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Receta Ayam Panggang In Dry Sauce
by Global Cookbook

Ayam Panggang In Dry Sauce
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Ingredientes

  • 2 x chicken thighs Part (A): -- grind together and extract juice
  • 6 x shallots
  • 3 clv garlic
  • 2 x cm ginger Part (B): -- mix together
  • 2 Tbsp. chilli boh
  • 1 Tbsp. grnd ketumbar pwdr
  • 1/2 tsp kunyit pwdr
  • 1/2 tsp jintan manis pwdr
  • 1/2 tsp jintan putih pwdr Part (C): -- blend together
  • 1 1/2 x cm galangal (lengkuas)
  • 2 stalk serai (lemon grass)
  • 2 x buah keras
  • 4 Tbsp. plain lowfat yoghurt
  • 2 Tbsp. assam jawa juice Banana leaves

Direcciones

  1. Method:WASH and dry the chicken thighs well then score the meat lightly with a knife. Use the juice of (A) to marinate the chicken pcs for 1/2 hour. Keep the pulp of (A).
  2. Heat a wok with 3 tbsp veg. oil. Saute/fry the pulp of (A). Add (C) and stir well until aromatic. Fold in (B) then (D). Fry until a layer of oil rises to the top. Add the marinated chicken drumsticks and stir-fry quickly.
  3. Prepare a tray lined with tin-foil. Place banana leaves over the foil. Put the chicken pcs together with the sauce on it. Cover with banana leaves and place a piece of tin foil over. Grill at 220 C for 20 min. Turn over the chicken pcs at half time. Serve with onion rings and tomato wedges.