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Friday, January 17, 2014

Ayam Bakar Bumbu Sereh (Indonesian Grilled Lemongrass Chicken)


In Indonesian & English

Bahan
1,4 kg Ayam-potong jadi 8, 250 ml Santan            Haluskan:
100 ml Air, 4 Dn. salam, 3 sm Minyak, Garam     -  8 Bawang merah, 4 Baw.putih
6 Daun jeruk, 20 gr Gula merah/jawa                      -  15 gr Cabai mrh, 12 gr Jahe
2 Jrk limau, 1 Jrk nipis, 30 lbr Kemangi-ptg2      -  7 gr Kecur, 6 gr Lengkuas
3 Sereh-hlskan bagian putihnya & geprek lalu         -  16 gr Kemiri, 4 gr Kunyit
ikat bagian hijaunya.

Cara membuat
-   Lumuri ayam dng garam air dari ¾ bagian jrk nipis; diamkan 30 mnt. Tumis bumbu halus sampai harum. Mskkan ayam, aduk2 sampai warnanya berubah. Beri air, santan, gula merah, garam, salam, dn jeruk & bagian hijau dari sereh. Masak hingga cairan menyusut & berminyak. Angkat.
-   Keluarkan ayam dari saus, buang sereh & daun2an. Mskkan air dari ¼ bagian jrk nipis & daun kemangi, aduk rata.
-   Panaskan oven 180° C dng api atas. Ltkkan rak oven di tengah. Taruh ayam di rak panggang & ulasi dng saus. Panggang ayam ± 20 mnt. Balik ayam, ulasi dng saus. Panggang hingga kuning kecoklatan. Ayam dpt juga dibakar dng panggangan arang/Bbq sampai kedua sisinya kuning kecoklatan. Ulasi ayam dng saus setiap kali dibalik. Keluarkan ayam kmd kucuri dng air jrk limau.
-   Hidangkan ayam dng nasi hangat, sausnya, irisan ketimun & tomat, jukut kacang panjang serta sambal matah (click pada link untuk resep2nya).

Ingredients
1,4 kg Chicken-cut into 8, 250ml Coconut milk    Grind into a paste:
100 ml Water, 4 Bay leaves, 3 tbsp Oil, Salt      -  8 Shallots, 4 cloves Garlic
6 Kaffir lime leaves, 20 gr Coconut/Palm sugar    -  15 gr Red chilies, 4 gr Turmeric
2 Kaffir lime, 1 Lime, 30 Lemon basil leaves        -  7 gr Lesser galangal, 12 gr Ginger
3 Lemongrass-grind the white part; knotted &     -  16 gr Candlenuts, 6 gr Galangal
bruised the green part

Directions
-   Rub the chicken with salt & juice from ¾ part of the lime; let it stand for 30 min. Saut√© spices paste until fragrant; stir in the chicken until the color changed. Add in the water, coconut milk, sugar, salt, green part of the lemongrass, bay leaves & kaffir lime leaves. Cook until the liquid reduced & becomes greasy; stir occasionally. Remove from the heat.
-   Take the chicken out of the sauce; discard the lemongrass & all leaves. Add in the juice from remaining lime & sliced lemon basil leaves, mix well.
-   Preheat oven to 180° C over top heat. Place the oven rack in the middle of the oven. Put the chicken in roasting rack & brush them with some sauce. Roast the chicken for ± 20 min. Turn the chicken over & brush again with the sauce; roast until golden browned. You can also grill the chicken over charcoals/Bbq grill until both sides golden browned; brush the chicken with the sauce each time you turn it over. Remove the chicken from the oven; pour the kaffir lime juice all over the chicken.
-   Serve the chicken with warm steamed rice, the sauce, sliced cucumber, sliced tomato, Balinese creamy long beans salad and Balinese spicy lemongrass & shallot relish (click on the links for the recipe).

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