KUAH KENTALNYA YANG BIKIN LAPER!! š¤¤ Terik Ayam Dan Tempe
Resep Rudy Choirudin
Chicken and Tempeh Terik (Terik Ayam dan Tempe)
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Bahan 4 :
Bahan 5 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan ayam ke wadah, bumbui dengan bumbu Desaku Marinasi dan air, kocok rata, tutup rapat, marinasi minimal 30 menit.
- Potong tempe serasi, siapkan bumbu: geprek serai, lengkuas, dan jahe, sobek daun salam dan daun jeruk, rajang bawang merah.
- Panaskan minyak, tumis bawang merah sambil diaduk terus sampai harum dan sedikit kuning.
- Masukkan serai, lengkuas, jahe, daun salam, dan daun jeruk yang sudah digeprek, tumis sampai aroma keluar.
- Masukkan ayam yang sudah dimarinasi, aduk sampai berubah warna dan sedikit browning.
- Tuang air (250 ml), masukkan tempe, aduk rata.
- Masukkan Desaku bawang putih bubuk, aduk, kecilkan api, biarkan meresap sekitar 10 menit.
- Tuang santan, tambahkan garam dan gula pasir, aduk rata.
- Tambahkan lada bubuk, masak dengan api kecil sampai kuah agak mengental dan tempe matang.
- Angkat rempah daun, matikan api, taburi bawang goreng sebelum disajikan.
Ingredients
Ingredient set 1:
Ingredient set 2:
Ingredient set 3:
Ingredient set 4:
Ingredient set 5:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the chicken in a container, season with the Desaku Marinade and water, shake to coat, seal tightly, and marinate for at least 30 minutes.
- Cut the tempeh diagonally, prepare the seasoning: smash the lemongrass, galangal, and ginger, tear the bay leaves and kaffir lime leaves, and slice the shallots.
- Heat the oil, sautƩ the shallots while stirring continuously until fragrant and slightly golden.
- Add the smashed lemongrass, galangal, ginger, bay leaves, and kaffir lime leaves, and sautƩ until the aroma comes out.
- Add the marinated chicken, stir until it changes color and browns slightly.
- Pour in water (250 ml), add the tempeh, and stir well.
- Add the Desaku garlic powder, stir, lower the heat, and let it absorb for about 10 minutes.
- Pour in the coconut milk, add salt and sugar, and stir well.
- Add the pepper, and cook over low heat until the sauce thickens slightly and the tempeh is cooked.
- Remove the herbs, turn off the heat, and sprinkle with fried shallots before serving.
Mode Masak
Resep Rudy Choirudin
Chicken and Tempeh Terik (Terik Ayam dan Tempe)
KUAH KENTALNYA YANG BIKIN LAPER!! š¤¤ Terik Ayam Dan Tempe
KUAH KENTALNYA YANG BIKIN LAPER!! š¤¤ Terik Ayam Dan Tempe
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Bahan 4 :
Bahan 5 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan ayam ke wadah, bumbui dengan bumbu Desaku Marinasi dan air, kocok rata, tutup rapat, marinasi minimal 30 menit.
- Potong tempe serasi, siapkan bumbu: geprek serai, lengkuas, dan jahe, sobek daun salam dan daun jeruk, rajang bawang merah.
- Panaskan minyak, tumis bawang merah sambil diaduk terus sampai harum dan sedikit kuning.
- Masukkan serai, lengkuas, jahe, daun salam, dan daun jeruk yang sudah digeprek, tumis sampai aroma keluar.
- Masukkan ayam yang sudah dimarinasi, aduk sampai berubah warna dan sedikit browning.
- Tuang air (250 ml), masukkan tempe, aduk rata.
- Masukkan Desaku bawang putih bubuk, aduk, kecilkan api, biarkan meresap sekitar 10 menit.
- Tuang santan, tambahkan garam dan gula pasir, aduk rata.
- Tambahkan lada bubuk, masak dengan api kecil sampai kuah agak mengental dan tempe matang.
- Angkat rempah daun, matikan api, taburi bawang goreng sebelum disajikan.
Ingredients
Ingredient set 1:
Ingredient set 2:
Ingredient set 3:
Ingredient set 4:
Ingredient set 5:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the chicken in a container, season with the Desaku Marinade and water, shake to coat, seal tightly, and marinate for at least 30 minutes.
- Cut the tempeh diagonally, prepare the seasoning: smash the lemongrass, galangal, and ginger, tear the bay leaves and kaffir lime leaves, and slice the shallots.
- Heat the oil, sautƩ the shallots while stirring continuously until fragrant and slightly golden.
- Add the smashed lemongrass, galangal, ginger, bay leaves, and kaffir lime leaves, and sautƩ until the aroma comes out.
- Add the marinated chicken, stir until it changes color and browns slightly.
- Pour in water (250 ml), add the tempeh, and stir well.
- Add the Desaku garlic powder, stir, lower the heat, and let it absorb for about 10 minutes.
- Pour in the coconut milk, add salt and sugar, and stir well.
- Add the pepper, and cook over low heat until the sauce thickens slightly and the tempeh is cooked.
- Remove the herbs, turn off the heat, and sprinkle with fried shallots before serving.
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