Medok pol! AYAM BAKAR BUMBU RUJAK
Ayam Bakar Bumbu Rujak
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
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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