Soto Ayam (Chicken Soup)
Ingredients :
1.5 liter water
1 tea spoon salt
2 Indian bay leaf
1 Laos
1/2 (500 g) Chicken
3 tea spoon margarine
Grind these following items:
1 tea...
Home » Penelusuran Chicken
- 1.5 liter water
- 1 tea spoon salt
- 2 Indian bay leaf
- 1 Laos
- 1/2 (500 g) Chicken
- 3 tea spoon margarine
- 1 tea spoon Black pepper
- 5 pieces Garlic
- 5 Candle Nuts
- 15 pcs red chili - boiled and grinded them.
- 2 tea spoon of Roasted peanut - grinded them.
- 2 tea spoon of Sweet Soy Sauce (Kecap)
- 1 tea spoon of lemon juice
Side Items:
- 150 g bean sprouts.
- 75 g vermicelli,wash it in the warm water to make it soft.
- 2 chicken eggs, boiled, cut into small pieces
- 2 tea spoon of Roasted peanut
- 75 g Cassava chips
- 2 tea spoon of Fried onion
- 1 green onion leaves cut into small pieces
- 1 chinese celery cut into small pieces
- Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
- Lift the chicken out,and then fry it until its color become yellow brown and dry it.
- Shredded the chicken meat into small slices.
- Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
- Reduce the heat to low and wait until it boils.
- Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
- Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.
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Foto : Istimewa
Satay (also written saté) is a dish that may have originated in Sumatra or Java, Indonesia. Shish kebab is also very similar to satay. Satay Ayam (Chicken Satay) generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire.
In Indonesia chicken satay sold from roadside stalls or a satayman who sells the satay on a cart which he pushes around the neighbourhood.
Chicken satay can be consumed as snacks or as a main course with sweet, spicy peanut sauce and rice rolls (longtong) or rice.
Chicken satay and lontong is a very yummy dish. If you can find an Indonesian restaurant in your town, go there sometime and give it a try. I’m sure you’ll love it.
Here’s the recipe, if you want to :
Main matrials :
6 boneless skinless chicken breast halves
For the marinade :
3 shallots
2 cloves garlic
1/2 teaspoon chili powder
2 teaspoons ground coriander
2 teaspoons ground ginger
3 tablespoons soy sauce
2 tablespoons vegetable oil
For the peanut sauce :
1 1/2 tablespoons vegetable oil
1 1/2 cups raw peanuts, shelled and skinned
1/2 medium onion
1 garlic clove
1/2 teaspoon hot red pepper flakes
2 teaspoons ground ginger
1 teaspoon brown sugar
1 1/2 tablespoons lemon juice
1 1/2 cups hot water
salt and pepper
18 bamboo skewers
1 tea spoons tamarind sauceSalt1 Tablespoons palm sugar
Prepare the chicken :
Cut the chicken into small cubes and set it aside in a bowl.
Put all the marinade ingredients in a large bowl and mix it together.
Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.
Make the peanut sauce :
Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
Pour the vegetable oil and the blended ingredients into the bowl filled with chicken breast cubes.
Mixed them well and set it aside for half an hour so that the chicken will absorb the paste.
Prepare and cook the satay :
Put 4-5 pieces of chicken cubes on each skewer.
Grill the chicken satay on both sides until well done.
Broil the satay 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.
Serve the satay :
Put chicken satay on a plate and pour the peanut sauce and fried shallots on top.
Chicken satay is commonly served with Rice Rolls (Lontong), but you can also served with rice.
Chicken Satay (Sate Ayam)
Avocado Ice
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Satay (also written saté) is a dish that may have originated in Sumatra or Java, Indonesia. Shish kebab is also very similar to satay. Satay Ayam (Chicken...
- 1 med Roasting chicken
- 2 x Onions
- 4 x Cloves garlic
- 2 tsp Dark soya sauce
- 3 tbl Tauco (salted yellow beans)
- 1 tsp Brown sugar
- 1 tsp Paprika (optional)
- 1/2 tsp Chilli powder
- 1 tsp Ground ginger
- 2 tbl Vegetable oil
- 1/2 cup Tamarind water
- 1 cup Water
- This recipe calls for 'tauco' which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash 'em up yourself. Thai markets carry them.
- Cut the chicken into serving pieces; wash, and dry. Slice the onions.
- Pound the garlic and the tauco into a smooth paste.
- Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco. Put in the soya sauce and the rest of the ingredients.
- Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce.
- Serve hot.
- Makes 4 servings.
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Foto : Istimewa
Ayam Tauco (Chicken Cooked with Salted Yellow Beans)
Avocado Ice
4:04 AM
Ingredients :
1 med Roasting chicken
2 x Onions
4 x Cloves garlic
2 tsp Dark soya sauce
3 tbl Tauco (salted yellow beans)
1 tsp Brown sugar
1 tsp Paprika...
- 1 whl chicken - (abt 3 1/2 lbs) cut 2 to 4 pieces
- 2 cup thick coconut milk
- 1 x lemongrass stalk bruised
- 3 x kaffir lime leaves
- 2 x cloves
- 2 x cardamom bruised
- 1 tbl tamarind juice
- 3 tbl vegetable oilSP
- ICE PASTE INGREDIENTS
- 3 x garlic cloves
- 8 sm shallots
- 5 x candlenuts dryly fried
- 3 tsp coriander seeds
- 1 tsp freshly-ground white pepper1
- 4 tsp aniseeds
- 1/2 tsp cumin seeds
- 1/2 tsp nutmeg
- 1/4 tbl galangal
- 2 tsp ginger
- 2 tsp ground turmeric
- 1 tbl salt
- Stir fry the spice paste over medium heat with 3 tablespoons vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
- Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice. Cook until the chicken is almost done and the sauce is thickened, remove.
- On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices. Ready to serve.
- This recipe yields 3 to 4 servings.
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Foto : Istimewa
Yellow Spice Grilled Chicken - (Ayam Panggang Bumbu Kuning)
Avocado Ice
3:58 AM
Ingredients :
1 whl chicken - (abt 3 1/2 lbs) cut 2 to 4 pieces
2 cup thick coconut milk
1 x lemongrass stalk bruised
3 x kaffir lime leaves
2 x cloves
2...
