Ayam Goreng Crispy

 

Maybe you will think that crispy fried chicken is not kind of health food that we can include as our family menu everyday. But in my home, this crispy fried chicken is one of menu that is usually served at home. My son love to eat fried chicken and about twice a week he will ask me to cook this. I try to cook it by myself and not buy in fast food restaurant (that is very unhealthy with high MSG, bad oil, trans fat and something like that). For the first time, I don't have any idea how to make delicious crispy fried chicken like fast food restaurant sell. Trial and error each recipe that I find and here is my favorites recipe ever. I feel so comfort when I can cook it by myself, I can control the ingredient, not using seasoning powder who contain high MSG or sometimes if I have to use it I only use in very little amount. Because the one who eat this is my son, I try to use good quality cooking oil for him. 

I got the recipe from book "60 Resep Masakan Favorit Anti Gagal" by Fatmah Bahalwan from NCC. Very easy to make. You can choose which one suit you the most, pan-fry it or deep-fry it. I prefer the deep-fry method because it makes the fried chicken crispier. But of course, deep-fry will need excessive oil consumption. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Hope one day I can buy my own air-fryer Phillips, can fry something in healthy way, LOL.

When cooking fried chicken, flavor is important, that’s true. But a flavorful fried chicken is a mere shadow of its full potential if it lacks a crackling kick. It’s an unwritten rule: fried chicken needs to have a crispy crust—always! To enhance the flavor of fried chicken just make sure you get enough time to marinade the chicken. If I have free time I will marinade the chicken a night before. But sometimes, if I am in hurry, I just cook the chicken with the spices and some herbs (you can use any herb, I usually use Basil and some thyme). Let them cool for a while then dip in the crispy flour and the batter then fry it ;)

 

Ayam Goreng Crispy (Crispy Fried Chicken)

Ingredients:

• 1 chicken (about 1,5 kg), cut into you desired 
• 1 tsp salt
• 1 tbs chicken powder
• 1/2 tsp ground pepper
• 1/2 tsp seasoning powder (optional)
• cooking oil

Crispy Flour:

• 1 kg flour
• 2 tbs tapioca flour
• 6 tbs baking soda
• 1 tsp salt
• 1 tsp chicken powder
• 1 tsp ground pepper

For batter:

• 1 egg white
• 1 tbs chicken powder
• 500 ml water

Direction:

• Place all the chicken in large bowl and toss with salt, chicken powder, ground pepper, and seasoning powder. Allow chicken to marinade for at least 15 minutes, up to overnight would be better.
• For batter : Whick egg white, add chicken powder and water. Set aside.
• Prepare the seasoned and crispy flour. Iin large bowl, simply mix all the ingredients. Set aside.
• Heat the cooking oil, you can use pan-fry or deep-fry but I would suggest it would be better using deep-fry. If you choose use pan-fry make sure the cooking oil is one inch deep. If you want to deep-fry it, just pour as much oil as is needed to completely cover the chicken parts. Let the cooking oil hot before putting the chicken into the fryer.
• One by one, roll the chicken pieces in seasoned-crispy flour. Then dip them into the batter, then in the flour again for one last time. Just make sure all their parts are covered. Let the chicken rest for a while to allot the coating stick to the chicken and the season come inside the chicken.
• Fry the chicken pieces in batches until they turn in golden brown. Place aside in cooling rack and allow them to drain. Ready to eat! 

Bubur Pedas Melayu Sambas (The Malay Sambas Spicy Porridge)

I made this to fulfill the monthly challenge of Indonesian Foodblogger. The theme of this month is CONGEE or PORRIDGE. More about this month challenge you can see in here.

Bubur Pedas is one of traditional food from West Borneo. There are no evidence or history literature that told about this porridge, where it came from or the original recipe. But some people in West Borneo said that this porridge was first time made by The Malay Sambas. The Malay Sambas people live along the northern coastline of West Borneo province in various districts of Sambas Regency. This porridge is the most famous food in West Borneo, no one in West Borneo who didn't know this food. They said that Bubur Pedas is the king of porridge, because all of the ingredients blend into one pot. The original recipe from Malay Sambas stated that this porridge contain of 40 vegetables. Amazing!

From the name, when you hear or read it, maybe you will think that this porridge must be spicy as the name "pedas" in Bahasa Indonesia that means spicy. But believe me that the taste is not spicy at all.

The main ingredients that must be in this porridge, beside roasted and ground rice mixed with finely roasted grated coconut and some spices, is Laksa Leaf or Daun Kesum. Without this leaf, this porridge is nothing. The taste will change and lose the authenticity of this traditional culinary. Laksa leaf is kind of herb whose leaves are used in some Southeast Asian cooking. There is not much Indonesian food using this leaf, i think only Malay ethnic group in Borneo and Sumatra who use this in their cooking. Kesum leaves have strong and sharp scent, like a mixture of Basil leaves and Curry leaves. The taste little bit spicy, maybe that's why this porridge called "Bubur Pedas".

 

Some people said that we can substitute this leaf with Basil leaves, but believe me my mother ever tried this and the taste totally messed up. You know, it is so hard to find this herb in Java, so if I want to cook this porridge I have to wait my parent go to Borneo and bring this leaves. Specially imported from Borneo, LOL. Luckily, now in Borneo we can find this leaves in dried condition, easier to bring back to Java. 

Then, here is the recipe from my mother. I learn to cook this from my mother when she visited my home then I try to made it by myself and it works! So happy...

Bubur Pedas

(The Malay Sambas Spicy Porridge)

Ingredients:

• 250 g rice, washed
• 100 g coconut, grated
• 100 g meat, cut into small pieces
• 1 bunch water spinach, chopped
• 50 g beansprout 
• 5 long bean, chopped
• 50 g sweet potato, diced
• 50 g Laksa leaf/Kesum leaf, finely chopped
• 2 liter water
• 2 bay leaves
• 1 stalk lemon grass, crushed
• 2 cm galangal, smashed
• 100 g peanuts, fried
• 50 g small anchovy, fried 

Finely ground:

• 3  shallot
• 1 clove garlic
• 2  tsp salt
• 1/4 tsp pepper 

Directions:

• Roast the rice and grated coconut in frying pan without cooking oil. Stir well and roast until the color become brown but not burnt. Then remove from the heat, mashed it. You can use food processor to mashed it. 
• Boil water with meat inside until the meat well cooked. Add the ground spices, bay leave, lemon grass, galangal, then stir well. Cook until fragrant.
• Add sweet potato stir well. Add mashed-roasted rice, stir finely while it cooking to prevent the burnt of the rice in the bottom of the pan.
• Add water spinach, bean sprout, long bean, and Kesum leaves, cooked until done. Remove from the heat.
• Served it with the topping, such as fried peanut and fried anchovy. You can add soy sauce, chilli sauce, and a little lime juice as condiment. And of course you can eat it with crackers. Enjoy it.

Recipe in Bahasa

Ayam Woku Belanga (Chicken with Spicy Chilli Woku Sauce)

I am not a Manadonese (one of ethnic group of Indonesia inhibits Sulawesi island), but i truly love the taste of this food. No offense, i am the biggest fans of spicy food wherever they are, LOL. Manadonese food is very famous throughout Indonesia. The flavor of choice is very hot and spicy. People in Manado will likely not go for a strike when fuel costs increase, but it is very unlikely for them to stay quiet when chili prices increase.

Woku is an authentic Manado sauce that get named from Daun Woka. Daun woka is a kind of young coconut leaf that is usually used as a warm rice wrapper. In Manado's history of culinary, woku spices is rich Manadonese mixed spices. Actually this woku using seafood as basic ingredients but some people use chicken. There are 2 version of woku, i.e. Woku Belanga (cooked with juicy sauce in belanga or saucepan) or Woku Daun (cooked wrapped in banana/woku leaves).

The fusion between savory fresh sour flavour and fragrant of various herb leaves make this food is completely delicious. And don't blame me if you will be so tempted in this food after you taste it, LOL.

I took the recipe from Bunda Inong's blog. She was my greatest inspiration to write a blog about food and recipe. I admire her so much, although she has been gone several years ago. Now, we can only meet her by her blog, a place where she kept her recipe and story about her past daily activity. This is one of my favourite food at home. I often cook this at home.

Ayam Woku Belanga 

(Chicken with Spicy Chilli Woku Sauce)

Ingredients :

• 12 chicken pieces
• 1 lime, squeezed to get the juice
• 1 medium-sized tomato, sliced
• 2 lemon grass, bruised
• 2 stalks spring onion, sliced
• 3 kaffir lime leaves
•  2 sprigs of lemon basil leaves (Kemangi leaves)
• salt, sugar, and pepper as desired
• 500 ml water
• 2 tablespoons cooking oil

Finely ground :

• 5 shallots
• 100 gr long red chillies
•  50 gr bird's eye red chilli (you can reduce or eliminate this chili if you don't want this food too spicy)
• 2 cm fresh turmeric
• 3 cm fresh ginger
• 5 candlenuts

Directions :

• Rub chicken with salt and lime juices. Marinate for 30 minutes. Set aside.
•  Stir fry the finely ground ingredients in cooking oil. Add lemon grass and stir it until fragrant. 
• Add chicken and water. Stir well then add sliced tomato and kaffir lime leaves. In medium heat, let it cooked about 30 minutes or until the chicken pieces tender and the sauce reduce.
• Add salt, sugar, pepper, spring onion and lemon basil leaves. Stir it, and ready to be served.

Pesmol Ikan Kembung (Short Mackerel in Spicy Onion Sauce)

I was tempted to short mackerel since I was child. Nowadays, I never let through to buy this fish whenever it was displayed in grocery. Usually I just deep fried this fish and eat it with Sambal (one of Indonesian staple food that has spicy flavor). But today I try to make something different. Then I remembered that I have ever eat Fish Pesmol in Sundanese Restaurant and I like the spicy onion sauce of Pesmol. I searched the recipe in the internet and Voila.... Here they come....

In the original recipe, she used White Pomfret fish (Ikan Bawal), so I just substitute the main ingredients. Overall I love this recipe, fresh and spicy. If you don't like spicy food, you can eliminate or reduce the bird-eye chilli. Hope you enjoy it..

Pesmol Ikan Kembung 

(Short Mackerel in Spicy Onion Sauce)

 Ingredients:

• 500 gram Indonesian mackerel (Ikan Kembung), you can substitute to other kind of fish that you like
• 1-2 lime, squeeze to get the juice
• 3 cm fresh galangal, crushed
• 1 lemon grass, bruised
• 2 kaffir lime leaves
• 2 Indonesian bay leaves
• 6 shallots, halved, sliced
• 1 spring onion, sliced
• 1 lemon grass, sliced
• 1 small size tomato, sliced
• 1 long red pepper, angle sliced
• 5 whole bird's eye chillies
• water as desired
• 1/2 tablespoons vinegar (can be substituted by tamarind juice)
• 2 tablespoons cooking oil

Ground Spicy Paste:

• 3 shallots
• 5 cloves garlic
• 5 candlenuts
• 3 cm fresh turmeric 
• 1 cm fresh ginger
• salt, sugar, and pepper as desired

 Directions:

• Rub fish with lemon juice, salt and pepper. Marinate for 15-30 minutes. Deep fry until golden brown, then set aside.
• Stir fry ground spicy paste, galangal, lemon grass, bay-leaves, and kaffir lime leaves in a small amount of oil until fragrant.
• Add water, salt, pepper, and sugar. Bring to boil. Add whole sliced shallot, spring onion, lemon grass, tomato, long red  pepper, and bird's eye chillies.
• Add vinegar/tamarind juice. Cook until chillies and shallots wilted then add fish. Stir evenly in small heat until all the paste seep into the fish. Serve with warmed rice.

Recipe in Bahasa Indonesia version

Fuyunghai Jagung Tahu

Ini Fuyunghai ngaco sebenernya bikinnya dah lama banget, tapi baru inget buat posting sekarang. Resep aslinya dapet dari Edisi Bulanannya Majalah Sedap Sekejap, setelah dimodifikasi hasilnya gini deh...... 

Ingredients:

• 150 gr jagung manis, sisir, tumbuk kasar
• 75 gr tahu, haluskan
• 75 gr wortel, parut
• 3 butir telor
• 50 gr tepung terigu protein sedang
• 15 gr tepung beras
• 1 batang daun bawang, iris halus
• 1/4 buah bawang bombay ukuran sedang, cincang halus
• 1 sdt garam
• 1/4 sdt merica bubuk
• minyak untuk menggoreng

Bumbu halus:

• 3 siung bawang putih, haluskan
• 1/2 buah bawang bombay ukuran sedang, iris halus
• 2 buah tomat, potong-potong dadu
• 6 sdm saus tomat
• 2 sdm gula pasir
• 2 sdt kecap inggris
• 450 ml air kaldu ayam (bisa pakai air matang biasa)
• 1 1/2 sdt tepung kanji atau maizena, larukan dalam 5 sdm air, untuk pengental
• 1 sdm minyak untuk menumis

Directions:

• Aduk rata bahan fuyunghai.
• Panaskan minyak banyak dalam wajan cekung. Tuang satu sendok sayur bahan. Siram-siram sampai mengembang. Goreng sampai matang.
• Tumis bawang putih dan bawang bombay sampai harum. Masukkan saus tomat dan gula pasir. Aduk rata.
• Tuang air kaldu ayam. Didihkan. Kentalkan dengan larutan tepung kanji/maizena. Masak sampai meletup-letup.
• Sajikan fuyunghai dengan sausnya.

Ayam Goreng Saus Pedas

Bikinnya gampang banget... Silakan dicoba...
Oh ya ini edisi remake dari resep terdahulu, aku modifikasi lagi biar lebih enak...

Bahan-bahan:

• 1/2 kg ayam bagian dada potong sesuai selera (bisa menggunakan chicken fillet)
• 1 sdm kecap asin
• 1/2 sdt merica bubuk
• 2 siung bawang putih, haluskan

Saus:

• 4 siung bawang putih, haluskan
• 3 sdt bubuk cabai kering
• 4 sdm saus tomat
• 1/4 bawang bombai ukuran sedang, cincang halus
• garam secukupnya
• gula secukupnya
• minyak secukupnya

Cara Membuat:

• Lumuri ayam dengan kecap asin, merica bubuk, bawang putih. Diamkan selama 30 menit.
• Goreng ayam sampai berwarna coklat keemasan (tapi jangan terlalu matang). Sisihkan.
• Tumis bawang bombai sampai harum. Masukkan bawang putih, bubuk cabai kering, dan saus tomat. Aduk rata.
• Masukkan ayam yang sudah digoreng. Aduk rata.
• Tambahkan garam, gula, sedikit merica sesuai selera. Aduk rata.
• Hidangkan.

[MFM 2009] Veggie Spaghetti

Setelah sekian lama tidak ikut serta di MFM karena kesibukan yang belakangan ini mendera, akhirnya bulan ini bisa kesampaian lagi berpartisipasi. MFM 2009 muncul dengan tampilan baru yang lebih fresh dengan logo baru yang tidak akan berubah sepanjang tahun 2009 ini.  Bulan Maret ini Mbak Yeni mendapat tampuk kekuasannya untuk menjadi host yang keduakalinya sepanjang pergerakan MFM *hayah.. bahasanya*. Temanya seru bin mudah, WARNA WARNI eui!! Jadi bebas mau masak apapun. So here it's my creation hasil ublek-ublek dapur kecil di calon rumah saya.

Spaghetti ini resep dasarnya based on Spaghetti Minimalis yang pernah saya posting di sini. Saya modifikasi dengan menghilangkan unsur daging didalamnya saya ganti dengan tahu dan telur. Soalnya ini permintaan khusus dari soulmate yang seorang veggie.  Jadilah Veggie Spaghetti ini. Kata soulmate sih enak.

Bahan-bahan:

• 200 gr spaghetti
• 4 tahu putih, haluskan
• 2 butir telur
• 2 buah wortel ukuran kecil, potong dadu kecil
• 1/2 buah ketimun ukuran sedang, potong dadu kecil
• 1 bawang bombay ukuran sedang, cincang
• 4 siung bawang putih, cincang
• 4 tomat buah, rebus, buang kulit dan isi, potong dadu or dihaluskan
• 4 sdm tomato sauce
• oregano (secukupnya)
• garam (secukupnya)
• gula (secukupnya)
• merica halus (secukupnya)
• margarin untuk menumis
• keju cheddar untuk taburan

Cara Membuat:

• Panaskan margarin, tuangkan telur yang sudah dikocok sebentar. Aduk-aduk seperti telur orak-arik. Tiriskan.
• Panaskan margarin, tumis bawang bombay dan bawang putih hingga harum.
• Masukkan tahu yang sudah dihaluskan dan telur orak-arik.
• Tuang tomat yg sudah dipotong-potong or dihaluskan, pasta tomat, oregano, garam, merica, dan gula. Masak sambil sesekali diaduk sampai semuanya tercampur rata. Angkat.
• Rebus spaghetti. Ke dalam rebusan tuang sedikit minyak.
• Tata spaghetti matang di piring kemudian tuangkan saus spaghettinya.
• Parut keju cheddar di atas saus spaghetti. Sajikan.

Tahu Telur

Bahan-bahan:

Tahu-telur:

• 2 tahu putih, potong dadu
• 3 telur ayam
• Garam
• Minyak

Bumbu Kacang:

• 100 gr kacang tanah, digoreng
• 5 siung bawang putih, digoreng
• 3 sdm petis udang
• 1 sdt garam
• 1/2 sdt gula
• Kecap secukupnya
• Cabe rawit

Pelengkap:

• Taoge, rebus
• Seledri, potong halus

Cara Membuat:

• Rendam potongan tahu di dalam air yang dicampur sedikit garam. Tiriskan.
• Tambahkan telur ayam. Kocok sebentar. Goreng di dalam minyak panas. Tiriskan.
• Haluskan bawang putih dan cabe rawit. Tambahkan kacang tanah. Haluskan.
• Tambahkan gula, garam, petis, kecap dan sedikit air. Campur sampai merata.
• Hidangkan tahu-telur dengan taburan taoge dan seledri. Siram dengan bumbu kacang. Sajikan.

[MFM#14] The Sweety and Salty Beef

Setelah beberapa minggu yang lalu mupeng berat masak spaghetti. Nah, minggu ini giliran mupeng berat masak sesuatu berbahan dasar daging. Selain juga karena tema MFM#14 bulan ini yg dikomando oleh mbak Esti adalah RED MEAT. Jadilah saya semakin semangat masak daging. Setelah searching resep sana sini akhirnya ketemu juga resep gampang lagi mudah bin simple dari Miss Ellie. Akhirnya setelah pulang dari kampus tadi langsung deh ke supermarket berburu daging dan Baby Bok Choy *lagi males ke pasar jadinya berburunya di supermarket aj deh*. Karena selama ini ga pernah masak daging sendiri *biasanya kan klo lagi pengen beli makanan jadi di warung makan* pas liat-liat daging kaget bin surprise ama harga daging yang gila-gilaan. Berhubung anggaran terbatas jd belinya ya secukupnya aja. Bisa bangkrut klo tiap hari makan daging (baca- red meat) mlulu. Oh ya.. resep yang saya posting di sini setelah dimodifikasi. Kalau mo liat resep aslinya di sini nih..

Bahan-bahan:

• 300 gr daging sirloin, potong tipis-tipis; biar lebih enak motongnya daging dimasukin freezer dulu sebentar *jgn ampe jd es daging ya *
• 6 siung bawang putih, dihaluskan
• 1 sdm tepung maizena, dilarutkan dengan air
• 2 sdm kecap ikan
• 4 sdm kecap manis
• 4 sdm saus tiram
• ½ sdm gula pasir
• 2 sdm minyak wijen
• 2 sdm merica hitam, mo dihalusin ampe groundy (jd bubuk) gpp, mo ditumbuk kasar juga ok
• 2 cm jahe, kalau pake jahe bubuk *yg bumbu lho.. bukan yg buat minuman jahe* takarannya 1 sdm aja ya..
• Margarin
• Baby bok choy, steamed/boiled

Cara Membuat:

• Campur bumbu perendam bawang putih yang sudah dihaluskan dengan kecap ikan, kecap manis, saus tiram, gula pasir, minyak wijen, merica hitam, jahe dan tepung maizena. Kalau terlalu kental boleh ditambahin air sedikit.
• Masukkan daging yang sudah diiris tipis-tipis. Campur dengan bumbu sampai merata. Masukkan ke dalam lemari es selama kurang lebih 1 jam agar bumbu meresap.
• Panaskan margarin. Masukkan daging yang sudah direndam tadi (banyaknya sesuai selera) bersama bumbu perendamnya.
• Masak daging sambil diaduk-aduk. Bumbu perendam yang dimasukkan bersama daging akan jadi saus dagingnya. Masak sampai matang. Angkat dan hidangkan bersama dengan baby bok choy dan nasi hangat. Oishi...!!!

Note:

• Taste bumbu perendam disesuaikan dengan selera masing-masing ya. Kalau suka asin, kecap ikannya dibanyakin aja. Kalau suka manis, kecap manisnya ya dibanyakin.
• Ketika memasak daging jangan lupa sambil diaduk karena dagingnya kan diiris tipis, jadi cepet matengnya. Biar ga gosong gitu lho..