Resep by Rudy Choirudin
Terik Ayam and Tempe (Coconut-Braised Chicken and Tempeh)
Bahan
Bahan 1:
Bahan 2 (Bumbu Marinasi) :
Bahan 3 :
Bahan 4 :
Bahan 5 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong 1/2 ekor ayam menjadi 12 bagian.
- Campurkan bumbu marinasi: 1/2 sdt kunyit bubuk, 2 sdt ketumbar bubuk, 1 sdt garam, dan 5 sdm air, aduk sampai larut.
- Siramkan bumbu marinasi ke ayam, aduk rata.
- Siapkan jahe dan lengkuas yang dibelah dan dimemarkan, serai yang dimemarkan, daun salam, dan daun jeruk yang disobek.
- Rajang 4 siung bawang putih dan 8 buah bawang merah.
- Panaskan 4 sdm minyak, tumis bawang putih sampai kekuningan, lalu masukkan bawang merah dan tumis sampai harum dan matang.
- Masukkan jahe, lengkuas, serai, daun jeruk, dan daun salam, aduk rata.
- Masukkan ayam yang sudah dimarinasi (jangan buang sisa bumbunya), aduk sampai berubah warna.
- Masukkan 250 ml santan sedang kentalnya beserta sisa bumbu marinasi, aduk sampai menyusut.
- Setelah menyusut dan ayam kekuningan, masukkan 500 ml santan sedang kentalnya dan 200 gr tempe yang dipotong dadu.
- Tambahkan 1/2 sdt garam dan 1 sdt gula pasir, aduk terus agar santannya tidak pecah.
- Masukkan 1/2 sdt merica bubuk, aduk lagi, dan masak sampai tempe matang.
- Angkat dan sajikan dengan taburan bawang goreng.
Ingredients
Part 1:
Part 2 (Marinade):
Part 3:
Part 4:
Part 5:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut half a chicken into 12 pieces.
- Mix the marinade: 1/2 tsp turmeric powder, 2 tsp ground coriander, 1 tsp salt, and 5 tbsp water, and stir until dissolved.
- Pour the marinade over the chicken and mix well.
- Prepare the split and bruised galangal and ginger, bruised lemongrass, bay leaves, and torn kaffir lime leaves.
- Slice 4 cloves garlic and 8 shallots.
- Heat 4 tbsp oil, sauté the garlic until golden, then add the shallots and sauté until fragrant and cooked.
- Add the ginger, galangal, lemongrass, kaffir lime leaves, and bay leaves, and stir.
- Add the marinated chicken (don't discard the leftover marinade), and stir until it changes color.
- Add 250 ml medium-thick coconut milk along with the remaining marinade, and stir until it reduces.
- Once reduced and the chicken turns golden, add 500 ml medium-thick coconut milk and the diced 200 g tempeh.
- Add 1/2 tsp salt and 1 tsp sugar, stirring constantly so the coconut milk doesn't split.
- Add 1/2 tsp ground pepper, stir again, and cook until the tempeh is done.
- Remove from heat and serve topped with fried shallots.
Mode Masak
Resep by Rudy Choirudin
Terik Ayam and Tempe (Coconut-Braised Chicken and Tempeh)
TERIK AYAM DAN TEMPE
TERIK AYAM DAN TEMPE
Bahan
Bahan 1:
Bahan 2 (Bumbu Marinasi) :
Bahan 3 :
Bahan 4 :
Bahan 5 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong 1/2 ekor ayam menjadi 12 bagian.
- Campurkan bumbu marinasi: 1/2 sdt kunyit bubuk, 2 sdt ketumbar bubuk, 1 sdt garam, dan 5 sdm air, aduk sampai larut.
- Siramkan bumbu marinasi ke ayam, aduk rata.
- Siapkan jahe dan lengkuas yang dibelah dan dimemarkan, serai yang dimemarkan, daun salam, dan daun jeruk yang disobek.
- Rajang 4 siung bawang putih dan 8 buah bawang merah.
- Panaskan 4 sdm minyak, tumis bawang putih sampai kekuningan, lalu masukkan bawang merah dan tumis sampai harum dan matang.
- Masukkan jahe, lengkuas, serai, daun jeruk, dan daun salam, aduk rata.
- Masukkan ayam yang sudah dimarinasi (jangan buang sisa bumbunya), aduk sampai berubah warna.
- Masukkan 250 ml santan sedang kentalnya beserta sisa bumbu marinasi, aduk sampai menyusut.
- Setelah menyusut dan ayam kekuningan, masukkan 500 ml santan sedang kentalnya dan 200 gr tempe yang dipotong dadu.
- Tambahkan 1/2 sdt garam dan 1 sdt gula pasir, aduk terus agar santannya tidak pecah.
- Masukkan 1/2 sdt merica bubuk, aduk lagi, dan masak sampai tempe matang.
- Angkat dan sajikan dengan taburan bawang goreng.
Ingredients
Part 1:
Part 2 (Marinade):
Part 3:
Part 4:
Part 5:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut half a chicken into 12 pieces.
- Mix the marinade: 1/2 tsp turmeric powder, 2 tsp ground coriander, 1 tsp salt, and 5 tbsp water, and stir until dissolved.
- Pour the marinade over the chicken and mix well.
- Prepare the split and bruised galangal and ginger, bruised lemongrass, bay leaves, and torn kaffir lime leaves.
- Slice 4 cloves garlic and 8 shallots.
- Heat 4 tbsp oil, sauté the garlic until golden, then add the shallots and sauté until fragrant and cooked.
- Add the ginger, galangal, lemongrass, kaffir lime leaves, and bay leaves, and stir.
- Add the marinated chicken (don't discard the leftover marinade), and stir until it changes color.
- Add 250 ml medium-thick coconut milk along with the remaining marinade, and stir until it reduces.
- Once reduced and the chicken turns golden, add 500 ml medium-thick coconut milk and the diced 200 g tempeh.
- Add 1/2 tsp salt and 1 tsp sugar, stirring constantly so the coconut milk doesn't split.
- Add 1/2 tsp ground pepper, stir again, and cook until the tempeh is done.
- Remove from heat and serve topped with fried shallots.
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