Saturday, February 7, 2009

GULAI AYAM PADANG


INGREDIENTS

1 WHOLE CHICKEN CUT INTO 10 PCS(1.5KG DESKIN IF U LIKE)

GROUNDED SPICES

12 NOS. RED CHILLIES
3 NOS. GARLIC
1 TBLSP BELACAN(TERASI)
1 INCH GINGER
1 INCH GALANGAL(LENGKUAS)
6 NOS. CANDLE NUTS(BUAH KERAS)
GROUND ALL ABOVE INTO PASTE

5 TBLSP COOKING OIL
3 NOS. ASAM SKIN (ASAM KEPING)
2 NOS. BRUISED LEMON GRASS(SERAI DI TITIK)
250 ML THICK COCONUT MILK
500 ML THICK COCONUT MILK( BOTH FROM 1 COCONUT)
20 NOS. DAUN SELASIH OR KEMANGI(BASIL LEAVES)
10 NOS. CHERRIES TOMATO
3 NOS. BELIMBING BULOH CUT INTO HALF(KARAMBOLAS)OPTIONAL
A LITTLE SALT AND SUGAR TO TASTE

METHODS.

1. HEAT OIL, ADD IN THE GROUNDED SPICES AND BRUISED LEMONGRASS, FRY UNTIL FRAGRANT
AND ADD IN THE CHICKEN, COVER OBOUT 5 MINS AND ADD IN THE THIN COCONUT MILK
SALT AND SUGAR LEAVE TO COOK ABOUT 10 MINS OVER MEDIUM HEAT.
3. ADD IN ASAM SKIN THICK COCONUT MILK, COOK AGAIN WITH SLOW FIRE FOR ABOUT 15 TO 20
MINS, LASTLY ADD IN THE BASIL LEAVES ,CHERRY TOMATOES AND THE BELIMBING
COOK UNTIL CHICKEN TENDER AND READY TO BE SERVE.......GARNISH WITH LIME LEAVES

NOTE: THOSE LOVE TO ADD VEG, U CAN ADD 1 NO BRINJAL CUT INTO ROUND 1/2 INCH THICK..

source from chefTania

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