RESEP AYAM GORENG SINGAPUR ! ASIN GURIH ALA HAR CHEONG GAI
(Marinasi 1 hari lebih meresap)
Ayam Goreng Singapur Har Cheong Gai (Singapore-Style Shrimp Paste Fried Chicken)
Bahan
Coating :
Sambal bilis :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat bumbu marinasi: campurkan saus udang (shrimp paste), saus tiram, minyak wijen, arak masak (opsional), gula, lada putih, dan garam, aduk sampai gula larut.
- Campurkan bahan coating langsung dengan bumbu marinasi: telur, tepung terigu, tepung kentang, baking powder, dan baking soda, lalu tambahkan air.
- Masukkan ayam ke dalam campuran, aduk rata, dan marinasi minimal semalam (idealnya) atau minimal 1 jam.
- Untuk sambal bilis, cincang cabe merah kering, terasi bakar, bawang putih, bawang merah, ikan teri, dan cabe merah besar (untuk warna).
- Masak sambal cukup lama sampai minyaknya keluar dan warnanya gelap, belum diberi seasoning dulu.
- Masukkan daun pandan setelah sambal setengah matang.
- Setelah 3/4 matang, masukkan asam jawa sekaligus seasoning (kaldu ayam, garam, gula).
- Panaskan minyak, goreng ayam yang sudah berlapis adonan untuk pertama kali agar coating-nya menempel.
- Angkat dan sisihkan sebentar.
- Goreng ayam untuk kedua kalinya (double fry), dahulukan bagian paha karena dagingnya lebih tebal, goreng sampai kecoklatan, lalu sajikan dengan sambal bilis.
Ingredients
Coating:
Anchovy sambal:
Accompaniment:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the marinade: combine shrimp paste sauce, oyster sauce, sesame oil, cooking wine (optional), sugar, white pepper, and salt, and stir until the sugar dissolves.
- Mix the coating ingredients directly into the marinade: egg, all-purpose flour, potato starch, baking powder, and baking soda, then add water.
- Add the chicken into the mixture, stir well, and marinate for at least overnight (ideal) or at least 1 hour.
- For the anchovy sambal (sambal bilis), chop the dried red chilies, charred shrimp paste, garlic, shallots, dried anchovies, and large red chilies (for color).
- Cook the sambal for quite a while until the oil separates and the color darkens, without seasoning it yet.
- Add pandan leaves once the sambal is half-cooked.
- Once it's about 3/4 cooked, add the tamarind along with the seasoning (chicken bouillon powder, salt, sugar).
- Heat the oil, and fry the battered chicken the first time so the coating sets.
- Remove and set aside briefly.
- Fry the chicken a second time (double fry), starting with the thicker thigh pieces, until browned, then serve with the anchovy sambal.
Mode Masak
(Marinasi 1 hari lebih meresap)
Ayam Goreng Singapur Har Cheong Gai (Singapore-Style Shrimp Paste Fried Chicken)
RESEP AYAM GORENG SINGAPUR ! ASIN GURIH ALA HAR CHEONG GAI
RESEP AYAM GORENG SINGAPUR ! ASIN GURIH ALA HAR CHEONG GAI
Bahan
Coating :
Sambal bilis :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat bumbu marinasi: campurkan saus udang (shrimp paste), saus tiram, minyak wijen, arak masak (opsional), gula, lada putih, dan garam, aduk sampai gula larut.
- Campurkan bahan coating langsung dengan bumbu marinasi: telur, tepung terigu, tepung kentang, baking powder, dan baking soda, lalu tambahkan air.
- Masukkan ayam ke dalam campuran, aduk rata, dan marinasi minimal semalam (idealnya) atau minimal 1 jam.
- Untuk sambal bilis, cincang cabe merah kering, terasi bakar, bawang putih, bawang merah, ikan teri, dan cabe merah besar (untuk warna).
- Masak sambal cukup lama sampai minyaknya keluar dan warnanya gelap, belum diberi seasoning dulu.
- Masukkan daun pandan setelah sambal setengah matang.
- Setelah 3/4 matang, masukkan asam jawa sekaligus seasoning (kaldu ayam, garam, gula).
- Panaskan minyak, goreng ayam yang sudah berlapis adonan untuk pertama kali agar coating-nya menempel.
- Angkat dan sisihkan sebentar.
- Goreng ayam untuk kedua kalinya (double fry), dahulukan bagian paha karena dagingnya lebih tebal, goreng sampai kecoklatan, lalu sajikan dengan sambal bilis.
Ingredients
Coating:
Anchovy sambal:
Accompaniment:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the marinade: combine shrimp paste sauce, oyster sauce, sesame oil, cooking wine (optional), sugar, white pepper, and salt, and stir until the sugar dissolves.
- Mix the coating ingredients directly into the marinade: egg, all-purpose flour, potato starch, baking powder, and baking soda, then add water.
- Add the chicken into the mixture, stir well, and marinate for at least overnight (ideal) or at least 1 hour.
- For the anchovy sambal (sambal bilis), chop the dried red chilies, charred shrimp paste, garlic, shallots, dried anchovies, and large red chilies (for color).
- Cook the sambal for quite a while until the oil separates and the color darkens, without seasoning it yet.
- Add pandan leaves once the sambal is half-cooked.
- Once it's about 3/4 cooked, add the tamarind along with the seasoning (chicken bouillon powder, salt, sugar).
- Heat the oil, and fry the battered chicken the first time so the coating sets.
- Remove and set aside briefly.
- Fry the chicken a second time (double fry), starting with the thicker thigh pieces, until browned, then serve with the anchovy sambal.
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