NAGIH BANGET ! AYAM BAKAR TEFLON NASI GURIH KECOMBRANG
Resep
Irresistible Teflon-Grilled Chicken with Kecombrang Rice
Bahan
SAMBAL GORENGNYA:
NASI GURIH KECOMBRANG:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong cabe merah kecil-kecil, lalu haluskan bersama kunyit, jahe, bawang putih, bawang merah, kemiri sangrai, dan ketumbar sangrai dengan tambahan air.
- Panaskan minyak, tumis bumbu halus bersama serai geprek, daun jeruk, daun salam, dan lengkuas iris sampai bumbu matang dan pecah minyak.
- Masukkan ayam, lalu tuang air kelapa (atau air biasa) sampai ayam terendam.
- Masukkan gula merah, terasi, dan kecap manis, lalu tambahkan kaldu ayam bubuk dan garam.
- Ungkep ayam dengan panci tertutup sampai bumbunya meresap dan airnya menyusut kering.
- Sambil menunggu, potong-potong kecombrang untuk nasi gurih.
- Panaskan minyak agak banyak, tumis serai, lengkuas, dan cabe merah dulu, lalu masukkan bawang merah, bawang putih, dan daun salam.
- Masukkan kecombrang dan cabe rawit utuh (opsional).
- Masukkan 500 gr beras yang sudah dicuci ke rice cooker beserta tumisan bumbunya, tambahkan daun pandan, kaldu bubuk, garam, dan air dengan perbandingan beras:air 1:1,5, lalu masak seperti nasi biasa.
- Setelah nasi hampir matang, tambahkan sedikit air asam jawa di akhir agar segar, aduk rata.
- Setelah ayam ungkep pekat dan bumbunya meresap, angkat dan sisihkan sebagian bumbu untuk olesan bakar dicampur margarin cair.
- Untuk sambal, rebus sebentar cabe merah keriting, lalu haluskan kasar bersama tomat, bawang putih, bawang merah, dan cabe rawit hijau, tumis sebentar saja agar tetap semi mentah, lalu bumbui dengan terasi bakar, garam, kaldu jamur, gula merah, dan perasan jeruk limau.
- Panaskan teflon, lalu bakar ayam sambil terus dioles dengan bumbu olesan dan dibolak-balik sampai matang dan kecoklatan.
Ingredients
FRIED SAMBAL:
KECOMBRANG SAVORY RICE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the red chilies into small pieces, then blend with turmeric, ginger, garlic, shallots, toasted candlenuts, and toasted coriander seeds with a little water.
- Heat oil, sauté the spice paste with bruised lemongrass, kaffir lime leaves, bay leaves, and sliced galangal until cooked and the oil separates.
- Add the chicken, then pour in coconut water (or plain water) until the chicken is submerged.
- Add palm sugar, shrimp paste, and sweet soy sauce, then add chicken bouillon powder and salt.
- Simmer the chicken with the pot covered until the seasoning is absorbed and the liquid has fully reduced.
- Meanwhile, cut up the torch ginger flower for the savory rice.
- Heat a generous amount of oil, sauté the lemongrass, galangal, and red chilies first, then add the shallots, garlic, and bay leaves.
- Add the torch ginger flower and whole bird's-eye chilies (optional).
- Put the washed 500 g rice into the rice cooker along with the sautéed spices, add the pandan leaf, bouillon powder, salt, and water at a 1:1.5 rice-to-water ratio, then cook like normal rice.
- Once the rice is nearly done, stir in a little tamarind water at the end for freshness.
- Once the simmered chicken is thick and the seasoning has absorbed, remove it and set aside some of the seasoning mixed with melted margarine for basting while grilling.
- For the sambal, briefly boil the red curly chilies, then coarsely blend with tomato, garlic, shallots, and green bird's-eye chilies, sauté briefly so it stays semi-raw, then season with toasted shrimp paste, salt, mushroom bouillon powder, palm sugar, and a squeeze of lime.
- Heat a griddle, then grill the chicken, continuously basting with the seasoning and turning, until cooked and browned.
Mode Masak
NAGIH BANGET ! AYAM BAKAR TEFLON NASI GURIH KECOMBRANG
Irresistible Teflon-Grilled Chicken with Kecombrang Rice
NAGIH BANGET ! AYAM BAKAR TEFLON NASI GURIH KECOMBRANG
NAGIH BANGET ! AYAM BAKAR TEFLON NASI GURIH KECOMBRANG
Bahan
SAMBAL GORENGNYA:
NASI GURIH KECOMBRANG:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong cabe merah kecil-kecil, lalu haluskan bersama kunyit, jahe, bawang putih, bawang merah, kemiri sangrai, dan ketumbar sangrai dengan tambahan air.
- Panaskan minyak, tumis bumbu halus bersama serai geprek, daun jeruk, daun salam, dan lengkuas iris sampai bumbu matang dan pecah minyak.
- Masukkan ayam, lalu tuang air kelapa (atau air biasa) sampai ayam terendam.
- Masukkan gula merah, terasi, dan kecap manis, lalu tambahkan kaldu ayam bubuk dan garam.
- Ungkep ayam dengan panci tertutup sampai bumbunya meresap dan airnya menyusut kering.
- Sambil menunggu, potong-potong kecombrang untuk nasi gurih.
- Panaskan minyak agak banyak, tumis serai, lengkuas, dan cabe merah dulu, lalu masukkan bawang merah, bawang putih, dan daun salam.
- Masukkan kecombrang dan cabe rawit utuh (opsional).
- Masukkan 500 gr beras yang sudah dicuci ke rice cooker beserta tumisan bumbunya, tambahkan daun pandan, kaldu bubuk, garam, dan air dengan perbandingan beras:air 1:1,5, lalu masak seperti nasi biasa.
- Setelah nasi hampir matang, tambahkan sedikit air asam jawa di akhir agar segar, aduk rata.
- Setelah ayam ungkep pekat dan bumbunya meresap, angkat dan sisihkan sebagian bumbu untuk olesan bakar dicampur margarin cair.
- Untuk sambal, rebus sebentar cabe merah keriting, lalu haluskan kasar bersama tomat, bawang putih, bawang merah, dan cabe rawit hijau, tumis sebentar saja agar tetap semi mentah, lalu bumbui dengan terasi bakar, garam, kaldu jamur, gula merah, dan perasan jeruk limau.
- Panaskan teflon, lalu bakar ayam sambil terus dioles dengan bumbu olesan dan dibolak-balik sampai matang dan kecoklatan.
Ingredients
FRIED SAMBAL:
KECOMBRANG SAVORY RICE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the red chilies into small pieces, then blend with turmeric, ginger, garlic, shallots, toasted candlenuts, and toasted coriander seeds with a little water.
- Heat oil, sauté the spice paste with bruised lemongrass, kaffir lime leaves, bay leaves, and sliced galangal until cooked and the oil separates.
- Add the chicken, then pour in coconut water (or plain water) until the chicken is submerged.
- Add palm sugar, shrimp paste, and sweet soy sauce, then add chicken bouillon powder and salt.
- Simmer the chicken with the pot covered until the seasoning is absorbed and the liquid has fully reduced.
- Meanwhile, cut up the torch ginger flower for the savory rice.
- Heat a generous amount of oil, sauté the lemongrass, galangal, and red chilies first, then add the shallots, garlic, and bay leaves.
- Add the torch ginger flower and whole bird's-eye chilies (optional).
- Put the washed 500 g rice into the rice cooker along with the sautéed spices, add the pandan leaf, bouillon powder, salt, and water at a 1:1.5 rice-to-water ratio, then cook like normal rice.
- Once the rice is nearly done, stir in a little tamarind water at the end for freshness.
- Once the simmered chicken is thick and the seasoning has absorbed, remove it and set aside some of the seasoning mixed with melted margarine for basting while grilling.
- For the sambal, briefly boil the red curly chilies, then coarsely blend with tomato, garlic, shallots, and green bird's-eye chilies, sauté briefly so it stays semi-raw, then season with toasted shrimp paste, salt, mushroom bouillon powder, palm sugar, and a squeeze of lime.
- Heat a griddle, then grill the chicken, continuously basting with the seasoning and turning, until cooked and browned.
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