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Thursday 23 March 2017

GRILLED CHICKEN JOGJAKARTA STYLE


Ayam Pangang Bumbu Rujak Jogjakarta
Serves 4 portions
Pada pembuatan aslinya, bumbu halus ditumis lalu ayam dimasukkan dan dimasak hingga kuah mengental dan tinggal separohnya.  Setelah itu bisa dipanggang atau disantap begitu saja. Bahkan beberapa orang ada yang menggoreng ayamnya terlebih dahulu, lalu dimasak didalam bumbu.   
Bila suka pedas boleh ditambah dengan cabai rawit merah utuh atau boleh diblender.
Disini tehnik sedikit saya ganti dengan memanggangnya lebih dahulu lalu memasaknya. Fungsinya selain memberi motif menarik juga untuk mengikat bumbu dan agar daging tetap utuh bila di simmer lama. 
Pas bila disajikan dengan nasi hangat dan urap sayur serta sambal bajak.

Rujak marinated chicken:
4 pcs chicken, with skin
2 tbsp Olive oil
4 tbsp tamarind paste
Salt and pepper to taste

Spices, blend together:
100 g shallot
4 cloves garlic
20 g candlenut
200 g red chili
5 pcs hot chili
1 cm ginger
1 cm turmeric
Other ingredients:
2 – 3 tbsp oil for frying
2 – 3 sheets kaffir lime leaves
2 sheets salam leaves
2 cm galangal, smashed
2 stalks lemongrass, bruised
2 – 3 tbsp tamarind
2 tbsp palm sugar, shaved
500 ml coconut milk

Directions:

To do Rujak marinated chicken: Marinade chicken breast with salt, pepper, tamarind and oil and marinade for about 15 – 20 minutes.
Heat the griller or pan that has grill mark on it, then grilled or pan fried chicken until make a grill marked both sides.
Cooked spices in frying pan until fragrant. Add the rest of the ingredients and pour the coconut milk slowly. Stir occasionally and let it boil.
Put chicken into it. Simmer until sauce thicken and chicken are cooked (about 30 – 35 minutes). Take out the chicken and reserve the sauce.
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