AYAM GORENG LENGKUAS
Resep Rudy Choirudin
Ayam Goreng Lengkuas (Galangal Fried Chicken)
Bahan
Bahan 1:
Bahan 2(haluskan) :
Cara Membuat
- Masukkan semua Bahan 1(ayam, Desaku Marinasi, Desaku Bawang Putih Bubuk, Ladaku Merica Bubuk, gula pasir, dan air) ke dalam kontainer, kemudian kocok hingga rata.
- Masukkan Bahan 2 (lengkuas, bawang merah, serai dan air) yang sudah dihaluskan, kocok lagi kontainer sampai rata.
- Biarkan selama 30 Menit.
- Kemudian kukus ayam berbumbu tersebut selama 15 menit sejak api
- Angkat dan dinginkan ayam sampai benar-benar dingin (suhu ruang),
- Goreng ayam pada minyak panas sampai kuning keemasan, angkat dan tiriskan.
- Goreng sisa bumbu sampai kering seperti serundeng.
- Hidangkan.
- Masukkan 1 sdm Desaku Cabe Bubuk ke dalam cobek, larutkan dengan 2 sdm air panas, aduk rata, sampai jadi pasta cabe, sisihkan.
- Tumis Bahan 2 sampai Layu.
- Masukkan tumisan beserta sisa minyak ke dalam cobek, ulek kasar.
- Tambahkan Bahan 3, ulek sampai rata.
- Siap disajikan.
Ingredients
Ingredient 1:
Ingredient 2 (ground):
Steps
- Put all of Ingredient 1 (chicken, Desaku Marinade Seasoning, Desaku garlic powder, Ladaku ground pepper, granulated sugar, and water) into a container, then shake until evenly mixed.
- Add the ground Ingredient 2 (galangal, shallots, lemongrass, and water), and shake the container again until evenly mixed.
- Let it rest for 30 minutes.
- Then steam the seasoned chicken for 15 minutes from the time the steam starts.
- Remove and let the chicken cool completely (room temperature),
- Fry the chicken in hot oil until golden brown, then remove and drain.
- Fry the remaining seasoning until dry, like serundeng (toasted coconut).
- Serve.
- Put 1 tbsp Desaku chili powder into a mortar, dissolve with 2 tbsp hot water, and stir well until it becomes a chili paste. Set aside.
- Sauté Ingredient 2 until wilted.
- Add the sautéed mixture along with the remaining oil into the mortar, and grind coarsely.
- Add Ingredient 3, and grind until well combined.
- Ready to serve.
Mode Masak
Resep Rudy Choirudin
Ayam Goreng Lengkuas (Galangal Fried Chicken)
AYAM GORENG LENGKUAS
AYAM GORENG LENGKUAS
Bahan
Bahan 1:
Bahan 2(haluskan) :
Cara Membuat
- Masukkan semua Bahan 1(ayam, Desaku Marinasi, Desaku Bawang Putih Bubuk, Ladaku Merica Bubuk, gula pasir, dan air) ke dalam kontainer, kemudian kocok hingga rata.
- Masukkan Bahan 2 (lengkuas, bawang merah, serai dan air) yang sudah dihaluskan, kocok lagi kontainer sampai rata.
- Biarkan selama 30 Menit.
- Kemudian kukus ayam berbumbu tersebut selama 15 menit sejak api
- Angkat dan dinginkan ayam sampai benar-benar dingin (suhu ruang),
- Goreng ayam pada minyak panas sampai kuning keemasan, angkat dan tiriskan.
- Goreng sisa bumbu sampai kering seperti serundeng.
- Hidangkan.
- Masukkan 1 sdm Desaku Cabe Bubuk ke dalam cobek, larutkan dengan 2 sdm air panas, aduk rata, sampai jadi pasta cabe, sisihkan.
- Tumis Bahan 2 sampai Layu.
- Masukkan tumisan beserta sisa minyak ke dalam cobek, ulek kasar.
- Tambahkan Bahan 3, ulek sampai rata.
- Siap disajikan.
Ingredients
Ingredient 1:
Ingredient 2 (ground):
Steps
- Put all of Ingredient 1 (chicken, Desaku Marinade Seasoning, Desaku garlic powder, Ladaku ground pepper, granulated sugar, and water) into a container, then shake until evenly mixed.
- Add the ground Ingredient 2 (galangal, shallots, lemongrass, and water), and shake the container again until evenly mixed.
- Let it rest for 30 minutes.
- Then steam the seasoned chicken for 15 minutes from the time the steam starts.
- Remove and let the chicken cool completely (room temperature),
- Fry the chicken in hot oil until golden brown, then remove and drain.
- Fry the remaining seasoning until dry, like serundeng (toasted coconut).
- Serve.
- Put 1 tbsp Desaku chili powder into a mortar, dissolve with 2 tbsp hot water, and stir well until it becomes a chili paste. Set aside.
- Sauté Ingredient 2 until wilted.
- Add the sautéed mixture along with the remaining oil into the mortar, and grind coarsely.
- Add Ingredient 3, and grind until well combined.
- Ready to serve.
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