Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Spicy Coconut Milk Chicken “Ayam Bumbu Rujak” (Bilingual Eng-Indonesia)

Add this super rich taste recipe to your chicken recipe book. This is Indonesian style of spicy coconut milk chicken. The color is red from the red jalapeños, the taste is bit sweet from the brown sugar, and also very rich sauce from the coconut milk. Fiestaaa!

(Teman-teman, ini aku share resep untuk bikin Ayam Bumbu Rujak ala aku sendiri, nggak pake gula Jawa karena nggak punya, tapi aku pake brown sugar, pakai santan, sama lombok merah besar. Alamak, hasilnya memuaskan, rasa dia sangat rich, dan karena pake santan itu ayamnya jadi gurih alami. Pokoknya bakal sering sering masak ini. Nggak aku panggang karena nggak punya panggangan, cukup di ungkep bumbu aja. Yuk, cobain)

Spicy Coconut Milk Chicken "Ayam Bumbu Rujak/ Rojak" Spicy Coconut Milk Chicken "Ayam Bumbu Rujak/ Rojak"

Ingredients:

– 1 whole chicken –> cut onto 6 or 8 (ayam satu ekor –> potong menjadi 6 atau 8)

– 1 lemon –> juiced (jeruk nipis/lemon –> peras)

– 200 grams of red jalapeño –> sliced and get rid of the seeds (lombok merah besar –> belah dan buang bijinya)

– some parsley (peterseli –> jangan dipotong potong, biarkan panjang)

– 750 ml of coconut milk (santan kental)

– 5 cloves of garlic (bawang putih)

– 1/2 cups of shallot (bawang merah 6 biji)

– 1 medium tomato (tomat ukuran sedang)

– salt and pepper (garam dan merica secukupnya)

– 1 tablespoon of brown sugar or you can use white sugar instead (gula Jawa secukupnya)

– 2 tablespoons of vegetable oil (minyak sayur)

Steps:

1. Preheat your oven to 180 C. You can grill or deep fried the chicken on SMALL heat instead if you want.

(Panaskan oven hingga 180 C. Bisa juga bakar atau goreng ayam hingga matang dengan api kecil ika diinginkan.)

2. In a casserole, put in the chicken and rub gently with lemon juice. Set aside.

(Pada sebuah pinggan, letakkan ayam dan lumuri rata dengan perasan jeruk nipis/ lemon.)

3. Bake the chicken for 30 minutes on wire rack to separate the chicken from the juice. You can also deep fried/ grill the chicken on low heat until it’s cooked. Set aside.

(Panggang ayam selama 30 menit pada rak pemanggang untuk memisahkan ayam dari cairannya jika dipanggang. Juga bisa digoreng atau dibakar dengan api kecil hingga matang. Sisihkan ayam.)

4. Heat the large frying pan on low heat, and pour in vegetable oil.

(Panaskan penggorengan besar dengan api kecil dan tuang minyak sayur.)

5. Blend smooth the red jalapeños, tomato, garlic and shallots. Pour it on the frying pan. Cook until the natural juice of the spices gone, and it fragrant.

(Haluskan lombok merah besar, tomat, bawang putih dan bawang merah hingga halus. Tuang kedalam penggorengan dengan minyak panas, tumis hingga cairan nya menghilang dan bau nya harum sekali.)

6. Pour in the coconut milk to the spices, and mix well, cook on small heat while keep on stirring the coconut milk until it starts to boil. Put in the chicken and parsley and mix well again, cook for another 30 minutes or until the spices bit drained and absorbed by the chicken. Turn off the heat and serve the chicken (serving the chicken on the day after is better, since the spices blend and absorbed well onto the chicken giving it richer taste).

(Tuang santan kedalam tumisan bumbu, aduk rata lagi, masak dengan api kecil sambil terus diaduk perlahan hingga santan mulai mendidih. Masukkan potongan ayam dan peterseli dan aduk rata. Masak dengan api kecil selama kurang lebih 30 menit atau hingga bumbu meresap betul. Matikan api dan sajikan ayam (lebih enak kalau disajikan esok harinya, bumbu lebih meresap.))

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This entry was posted on May 14, 2015 by in Chicken and tagged , , , .

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