Monday, October 10, 2016

Ayam Bumbu Rujak





Again, this is one of our favorite menu. And again, it is very easy to make. The original ayam bumbu rujak, you usually need to half baked the chicken first before seasoned it with the ingredients. I cut the process and have my own way. Just to make it simple. This is my mom's recipe with a little twist from my side. If you wish to read the recipe in Indonesian, check my instagram account : https://www.instagram.com/elizasetiawan/

For this recipe, I am using big red chilies as it has lower level of spiciness, my two sons love this menu but they can't stand too much heat from other kind of chilies. I use 2 whole chicken (cut into 8-12, depends on how big the chickens are) as my family loves it so much. I usually divide it into 2 food containers. 1 container to be put in the refrigerator, and the other one for the freezer. So whenever I am too lazy to cook anything, I just thaw my stock from freezer. Saves time and effort :D


INGREDIENTS

2 chicken, each cut into 8-12 depending on the size of the chicken
500ml coconut milk
3 tbsp oil
1 lime

10 kaffir lime leaves
5 lemograss, use only the white parts
5 bay leaves
4cm fresh galangal, mashed

50 gr palm sugar (Indonesian: gula merah)
2-3 tsp salt
2 table spoon juice of tamarind pulp

Grind into spice paste:
15 big red chilies
20 shallots
10 cloves of garlic
1 tsp of ground coriander
1 tsp shrimp paste


How to cook:
1. Clean the chicken, rub the skin with lime and a little salt. Let sit for at least 15 minutes. Wash clean
2. Heat oil in a wok/large frying pan with medium heat. Add in the spice paste, then the galangal, kaffir lime leaves, lemongrass, bay leaves. Saute until fragrant. Add in the chickens, saute until the chicken is no longer pink.
3. Pour the coconut milk and bring to a boil, add in the salt and palm sugar and juice of tamarind pulp. Lower the heat.
4. Cook until the water absorbed, and the chicken is tender 
5. Prepare an anti stick pan, add a teaspoon of cooking oil, and cook until both side is caramelized and a bit brown. Ready to serve.

1 comment:

  1. Kalau saya, biasanya ayamnya disuwir dulu mbak, baru dimasak bumbu rujak:)

    ReplyDelete