Ayam Bakar Solo

ayam bakar solo (Solo Grilled Chicken

Minggu ini waktunya untuk mencoba menu baru, seperti biasa yang paling disukai semua adalah ayam. Setelah browsing beberapa waktu, pilihan tertuju pada Ayam Bakar Solo. Ciri khas ayam bakar solo adalah rasanya yang manis dan gurih. Dulu sih sering beli waktu masih tinggal di Jakarta. Catet ya kalo di Jakarta beli aja hahaha……tapi karena sekarang kangen ya udah kita bikin sendiri aja yaaaa…..yuk mari mulai masuk dapur lagi.

Seperti biasa aku suka mencoba resep-resep dari blognya mba Diah Didi. Dengan sedikit penyesuaian di lidah keluarga aku. Karena dengan resep yang sama, di tangan yang berbeda rasanya akan tetap sedikit berbeda walaupun tidak bergeser dari pakemnya.

Kali ini karena ngga punya stok air kelapa di rumah jadi aku skipped aja air kelapanya. Dan at the end rasanya masih enak kok, ngga beda jauh dengan aslinya (itu menurut aku dan keluarga loch, lol).

Ok, langsung aja yuk kita eksekusi resepnya. Dan makasih mba DD yang udah sharing-sharing resepnya yang enak-enak. Untuk resep yang satu ini udah pasti akan di ulang-ulang karena enak sih, semua bisa makan, termasuk anakku yang paling kecil.

Ayam Bakar Solo

Source : Diah Didi

Bahan:

  • 1 ekor ayam
  • 2 lembar daun salam
  • 1 batang sereh, memarkan
  • 3 cm lengkuas, memarkan
  • 1/2 sendok makan gula merah
  • 4 sendok makan kecap manis
  • 1 sendok teh kaldu ayam dan garam secukupnya
  • Air kelapa 600 ml (Aku skipped)

 

Bumbu halus:

  • 6 siung bawang merah
  • 3 siung bawang putih
  • 4 butir kemiri
  • 2 cm kunyit
  • 2 cm jahe
  • 1 sendok teh ketumbar
  • 1/4 sendok teh merica butiran
  • 1/8 sendok teh jintan

 

Cara Membuat:

  1. Tumis bumbu halus hingga harum dan matang.
  2. Masukkan air, bumbu dan ayam.
  3. Tutup panci dan masak dengan menggunakan api kecil hingga kuah habis dan mengental.
  4. Bakar di atas grilled pan atau menggunakan oven dengan metoda grill.
  5. Sajikan dengan sambal dan lalapan sesuai selera.

 

 

 

Ayam Goreng Cabai Hijau

Ayam Goreng Cabai Hijau

Bahan-bahan

  • 8 Unit Cabai Hijau
  • 2 Siung Bawang Putih
  • 4 Siung Bawang Merah
  • 10 Unit Cabai Rawit Hijau
  • 1.5 sdt Garam
  • 1 sdt Gula
  • 0.5 sdt Chicken powder
  • 3 Lembar Daun Jeruk
  • 3 Lembar Jeruk Nipis
  • 3 sdm Minyak Goreng

Untuk ayam goreng, geprek

Cara Membuat

Cara Membuat Ayam Goreng:

1. Untuk bumbu ayam goreng saya menggunakan bumbu dasar kuning. (www.cook-in2.com/recipelibrary/recipe/bumbu-dasar-kuning/)
2. Tumis bumbu dengan minyak panas tambahkan serai, lengkuas dan daun salam, kemudian masukkan ayam. Tambahkan garam dan gula. Masak sampai ayam empuk. Angkat
3. Panaskan minyak dalam wajan sedang. Goreng ayam sampai berwarna kuning keemasan. Angkat dan sisihkan.

Cara Membuat Cabai Hijau:

Masukkan cabai hijau, cabai rawit hijau, bawang putih dan bawang merah, ke dalam panci, tambahkan air hingga bahan terendam. Rebus sebentar hingga agak lunak. Tiriskan.
Lumatkan bahan sambal, anda bisa menggunakan food processor seperti yang saya lakukan atau ulek kasar dengan cobek biasa. Tidak perlu terlalu halus, sambal cabai hijau biasanya teksturnya agak sedikit kasar.

Siapkan wajan, beri 3 sendok makan minyak bekas menggoreng ayam. Tumis sambal hingga tidak terlihat terlalu basah, tambahkan garam, air jeruk nipis, daun jeruk, kaldu bubuk dan gula pasir. Aduk rata dan cicipi rasanya. Angkat.

Penyelesaian:
Susun ayam goreng dalam piring besar, siramkan cabai hijau diatasnya. Aduk rata.

Malbi Ayam

Malbi Ayam

Malbi ayam is a sweet curry stew that consist a rich spice with a sweet and slightly tangy after taste.  It is an original recipe from Palembang, South Sumatra – Indonesia. It’s similiar to Smoor (Dutch) or Semur (Indonesian) that usually made of beef or eggs. The different is it contains  coconut milk and much more richer spice. The sweet taste comes from kecap manis or sweet soy sauce and palm sugar while the tangytaste comes from asam gelugur or dried sliced Garcinia atroviridis. You can replace it with tamarind paste or lime juice. You can use beef of lamb for malbi and I believe they would taste great.

Malbi ayam cook using slow cooking technique. The chicken is stewed or slow cooked with a constant gently stirring to prevent the spices burned out. Low heat is needed to make the coconut milk  caramelized and formed a thick and oily broth. Just like other typical Indonesian dish, this sweet chicken curry is usually serve with a lot of deep fried sliced shallot and chopped spring onion. My family love having lots of sauce in every meal, so I usually not cook it until dried and  I always reduce the coconut milk to make it light.

It’s my first time to cook malbi, I decided to use recipe from my fellow famous food blogger from Palembang bang Dedi, a dentist with passion in cooking and really have deep knowledge about food and cooking technique. I do have to learn a lot from him. And also I will add this menu to my culinary list if I have a chance to visit Palembang one day.

Malbi Ayam

Source : Dentist Chef

Ingredients:

Sweet and tangy Chicken Recipe:

  • 1 chicken, cut into 10 pieces
  • daun salam (bay leaves) *I used 3 bay leaves*
  • 2 sereh (lemongrass)
  • 2 tbsp kecap manis (sweet soy sauce)
  • 50 gr gula merah (palm sugar)
  • 300 ml santan kelapa kental (thick coconut milk) * I used only 150ml coconut milk*
  • 2 slice asam gelugur *optional*
  • 2 tbsp kelapa sangrai (toasted and grounded coconut pulp) *optional*
  •  3 cm cinnamon stick
  • 1 star anise
  • 2 tbs oil
  • 2 cup  water *I used 4 cup water*
  • salt to taste

Sweet Chicken Curry Spice Paste Recipe:

  • 12 shallots *I used half red onion*
  • 8 garlic
  • 3 chillies *optional*
  • 1 tbs pepper
  • 3 cm ginger
  • a pinch of fennel seed
  • a pinch of caraway seed

Garnish:

  • deep fried shallot
  •  chopped spring onion

Methods:

  • Heat oil in a heavy bottom sauce pan, stir fry the spice paste until fragrant
  • Add the bay leaves, cinnamon stick, star anise and coconut milk, continue to stir it another 5 minutes
  • Add the chicken and the rest of ingredients, bring to boil
  • Simmer and continue stirring until the chicken is tender
  • Ready to serve

Ayam Suwir Bumbu Kuning

 

I love this recipe because I can use it in lots of meal variations. If you have leftover, you can put in fried rice, soto ayam or use it as filling for pastel, risoles or pie. My little one like eating it with warm rice only. It’s so tasty.

 

Ayam Suwir Bumbu Kuning 

Ingredients:

  • 500gr breast chicken fillet (no skin)
  • 250ml water
  • 1 lemongrass
  • 2 bay leaves
  • 5 kafir lime leaves
  • 1 tsp   ginger
  • 2 ruas  galangal
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tbs sugar

Ground Ingredients:

  • 10 cloves shallots
  • 5 cloves garlics
  • 2 tbs coriander seed
  • 3  candlenuts

 

 

 

 

Method:

  1. Boil chicken breast until half tender. Let it cooled then shred it.
  2. Heat oil in a wok.
  3. Stir fry ground ingredient, lemongrass, bay leaves, kaffir lime leaves, ginger and galangal into the wok. Saute until fragrance come out. Add shredded chicken and water.
  4. Add salt, pepper and sugar to taste. Mixed well. Cooked until dried.
  5. Ready to serve.

 

 

 

Ayam Goreng Tepung Crispy

 

 

Another simple recipe from my kitchen and this menu never failed my family. Hubby and kiddos love it so mucho mucho. They said it’s even better than K** 🙂 Oh boys….you made my day *kisskiss* So if don’t have any idea for lunch or din din just make this crunchy fried chicken 🙂

 

Ayam Goreng Tepung Crispy

Ingredients:

  • 1/2 Chicken, cut into small pieces
  • 3 Garlic, crushed
  • 250g Plain flour
  • salt and pepper to taste
  • 2 eggs

 

 

 

Methods:

  1. Marinade chicken with garlic and salt for 1 hour or better overnight.
  2. Heat oil in a pan.
  3. Mix plain flour with salt and pepper in a big bowl. And whisk the egg in another bowl.
  4. Roll it into plain flour then dip into egg and roll it again into plain flour and when you roll it for the second time try to pinch it a lil bit.
  5. Deep fry it until golden brown and crunchy.
  6. Ready to serve with tomato, barbecue or hot chilli sauce.

 

Chicken Cream Soup

Still got left over from soto ayam, why don’t make something different from it? I try to transform it into chicken cream soup and the taste is not bad at all.

 

Ingredients:

  • 500ml chicken stock from soto ayam
  • 100 ml thickened cream
  • 100 g frozen corn kernel
  • 1 egg, whisked separately

 

Methods:

  1. Boil chicken stock in a pan, add frozen corn kernel. cook about 10 minutes.
  2. Add thickened cream, mixed well. Then add egg, stir it fast.
  3. Cook again for about 5 minutes.
  4. Ready to serve.

 

 

 

Soto Banjar

soto banjar

 

Soto Banjar is one of legendary food from Banjarmasin – South Kalimantan. It’s so tasty and really nice to have at the winter time. But in Banjarmasin, you could easily find it in hawker market everyday. Also, it’s one of my childhood memory when my family was living there for years.

 

Ingredients

  • 3 L water
  • 1 kg chicken
  • 1 tsp ginger powder
  • 1 tbs salt
  • 3 cardamom
  • 1 cinnamon
  • 6 cloves
  • 1 tsp nutmeg powder
  • 1 tsp pepper

Grounded ingredients:

  • 1 shallot
  • 5 cloves garlic

Additional:

  • Rice Cube
  • 100 g rice vermicelli
  • 6 potato cakes
  • 4 boiled eggs

Garnish:

  • 1 green onion
  • 1 tbs celery
  • 1 tbs fried shallot
  • lime juice
  • sweet soy sauce
  • soy sauce
  • sambal

Methods:

  1. Boil chicken with salt, bay leaves and ginger until tender. Let it cool. Shredded the chicken. Set aside.
  2. Take the chicken stock and put all the ingredients. Let it boil. And continued cook for about 15 minutes.
  3. Arrange rice cube, rice vermicelli , potato cakes and egg in a bowl.  Pour the hot soup. Add the garnish as you like.
  4. Ready to eat.

 

soto banjar

 

Chicken Nugget ala My Lil Kitchen

 

 

Ingredients:

  • 275 gr chicken mince
  • 200 ml fresh milk
  • 4 slices bread
  • 2 eggs white
  • 75 gr breadcrumbs
  • 2 tbs sago flour
  • 2 tbs mayonaise
  • 1 tbs fish sauce
  • salt and pepper to taste

Additional ingredients:

  • 1 egg, whisk
  • breadcrumbs

 

Methods:

  1. Heat up the steamer.
  2. Soak bread into the milk. Add remaining ingredients except sago flour. Mixed well.
  3. Add sago flour gradually.
  4. Put nugget mixture into the pan.
  5. Steam until set. You can use skewer test. It is set if there is no mixture sticky to the skewer.
  6. Heat up oil in a deep fried pan.
  7. Roll the nugget into the egg, then roll it into the breadcrumbs.
  8. Deep fried until golden brown and crisp.
  9. Ready to eat
Note: you could save the remaining nugget  in the fridge for about 1 week or you could save it in the freezer if you want to save it much longer.

Buffalo Chicken Wings

BUFFALO CHICKEN WINGS

Source: Pawonike

Ingredients :
500 gr Chicken Wings

Marinated ingredients:
1 Lemon
1 tsp Garlic powder
1/2 tsp Salt
1 tsp Ginger powder

Sauce :
8 tbsp Tomato paste
2 tbsp sweet soy sauce

2tbs oyster sauce
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Garlic chopped
2 tsp Sugar
3 tsp Butter

Methods :
Clean the chicken, then coated chicken with lemon, set aside for about 15 minutes. clean with water.
Marinate the chicken for about 1-2 hours, better if you marinated over night.

Sauce :
Cook all ingredients in low heat. Let it boiled. Quickly remove from the stove and pour on the top of chicken.

Put chicken and the sauce in the oven until cooked for about 30-45 minutes.

Ready to serve

Simple Chicken Grilled

Found this recipe at mbak Dita’s blog, so simple and easy to cook. I modified some of the ingredients since i don’t have yoghurt at home.

Ingredients:

1 whole chicken

1 cup light sour cream

4 cloves garlic, chopped or crushed

salt and pepper

Method:

1. Cut the chicken into pieces (9-10 pieces).

2. Put all ingredients and mixed well.

3. Marinated for about 1-2 day.

4. Grilled in the oven or put in BBQ plate.

5. Ready to serve.

In my country, It’s so yummo when you eat it with warm rice, veggie and sambal like picture below 🙂