lapchiong, telur kecap, sawi asin, dan timun.
- Sajikan sup bening di mangkuk terpisah, tambahkan minyak bawang putih dan taburan daun bawang.
- Lengkapi dengan sambal belacan saat disantap.
Ingredients
Thick Gravy Ingredients :
Braised Soy Chicken Ingredients :
Steps
- Marinate 1 kg of chicken pieces with 1 tbsp sonkit citrus juice, 1 tbsp Worcestershire sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce and 1/2 tsp pepper.
- Mix until the seasonings are evenly distributed.
- Cover and marinate for at least 1 hour, or overnight for deeper flavour.
- For the thick gravy, put 1 kg of bony free range chicken pieces into a pot.
- Pour in 3.5 litres of water.
- Cook over medium low heat; you can cover it but not too tightly.
- Meanwhile, heat oil and saute 6 cloves of finely chopped garlic until fragrant and lightly browned.
- Add the marinated chicken and cook until it changes colour.
- Add 2 tbsp light soy sauce, 2 tbsp dark soy sauce and 2 tbsp sweet soy sauce.
- Pour in 300 ml water.
- Add 2 star anise and a piece of cinnamon about the size of your little finger.
- Cook until the liquid has reduced enough, then add 1/2 tsp salt and 1 tbsp sugar.
- Keep cooking until the chicken is tender.
- Make a slurry from 1/2 tbsp tapioca starch and 1 tbsp water, stir it into the braised chicken, then set aside.
- Back at the gravy pot, once it boils, skim off the foam and scum from the surface.
- Add 2 tsp mushroom stock powder, 4 tsp salt and 1 tsp pepper, then stir well.
- Ladle out some of the clear broth to serve as the accompanying soup.
- Add 2 star anise to the remaining broth for extra aroma.
- Mix 80 g tapioca starch with 150 ml water, stir smooth, then pour it into the broth while stirring; add more if it is not thick enough.
- Turn off the heat, then add 1 tbsp fried garlic oil for extra fragrance.
- Thinly slice the Chinese sausage to your liking.
- To serve, put steamed white rice on a plate.
- Ladle the thick gravy over the rice.
- Arrange the accompaniments on top: char siu pork, Chinese sausage, soy braised egg, pickled mustard greens and cucumber.
- Serve the clear soup in a separate bowl with fried garlic oil and a sprinkle of spring onion.
- Eat it with belacan sambal on the side.
Cook Mode
Resep Daging Charsiu bisa kalian cek di sini ⬇️
Koi Peng, Pontianak Mixed Rice
RESEP KOI PENG / NASI CAMPUR KHAS PONTIANAK
RESEP KOI PENG / NASI CAMPUR KHAS PONTIANAK
Bahan
Bahan Kuah Kental :
Bahan Ayam Kecap :
Cara Membuat
- Marinasi 1 kg ayam potong dengan 1 sdm air jeruk sonkit, 1 sdm kecap inggris, 1 sdm dark soy sauce, 1 sdm saus tiram, dan 1/2 sdt merica.
- Aduk sampai bumbunya tercampur rata.
- Tutup dan marinasi minimal 1 jam, atau semalaman supaya lebih meresap.
- Untuk kuah kental, masukkan 1 kg ayam kampung bagian bertulang ke dalam panci.
- Tuang 3,5 liter air.
- Masak dengan api sedang cenderung kecil; boleh ditutup tapi jangan terlalu rapat.
- Sambil menunggu, panaskan minyak lalu tumis 6 siung bawang putih cincang sampai wangi dan sedikit kecoklatan.
- Masukkan ayam yang sudah dimarinasi, masak sampai berubah warna.
- Masukkan 2 sdm light soy sauce, 2 sdm dark soy sauce, dan 2 sdm kecap manis.
- Tuang 300 ml air.
- Masukkan 2 butir bunga lawang dan kayu manis seukuran kelingking.
- Masak sampai airnya cukup menyusut, lalu masukkan 1/2 sdt garam dan 1 sdm gula pasir.
- Masak terus sampai daging ayamnya empuk.
- Buat larutan pengental dari 1/2 sdm tepung tapioka dan 1 sdm air, lalu tuang ke dalam ayam kecap dan sisihkan.
- Kembali ke kuah kental yang sudah mendidih, buang buih dan kotoran yang muncul di permukaan.
- Tambahkan 2 sdt kaldu jamur, 4 sdt garam, dan 1 sdt merica, lalu aduk rata.
- Ambil sebagian kuah bening untuk dijadikan sup pendamping.
- Tambahkan 2 buah bunga lawang ke sisa kuah supaya lebih wangi.
- Campur 80 gr tepung tapioka dengan 150 ml air, aduk rata, lalu tuang ke kuah sambil terus diaduk; tambah lagi kalau kurang kental.
- Matikan api, lalu tambahkan 1 sdm minyak bawang putih goreng supaya lebih wangi.
- Iris tipis lapchiong sesuai selera.
- Untuk penyajian, ambil nasi putih ke piring.
- Siram nasi dengan kuah kental.
- Tata lauk pendamping di atasnya: daging charsu, lapchiong, telur kecap, sawi asin, dan timun.
- Sajikan sup bening di mangkuk terpisah, tambahkan minyak bawang putih dan taburan daun bawang.
- Lengkapi dengan sambal belacan saat disantap.
Ingredients
Thick Gravy Ingredients :
Braised Soy Chicken Ingredients :
Steps
- Marinate 1 kg of chicken pieces with 1 tbsp sonkit citrus juice, 1 tbsp Worcestershire sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce and 1/2 tsp pepper.
- Mix until the seasonings are evenly distributed.
- Cover and marinate for at least 1 hour, or overnight for deeper flavour.
- For the thick gravy, put 1 kg of bony free range chicken pieces into a pot.
- Pour in 3.5 litres of water.
- Cook over medium low heat; you can cover it but not too tightly.
- Meanwhile, heat oil and saute 6 cloves of finely chopped garlic until fragrant and lightly browned.
- Add the marinated chicken and cook until it changes colour.
- Add 2 tbsp light soy sauce, 2 tbsp dark soy sauce and 2 tbsp sweet soy sauce.
- Pour in 300 ml water.
- Add 2 star anise and a piece of cinnamon about the size of your little finger.
- Cook until the liquid has reduced enough, then add 1/2 tsp salt and 1 tbsp sugar.
- Keep cooking until the chicken is tender.
- Make a slurry from 1/2 tbsp tapioca starch and 1 tbsp water, stir it into the braised chicken, then set aside.
- Back at the gravy pot, once it boils, skim off the foam and scum from the surface.
- Add 2 tsp mushroom stock powder, 4 tsp salt and 1 tsp pepper, then stir well.
- Ladle out some of the clear broth to serve as the accompanying soup.
- Add 2 star anise to the remaining broth for extra aroma.
- Mix 80 g tapioca starch with 150 ml water, stir smooth, then pour it into the broth while stirring; add more if it is not thick enough.
- Turn off the heat, then add 1 tbsp fried garlic oil for extra fragrance.
- Thinly slice the Chinese sausage to your liking.
- To serve, put steamed white rice on a plate.
- Ladle the thick gravy over the rice.
- Arrange the accompaniments on top: char siu pork, Chinese sausage, soy braised egg, pickled mustard greens and cucumber.
- Serve the clear soup in a separate bowl with fried garlic oil and a sprinkle of spring onion.
- Eat it with belacan sambal on the side.
Cook Notes
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