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Friday, May 18, 2012

Ayam Bungkus Pandan Thailand (Thai Pandan Chicken)


In Indonesian & English

Bahan
-  2 Paha atas & bwh ayam berkulit       -  1 sm Minyak wijen, 1 sm white Wine
-  1½ sm Ketumbar, 1 st Lada-hlskan    Saus:
-  3 Bawang pth-haluskan, 1 sm Susu    -  2 st Saus soya, 1 st Wijen-sangrai
-  1½ sm Gula mrh, 1½ sm Saus soya     -  2 sm Gula mrh, ½ st Jahe prt, 4 sm Air
-  ½ st Pasta pandan, Daun pandan

Cara membuat
-   Lepaskan daging ayam dari tulangnya kmd potong2 daging beserta kulitnya ukuran ± 5 cm. Campur baw.putih, lada, ketumbar, saus soya, gula mrh, wine, minyak wijen, pasta pandan & susu. Lumuri ayam dng campuran ini, tutup & biarkan di kulkas min 30 mnt.
-   Saus: Didihkan saus soya, gula mrh, air & jahe dng api sedang sampai mengental. Taburi wijen.
-   Cara membungkus ayam: Bagian daun pandan yg tidak mengkilat letakkan menghadap keatas. Tekuk daun menyilang di tengah sehingga di bagian tengah terbentuk kerucut/cone. Masukkan ujung daun yg terletak di sisi bawah ke kerucut, tarik hingga rapat. Balikkan kantung, tekuk ujung daun yg satunya ke kerucut, tarik rapat. Balikkan & masukkan ayam di kantung, rapatkan sampai hanya sedikit ujung ayam yg dpt terkena minyak langsung saat digoreng. Potong ujung2 daun.
-   Goreng ayam dng panas sedang selama 3-4 menit/sisi. Hidangkan dng saus.

Ingredients
-  2 whole Chicken thighs (with skin)                Sauce:
-  1½ tbsp Coriander, 1 tsp Pepper-ground      -  4 tbsp Water, ½ tsp ground Ginger
-  3 cloves Garlic-ground, 1 tbsp Sesame oil   -  2 tbsp Palm Sugar, 2 tsp Soy sauce
-  1½ tbsp Palm Sugar, 1½ tbsp Soy sauce       -  1 tsp Sesame seeds-roasted
-  1 tbsp white Wine, 1 tbsp Milk
-  ½ tsp Pandan paste, Pandan leaves

Directions
-   Debone the chicken & cut the meat into ± 5 cm chunks; leave the skin on. Combine the garlic, pepper, coriander, soy sauce, palm sugar, wine, sesame oil, pandan pasta & milk. Add in the chicken, mix well. Marinate & cover it for min 30 mins in refrigerator.
-   Sauce: Simmer the soya sauce, brown sugar, water & ginger over medium heat until thicker. Sprinkle with sesame seeds.
-   To wrap the chicken: Start with the non shiny side of the pandan leaves up. Fold the botton-end up & over. Fold the top-end down & through. Pull to make it tight. Flip over & pick up the top-end. Bring through the top layer & pull tight. Flip again & stuff with a piece of chicken. Pull again until only a bit on the top of chicken can be exposed to oil later on when u fry it.Trim leafe ends.
-   Fry the chicken over medium heat for 3-4 min/side. Serve fried pandan chicken with the sauce.

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