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Tuesday, January 24, 2012

Chicken Katsu


In Indonesian & English
 
Bahan
-  2 Fillet dada Ayam-bagi 2                     Salad:
-  1 sm Air Jeruk nipis                                -  150 gr Kol-iris hls, 1 Tomat-ptg2
-  1 sm Kecap asin, 1 st Jahe bbk          -  2 sm Thousand Island
-  1 st Lada bubuk, 1 st Garam               Saus:
-  1 Bawang putih-haluskan                        -  3 sm Saus Teriyaki/Worcestershire*
-  1 Telur+2 sm Susu-kocok                       -  1 st Tomat pasta, 7 st Gula
-  8 sm Terigu, 125 gr Panir                     -  3 sm Soy sauce (Shoyu), ½ st Pala
-  Minyak goreng secukupnya                      -  2 st Spicy Yellow Karashi/Mustard*
Acar:                                                              -  1 Bawang putih-hlskan, 7 sm Air
-  50 gr Lobak & 50 gr Wortel-serut     -  ½ st Garam, ½ st Lada bbk.
-  4 st Gula, 1½ st Garam, 2 st Cuka     -  ½ st Bumbu ngohiong

Cara membuat
-   Saus: Siapkan saus min. 1 jam sebelum memasak ayam. Campur semua bahan di panci, rebus sambil diaduk hingga mendidih dng api sedang. Simpan di kulkas agar dingin & rasanya merata. * Waktu membuat saya memakai saus teriyaki, bukan worcestershire & utk mustardnya saya pakai Mustard buah ara yg rasanya lebih fruity.
-   Pukul2 ayam dng palu hingga agak pipih (lapisi plastik diantaranya). Lumuri ayam dng air jeruk nipis, kecap asin, lada, garam, jahe & bawang putih. Diamkan 30 mnt di kulkas.
-   Balur ayam dng terigu, celup di telur kmd balur dng panir. Diamkan 30 mnt di kulkas. Goreng hingga matang & coklat kekuningan (± 8 mnt). Iris2 ayam memanjang tipis, beri sedikit saus di atasnya. Sisa saus dapat dihidangkan sbg pencelup ayam selagi makan.
-   Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.

Ingredients
-  2 Chicken breasts Fillet-halved               Salad:
-  1 tbsp Lime juice, 1 tsp Ginger pwd.    -  150 gr Cabbage-shredded
-  1 tbsp Salty Soy sauce                              -  2 tbsp Thousand island, 1 Tomato-sliced
-  1 tsp Pepper pwd, 1 tsp Salt                   Sauce:
-  2 cloves Garlic-grind, Frying oil               -  3 tbsp Teriyaki/Worcestershire sauce*
-  1 Egg+2 tbsp Milk, beaten                       -  1 tsp Tomato paste
-  8 tbsp Flour, 125 gr Bread crumbs       -  3 tbsp Soy sauce (Shoyu)
Pickel:                                                               -  2 tsp Spicy Yellow Karashi (Mustard)*
-  50 gr Carrot-shredded                              -  1 clove Garlic-grind
-  50 gr Radishes-shredded                          -  ½ tsp Salt, ½ tsp Pepper pwd.
-  4 tsp Sugar, 1½ tsp Salt                          -  7 tsp Sugar, ½ tsp Nutmeg pwd.
-  2 tsp Vinegar                                                -  7 tbsp Water, ½ tsp Chinese 5.Spice pwd

Directions
-   Sauce: Prepare the sauce 1 hour before u cook the katsu. Pour the sauce ingredients into a pot. Mix together & bring the mixture over medium heat to a boil, stir continuously while cooking. Place the sauce in the refrigerator to chill & allow the flavors to meld & heighten. * When I made this sauce, instead of worcestershire, I used teriyaki sauce & the mustard I used was common fig mustard (it gave more fruity taste).
-   Pound each chicken breast half flat (± 1½ cm thickness) with a mallet between wax paper/plastic wrap. Smear chicken with lime juice, salty soya sauce, pepper, salt, ginger & garlic, set it in the refrigerator for 30 min.
-   Roll the chicken in flour, dip in beaten egg & then roll in bread crumbs. Set it in the refrigerator for 30 min. Fry in hot oil until golden brown (± 8 mins). Slice chicken into thin strips & top with a drizzle of sauce. U can use the rest of sauce as a dip for the chicken.
-   Salad: Combine cabbage, tomato with Thousand Island. Pickle: combine all ingredients, mix well.

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