Medok pol! AYAM BAKAR BUMBU RUJAK
Resep
Grilled Chicken in Bumbu Rujak
Bahan
Bumbu halus:
Bumbu merah:
Bumbu lain saat memasak:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Marinasi potongan ayam dengan perasan jeruk nipis, garam, dan lada, aduk sampai rata, lalu diamkan 15 menit.
- Potong bawang putih, bawang merah, kunyit, jahe, dan lengkuas, lalu blender bersama terasi bakar, kemiri bakar, dan minyak secukupnya sampai halus.
- Rebus cabai merah besar dan cabai keriting sampai bau langunya hilang, lalu tiriskan dan dinginkan.
- Blender cabai rebus bersama cabai rawit dan tomat sampai halus.
- Geprek serai lalu sisihkan bersama daun salam dan daun jeruk.
- Tumis bumbu halus di wajan tanpa tambahan minyak sampai kecoklatan dan wangi matang.
- Masukkan serai, daun salam, dan daun jeruk lalu terus tumis sampai bumbunya pecah dan minyaknya keluar.
- Masukkan bumbu cabai lalu masak sampai airnya menyusut dan mulai mengering.
- Masukkan ayam yang sudah dimarinasi lalu aduk sampai terbalur rata dengan bumbunya.
- Tuang air dan santan instan.
- Bumbui dengan air asam jawa, gula jawa parut, garam, lada, kaldu bubuk, dan sedikit gula pasir, lalu aduk sampai rata.
- Ungkep di api kecil sekitar 50 menit sampai ayamnya empuk dan kuahnya menyusut tapi tidak kering.
- Matikan api dan biarkan ayam dingin bersama bumbunya supaya meresap, atau simpan di kulkas semalaman.
- Panaskan oven di suhu 200 sampai 220 derajat, tata ayam di loyang, lalu poles dengan sisa bumbunya.
- Panggang di oven sampai berwarna, sambil dipoles bumbu lagi di tengah proses.
- Poles sekali lagi lalu bakar permukaannya dengan torch dan sajikan dengan nasi panas.
Ingredients
Spice paste:
Red spice paste:
Other seasonings while cooking:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Marinate the chicken pieces with lime juice, salt, and pepper, mix well, then rest for 15 minutes.
- Cut the garlic, shallots, turmeric, ginger, and galangal, then blend them with the roasted shrimp paste, roasted candlenuts, and enough oil until smooth.
- Boil the large red chilies and curly chilies until the raw smell is gone, then drain and cool them.
- Blend the boiled chilies with the bird's eye chilies and the tomatoes until smooth.
- Bruise the lemongrass and set it aside with the bay leaves and lime leaves.
- Saute the blended spice paste in a pan without extra oil until it browns and smells cooked.
- Add the lemongrass, bay leaves, and lime leaves, then keep frying until the paste breaks and the oil separates.
- Add the chili paste and cook until the liquid reduces and it starts to dry out.
- Add the marinated chicken and stir until it is fully coated in the paste.
- Pour in the water and the instant coconut milk.
- Season with tamarind water, grated palm sugar, salt, pepper, stock powder, and a little granulated sugar, then stir until even.
- Simmer over low heat for about 50 minutes until the chicken is tender and the sauce reduces without drying out.
- Turn off the heat and let the chicken cool in its sauce so the flavor soaks in, or chill it overnight.
- Preheat the oven to 200 to 220 degrees, arrange the chicken on a tray, then brush it with the leftover sauce.
- Grill it in the oven until it colors, brushing on more sauce partway through.
- Brush once more, then char the surface with a kitchen torch and serve it with hot rice.
Mode Masak
Medok pol! AYAM BAKAR BUMBU RUJAK
Grilled Chicken in Bumbu Rujak
Medok pol! AYAM BAKAR BUMBU RUJAK
Medok pol! AYAM BAKAR BUMBU RUJAK
Bahan
Bumbu halus:
Bumbu merah:
Bumbu lain saat memasak:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Marinasi potongan ayam dengan perasan jeruk nipis, garam, dan lada, aduk sampai rata, lalu diamkan 15 menit.
- Potong bawang putih, bawang merah, kunyit, jahe, dan lengkuas, lalu blender bersama terasi bakar, kemiri bakar, dan minyak secukupnya sampai halus.
- Rebus cabai merah besar dan cabai keriting sampai bau langunya hilang, lalu tiriskan dan dinginkan.
- Blender cabai rebus bersama cabai rawit dan tomat sampai halus.
- Geprek serai lalu sisihkan bersama daun salam dan daun jeruk.
- Tumis bumbu halus di wajan tanpa tambahan minyak sampai kecoklatan dan wangi matang.
- Masukkan serai, daun salam, dan daun jeruk lalu terus tumis sampai bumbunya pecah dan minyaknya keluar.
- Masukkan bumbu cabai lalu masak sampai airnya menyusut dan mulai mengering.
- Masukkan ayam yang sudah dimarinasi lalu aduk sampai terbalur rata dengan bumbunya.
- Tuang air dan santan instan.
- Bumbui dengan air asam jawa, gula jawa parut, garam, lada, kaldu bubuk, dan sedikit gula pasir, lalu aduk sampai rata.
- Ungkep di api kecil sekitar 50 menit sampai ayamnya empuk dan kuahnya menyusut tapi tidak kering.
- Matikan api dan biarkan ayam dingin bersama bumbunya supaya meresap, atau simpan di kulkas semalaman.
- Panaskan oven di suhu 200 sampai 220 derajat, tata ayam di loyang, lalu poles dengan sisa bumbunya.
- Panggang di oven sampai berwarna, sambil dipoles bumbu lagi di tengah proses.
- Poles sekali lagi lalu bakar permukaannya dengan torch dan sajikan dengan nasi panas.
Ingredients
Spice paste:
Red spice paste:
Other seasonings while cooking:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Marinate the chicken pieces with lime juice, salt, and pepper, mix well, then rest for 15 minutes.
- Cut the garlic, shallots, turmeric, ginger, and galangal, then blend them with the roasted shrimp paste, roasted candlenuts, and enough oil until smooth.
- Boil the large red chilies and curly chilies until the raw smell is gone, then drain and cool them.
- Blend the boiled chilies with the bird's eye chilies and the tomatoes until smooth.
- Bruise the lemongrass and set it aside with the bay leaves and lime leaves.
- Saute the blended spice paste in a pan without extra oil until it browns and smells cooked.
- Add the lemongrass, bay leaves, and lime leaves, then keep frying until the paste breaks and the oil separates.
- Add the chili paste and cook until the liquid reduces and it starts to dry out.
- Add the marinated chicken and stir until it is fully coated in the paste.
- Pour in the water and the instant coconut milk.
- Season with tamarind water, grated palm sugar, salt, pepper, stock powder, and a little granulated sugar, then stir until even.
- Simmer over low heat for about 50 minutes until the chicken is tender and the sauce reduces without drying out.
- Turn off the heat and let the chicken cool in its sauce so the flavor soaks in, or chill it overnight.
- Preheat the oven to 200 to 220 degrees, arrange the chicken on a tray, then brush it with the leftover sauce.
- Grill it in the oven until it colors, brushing on more sauce partway through.
- Brush once more, then char the surface with a kitchen torch and serve it with hot rice.
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