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Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts

chicken with balinese flavouring ( ayam bumbu bali )



ingredients:
1 chicken cut in 20 pieces
1 cm galangal
2 sheets of greetings
3 sheets of orange leaves
2 tomatoes each cut into 8 pieces
2 tablespoons soy sauce

Spices that are:
7 pieces of red chilli
4 cloves of garlic
5 spring onions
2 cm ginger
3 eggs hazelnut
½ teaspoon shrimp paste that has been fried

How to Make Chicken Recipes Bumbu Bali:
Chicken that has been cut and cleaned with salt, let stand a minute, half-cooked fried, set aside.
Saute the crushed spices until fragrant, put ginger, greetings, lime leaves, tomatoes and soy sauce.
Add chicken that has been fried, crushed tomatoes and cook until the spices to infuse into the chicken, ready to serve.
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green chilli chicken ( ayam cabai hijau )



ingredient
1 chicken, cut into 4 parts
2 stalk lemongrass, crushed
4 lbr lime leaves

Subtle spice
3 cm turmeric
2 cloves of garlic
½ tsp pepper
1 tbsp lemon juice

ingredient Chilli sauce
4 pcs red onion
2 cloves of garlic
8 pcs green chili, stew half-baked
5 cm ginger
1 tsp salt

garnish
watercress
cucumber

How to Make
Cook the chicken, lemon grass, lime leaves and spices, stirring until the spices to infuse and cooked, add water if necessary.
Fried chicken in oil over medium heat until browned.
Puree the sauce ingredients, then add the chicken fried chicken penyet or pressed until slightly flattened.
Serve with appendages.
Read More >>

grilled chicken honey ( ayam bakar madu )



ingredients :
- 1 kg chicken
- 2 teaspoons of salt
- 2 tablespoons thick honey
- 4 tablespoons soy sauce
- 1 teaspoon pepper powder
- 3 tablespoons of cooking oil
- 200 ml broth
- 7 grains of red onion , thinly sliced
- 5 cloves garlic , cut into small
- ½ teaspoon coriander

How to make :
- Puree onion , garlic , and cilantro .
- Mix the salt , honey , soy sauce , pepper powder , and spice paste into a bowl before . Add a little water , stir until well blended .
- basting the chicken with the spice mixture evenly earlier .
- Heat oil and saute chicken which had been smeared condiments until wilted . Add broth and ungkep for approximately 20-30 minutes . Remove and drain .
- Heat a grill that has been spread with butter on it .
- Burn that have been sauteed chicken until cooked earlier . Alternating chicken while basting with soy sauce
- Once cooked , remove from heat and serve honey grilled chicken on a serving plate .
- Garnish with vegetables, accompanied by chilli sauce .
Read More >>

grilled chicken butter ( ayam bakar mentega )



Ingredients grilled chicken butter :
3 pieces of chicken thigh upper bottom
1 teaspoon lemon juice

Deep soaking Ingredients:
3 cloves garlic, crushed
2 cm ginger, crushed
3 tablespoons soy sauce
2 tablespoons tomato sauce
1 teaspoon soy sauce
3/4 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons margarine, melted

How to make grilled chicken butter :
Separate the chicken from the bones. Set aside
Marinate the chicken with lime juice. Add the marinade ingredients. Let stand 1 hour.
Grilled chicken on oiled pan surging while the marinade ingredients until fragrant. Cut into pieces.
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Grilled Chicken Roll ( Ayam Gulung Panggang )



Ingredients:
200 grams of chicken breast fillets, thinly sliced
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper

Ingredients Fill:
100 grams of Japanese cucumber, seeds removed, sliced ​​length
100 grams of carrots, sliced ​​matchsticks
1/2 teaspoon lemon juice
1/2 teaspoon salt

Deep soaking Ingredients:
2 cloves garlic, finely chopped
2 tablespoons honey
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chili powder
3 tablespoons margarine, melted

How to make:
Marinate the chicken with lemon juice, salt, and pepper. Let stand 15 minutes.
Fill: mix the content material. Refrigerate until absorbed.
Take a piece of chicken. You can fill and roll. Tata in heat resistant dish spread with margarine.
Marinade: mix together the marinade ingredients. Rub over the chicken. Let stand 30 minutes.
Oven 45 minutes with a temperature of 180 degrees Celsius until cooked.
Serves 4
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CHICKEN IN BANANA LEAF ( Cakep ayam )


Ingredients:
600 gr/1.3 lb Chicken Fillet, washed.
6 Salam or bay leaves
6 pcs Banane leaves

Spice for the paste:
5 shalllots, chopped
3 cloves garlic, chopped
4 small red chillies (optional)
2 cm or 1 tbsp ginger
2 cm lesser galangale or 2 TL lesser galangale powder
2 cm ground turmeric or 2 tsp turmeric powder
1/4 TL Pepper
1 tsp palm sugar , shredded
1 tsp Salt ( or to taste)
4 tsp oil

Directions:

Cut the chicken fillet in a dice shape ( 2x2 cm).
Put all ingredients for the paste in a blender or food processor and blend until smooth.
Add the sliced chicken into the paste and mix well.
Divide the above mixed chicken into 6 portions ( 2- 3 tbsp pro portion ).
Put one portion in the middle of banana leaf, add bay leaf then wrap it properly.
Secure the wrapping with tooth pick or stapler.
Steam it for 30 minutes until the chicken well cooked.
Read More >>

hot fried chicken ( ayam goreng pedas )



ingredient
1 whole chicken that has been cut into pieces
6 cloves of Garlic
2 cm Ginger
1 Citrus fruits NipisMinyak for frying
2 tbsp kecapmanis
salt to taste


Chili seasoning:
1 ½ ounces of Red Chillies
5 pieces Onion
1 clove Garlic
salt to taste
Java AirAsam taste
sugar to taste
Oil for frying


How to Make
1. Puree garlic, ginger and salt. Marinate chicken with the lime juice and give.
2. Let stand about 10 minutes so the flavors to infuse into the chicken meat.
3. After that fried chicken until cooked. Set aside.
4. Minced red pepper along with the onion, garlic and salt.
5. Fried chilli is grinded, add the juice of tamarind chutney and soy sauce Bango.
6. Combine chicken that has been fried in chili-fried, stir to blend well with the chicken chili. Remove and serve.
Read More >>

chicken noodles ( mie ayam )




Ingredients:
250 gr/9 oz asian egg noodle
350 gr/12 oz chicken fillet, chopped
1 large onion, chopped
3 tsp indonesian sweet soya sauce / Kecap Manis
1 tsp soy sauce (salty)
2 tsp oystersauce
250 gr/9 oz Choy Sum (chinese vegetable), cut

Spice Paste:
2 cloves garlic
2 cm Ginger, peeled
1/2 cm ground turmeric or 1/2 tsp turmeric powder (optional)
1 tsp pepper or 1/2 tsp pepper powder

For Soup:
2 lt water or meat broth
1/2 tsp pepper powder
1 tsp broth powder
2 spring onions, sliced
1 tsp sugar
salt to taste

Garnish:
2 tsp fried onions

Read More >>

Chicken Tuturuga ( AYAM TUTURUGA )



Here it is typical cuisine from Manado, North Sulawesi. Seasoned chicken tuturuga. .
blend of sour, spicy, savory and delicious. with the addition of pandan leaves and basil that are characteristic of several dishes Manado, makes this dish smelled delicious and tempting. No wonder this dish is very popular not only in the region of origin but also in the whole archipelago. Curious to try??! Cooking simple but delicious taste.

Ingredients:
1 small chicken ( weighing about 600 gr/20 oz ), cut & washed.
350 ml/12.fl.oz thick coconutmilk
4 kaffir lime leaves
25 small red / green chillies
1 stem lemon grass, outer leaves discarded, bruished
1 lime or lemon , halve, use the juice
1 pcs pandan leaf
5 pcs sweet Basil or normal Basil leaves
1 tsp Salt ( or to taste)
vegetable Oil

Spice for the paste:
8 red onion, chopped
3 cloves garlic, chopped
4 large red chillies, de-seeded, chopped
5 candlenuts, roughly chopped or crashed
2 cm or 1 tbsp fresh ginger
2 cm ground turmeric or 2 tsp turmeric powder


Directions:
basting the chicken with lime juice and salt. Set aside for 10 minutes. Put aside.

Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit oil to help the blending process).

Heat 2 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
Stir fry the paste until fragrant & it's colour turns to orange ).

Add the small chillies, lemon grass, kaffir-lime leaf, Pandan leaf & Basil leaves.

Add the chicken and stir to mix. Cook until the chicken becomes harder.

Pour in the coconut milk, add the half of lime juice & salt. Stir occationally.

Adjust the heat into medium and simmer until the coconut milk get boiled & chicken well cooked.

Serve hot with rice.



Read More >>

sweet and sour chicken shrimp ( Ayam Udang Asam Manis )



I admit shrimp is my favorite food for the shrimp protein and nutrition are very many that make up the human brain intelligence, shrimp is favored by a lot of Japanese people but people in Japan consume shrimp will cook it but they do not eat them because they directly shrimp in the body there are many proteins and vitamins if we eat raw or uncooked shrimp, this time I will share the recipe for the shrimp and chicken processing to produce delicious cuisine and tasty, let's get straight to the refrigerator to prepare the materials needed for make Chicken Sweet & Sour Shrimp.


INGREDIENTS:
1 chicken breast, mashed
150 grams of shrimp, puree
50 grams of corn starch
1 egg
1 tsp salt and 1/2 tsp pepper
2 tsp all-purpose seasoning chicken flavor
3 cloves garlic, finely chopped, sautéed
1 pineapple, cut according to taste
100 grams of peas
Cooking oil to taste

SAUCE:
250 ml orange juice sweet
3 tbsp tomato sauce
3 cm ginger, crushed
1 tbsp sugar
1 tbsp vinegar
1 tablespoon cornstarch, dissolved in a little water


how to cook:
1. Shrimp chicken balls: Mix chicken and shrimp, stir well. Add to
sago flour, eggs, salt, pepper, and seasoning versatile chicken flavor,
stir well. Add garlic stir, stir.
2. Heat the oil, take a spoonful of batter-spoon, form balls and fry
until golden brown, remove and set aside.
3. Sauce: Mix orange juice with tomato sauce, ginger, sugar, vinegar and cook,
bring to a boil. After boiling, Thicken with cornstarch solution and cook until
thickens, add the pineapple, carrots, and peas, cook briefly,
lift.
4. Prepare the dish, place the chicken shrimp balls, pour the sauce and filling. Serve
warm.

For: 6 people
Read More >>

sate ayam madura ( chicken satay from madura )


this chicken satay from madura have a unique taste.,
For you at home who want to try to make satay madura, below I list Madura satay recipe with the ingredients you need to provide.

ingredients:
400 gm chicken filet, cut into small dice
20 skewers

Ingredients marinade:
3 tablespoons soy sauce
10 tablespoons peanut sauce
2 tablespoons vegetable oil
salt to taste

Peanut sauce:
400 gm peanuts, fried and mashed
5 grains hazelnut, toasted and mashed
2 cloves garlic, mashed
1 red chili, puree
3 tablespoons soy sauce
100 ml coconut milk
salt to taste
2 sm oil for sauteing
sufficient water
complement:
soy sauce
pickled cucumber


How to make satay:
Soak chicken in marinade at least 1 hour.
Arrange the meat on a skewer
Fuel on a bonfire while occasionally smeared the remaining marinade

how to make peanut sauce:
Sauté garlic, cayenne and nutmeg until fragrant
Put peanuts are already in puree and coconut milk and stir
Add salt, soy sauce and water.
Cook until sauce thickens.
Serve with the satay and pickled cucumber

* to add flavor
Mix leftover chicken bones when sauteing

Read More >>

opor solo



ingredients:
1 young chicken, wash
2 old coconuts
6 grains of red onion
3 cloves garlic
120 gr hazelnut
10 gr coriander
5 g cumin
LBR 3 bay leaves
1 stalk lemongrass leaves
100 g galangal
Salt and pepper to taste

How to make it:
young chicken cut into pieces.
peeled coconuts, then shredded. Pour 2 liters of water. Squeeze and take coconut milk, condensed. Set aside. Pour another 2 liters of water, wring it out back and grab another coconut milk (diluted). Set aside.
onion, peeled and crushed garlic with hazelnut, coriander and cumin. Sauté briefly and lift. Digetok lemongrass leaf base. Likewise with galangal.
boiled chicken besama thin coconut milk. Enter the lemongrass and lengkuasnya. Once cooked / dried, pour the coconut milk with spices. Give salt and pepper to taste
lift and ready to be served.
Read More >>

Taliwang Chicken ( Ayam Taliwang )



Here's one of the culinary icons of the island of Lombok Indonesia: Chicken Taliwang
It is said that this spicy chicken dish comes from the village of Karang Taliwang, Village North Chakra, District Cakranegara, Mataram, West Nusa Tenggara (NTB). Taste?? so delicious



Ingredients:

1 free-range chicken ( weighing about 1kg ), washed
100 ml oil
1 lime or lemon, halve, use the juice


Spice for the paste:
12 large red chillies, de-seeded, chopped
3 -5 small red chillies / bird chillies ( if you like it hot)
10 shalllots, chopped
5 cloves garlic, chopped
2 tomatoes, chopped
4 cm kencur (lesser Galangale) or 1 tsp kencur powder/dried kencur (optional)
250 gr palm sugar
1/4 tsp roasted dried shrimp paste / terasi (optional)
2 tsp salt


Directions:

-Cut chicken in half lengthwise along breastbone, leave the backbone uncut.
-Turn chicken over and using the palm of your hand, press down on the center of the backbone until you hear a crack and the chicken is flattened.
-Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit oil to help the blending process).
-Heat 50 ml oil in a wok or largish saucepan. (Don't add oil if already added in a blender).
-Stir fry the paste & stirring all the time until fragrant.
-Adjust the heat into medium and continue to simmer for about 20 - 30 minutes until the paste becomes thick & oily.
-(Be careful with your hands when you fry it, because the spice sauce bubbles).
-Meanwhile prepare the charcoal for Grilled Chicken, otherwise preheat oven to 200°C for roasted one.
-Take the sauce from the stove. Add lime juice & mix well.
-Adjust the seasoning, if necessary add salt or sugar to taste.
-Coat the chicken with half amount of the paste.
-Put the chicken in a Pyrex Glass, roast the backside for 30 minutes.
-Turn the chicken around, rub the remaining paste on it & continue roasting for another 30 minutes.



Read More >>

iloni chicken from gorontalo indonesia



Maybe when they hear the name of Gorontalo's in our mind is a province in Sulawesi region producing corn and corn soup called Binte. But there was a special food called chicken gorontalo iloni. Chicken iloni itself is chicken cooked with coconut milk solution. These iloni chicken recipe.

INGREDIENTS:
* 5 pieces of chicken breast
* 500 ml coconut milk
* 2 tablespoons oil for sauteing

BUMBU:
* 1 pandan leaves, cut short
* 2 bay leaves
* 1 teaspoon salt
* 2 stalks lemongrass

Spices that are:
5 grains of red onion
3siung garlic
5 grains hazelnut
1 slice of ginger
1 slice turmeric
10 pieces of red chili
6 fruit cayenne pepper

HOW TO COOK:
1. Saute the spice oils that have been blended with other spices to flavor out.
2. Enter the chicken pieces, pour the coconut milk while stirring sedikits by little until they run out,
cook until thick gravy and the flavors mingle.
3. Lift the chicken and then baked in the oven until dry and golden brown, remove from heat.
4. Serve on a plate.
For = 5 servings
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sotoy lamongan ( soto lamongan )




Ingredients
1 whole chicken (weighing approximately 800 g),
2 tablespoons cooking oil for sauteing,
1 vertebra ginger, crushed,
1 segment (4 cm) ginger, crushed,
3 grains of cloves,
2 tbsp salt or to taste.
Seasoning (crushed):
5 pieces of red onion, 4 cloves of garlic, 1/2 tsp pepper intact,
1 tsp coriander roasted, toasted pecans 6 points, 1 segment (2 cm)
turmeric.

To complement:
50 gr suun, pour hot water until soft, drain, 50 g of cabbage
thinly sliced​​, 2 stalks celery, thinly sliced​​, 2 tablespoons onion
Fried, 1 tablespoon minced garlic, fried, 3 eggs
stew, shrimp crackers, chili sauce, boiled lemon, sliced​​.
How to make:
Boil chicken with 2 liters of water, until tender and cooked through. Remove and set aside. Cut chicken into small pieces.
Measure broth to 1 liter, bring to a boil over medium heat her bag.
Heat oil in a skillet, sauté the crushed spice until fragrant, pour 4-5 tablespoons of chicken broth, add ginger, galangal, cloves, and salt. Stir until well blended. Cook for about 5 minutes, remove from heat. Pour in the broth that still simmer. Cook over low heat for about 20 minutes. Lift.
How to serve. Place the chicken pieces in a bowl of soup. Give suun, shredded cabbage, sliced ​​celery, and eggs. Pour the hot soup broth. Sprinkle with fried onions and fried garlic. Serve with sambal chili stew, shrimp crackers and lime slices.
Read More >>

Chicken green chilie ( Ayam Cabai Hijau )




Ingredients:
1 chicken, cut into 12 parts
1 teaspoon tamarind water
2 tsp salt
1 tbsp tamarind water, extra
20 pieces of red chili
3 tablespoons cooking oil
1000ml coconut milk from ½ coconut
2 pieces of orange leaves
1 bay leaf
1 sheet turmeric leaf


Subtle Seasonings:
100 gr green chili
10 grains of red onion
6 cloves garlic
4 items hazelnut roaster
1 tablespoon toasted coriander
1 vertebra ginger
2 segment grilled turmeric
3 stalks lemongrass, take the whiteness
1 vertebra galangal
2 tsp salt


How to make:
1. Prepare 1 whole chicken, cut into 12 parts, wash and then coat with tamarind water and salt. Let stand for 30 minutes.
2. Heat oil, saute ground spices until fragrant. Enter lime leaves, bay leaves and turmeric leaves. Stir until wilted. Enter the chicken pieces along perendamnya. Stir, and cook until chicken changes color.
3. Pour coconut milk and cayenne pepper, reduce the heat and cook until the chicken is cooked and the coconut meat a little dry. Add 1 tablespoon extra tamarind water and cook about 15 minutes longer. Stir quickly and remove from heat.

Read More >>

kung pao chicken



Kung pao chicken is a traditional dish of the Chinese ethnic community, which has become a national meal, which merges the tongue of the people of Indonesia. here's how to make chicken kungpao.


Ingredients:
250 grams of chicken meat, cut lengthwise
20 grams (g) onion, sliced
50 g red pepper, yellow, and green, cut lengthwise
20 g bamboo shoots, cut into pieces
5 grams dried chili, cut into pieces
2 tablespoons (tbsp) vegetable oil
2 cloves garlic, roughly chopped
2 tbsp oyster sauce
1 teaspoon (tsp) angciu
1 teaspoon fish sauce
¼ tsp ground pepper
½ tsp salt
50 ml chicken stock
20 g corn starch, dissolved in 2 tablespoons water
30 g fried cashews


Read More >>

Pentul Satay ( Sate Pentul )



satay pentul are foods derived from south sumatra, indonesia
indonesia original recipes


INGREDIENTS:

500 gr beef
6 grains of red onion
4 cloves garlic
Subtle nutmeg ¼ st
St ¼ coriander. roasted
St ¼ cumin, roasted
salt, pepper
satay puncture
MATERIALS soy sauce:

5 sm sweet soy sauce
3 grains of red onion
6 grains of red chili
2 pieces of lime


HOW TO MAKE:

Minced beef until smooth.
Puree onion, garlic, coriander, and cumin and mix with subtle nutmeg.
Stir in the minced meat with spices that are mashed berries salt and pepper to taste. Then make a round shape of a marble-2, then prick with satay skewers and make some fruit skewers.
Grilled skewers over charcoal blotter / flame broil until cooked. Serve with soy sauce.
Soy sauce: Combine sliced ​​onion, chili sauce, soy sauce and lemon juice.
Read More >>

curry chicken ( ayam kari )




ingredients:
- 1 chicken, cut into pieces -
- 1200 cc coconut milk from half coconut -
- 50 grams small potatoes -
- 2 stalks lemongrass, crushed -
- 1 vertebra galangal -
- 5 bay leaves -
- 1 tsp coriander cumin powder -
- 1 teaspoon salt -
- 1 teaspoon of flavor, if you like -
- 1/2 tsp pepper powder -
- Cooking oil to taste -

Spices:
- 10 grains of red onion -
- 8 grains hazelnut -
- 1 finger turmeric -

How to make:
1. Sauté the crushed spices until fragrant.
2. Add chicken, lemongrass, salam, galangal, coriander, cumin, flavorings, potato, pepper, coconut milk, salt. Cook until tender, remove from heat. Serve.

Serves 8
Read More >>

grilled chicken soy sauce ( Ayam Bakar kecap )


from java indonesia original taste



ingredients:
- 1 whole chicken, cleaned, split the chest (not to drop out) and then flatten -
- To taste Oil for frying -

Spices:
- 5 cloves garlic -
- Shallots 8 points -
- Red Chilli 4 pieces -
- Cayenne pepper to taste -
- Pepper powder 1 tsp -
- 5 tablespoons sweet soy sauce -
- Red sugar 1 tbsp -
- Sugar to taste -
- Salt to taste -

How to make:
1. Stir-fry all the spices until fragrant.
2. Add chicken, give water to the chicken submerged, and cook until the chicken is cooked. Remove and set aside.
3. Cook until sauce thickens chicken seasoning. Remove and set aside.
4. Bake chicken until cooked while covered with spices. Lift.
5. Serve with salad vegetables and garlic sauce ready-made.

Serves 3
Read More >>
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