Ayam Rendang

Just because we’re in Padang…

Kebetulan ada Ayam…. Browsing resep… jadilah rendang ayam untuk santap di bumi Padang. 

Belajar mencintai budaya minang dimulai dari rendangnya.

Kebetulan juga kami mau road trip West Sumatra jadi dari pada telat laporan ke event masak bareng... maka ini saya timing saja... 

Entry Masak Bareng Yuuk!!! Edisi Fen-Maret 2012 : Love on a Plate 

 

Sumber: http://inforesep.com/resep-rendang-ayam.html

Bahan:

500 gram Ayam – Saya tahunya pakai Ayam medium 1 ekor

1500 ml santan – Saya pakai 1 kotak Santan Kara diencerkan pakai 1 gelas air

2 Biji asam kandis

1 batang serai , memarkan

1 lembar daun kunyit – saya tidak pakai

2 lembar daun jeruk purut

Garam secukupnya

Bumbu Halus:

1 ons Cabe merah – saya Cuma pakai 2 cabe merah besar

15 butir Bawang merah

6 siung Bawang Putih

5 buah kemiri

2 cm jahe

3 cm lengkuas, memarkan

Cara Membuat:

1. Potong2 ayam, cuci bersih dan sisihkan
2. rebus santan dengan bumbu yang dihaluskan, masukan daun kunyit, daun jeruk purut, asam kandis dan garam.
3. Aduk terus hingga mengental agar santan tidak pecah.
4. Masukan ayam dan biarkan mendidih hingga keluar minyaknya.
5. Aduk terus dan dimasak dengan api sedang. Kalau mau dihitamkan, kecilkan apinya.

Sajikan

Simple and Quick Chicken Biryani

Here's the Chicken Biryani. It taste pretty good for my between feed food. The recipe calls for peas only but I only have frozen mix vegetable, so why not? ^_^... I also use the left over rice from yesterday. So there's a little tweak from the original recipe

Source: BBC Goodfood Cookbook

Ingredient
2 tbsp vegetable oil
6 chicken wings
1/2 Onion, thinly sliced
2 tbsp curry powder
1 tsp turmeric powder
2 cups of leftover rice
1/2 cup of chicken / vegetable stock
1 cup of frozen mix vegetable (mine was peas, beans, carrots and sweetcorn)

1. Marinate chicken with salt and pepper then fry for 5 - 8 minutes or until cooked. set aside.
2. Saute  onions until soften and fragrant, add the chicken and mix vegetable
3. Add the stock, curry powder and turmeric powder and let it simmer
4. Tip in the rice and mix well.-

Chicken and Vegetable A la Provencale

I was going to cook Briyani but I saw Simon's Bap Breads on their last day of expiration. Thus, I thought to make something that we can eat with the bread. We've got loads of vegetable in the fridge that demands to be cooked before they go spoil. So the easiest thing to cook is a quick Chicken and Vegetable with provencal herbs. We usually bought a ready to cook package from supermarket but just this once I want to try it from scratch. - Anyway, the recipe calls for chicken breast but I only have chicken wings so... no chicken breast no problem

Source: Pan-Cooked Chicken Dishes from Around the World (cookbook)

Ingredient:
2 chicken breast, skinned and boned (I use 6 chicken wings)
2 tsp of herbs de provencal (mix 1 tsp each of marjoram, basil, thyme and oregano)
1/2 Onions
2 garlic cloves
1 tomatoe, cut in fours and cubed
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
2 carrots, cut half length wise and cut in medium chunks
4 tbsp olive oil
salt and black pepper
2 tbsp chopped parsley (I used dried parsley)

Direction
1. Rub chicken breasts (or chicken wings or what ever you are using) with salt, pepper and the herbs.
2. Peel and finely chopped Onions and garlic
3. Heat the olive oil in the pan and fry the chicken breast for 8 minutes or until chicken is cooked to your liking. remove from pan
4. Add garlic and onion. Saute until fragrant
5. Put in the carrot chunks. you can add a little water  (4 tbsp) just to let the carrot a bit tender
6. Add the pepper and tomatoes. Stir until everything soften but still has a crunch to it
7. Add a little of the herbs mix, adjust the seasoning
8. Serve with toasted bread.

Opor Ayam // Braised Chicken in Coconut Milk

I cooked this 2 nights ago just because I wanted to.

Ingredient:
4 piece of Chicken Drumstick and 4 piece of Chicken Thigh
4 lime leaves
2 bay leaves
1 lemongrass, bruised

400 ml very light coconut milk
200 ml thick coconut Milk
Salt, pepper and sugar to your taste
Cooking oil

Ingredient to grind:
8 shallot
4 garlics
5 candlenut
1/2 tsp coriander

1 cm galanggal
1/2 tsp cumin
1 cm ginger

Direction:
1. Marinate chicken with salt and pepper for 15 - 30 minutes. Then fry the chicken half cooked in hot oil. set a side
2. Saute ground ingredient, lime leaves, bay leaves and lemongrass until fragrant
3. Add the chicken and mix it well until chicken is fully coated with ingredient
4. Pour the light coconut milk, salt and sugar. Cook until coconut milk reduced to half and chicken tender
5. Pour the thick coconut milk... adjust the taste... and keep stirring until cooked

Ayam Bumbu Rendang

I bought an additional reduce-to-clear chicken pieces from the store (can’t resist bargain ^_^). I have already made different recipe for the other half when I decided I wanted to use the left over coconut milk in the fridge. I thought of Opor ayam but not quite in the mood. So why not Rendang? I have an old recipe for Meat rendang but I thought Chicken will do as well. I don’ have a complete ingredient so I just make it up some of it as I go along. It taste OK though at the end.

Ingredient:

½ Chicken, cut to 6 pieces

1 tsp tamarind Paste

1 stalk of lemongrass

3 lime leaves

200 ml coconut milk (from canned coconut milk) mixed with 100 ml water

1 tsp salt

1 tsp sugar

5 bulbs Shallot

3 bulbs Garlic

1 cm Galangal

1 cm Ginger

2 Bird eye chilli – I used 1 green and 1 red chillies

Direction:

1. Grind together shallot, garlic, galangal, ginger and bird eye chilli.
2. Boil the chicken, coconut milk, ground ingredient, lime leaves, lemongrass and tamarind paste. Until chicken in tender.
3. Add Sugar and salt
4. Cooked until coconut water reduced – I add 50 ml water to cooked it further for the ingredient to be absorbed by the chicken

Roast Vegetable, chicken breast and Toast

My better-half love eating healthy and I was caught in Friday out-of-ideas for cooking. I remembered Simon enjoyed baked vegetable we had last month and decided to chop whatever veg we have in the fridge for a quick baked vegetable. Then, I thought of the 2 pieces of chicken breast in the freezer. I don’t really like chicken breast. I always thought it’s too dry to my liking. So I decided to roast the chicken.

Ingredient:
10 Cherry Tomatoes, halved
1 Red Pepper, squarely chopped
½ Courgette, sliced thinly
1 carrot, sliced thinly
½ Red onion
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tbsp of dried parsley
2 pieces of Chicken Breast
3 bulbs of Garlic
Salt and pepper

Direction:

1. Rubbed the chicken breasts with ground garlic, salt and pepper. Left it marinated in the fridge for 15 minutes.
2. Put the marinated chicken on a greased baking tray and baked in the oven Gas Mark 5 for 20 minutes. Or until chicken is tender and thoroughly cooked.
3. Mixed the chopped vegetable with olive oil, salt, pepper and dried parsley. And popped it into the oven for 30 minutes or until vegetables are tender and cooked through.
4. (this step is just for me because I hate dry chicken breast) Take the chicken out and sliced them up. Mix the slices with the chicken juices on the baking tray and returned to bake for 15 minutes.
5. Take the baked vegetable and scattered chicken breast juices on top of it. Serve it with buttered toast

Simple Chicken Soup // Sup Ayam Mudah

Serve 4

Cooking time : 30 min - 45 min

Ingredient:
2 pieces Chicken - any part will do, I use Upper Thigh
4 med Potatoes- Cut to cubes
4 Med Carrot - chopped
1 Celery Stalk - chopped
1/2 c. corn
1 med onion - finely chopped
3 cloves garlic - crushed
1 tbsp olive oil
Parsley finely chopped
Salt and pepper

Direction:
Make the broth by boiling the chicken with salt, 2 crushed garlic and pepper for 10 - 15 minutes.
(You may shred the chiken or cut it in cubes or just leave it whole which ever you like.)

Add potatoes, carrot and celeery to the broth - cover and cook for 10 min

In a separate skillet, heat the olive oil and saute the onion and 1 crushed garlic until tender and fragrant.
Add to the soup together with the corn.

Let it cook until potatoes and carrot are tender. Sprinkle chopped parsley upon serving.

Some would also like to add fried onion as topping.

Enjoy the soup with rice or bread or just soup with itself. In our case, my husband and I enjoy having it with French bread spread with garlic butter.

Very Simple Chicken Porridge (Indonesian Style) // Bubur Ayam Gampang

Serve: 2

Ingredient:
2 pieces       Chicken Upper thigh
1 cup           Rice (any kind of rice available. I used Basmati Rice)

2 Cloves      Garlic - crushed
1 small         Onion
2 stalk         Spring Onion
1 tbsp          Butter - or you can just use oil
1 tsp            Ground Black Pepper

400ml          water
Salt as desired

Indonesian Sweet Soy sauce as desired

Direction:
Make the Chicken Stock:
Boil chicken. Add garlic, salt and pepper. Let it boiled for a while.
When the Chicken is cooked enough take it out from the stock to make topping

Rice Poridge:
Wash the rice and put it in the chicken stock (after the chicken pieces are out from the pan)
Let it boiled away. Feel free to add water when you want more watery rice.
Noting can go wrong in making rice porridge (except if you burn it)

While the porridge is boiling in the pan, we will make the topping

Make the topping :
Shred the cooked chicken pieces - or diced it -
(Don't throw the chicken bones. Put them back in the pan to boil with the porridge.)
Put the butter in a frying pan and sizzle onion.
Put the Shred chicken pieces and keep turning it until it browned.
Put the Sweet Soy Sauce as desired as well as the salt and pepper.

When Serving put the topping and sprinkle some spring onion.
Also fav toppings are Shrimp Crackers, fried onion and thinly sliced omlette