COCOK UNTUK ACARA SPESIAL - Kari Ayam Isi Daun Singkong
Kari Ayam Isi Daun Singkong
PERFECT FOR SPECIAL OCCASIONS — Chicken Curry Stuffed with Cassava Leaves
Bahan
BAHAN 2:
BAHAN 3:
BAHAN 4:
Cara Membuat
- Haluskan bahan 4 (bawang putih, bawang merah, kencur, daun jeruk, garam, gula, terasi, desaku ketumbar bubuk).
- Campur semua bahan 3 (daun singkong, kelapa parut, cabe rawit) dengan bumbu halus (bahan 4), aduk rata.
- Isikan campuran daun singkong dan telur puyuh ke dalam rongga ayam. Rapikan dan semat ayam dengan tusuk gigi.
- Chopper bahan 1 (bawang putih, bawang merah, desaku bumbu kari, air) sampai halus.
- Tumis bumbu halus (bahan 1) dengan minyak hingga harum dan matang. Tambahkan serai dan daun jeruk, tumis kembali hingga harum.
- Masukkan 250 ml larutan santan, gula pasir, dan garam. Aduk rata.
- Masukkan ayam, masak hingga santan menyusut 50% dan bumbu meresap ke dalam ayam (kira-kira selama 5 menit).
- Masukkan 500 ml larutan santan, masak hingga ayam empuk. Hidangkan.
Ingredients
Steps
- Grind ingredients 4 (garlic, shallots, aromatic ginger, kaffir lime leaves, salt, sugar, shrimp paste, and Desaku Coriander Powder).
- Combine all ingredients 3 (cassava leaves, grated coconut, and bird's-eye chilies) with the ground ingredients 4 and mix well.
- Stuff the cassava leaf mixture and quail eggs into the chicken cavity. Neaten and secure the chicken with toothpicks.
- Process ingredients 1 (garlic, shallots, Desaku Curry Seasoning, and water) until smooth.
- Sauté the blended ingredients 1 in the oil until fragrant and cooked through. Add the lemongrass and kaffir lime leaves, then continue sautéing until fragrant.
- Add 250 ml coconut milk mixture, the granulated sugar, and salt. Mix well.
- Add the chicken and cook until the coconut milk reduces by 50% and the seasonings penetrate the chicken (about 5 minutes).
- Add 500 ml coconut milk mixture and cook until the chicken is tender. Serve.
Mode Masak
COCOK UNTUK ACARA SPESIAL - Kari Ayam Isi Daun Singkong
COCOK UNTUK ACARA SPESIAL - Kari Ayam Isi Daun Singkong
Bahan
BAHAN 2:
BAHAN 3:
BAHAN 4:
Cara Membuat
- Haluskan bahan 4 (bawang putih, bawang merah, kencur, daun jeruk, garam, gula, terasi, desaku ketumbar bubuk).
- Campur semua bahan 3 (daun singkong, kelapa parut, cabe rawit) dengan bumbu halus (bahan 4), aduk rata.
- Isikan campuran daun singkong dan telur puyuh ke dalam rongga ayam. Rapikan dan semat ayam dengan tusuk gigi.
- Chopper bahan 1 (bawang putih, bawang merah, desaku bumbu kari, air) sampai halus.
- Tumis bumbu halus (bahan 1) dengan minyak hingga harum dan matang. Tambahkan serai dan daun jeruk, tumis kembali hingga harum.
- Masukkan 250 ml larutan santan, gula pasir, dan garam. Aduk rata.
- Masukkan ayam, masak hingga santan menyusut 50% dan bumbu meresap ke dalam ayam (kira-kira selama 5 menit).
- Masukkan 500 ml larutan santan, masak hingga ayam empuk. Hidangkan.
Ingredients
Steps
- Grind ingredients 4 (garlic, shallots, aromatic ginger, kaffir lime leaves, salt, sugar, shrimp paste, and Desaku Coriander Powder).
- Combine all ingredients 3 (cassava leaves, grated coconut, and bird's-eye chilies) with the ground ingredients 4 and mix well.
- Stuff the cassava leaf mixture and quail eggs into the chicken cavity. Neaten and secure the chicken with toothpicks.
- Process ingredients 1 (garlic, shallots, Desaku Curry Seasoning, and water) until smooth.
- Sauté the blended ingredients 1 in the oil until fragrant and cooked through. Add the lemongrass and kaffir lime leaves, then continue sautéing until fragrant.
- Add 250 ml coconut milk mixture, the granulated sugar, and salt. Mix well.
- Add the chicken and cook until the coconut milk reduces by 50% and the seasonings penetrate the chicken (about 5 minutes).
- Add 500 ml coconut milk mixture and cook until the chicken is tender. Serve.
Catatan Masak
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