Chicken becomes tender and moist because the double cooking processes.
Let´s now start the cooking :)
a sweet flavor and an aromatic scent.
Read more : http://www.ehow.com/how_8399390_marinate-chicken-coconut-milk.html
Read more : http://www.ehow.com/how_8399390_marinate-chicken-coconut-milk.html
a sweet flavor and an aromatic scent.
Read more : http://www.ehow.com/how_8399390_marinate-chicken-coconut-milk.html
Read more : http://www.ehow.com/how_8399390_marinate-chicken-coconut-milk.html
Ayam Kalasan (6 serves)
Ingredients:
2 kg chicken thigh (marinated in lemon juice)
1 L coconut water
+++Tips: as substitute for coconut water, you can use 200 ml of canned coconut milk (of 60%-70% coconut extract), 1 tbsp palm sugar (or granulated sugar) and 800 ml water. +++
100 gr peeled shallots ( ca. 15 asian shallots)
40 gr peeled garlic (ca. 9 cloves)
2,5 cm fresh ginger or 1 tbsp (teaspoon) ground ginger
5 cm fresh galangal or 2 tbsp (tablespoon) ground galangal
3 salam leaves or bay leaves
6 kaffir lime leaves ***
3 stalks lemongrass or 1,5 tbsp ground lemongrass
1 tsp ground black pepper
Salt
Vegetable oil
Vegetable oil
Method:
1. Crush lemongrass, galangal and ginger. Then take out the center vein from kaffir lime
leaves.
2. Mash shallots and garlic
3. Heat cooking oil over medium heat and sauté all the spices until fragrant.
4. Add coconut water and bring to a boil over medium - high heat.
5. Once the coconut water has boiled, place the chicken in the pot and add black pepper
and 4 tbsp salt.
6. Lower the heat and cook the chicken in a simmer.
7. About 30 min the chicken is done. Don´t forget to drain the chicken before frying it.
8. Fry the chicken over medium heat about 5-10 min until it becomes golden brown or
roast the chicken in preheated oven (150°C/302°F, fan forced) about 20-25 min.
+++Tips: After 15-20 min roasted in oven, add some sweet soy sauce to the chicken to
make it tastier.+++
9. Served with rice, your favorite raw veggies and sambal (chilli sauce).
Note:
a. We can use the rest of broth to make marinated tempe/tofu (bacem tempe or bacem
tofu).
b. Ingredient with sign `***´ mean that they can be skipped because some of them are
hard to find.
I think, it is so simple to make this full of flavor dish!
So let me know your opinion :)
1. Crush lemongrass, galangal and ginger. Then take out the center vein from kaffir lime
leaves.
2. Mash shallots and garlic
3. Heat cooking oil over medium heat and sauté all the spices until fragrant.
4. Add coconut water and bring to a boil over medium - high heat.
5. Once the coconut water has boiled, place the chicken in the pot and add black pepper
and 4 tbsp salt.
6. Lower the heat and cook the chicken in a simmer.
7. About 30 min the chicken is done. Don´t forget to drain the chicken before frying it.
8. Fry the chicken over medium heat about 5-10 min until it becomes golden brown or
roast the chicken in preheated oven (150°C/302°F, fan forced) about 20-25 min.
+++Tips: After 15-20 min roasted in oven, add some sweet soy sauce to the chicken to
make it tastier.+++
9. Served with rice, your favorite raw veggies and sambal (chilli sauce).
Note:
a. We can use the rest of broth to make marinated tempe/tofu (bacem tempe or bacem
tofu).
b. Ingredient with sign `***´ mean that they can be skipped because some of them are
hard to find.
I think, it is so simple to make this full of flavor dish!
So let me know your opinion :)
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