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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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Thursday, 23 March 2017
GRILLED CHICKEN JOGJAKARTA STYLE
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