TIPS MASAKAN BISA MERAH MENGGIURKAN TAPI PEDASNYA BERSAHABAT‼️
Kari Ayam Merah
Mild Red Spiced Chicken in Coconut Milk
Bahan
Bahan yang dihaluskan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang sebagian besar biji cabai agar masakan tetap merah tapi tidak terlalu pedas.
- Gunting serai dan lengkuas, lalu blender semua bahan halus bersama ketumbar bubuk, jinten bubuk, bubuk kari, dan sedikit air.
- Tuang bumbu ke wajan dan masak tanpa minyak sampai airnya mengering.
- Tambahkan minyak secukupnya, daun salam yang diremas, dan daun jeruk yang disobek, lalu tumis dengan api kecil sampai bumbu matang dan warnanya lebih gelap.
- Masukkan gula merah sisir, masak sampai larut dan tercampur rata.
- Masukkan potongan ayam, aduk pelan sampai berubah warna.
- Tuang santan encer, masukkan garam dan kaldu jamur, lalu aduk pelan sampai rata.
- Masak dengan api kecil sekitar 1 jam, boleh ditutup, sambil sesekali diaduk dan ayamnya dibalik sampai kuah menyusut hampir setengah.
- Tuang santan kental dan masak dengan api kecil sambil sesekali diaduk pelan sampai kuah tersisa sekitar 1/4, lalu matikan api.
Ingredients
Spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Remove most of the chili seeds so the dish stays red but is not too spicy.
- Cut up the lemongrass and galangal, then blend all the spice paste ingredients with the ground coriander, ground cumin, curry powder and a little water.
- Pour the paste into a wok and cook without oil until the water evaporates.
- Add some oil, the crushed bay leaves and torn kaffir lime leaves, then saute over low heat until the paste is cooked and darker in color.
- Add the shaved palm sugar and cook until dissolved and evenly mixed.
- Add the chicken pieces and stir gently until they change color.
- Pour in the thin coconut milk, add the salt and mushroom bouillon, then stir gently until combined.
- Simmer over low heat for about 1 hour, covered if you like, stirring and turning the chicken now and then until the sauce reduces by almost half.
- Pour in the thick coconut milk and cook over low heat, stirring gently now and then, until about 1/4 of the sauce remains, then turn off the heat.
Cook Mode
TIPS MASAKAN BISA MERAH MENGGIURKAN TAPI PEDASNYA BERSAHABAT‼️
TIPS MASAKAN BISA MERAH MENGGIURKAN TAPI PEDASNYA BERSAHABAT‼️
Bahan
Bahan yang dihaluskan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang sebagian besar biji cabai agar masakan tetap merah tapi tidak terlalu pedas.
- Gunting serai dan lengkuas, lalu blender semua bahan halus bersama ketumbar bubuk, jinten bubuk, bubuk kari, dan sedikit air.
- Tuang bumbu ke wajan dan masak tanpa minyak sampai airnya mengering.
- Tambahkan minyak secukupnya, daun salam yang diremas, dan daun jeruk yang disobek, lalu tumis dengan api kecil sampai bumbu matang dan warnanya lebih gelap.
- Masukkan gula merah sisir, masak sampai larut dan tercampur rata.
- Masukkan potongan ayam, aduk pelan sampai berubah warna.
- Tuang santan encer, masukkan garam dan kaldu jamur, lalu aduk pelan sampai rata.
- Masak dengan api kecil sekitar 1 jam, boleh ditutup, sambil sesekali diaduk dan ayamnya dibalik sampai kuah menyusut hampir setengah.
- Tuang santan kental dan masak dengan api kecil sambil sesekali diaduk pelan sampai kuah tersisa sekitar 1/4, lalu matikan api.
Ingredients
Spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Remove most of the chili seeds so the dish stays red but is not too spicy.
- Cut up the lemongrass and galangal, then blend all the spice paste ingredients with the ground coriander, ground cumin, curry powder and a little water.
- Pour the paste into a wok and cook without oil until the water evaporates.
- Add some oil, the crushed bay leaves and torn kaffir lime leaves, then saute over low heat until the paste is cooked and darker in color.
- Add the shaved palm sugar and cook until dissolved and evenly mixed.
- Add the chicken pieces and stir gently until they change color.
- Pour in the thin coconut milk, add the salt and mushroom bouillon, then stir gently until combined.
- Simmer over low heat for about 1 hour, covered if you like, stirring and turning the chicken now and then until the sauce reduces by almost half.
- Pour in the thick coconut milk and cook over low heat, stirring gently now and then, until about 1/4 of the sauce remains, then turn off the heat.
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