Ayam Bakar Padang
Material:
* 1 chicken tail cut off four of the village
* 1 Cinnamon stick
* 3 seeds Cloves
* 5 pieces of orange leaves
* 1 / 2 pieces of turmeric leaves
* 2 stalks Lemongrass
* 3 tablespoons cooking oil
* 500 ml coconut milk
* 100 ml thick coconut milk
Spices are blended:
* 4 red chilies
* 3 cloves garlic
* 4 pieces of red onion
* 1 / 2 tbsp Coriander
* 1 / 2 tsp Anise
* 1 / 2 tsp cumin
* 1 / 2 tsp pepper
* 2 cm Ginger
* 2 cm galangal
* 3 cm turmeric
* 3 candlenuts
How to make:
* Saute the blended spices with cooking oil and cinnamon, clove, lime leaves, turmeric leaves and lemon grass leaves until fragrant.
* Add the chicken, stir-fry with spices until half-cooked chicken.
* Add the thin coconut milk, reduce heat, cook until sauce is low.
* Add the thick coconut milk cook until juices begin to return to dry, remove to cool.
* Once cool coat the entire surface of chicken with remaining sauce and roasted dried up a bit yellowish.
* Serve.
Ayam opor
Material:
* 1 chicken tail was
* Dilute 1 liter coconut milk
* 1 / 2 liters of thick coconut milk
* SERE crushed 1 stem
* 2 bay leaves
* 2 pieces of lime leaves
Spices are blended:
* 8 pieces red onion
* 4 cloves garlic
* 1 tsp Coriander
* 1 / 2 tsp cumin
* 1 / 2 finger galangal
* 5 pieces Kemiri
* Pepper, salt and sugar to taste
How to cook:
* Chicken cleaned, cut into pieces according to the taste, wash and clean.
* Saute the blended ingredients until fragrant smell, add the bay leaf, and give a little SERE vitsin.
* Chicken enter, mix until smooth, allow to wilt, add the diluted coconut milk.
* After a somewhat subsided add thick coconut milk, when it appointed a new tender.
* To cook opor should be used where the material stenlis or not run, because we use ingredients that are white.
Botok Chicken
Material:
* 200 g chicken meat
* 5 pieces of chicken liver
* 5 pieces ampela
* 10 fruits boiled quail eggs
and peeled
* 2 chopped leeks
* 5 green chillies chopped fruit oblique
* 1 egg
* 5 pieces of red onion chopped
* 3 cloves garlic chopped
* 10 pieces of red chilli
* 200 ml thick coconut milk
* 1 teaspoon salt
* 1 / 2 tsp sugar
* 2 tablespoons cooking oil
* 5 bay leaves cut in 2 parts
* Banana leaves to wrap sufficiently
How to Make:
* Boil chicken, and liver ampela until soft, then cut the boxes.
* Mix all ingredients except the bay leaves and cayenne pepper until well blended add 50 ml of boiling chicken broth.
* Take a banana leaf place bay leaves. Add 2 tablespoons of chicken mixture, liver and rempela, 1 and 1 quail eggs and chili pack, do it to finish, 10 pieces.
* Then steam for 15 minutes.
Chicken Paella
Material:
* 1 / 2 fruit coarsely chopped onions
* 3 cloves garlic minced
* 1 green bell pepper fruit sliced lengthwise
* 50 ml White wine
* 250 grams of Rice
* 50 ml cooking oil
* 400 grams chicken cut into pieces
* 1 / 2 tsp pepper powder
* Salt and sugar to taste
Chicken Broth:
* 700 ml Water
* 1 tsp turmeric powder
* 3 stalks celery
* 3 leeks
* 1 piece of carrot cut into pieces
* 2 cm Ginger crushed
How to make:
* Boil the chicken pieces with 700 ml of water added 1 / 2 tsp turmeric powder, 3 stalks celery, 3 leeks, carrots 1 chopped 2 cm ginger and crushed and then boiled with a small fire to boil for about 1 hour.
* Saute onions, garlic and enter the chicken pieces that have been boiled, add the white wine, then enter the rice with aroma to absorb and enter the stock little by little until the rice to absorb into the rice, cooked with small flames.
* Before the appointed season with pepper, salt, sugar and add green peppers.
Cook HABANG
Materials
1 chicken cut 750 gram 12 parts
1 marbles acid with 1 tablespoon crushed salt
500 ml cooking oil for frying
3 tablespoons soy sauce
5 plum tomatoes cut 8 parts
50 ml cooking oil for sauteing
2 ½ tablespoons sugar
Spices are blended:
10 pieces of red chili
6 pieces red onion
3 cloves garlic
3 cm ginger
2 cm kencur
1 tsp white rice
How to Make
Squeeze sour chicken with flat cover set aside until 20 minutes
Heat oil and fry chicken until brown, remove and drain.
Saute the blended ingredients until fragrant, then enter the chicken, soy sauce, tomatoes and sugar. Cook over low heat until the tomatoes and seasonings thickened destroyed
COOKING CHICKEN YELLOW
MATERIALS; 1 / 2 kg chicken cut a 4 or 5, 1lb. leaf,
a piece of lemon grass crushed, 1 / 2 tsp. sugar (if there
Javanese sugar / brown sugar), 250 ml of water, cooking oil.
BUMBU (crushed): 1 / 2 onion, 2 cloves garlic, 3 btr.
pecan (if any), 1 / 2 sdm.ketumbar, 1 / 2 tsp acid
Java, 1 sdt.kunyit powder.
CARANYA: Place all ingredients (except cooking oil) and
spices are blended into the pot. Boil until
chicken is tender and water is then mengering.Dinginkan
fry until dry.
Fried yam Terasi
Material:
* Under 8 pieces chicken thighs
* 1 pandan leaves
* 1 tbsp fish sauce
* 200 ml water
* 250 ml cooking oil for frying
Blended spices
* 3 cloves garlic
* 1 / 2 tsp shrimp paste fried new
* 2 cm turmeric
* 2 cm ginger
* 1 tablespoon whole coriander disangan
* Java 2 eyes acid
* 1 teaspoon salt
* 2 teaspoons brown sugar combed
How to Make:
* Boil water until boiling, put the blended spices, pandan leaf and fish sauce.
* Then enter the chicken, reduce heat, until sauce stay a little while now and then reversed back.
* Chill the chicken.
* Heat oil and fry chicken until slightly dry.
TIP cuisine: As cover chickens, the fire must be really small to absorb seasonings and meats are not destroyed. Wait until the cold chicken, a new fried chicken that was not destroyed
Lombok Chicken
Material:
Chicken (optional)
soy sauce 5 tablespoons
lemon or lime (optional)
garlic (2 cloves)
red onion (1 seed)
1 tablespoon butter
oil for frying (5 tablespoons)
salt
vitsin
red chili (optional)
How to make:
1. Chicken fried until brown, remove and drain
2. white and red onions finely cut
3. red chili cut too small - small
4. Heat the butter, settle liquid, add the garlic and
red.
5. Settle smells wonderful, enter the chili, and soy sauce.
6. After that, add salt, and lemon vitsin.
7. Finally enter the chicken. Ready to serve.
Ayam Bumbu Bali
Materials:
* 1 chicken cut 20 sections
* 1 cm galangal
* 2 sheets of greetings
* 3 lime leaves
* 2 tomatoes cut each 8 parts
* 2 tablespoons soy sauce
Spices are blended:
* 7 fruits red pepper
* 5 pieces of red onion
* 4 cloves garlic
* 2 cm ginger
* 3 egg pecan
* 1 / 2 tsp shrimp paste that have been fried
How to Make:
* Chicken that has been cut and cleaned salt, let stand a minute, half-baked fries, set aside.
* Saute the blended ingredients until fragrant, enter galangal, salam, lime leaves, tomatoes and sweet soy sauce.
* Enter the already fried chicken, cook until tomatoes broken up and ingredients seep into the chicken, ready to serve.
Ayam Rica-rica
Material:
* 1 chicken cut 16 sections
* 2 stalks of diced SERE
* 6 pieces of red onion chopped
* 1 pandan leaves
* 5 pieces of orange leaves
* 50 ml vegetable oil
* 150 ml water
* 1 orange juice
Spices are blended rather crude:
* 12 pieces of red chili
* 10 pieces of red chili
* 7 cloves garlic
* 4 cm ginger
How to Make:
* Saute onion, SERE and pandan leaves until the onions brown. Enter a blended spices and lime leaves, stir until fragrant.
* Then put the chicken mix until chicken changes color, add water, reduce heat and cover. Press it until the water is rather dry with an occasional flip-flops. Lift.
* Add lemon juice, mix well.
CHICKEN rica-rica
Material:
* 1 chicken tail piece 800 gr 8 parts
* 2 tablespoons lime juice
* 4 tablespoons oil for sauteing
* 1 pandan leaves
* 2 stalks lemongrass crushed
* 6 sheets of lime leaves
* 2 or 3 tomatoes, diced
* 1 tsp salt 1 tsp brown sugar and granulated sugar
* ½ teaspoon pepper and ½ teaspoon MSG
Mashed Materials:
* 6 red onions
* 3 cloves garlic
* 7 large red chillies
* 20 cayenne pepper (if you do not want spicy, chili can be reduced)
How to make:
1. Marinate the chicken with lime juice. Let stand for 20 minutes.
2. Heat the oil, garlic input, red onion, saute until fragrant spices and put them in mashed, pandan leaves, lemon grass, lime leaves, tomatoes, salt, brown sugar, granulated sugar, pepper and MSG. Stir-fry until fragrant.
3. Enter the chicken, stir, put a little water, stir again until the chicken is stiff.
4. presto chicken for 10 minutes.
Chicken Fried Butter
Materials:
* 1 small chicken pieces, small (35 parts)
* 2 tablespoons soy sauce
* 2 tablespoons ketchup English
* 2 tablespoons Ang chiu (Chinese wine)
* 10 pieces cut chives 2 parts
* 7 tbsp soy sauce
* 3 oranges 2 lemons cut in parts
* 3 tablespoons butter
* 1 / 2 teaspoon ground pepper
* 1 / 2 chopped onion
* 4 cloves garlic, minced
* Salt to taste
How to Make:
* Marinate the chicken with one tablespoon of soy sauce, one teaspoon salt, one tablespoon of soy sauce, let stand for 15 minutes.
* Fry the chicken until brown, set aside.
* Saute garlic and onion in butter until fragrant.
* Mix together, soy sauce, soy sauce and angchiu.
* Pour the mixture into the sauce stir onion, chives enter, chicken, lime juice and lemon peel and pepper.
* Continue sauteing until the ingredients absorb into the chicken and serve.
Chicken Pop
Material:
* Garlic
* Ginger
* Pepper
* Salt
* Coriander
* Leaf greetings
* Leaves orange
* Lemongrass
* Laos
* Butter
* MSG
* Water coconut
How to Make:
It's easy ... Boiling all the above ingredients with the chicken until cooked ... continue cooking the chicken in a mixture of water, oil and butter.
Fried chicken and dried Kalasan
Material:
* 1 chicken tail weighs 500 grams divided by 2 parts
* 2 bay leaves
* 1 stem Serai
* 1 tbsp sago flour Munjung
* 1 / 2 teaspoon baking powder
* 1 / 2 tbsp salt
* 500 ml Water
* 400 ml cooking oil
Spices are blended:
* 7 cloves garlic
* 7 cloves Kemiri
* 3 cm turmeric
* 1 tbsp Coriander
How to make:
* Mix all ingredients and spices then Ungkep up to 200 ml of water into a small fire.
* Remove the chicken let stand until cool, then boil the remaining stock to boil
* Then enter the sago flour was dissolved with stir in 3 tablespoons water until thickened, remove and let cool, add baking powder, mix well.
* Fried chicken with cooking oil until brown and lift.
* Fry's stock thicken to be dried and then lift, place it on fried chicken. Serve.
Limau Orange Chicken Ketchup
Material:
* 1 chicken cut tail 12 sections, fried
* 2 tablespoons soy sauce salt
* 2 tablespoons sauce England
* 2 tablespoons Ang ciu (Chinese wine)
* 10 pieces cut in two parts Hioko
* 7 tablespoons sweet soy sauce
* 3 limes Citrus fruit split in two parts
* 3 tablespoons butter
* 1 / 2 tsp pepper powder
* 1 / 2 onions chopped fruit
* 4 cloves garlic minced
* Salt to taste
How to make:
* Saute garlic and onion in butter until fragrant
* Mix together soy sauce, ketchup with ang ciu
* Pour into stir onion, include soy sauce, hioko, chicken, lime juice, lemon peel and pepper, saute until the chicken covered with herbs, lift.
* Serve.
Pelecing Chicken
Material:
* 1 tail young chicken
* 2 pieces limes
* 50 ml vegetable oil
* 1 tsp sugar
* 500 ml cooking oil for frying
Spices are blended:
* 7 fruits red pepper
* 5 pieces chili
* 3 cloves garlic
* 3 egg pecan
* 1 teaspoon shrimp paste
* 1 1 / 2 teaspoon salt
How to Make:
* Chicken covered with salt water, let stand 15 minutes. Then burn up to 3 / 4 cooked.
* Heat the cooking oil. Then the fried chicken is baked until done, set aside.
* Saute the blended ingredients until fragrant. Then enter sugar 50 ml water and stir. Finally enter the inverted chicken until spices to infuse. Lift.
Spicy Chicken Wings
Ingredients:
1. 2 1/4 lbs chicken wings
2. 4 cups vegetable oil
3. 1/4 cup butter
4. 5 tbs Frank- Durkees red hot cayenne pepper sauce
5. 1 stalk celery
6. blue cheese dressing
Instruction:
Trim and separate the wing bone from the drummette.
Heat the oil to 370 F. Deep fry the wings a few at a time. 10 minutes each batch. Be sure to maintain the oil at the set temperature.
Reserve hot in the oven.
Melt butter in a saucepan and add the hot sauce.
Toss the chicken wings over the sauce to coat.
Place chicken wings in a saucepan and broil wings for 3-5 minutes.
Make sure the wings do not get burned.
While wings are cookin, cut celery into sticks.
Blue cheese dressing is to serve as a dip for both the wings and celery.
Place the chicken wings in a serving bowl and serve them with the celery and dip.
