AYAM BUMBU HITAM / BUMBU IRENG ENAK BANGET, WAJIB DI COBA
AYAM BUMBU IRENG
Ayam Bumbu Hitam / Bumbu Ireng — Black Spice Chicken
Bahan
BUMBU HALUS :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, jahe, lengkuas, sereh, daun jeruk (buang tulang daun), cabai keriting merah, cabai rawit merah, merica, dan ketumbar bersama sedikit air.
- Masukkan ayam ke dalam panci bersama bumbu halus, daun salam, garam, kaldu ayam bubuk, sedikit micin (opsional), air asam jawa, dan air, aduk rata.
- Masak dengan api sedang hingga mendidih, lalu tutup dan masak hingga ayam matang dan bumbu meresap, sesekali diaduk agar matang merata dan tidak gosong.
- Setelah ayam matang dan air menyusut, angkat ayam dan pisahkan dari bumbunya; sisihkan bumbu untuk dijadikan bumbu hitam.
- Goreng ayam dengan api kecil hingga kecoklatan, balik agar matang merata, lalu angkat dan tiriskan.
- Untuk bumbu hitam, masukkan minyak (bisa pakai minyak bekas menggoreng ayam) agak banyak ke dalam bumbu yang disisihkan tadi.
- Masak dengan api sedang cenderung kecil sambil terus diaduk hingga warnanya berubah menjadi coklat tua (jangan sampai gosong hitam).
- Matikan api dan terus aduk sebentar karena proses pemasakan masih berlangsung akibat panas wajan.
Ingredients
GROUND SPICE PASTE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots, garlic, candlenuts, turmeric, ginger, galangal, lemongrass, kaffir lime leaves (ribs removed), red curly chilies, red bird's-eye chilies, ground pepper, and ground coriander with a little water.
- Put the chicken into a pot with the ground spice paste, bay leaves, salt, chicken bouillon powder, a little MSG (optional), tamarind water, and water, and stir well.
- Cook over medium heat until boiling, then cover and cook until the chicken is done and the seasoning is absorbed, stirring occasionally so it cooks evenly and doesn't burn.
- Once the chicken is cooked and the liquid has reduced, remove the chicken and separate it from the spice mixture; set the spice mixture aside to become the black spice.
- Fry the chicken over low heat until browned, flipping to cook evenly, then remove and drain.
- For the black spice, add a generous amount of oil (leftover chicken-frying oil works) to the reserved spice mixture.
- Cook over medium-low heat, stirring continuously, until it turns dark brown (don't let it burn black).
- Turn off the heat and keep stirring briefly, since cooking continues from the pan's residual heat.
Mode Masak
AYAM BUMBU IRENG
Ayam Bumbu Hitam / Bumbu Ireng — Black Spice Chicken
AYAM BUMBU HITAM / BUMBU IRENG ENAK BANGET, WAJIB DI COBA
AYAM BUMBU HITAM / BUMBU IRENG ENAK BANGET, WAJIB DI COBA
Bahan
BUMBU HALUS :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, jahe, lengkuas, sereh, daun jeruk (buang tulang daun), cabai keriting merah, cabai rawit merah, merica, dan ketumbar bersama sedikit air.
- Masukkan ayam ke dalam panci bersama bumbu halus, daun salam, garam, kaldu ayam bubuk, sedikit micin (opsional), air asam jawa, dan air, aduk rata.
- Masak dengan api sedang hingga mendidih, lalu tutup dan masak hingga ayam matang dan bumbu meresap, sesekali diaduk agar matang merata dan tidak gosong.
- Setelah ayam matang dan air menyusut, angkat ayam dan pisahkan dari bumbunya; sisihkan bumbu untuk dijadikan bumbu hitam.
- Goreng ayam dengan api kecil hingga kecoklatan, balik agar matang merata, lalu angkat dan tiriskan.
- Untuk bumbu hitam, masukkan minyak (bisa pakai minyak bekas menggoreng ayam) agak banyak ke dalam bumbu yang disisihkan tadi.
- Masak dengan api sedang cenderung kecil sambil terus diaduk hingga warnanya berubah menjadi coklat tua (jangan sampai gosong hitam).
- Matikan api dan terus aduk sebentar karena proses pemasakan masih berlangsung akibat panas wajan.
Ingredients
GROUND SPICE PASTE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots, garlic, candlenuts, turmeric, ginger, galangal, lemongrass, kaffir lime leaves (ribs removed), red curly chilies, red bird's-eye chilies, ground pepper, and ground coriander with a little water.
- Put the chicken into a pot with the ground spice paste, bay leaves, salt, chicken bouillon powder, a little MSG (optional), tamarind water, and water, and stir well.
- Cook over medium heat until boiling, then cover and cook until the chicken is done and the seasoning is absorbed, stirring occasionally so it cooks evenly and doesn't burn.
- Once the chicken is cooked and the liquid has reduced, remove the chicken and separate it from the spice mixture; set the spice mixture aside to become the black spice.
- Fry the chicken over low heat until browned, flipping to cook evenly, then remove and drain.
- For the black spice, add a generous amount of oil (leftover chicken-frying oil works) to the reserved spice mixture.
- Cook over medium-low heat, stirring continuously, until it turns dark brown (don't let it burn black).
- Turn off the heat and keep stirring briefly, since cooking continues from the pan's residual heat.
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