tandoori chicken ( ayam tandoori ) recipe

tandori chicken ( ayam tandori ) recipe

tandori chicken ( ayam tandori ) recipe

tandori chicken ( ayam tandori ) recipe ingredients

ingerdients

7 chicken legs

1/3 cup yogurt

1 teaspoon ginger, grated

3 cloves garlic, crushed

1 teaspoon garam masala

2 teaspoon corriander powder

1/4 teaspoon tumeric powder

1 tablespoon tandoori masala

1 tablespoon lemon juice 

1 tablespoon vegetable oil

salt to taste

how to make tandori chicken 

wash the chicken pieces. make 3 gashes on each piece, to allow the flavors to penetrate

mix together the yogurt, ginger, garlic, garam masala, corriander powder, turmeric powder, tandoori masala, lemon juice, oil and salt.

spread this on each of the legs

cover and marinate overnigt in the refrigenerator, if time allow or marinate for 2 hours

get it cooked in the barbecue grill

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grilled chicken teriyaki ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar ) recipe

Ingredients

-  3 Chicken breasts Fillet-cut in half

-  120 ml Orange juice+1 tbsp Lime juice

-  3 tsp grated Ginger, 3 tsp Sesame oil

-  1 tsp Salt, 1 tsp Chili pwd (optional)

-  2 tsp Sesame seed-roasted

Teriyaki Sauce Mixture:

-  155 ml Mirin, 235 ml Soy sauce

-  4½ tsp Rice vinegar, ¼ tsp Chili pwd

-  1 tsp Sesame oil, ½ tsp Black pepper

-  7 cloves Garlic-grind      

-  1 tbsp grated Ginger, 65 gr Sugar

Salad:                                      

-  150 gr Cabbage-shredded              

-  2 tbsp Thousand Island                 

-  1 Tomato-sliced                        

Pickle:

-  100 gr Radishes-shredded

-  100 gr Carrot-shredded, 1½ tsp Salt

-  3 tsp Sugar, 2 tsp Vinegar

how to make grilled chicken teriyaki  ( ayam teriyaki bakar ):

-   Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, simmer for 10 mins. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 mins. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).

-   Make shallow diagonal slashes in the chicken breast pieces. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container/plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)

·   Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 mins each side (until juices run clear when chicken is pierced with a fork).

·   Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 mins. Turn pieces over & bake 15-20 mins longer (until no longer pink & juices run clear). Brush with sauce every 10 mins during cooking.

-   Pour the remaining sauce into the pan. Simmer on low heat until the sauce becomes thicker. Pour thickened sauce over the teriyaki chicken, sprinkle it with Sesame seed.

-   Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.

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Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Ingredients

75 gr Beef skin crackers *                              

2 tbsp Black Soya beans-boiled                     

50 gr Tempe/Tofus-dice cuted & fried         

200 ml Coconut milk, 2 tbsp Frying oil          

2 Kaffir lime leaves, ½ st Kaffir lime juice  

Grind into a paste:

2 Red chilies, 5 Cayenne peppers, Salt

2 Candlenuts, 1 cloves Garlic

1 small Tomato, 8 Shallots, Sugar

1 cm Lesser galangal (optional)

Directions

- Soak the skin crackers in water until the crackers swollen & soft, squeeze a bit to drain them. Sauté the spices paste & kaffir lime leaves with frying oil; pour in coconut milk. Add in crackers, tempe/tofu & soya beans. Stir constantly.

- Cook until the crackers become soft & coconut milk reduced. Pour in kaffir lime juice. Stir well.

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kuluyuk sweet and sour chicken ( ayam kuluyuk )

kuluyuk sweet and sour chicken ( ayam kuluyuk ) 

kuluyuk sweet and sour chicken ( ayam kuluyuk ) 

kuluyuk chicken Ingredients

Sauce ingredients:                                                

1 tbsp salty Soya sauce

2 tsp Corn starch+2 tbsp Water                  

2 tsp Chinese rice wine (optional)

2 cm Ginger & 1 clove Garlic-minced          

3 tbsp Butter/Margarine, 1 tsp Pepper       

½ Onion & ½ Paprika/3 Red chilies-sliced    

250 gr Pineapple-cut small, 8 tsp Sugar     

4 tbsp Pineapple juice, 300 ml Water         

1 Carrot-matchstick sliced, 1 tsp Salt       

6 tbsp Tomato sauce, 2 tsp Rice vinegar    

 

 Chicken ingredients:

1 Chicken breast fillet/600 gr-sliced

2 cloves Garlic-grind, 1 Egg, Frying fat

1 tsp Salt, 1 tbsp salty Soya sauce

1 tsp ground Coriander, 1 tsp Pepper

½ Lime, enough Breadcrumbs

enough Flour+½ tsp Baking soda

How to Make direction ;

- Rub the chicken with garlic, lime juice, pepper, salt & coriander. Let it stand for 30 mins. Roll the chicken in the flour mixture; dip slightly in the egg; then roll them in the bread crumbs. Fry until golden brown & then set aside.

- Sauce: Sauté garlic, onion, ginger & paprika with butter. Stir in the carrot & pineapple, combine well. Pour in water, pineapple juice, Chinese rice wine, vinegar, tomato sauce & seasoning. Bring it to a simmer, then pours in the cornstarch mixture. Cook until the sauce becomes rather thick.

- Place the fried chicken in a serving plate; then pour the sauce over. Toss to lightly coat the chicken with the sauce & serve immediately.

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woku chicken ala manado ( ayam woku manado ) recipes indonesian

woku chicken ala manado ( ayam woku manado ) recipes indonesia

woku chicken Ingredients

1 Chicken-cut, 1 tsp Salt, 150 ml Water       

5 tbsp Frying oil, 2 Lemongrass-bruised         

2 tbsp Lime juice, 30 Lemon basil leaves        

½ tsp Sugar, 100 ml Coconut milk 

    

Thinly sliced:                                        

7 Kaffir lime leaves, 1 Pandan leaf              

5 Green chilies, 1 stalk Turmeric leaves     

3 Green onions

Grind into a paste:

6 Candlenuts, 2 cm Turmeric

4 Bird`s eye chilies, 2 tsp Salt

3 cloves Garlic, 3 cm Ginger

3 Cayenne peppers, 7 Green chilies

8 Shallots, 1 Tomato

How to make

 Rub the chicken with salt & lime juice; let it stand for 30 mins; then fry until half cooked.

 Sauté the spices paste with oil. Stir in the chicken & other ingredients with the exceptions of basil leaves & green onions. 

 Pour in the water & coconut milk; bring to a simmer. Cook until the chicken tender & the gravy reduced; add in basil leaves & green onions, cook for 2 mins.

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