MANIS PEDES ! RESEP SATE AYAM BALI HALAL
SATE BALI
Sweet and Spicy Halal Bali-Style Chicken Satay
Bahan
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong daging ayam paha kotak-kotak, jangan terlalu kecil.
- Siapkan cabe merah besar dan cabe keriting untuk warna, serta cabe rawit untuk pedas, potong-potong kecil agar mudah diblender.
- Bakar kemiri terlebih dahulu biar wangi, lalu potong-potong bersama bawang putih.
- Buang tulang daun jeruk karena pahit.
- Siapkan gula merah gelap sebagai ciri khas sate Bali yang manis dan berwarna merah.
- Blender semua bumbu di atas sampai benar-benar halus.
- Masukkan bumbu kering: ketumbar bubuk, lada putih, kaldu ayam, dan kaldu jamur.
- Masukkan kecap asin dan sedikit kecap manis, aduk rata.
- Cicipi bumbu sebelum disiram ke daging mentah, sesuaikan rasanya.
- Marinasi daging ayam dengan bumbu sambil dipijat agar meresap, tambahkan sisa bumbu.
- Simpan di kulkas dan marinasi idealnya 3 jam sampai semalaman.
- Tusuk daging ke tusuk sate yang sudah direndam air (ganjil, misalnya 3 potong per tusuk), beri jarak antar potongan.
- Masak sisa bumbu marinasi sampai reduce dan matang untuk dijadikan saus/glaze, lalu bakar sate di atas pan panas beroles sedikit minyak sambil dioles saus tersebut.
Ingredients
Accompaniments:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken thigh into cubes, not too small.
- Prepare the large red chilies and curly chilies for color, plus the bird's-eye chilies for heat, and cut into small pieces so they're easier to blend.
- Toast the candlenuts first so they're fragrant, then cut them up along with the garlic.
- Remove the stem from the kaffir lime leaves since it's bitter.
- Prepare the dark palm sugar, the signature sweet, red touch of Balinese satay.
- Blend all the above ingredients until completely smooth.
- Add the dry seasonings: ground coriander, white pepper, chicken bouillon, and mushroom bouillon.
- Add light soy sauce and a little sweet soy sauce, and stir well.
- Taste the marinade before pouring it over the raw chicken, and adjust as needed.
- Marinate the chicken with the paste, massaging it in, and add the remaining marinade.
- Refrigerate and marinate ideally for 3 hours up to overnight.
- Thread the chicken onto skewers that have been soaked in water (an odd number of pieces, e.g. 3 per skewer), leaving space between pieces.
- Cook the leftover marinade until it reduces and is fully cooked to make a sauce/glaze, then grill the satay on a lightly oiled hot pan, basting with the sauce as you go.
Mode Masak
MANIS PEDES ! RESEP SATE AYAM BALI HALAL
MANIS PEDES ! RESEP SATE AYAM BALI HALAL
Bahan
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong daging ayam paha kotak-kotak, jangan terlalu kecil.
- Siapkan cabe merah besar dan cabe keriting untuk warna, serta cabe rawit untuk pedas, potong-potong kecil agar mudah diblender.
- Bakar kemiri terlebih dahulu biar wangi, lalu potong-potong bersama bawang putih.
- Buang tulang daun jeruk karena pahit.
- Siapkan gula merah gelap sebagai ciri khas sate Bali yang manis dan berwarna merah.
- Blender semua bumbu di atas sampai benar-benar halus.
- Masukkan bumbu kering: ketumbar bubuk, lada putih, kaldu ayam, dan kaldu jamur.
- Masukkan kecap asin dan sedikit kecap manis, aduk rata.
- Cicipi bumbu sebelum disiram ke daging mentah, sesuaikan rasanya.
- Marinasi daging ayam dengan bumbu sambil dipijat agar meresap, tambahkan sisa bumbu.
- Simpan di kulkas dan marinasi idealnya 3 jam sampai semalaman.
- Tusuk daging ke tusuk sate yang sudah direndam air (ganjil, misalnya 3 potong per tusuk), beri jarak antar potongan.
- Masak sisa bumbu marinasi sampai reduce dan matang untuk dijadikan saus/glaze, lalu bakar sate di atas pan panas beroles sedikit minyak sambil dioles saus tersebut.
Ingredients
Accompaniments:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken thigh into cubes, not too small.
- Prepare the large red chilies and curly chilies for color, plus the bird's-eye chilies for heat, and cut into small pieces so they're easier to blend.
- Toast the candlenuts first so they're fragrant, then cut them up along with the garlic.
- Remove the stem from the kaffir lime leaves since it's bitter.
- Prepare the dark palm sugar, the signature sweet, red touch of Balinese satay.
- Blend all the above ingredients until completely smooth.
- Add the dry seasonings: ground coriander, white pepper, chicken bouillon, and mushroom bouillon.
- Add light soy sauce and a little sweet soy sauce, and stir well.
- Taste the marinade before pouring it over the raw chicken, and adjust as needed.
- Marinate the chicken with the paste, massaging it in, and add the remaining marinade.
- Refrigerate and marinate ideally for 3 hours up to overnight.
- Thread the chicken onto skewers that have been soaked in water (an odd number of pieces, e.g. 3 per skewer), leaving space between pieces.
- Cook the leftover marinade until it reduces and is fully cooked to make a sauce/glaze, then grill the satay on a lightly oiled hot pan, basting with the sauce as you go.
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