AYAM GORENG RENYAH
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| Ayam Goreng Renyah |
Material:
1 head of a young chicken dibekakkan
2 lime fruit
50 ml cooking oil
1 tsp sugar
500 ml cooking oil to fry
Mashed the ingredients:
7 cayenne fruit
5 cayenne fruit
3 cloves garlic
3 grains candlenut
1 tsp paste
1 1 / 2 tsp salt
How to Make:
Dilumuri chicken with salt water, diamkan 15 minutes. And burned up to 3 / 4 cooked.
Heat oil. Then fry the chicken until cooked already burned, sisihkan.
Tumis flavor of mashed until fragrant and cooked. Then enter the sugar and 50 ml of water slosh slosh. Finally enter the chicken to be inverted flavor permeate. Lift.
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BALADO TERI PADANG
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| Bilis |
Bahan - bahan :
- Teri tawar 200 gr, rendam air hangat, tiriskan
- Minyak goreng untuk menumis secukupnya
- Cabai merah 100 gr
- Bawang merah 8 butir
- Tomat 1 buah, rebus
- Air 50 ml
- Jeruk limau 2 buah, ambil airnya
CARA MEMBUAT BALADO TERI PADANG
- Goreng ikan teri sampai matang, angkat, tiriskan, sisihkan
- Cabai merah ditumbuk kasar, tomat, garam, bawang merah, tumis sampai matang
- Kemudian masukkan ikan teri yang telah digoreng, aduk rata
- Tambahkan perasan air jeruk limau, aduk rata, angkat, sajikan
Selamat anda telah berhasil membuar masakan padang dengan resep balado teri. Masakan khas padang ini sangat cocok disantap dengan nasi hangat.
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SAMBAL HIJAU KHAS PADANG
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| Sambal Hujau |
Resep Bahan Sambal ijo :
- cabai rawit yang hijau 6 buah
- cabai besar yang hijau 20 buah
- bawang merah 12 buah
- tomat hijau dengan ukuran sedang sebanyak 3 buah
- minyak goreng secukupnya atau kurang lebih 4 sendok makan
- garam secukupnya
- Gula pasir, secukupnya
- Air jeruk nipis, 1/2 sendok teh
Cara Membuat Sambal Hijau Padang :
- Kukus cabai rawit, cabai hijau besar, tomat dan bawang merah
- Angkat kukusan diatas kemudian tumbuk kasar
- Siapkan minyak panas, tumis bumbu tumbuk hingga layu.
- Tambahkan garam, gula pasir, air jeruk nipis aduk rata.
- Angkat dan sajikan sebagai pelengkap masakan padang
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BALADO PADANG
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| Balado Padang |
Teknik Membuat Balado Padang - Hampir semua bahan, seperti seafood, telur, ikan, ayam,
daging, bebek, dendeng sapi bisa digarap menjadi balado yang sedap. Resep Bumbu
balado terdiri dari cabai merah, cabai hijau, bawang merah, bawang putih,
tomat, garam, dan air jeruk. Tumis setengah matang hingga harum, Angkat. Tumbuk
bumbu kasar-kasar lalu di tumis lagi dalam minyak banyak dengan api kecil
hingga harum dan matang (tidak beraroma bumbu mentah).
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GULAI NANGKA
Young jack fruit curry, or Gulai Nangka Padang, is a typical dish from Padang,West Sumatra.
If you ever go to Padang or Minang restaurant, they usually have this
as one of their main menu. It’s really delicious vegetables curry,
especially if you serve it with other side dishes such as fried chicken
or fish.
Cooking time: 45 minutes
Serving for 4 people
Ingredients
– 250 g young jackfruit (nangka muda), chopped into 2 cm cubes
– 150 g long beans (kacang panjang), cut into 4-5 cm
– 150 g beef meat or 2 beef bones to make the broth
– 250 ml thick coconut milk
– 250 water
– 2 turmeric leafs – optional
– 2 fresh kaffir lime leaves (daun jeruk purut)
– 1 stalk Lemon grass (Sereh/Serai), chopped or 2 teaspoons of lemon grass powder
Spice Paste
– 2 cloves of garlic
– 3 shallots
– 5 red chillies, seeded
– 2 bird’s eyes chillies, optional
– 2 cm fresh turmeric or 1 teaspoon turmeric powder
– 2 candlenuts (Kemiri)
– 1 cm ginger
– 1 cm galangal or 1/2 teaspoon of galangal powder
Directions
1. Boil the meat or bones with 250 ml water to make the broth.
2. Grind or blend the spice paste. Then sauté until it’s fragrant and adds kaffir lime leaves, lemon grass and turmeric leaf (if you have it). Then bring it to the broth and add the coconut milk.
3. When it’s boiling, put inside all the vegetables. Continue cooking until the vegetables well-cooked.
Cooking time: 45 minutes
Serving for 4 people
Ingredients
– 250 g young jackfruit (nangka muda), chopped into 2 cm cubes
– 150 g long beans (kacang panjang), cut into 4-5 cm
– 150 g beef meat or 2 beef bones to make the broth
– 250 ml thick coconut milk
– 250 water
– 2 turmeric leafs – optional
– 2 fresh kaffir lime leaves (daun jeruk purut)
– 1 stalk Lemon grass (Sereh/Serai), chopped or 2 teaspoons of lemon grass powder
Spice Paste
– 2 cloves of garlic
– 3 shallots
– 5 red chillies, seeded
– 2 bird’s eyes chillies, optional
– 2 cm fresh turmeric or 1 teaspoon turmeric powder
– 2 candlenuts (Kemiri)
– 1 cm ginger
– 1 cm galangal or 1/2 teaspoon of galangal powder
Directions
1. Boil the meat or bones with 250 ml water to make the broth.
2. Grind or blend the spice paste. Then sauté until it’s fragrant and adds kaffir lime leaves, lemon grass and turmeric leaf (if you have it). Then bring it to the broth and add the coconut milk.
3. When it’s boiling, put inside all the vegetables. Continue cooking until the vegetables well-cooked.
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AYAM GORENG LENGKUAS
Ayam Goreng Lengkuas is a recipe originally from Sumatra region. I really love Padang, food (West Sumatra)
and this chicken is one of the lists. And since there is no Padang
restaurant here, I decided to make my own Padang menu for our lunch. I
spent hours to prepare all the menus, including making this chicken. And
turned out superb! The taste is just like what they have in Padang
restaurant!
Ayam Goreng Lengkuas is really tasty because it is made from different exotic spices. Try it and you will want more! It is good to serve with nasi putih (plain rice), Gulai Nangka, Telor Dadar, Sambal Ijo Mudo (green chillies sambal) and prawn crackers (krupuk udang). Or just with nasi putih (plain rice) and sambal bajak or sambal terasi (shrimp paste sambal ).
Preparing time: 45 – 60 minutes
Servings for 4 people
Ingredients
– 1 whole chicken, cut into 8 pieces
– 1 stalk of Lemongrass (Sereh/Serai)
– 2 Salaam leaves (Indian Bay Leaves)
– 4 tablespoons shredded Galangal
Spice Paste
– 3 cloves of Garlic
– 5 Shallots
– 3 Candlenuts (Kemiri), or substitute with 6 Almonds, pan-broil
– 2 teaspoon fresh Turmeric
– 1 teaspoon Tamarind (asam jawa) juice
– Salt and sugar to taste
Directions
1. Grind or blend the spice paste, use to marinate the chicken together with shredded galangal.
2. Then take deep fry pan and use to cook the marinated chicken and add some water, salam leaves and lemongrass until chicken is cooked and sauce is almost dry. Leave to cool.
3. Fry the chicken and the spices into deep fry pan with lot of oil until crisp and golden brown. When it’s done, use the tissue to absorb the oil. Set aside and serve with the crumb from the spices.
Ayam Goreng Lengkuas is really tasty because it is made from different exotic spices. Try it and you will want more! It is good to serve with nasi putih (plain rice), Gulai Nangka, Telor Dadar, Sambal Ijo Mudo (green chillies sambal) and prawn crackers (krupuk udang). Or just with nasi putih (plain rice) and sambal bajak or sambal terasi (shrimp paste sambal ).
Preparing time: 45 – 60 minutes
Servings for 4 people
Ingredients
– 1 whole chicken, cut into 8 pieces
– 1 stalk of Lemongrass (Sereh/Serai)
– 2 Salaam leaves (Indian Bay Leaves)
– 4 tablespoons shredded Galangal
Spice Paste
– 3 cloves of Garlic
– 5 Shallots
– 3 Candlenuts (Kemiri), or substitute with 6 Almonds, pan-broil
– 2 teaspoon fresh Turmeric
– 1 teaspoon Tamarind (asam jawa) juice
– Salt and sugar to taste
Directions
1. Grind or blend the spice paste, use to marinate the chicken together with shredded galangal.
2. Then take deep fry pan and use to cook the marinated chicken and add some water, salam leaves and lemongrass until chicken is cooked and sauce is almost dry. Leave to cool.
3. Fry the chicken and the spices into deep fry pan with lot of oil until crisp and golden brown. When it’s done, use the tissue to absorb the oil. Set aside and serve with the crumb from the spices.
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Gulai Masin Kepala Ikan (Padang-Style Red Snapper Curry)
Ingredients
FOR THE PASTE:5 small Asian shallots or 2 regular shallots, peeled
6 fresh red Thai chiles, stemmed
4 cloves garlic, peeled
1 (2”) piece ginger, peeled and thinly sliced
1 (1”) piece fresh or frozen turmeric, peeled and thinly sliced or ½ tsp. ground turmeric
¾ tsp. ground coriander
4 candlenuts or macadamia nuts
Kosher salt, to taste
FOR THE CURRY:
2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded)
2 tbsp. fresh lime juice
Kosher salt, to taste
3 tbsp. canola oil
3 fresh or frozen Kaffir lime leaves
2 fresh red Thai chiles, stemmed and halved lengthwise
2 stalks lemongrass, trimmed, crushed, and tied into knots
1 bay leaf
1½ cups coconut milk, preferably UHT from a carton
1½ tbsp. tamarind concentrate, preferably Thai Fruit brand
3 tbsp. coconut cream, preferably UHT from a carton
1 tbsp. grated palm sugar
Cooked jasmine rice, for serving
instructions
1. Make the paste: Purée shallots, chiles, garlic, ginger, turmeric, coriander, candlenuts, salt, and 2 tbsp. water in a small food processor into a smooth paste; set aside.2. Rub snapper with lime juice and season with salt; let sit 10 minutes.
3. Make the curry: Heat oil in a 12” skillet over medium-high heat. Add
reserved paste, Kaffir lime leaves, chiles, lemongrass, and bay leaf;
cook, stirring constantly, until golden and aromatic, 3–4 minutes. Stir
in coconut milk and 1¼ cups water; bring to a boil. Reduce heat to
medium; cook, stirring occasionally, for 5 minutes. Add snapper and
tamarind; cook until fish is done but not falling apart, 4–6 minutes.
Stir in coconut cream, palm sugar, and salt. Serve with jasmine rice on
the side.
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