SIAP DIJUAL! RESEP NASI BAKAR KOTAK!
peringkat 16 dari 139 di Menu Nasi
Nasi
Grilled Coconut Rice Parcels (Nasi Bakar Kotak) — Ready to Sell
Bahan
Ayam sisit :
Tambahan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci beras, masukkan ke rice cooker bersama santan instan dan air.
- Tambahkan lengkuas, sereh, daun salam, dan daun pandan.
- Tumis bumbu dasar (bawang merah dan bawang putih halus) hingga wangi dan kecoklatan, lalu masukkan ke dalam rice cooker.
- Cek rasa liquid, pastikan agak asin agar pas setelah matang, lalu masak nasi.
- Untuk ayam sisit: rebus dada ayam selama 8-10 menit (tidak perlu sampai matang sempurna, karena akan dimasak lagi).
- Haluskan bumbu: cabe merah, kemiri, kunyit, bawang-bawangan, dan daun jeruk (buang batangnya), tambahkan minyak, blender kasar saja.
- Suwir ayam yang sudah direbus menggunakan mixer dengan cara dipulse (jangan diblender terus-menerus).
- Tumis bumbu halus dengan banyak minyak hingga setengah matang.
- Masukkan ayam suwir, aduk hingga bumbu meresap, lalu masukkan daun kemangi.
- Masak hingga semuanya menyerap dan matang merata, cek rasa, tambahkan garam, gula, dan penyedap jika kurang, masak sekitar 5 menit lagi hingga matang.
- Susun di atas daun pisang: taruh ayam sisit, nasi panas di atasnya, dan telur asin di tengah, lalu bungkus rapat dengan teknik lipat khusus dan kunci dengan tusuk gigi.
- Bakar sambil dibolak-balik hingga daun pisang menghitam, lalu sajikan dengan tambahan kemangi ekstra.
Ingredients
Shredded Chicken Topping:
Extras:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the rice, put it into a rice cooker with the instant coconut milk and water.
- Add the galangal, lemongrass, bay leaves, and pandan leaves.
- Sauté the base seasoning (ground shallots and garlic) until fragrant and lightly browned, then add it to the rice cooker.
- Taste the liquid — it should be slightly salty so it's just right once cooked — then cook the rice.
- For the shredded chicken: boil the chicken breasts for 8-10 minutes (no need to cook fully through, since it will be cooked again later).
- Blend the red chilies, candlenuts, turmeric, shallots and garlic, and kaffir lime leaves (deveined) with oil, keeping it coarse rather than fully smooth.
- Shred the boiled chicken using a mixer, pulsing it (don't blend continuously).
- Sauté the spice paste with plenty of oil until half-cooked.
- Add the shredded chicken, stir until the seasoning is absorbed, then add the Thai basil leaves.
- Cook until everything is absorbed and evenly done, taste and adjust with more salt, sugar, and bouillon if needed, then cook for about 5 more minutes until done.
- Assemble on a banana leaf: place a generous amount of shredded chicken, hot rice on top, and a salted egg in the center, then wrap tightly using the special fold and secure with a toothpick.
- Grill, turning occasionally, until the banana leaf blackens, then serve with extra Thai basil.
Mode Masak
SIAP DIJUAL! RESEP NASI BAKAR KOTAK!
SIAP DIJUAL! RESEP NASI BAKAR KOTAK!
Bahan
Ayam sisit :
Tambahan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci beras, masukkan ke rice cooker bersama santan instan dan air.
- Tambahkan lengkuas, sereh, daun salam, dan daun pandan.
- Tumis bumbu dasar (bawang merah dan bawang putih halus) hingga wangi dan kecoklatan, lalu masukkan ke dalam rice cooker.
- Cek rasa liquid, pastikan agak asin agar pas setelah matang, lalu masak nasi.
- Untuk ayam sisit: rebus dada ayam selama 8-10 menit (tidak perlu sampai matang sempurna, karena akan dimasak lagi).
- Haluskan bumbu: cabe merah, kemiri, kunyit, bawang-bawangan, dan daun jeruk (buang batangnya), tambahkan minyak, blender kasar saja.
- Suwir ayam yang sudah direbus menggunakan mixer dengan cara dipulse (jangan diblender terus-menerus).
- Tumis bumbu halus dengan banyak minyak hingga setengah matang.
- Masukkan ayam suwir, aduk hingga bumbu meresap, lalu masukkan daun kemangi.
- Masak hingga semuanya menyerap dan matang merata, cek rasa, tambahkan garam, gula, dan penyedap jika kurang, masak sekitar 5 menit lagi hingga matang.
- Susun di atas daun pisang: taruh ayam sisit, nasi panas di atasnya, dan telur asin di tengah, lalu bungkus rapat dengan teknik lipat khusus dan kunci dengan tusuk gigi.
- Bakar sambil dibolak-balik hingga daun pisang menghitam, lalu sajikan dengan tambahan kemangi ekstra.
Ingredients
Shredded Chicken Topping:
Extras:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the rice, put it into a rice cooker with the instant coconut milk and water.
- Add the galangal, lemongrass, bay leaves, and pandan leaves.
- Sauté the base seasoning (ground shallots and garlic) until fragrant and lightly browned, then add it to the rice cooker.
- Taste the liquid — it should be slightly salty so it's just right once cooked — then cook the rice.
- For the shredded chicken: boil the chicken breasts for 8-10 minutes (no need to cook fully through, since it will be cooked again later).
- Blend the red chilies, candlenuts, turmeric, shallots and garlic, and kaffir lime leaves (deveined) with oil, keeping it coarse rather than fully smooth.
- Shred the boiled chicken using a mixer, pulsing it (don't blend continuously).
- Sauté the spice paste with plenty of oil until half-cooked.
- Add the shredded chicken, stir until the seasoning is absorbed, then add the Thai basil leaves.
- Cook until everything is absorbed and evenly done, taste and adjust with more salt, sugar, and bouillon if needed, then cook for about 5 more minutes until done.
- Assemble on a banana leaf: place a generous amount of shredded chicken, hot rice on top, and a salted egg in the center, then wrap tightly using the special fold and secure with a toothpick.
- Grill, turning occasionally, until the banana leaf blackens, then serve with extra Thai basil.
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