RESEP AYAM SUWIR KEMANGI PEDAS HARUM ENAK BUAT LAUK MAKAN
Resep
Spicy Fragrant Shredded Chicken with Thai Basil
Bahan
BUMBU HALUS :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus dada ayam (tanpa kulit) dalam air mendidih selama 10 menit sampai matang.
- Dinginkan ayam sebentar.
- Potong tomat, cabe keriting, dan cabe rawit agar lebih mudah diblender.
- Masukkan bawang merah, bawang putih, dan kunyit (atau kunyit bubuk).
- Haluskan semua bumbu menggunakan minyak (bukan air) agar tidak meletup saat diblender.
- Suwir ayam yang sudah dingin sesuai selera.
- Tumis bumbu halus sampai kandungan airnya berkurang dan warnanya berubah kemerahan.
- Masukkan lengkuas dan sereh yang sudah digeprek.
- Masukkan daun salam yang disobek dan daun jeruk agak banyak.
- Aduk sampai minyaknya berubah warna kemerahan, tanda bumbu sudah matang.
- Kecilkan api, masukkan ayam suwir, masak sebentar agar bumbu meresap.
- Tambahkan 1 sdt gula pasir, 1,5 sdt garam, dan 1/2 sdt kaldu jamur, aduk rata, lalu ambil daun salam, daun jeruk, sereh, dan lengkuas sebelum disajikan.
- Masukkan daun kemangi, aduk sebentar, lalu matikan api.
Ingredients
SPICE PASTE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the chicken breast (skin removed) in boiling water for 10 minutes until cooked.
- Let the chicken cool briefly.
- Cut the tomato, curly chilies, and bird's-eye chilies to make blending easier.
- Add the shallots, garlic, and turmeric (or turmeric powder).
- Blend all the seasoning using oil (not water) so it doesn't splatter.
- Shred the cooled chicken to your liking.
- Sauté the spice paste until the moisture reduces and the color turns reddish.
- Add the bruised galangal and lemongrass.
- Add the torn bay leaves and a generous amount of kaffir lime leaves.
- Stir until the oil turns reddish, a sign the spice paste is cooked.
- Lower the heat, add the shredded chicken, and cook briefly so the seasoning is absorbed.
- Add 1 tsp sugar, 1.5 tsp salt, and 1/2 tsp mushroom bouillon powder, stir well, then remove the bay leaves, kaffir lime leaves, lemongrass, and galangal before serving.
- Add the Thai basil leaves, stir briefly, then turn off the heat.
Mode Masak
RESEP AYAM SUWIR KEMANGI PEDAS HARUM ENAK BUAT LAUK MAKAN
Spicy Fragrant Shredded Chicken with Thai Basil
RESEP AYAM SUWIR KEMANGI PEDAS HARUM ENAK BUAT LAUK MAKAN
RESEP AYAM SUWIR KEMANGI PEDAS HARUM ENAK BUAT LAUK MAKAN
Bahan
BUMBU HALUS :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus dada ayam (tanpa kulit) dalam air mendidih selama 10 menit sampai matang.
- Dinginkan ayam sebentar.
- Potong tomat, cabe keriting, dan cabe rawit agar lebih mudah diblender.
- Masukkan bawang merah, bawang putih, dan kunyit (atau kunyit bubuk).
- Haluskan semua bumbu menggunakan minyak (bukan air) agar tidak meletup saat diblender.
- Suwir ayam yang sudah dingin sesuai selera.
- Tumis bumbu halus sampai kandungan airnya berkurang dan warnanya berubah kemerahan.
- Masukkan lengkuas dan sereh yang sudah digeprek.
- Masukkan daun salam yang disobek dan daun jeruk agak banyak.
- Aduk sampai minyaknya berubah warna kemerahan, tanda bumbu sudah matang.
- Kecilkan api, masukkan ayam suwir, masak sebentar agar bumbu meresap.
- Tambahkan 1 sdt gula pasir, 1,5 sdt garam, dan 1/2 sdt kaldu jamur, aduk rata, lalu ambil daun salam, daun jeruk, sereh, dan lengkuas sebelum disajikan.
- Masukkan daun kemangi, aduk sebentar, lalu matikan api.
Ingredients
SPICE PASTE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the chicken breast (skin removed) in boiling water for 10 minutes until cooked.
- Let the chicken cool briefly.
- Cut the tomato, curly chilies, and bird's-eye chilies to make blending easier.
- Add the shallots, garlic, and turmeric (or turmeric powder).
- Blend all the seasoning using oil (not water) so it doesn't splatter.
- Shred the cooled chicken to your liking.
- Sauté the spice paste until the moisture reduces and the color turns reddish.
- Add the bruised galangal and lemongrass.
- Add the torn bay leaves and a generous amount of kaffir lime leaves.
- Stir until the oil turns reddish, a sign the spice paste is cooked.
- Lower the heat, add the shredded chicken, and cook briefly so the seasoning is absorbed.
- Add 1 tsp sugar, 1.5 tsp salt, and 1/2 tsp mushroom bouillon powder, stir well, then remove the bay leaves, kaffir lime leaves, lemongrass, and galangal before serving.
- Add the Thai basil leaves, stir briefly, then turn off the heat.
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