Madonese Style Grilled Chicken: Ayam Rica-Rica

ingredients:
1 whole chicken or I used 5 chicken thighs (boneless and skinless)
50 ml water
2 tbsp lemon juice
4 tbsp cooking oil
3 lemon leaves
1 tbsp sugar

spices to grind:
1 tomato
3 cm ginger
2 lemon grasses (take only the white part about 2 cm)
6 red chillies
100 g shallots
5 cloves garlic
4 candlenuts/kemiri (optional)


directions: saute spice paste with 5 tablespoons cooking oil until fragrant, add chicken and water. Bring to boil, simmer, until no more water, then bake in the oven 180°C for about 10-15 minutes.

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Crispy Fried Chicken

source: Rachmah Setyawati , thank you for sharing the recipe

600 g dada ayam (Chicken breast)

bahan pencelup ayam: aku pake 2 kali lipatnya dari resep aslinya
10 sdm tepung terigu
4 sdm tepung maizena (aku pake Mondamin: feine Speisestärke)
2 sdt baking powder
1 sdt garam
1/2 sdt bawang putih bubuk
1/2 sdt cayenne pepper atau cabe bubuk
1-2 sdt merica hitam bubuk
semua bahan pencelup ayam dicampur dengan air es, sampel adonan agak kental

bahan tepung crispy:
10 sdm tepung terigu
3 sdm tepung maizena
1 sdt baking powder
1 sdm garam

potong dada ayam tipis kira-kira menjadi 15-20 potong, celup dalam adonan pencelup, kmdn gulingkan ke bahan tepung crispy, goreng dalam minyak panas. Minyak agak banyak sampai ayam terendam.

english version:
600 g Chicken breast fillet

chicken´s batter:
10 tbsp all purpose flour
4 tbsp Maizena/corn starch (I use Mondamin: feine Speisestärke)
2 tsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper or chilli powder
1-2 tsp ground black pepper
mix all with cold water (add ice cubes in the cold water) gradually, beating well until batter is smooth

for crispy flour:
10 tbsp all purpose flour
3 tbsp maizena/corn starch (Deutsch :feine Speisestärke)
1 tsp baking powder
1 tbsp salt

directions:
Dip chicken fillet into batter to coat chicken fillet on all sides. Lighly coat fillets in crispy flour, shake off the excess. Deep-fry into deep hot oil until golden brown. Drain well on absorbent paper. Serve with warm rice, chilli sauce and salad or chips ^^

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Sate Ayam/Chicken Satay

Thank´s to Lubna Karim of Kitchen Flavours who has invited me to participate in Joy From Fasting to Feasting (session III).

ingredients:
8 chicken´s leg, discard bone and skin, cut into pieces
100 ml sweet soya sauce
5 clove garlics, crushed
1 tbsp pindakaas/peanut butter
a thin slice of Ginger, crushed
8 green bird´s eye chillies, crushed
skewers

Peanut sauce:
200 g pindakaas (Erdnusspaste/Peanut butter), or ground peanut
3 clove garlics
1-2 red chillies
4 shallots
4 candle nuts
2 tbsp sugar
300 ml water
1 tbsp tamarind juice
salt

in a large bowl, combine soy sauce, crushed garlic, ginger, green chillies and pindakaas/peanut butter. Marinade cut chicken pieces for about 1 hour, then thread four or five pieces of chicken on to skewer. Repeat with remaining skewers until all cut chicken pieces are used. Grill untill tender. Serve sate with peanut sauce, Lontong and Acar.

May the festival of lights be the harbinger
of joy and prosperity. As the holy occasion of
Ramadan is here and the atmosphere is
filled with the spirit of mirth and love,
here is hoping this festival of beauty brings
your way, bright sparkles of contentment,
that stay with you through the days ahead.

My Best wishes for u on Ramadan

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Ayam Kodok

My first time to make Ayam Kodok. Thanks to Bunda Estherlita for sharing the recipe. After absent several times, this is my entry for "Masak Bareng Yuuk" event with the thema "Hidangan Pesta Tahun Baru" (New Year Party Dish).

Ayam Kodok Recipe
Source :Bunda Estherlita, modified by me
1 whole chicken
750 g ground chicken breast
250 g minced beef
1 tbsp senf/mustard
1 onion
4 clove garlics
1 teaspoon thyme
2 tbsp fried red onion
1 sachet cream soup
1 slice of white bread
200 ml schlagsahne (heavy cream/double cream)
1/2 teaspoon nutmeg
2 eggs
pepper, salt

brush the skin with:
1 tbsp honey, 1 tbsp tomaten sauce, 1 tbsp sweet soya sauce, 1 tbsp margarine or butter

sauce:
1 onion
1 clove garlic
4 tbsp tomato sauce
1 fresh tomato
1 tbsp sweet soya sauce
2 tsp sugar
1/2tsp white pepper
2 tbsp maizena flour
2 cm ginger
300 ml water
salt, 3 tbsp cooking oil

directions:
You can watch step by step how to make here . Thank´s a lot to Stella, the steps are really helpful for me as a beginner :)

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Chicken Curry-Gulai Ayam

Ingredients;
1 whole chicken, cut into 10 pieces, rub with lime juice then wash
1 zitronen grass, 5 lime leaves; 400-500 ml water; 200 ml coconut milk; 5 tablespoons oil

spices to grind: 2-4 red chillies, 50 g red onion, 5 clove garlics, 1 onion, 1 tablespoon coriander, 5 candle nuts (kemiri), 1/2 teaspoon Kümmel/caraway seeds (jinten), 2 cm turmeric, 2 cm Ginger, 1 tablespoon sugar, salt

directions: bake chicken in the oven at 180°C about 15 minutes . Saute spice paste with oil until fragrant then add chicken. Pour into water, let them simmer with low heat about 30 minutes. Add coconut milk, cook for more 5 minutes.

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KBB#7:Fry steamed Chicken Srimp

Thema of KBB#7 (Indonesian Baking Club) : Warna Warni-Colourful to celebrate KBB´s 1st anniversary. With this special thema, the hosts of KBB (mbak Arfi and Dewi Oni) ask us to join cooking, baking and photography competions. Actually, I´m still not in the mood to cook after 1 month summer holiday without cooking :). Now, back to the real world. I really have to push my self to cook something so that I can participate KBB´s first birthday. Happy Birthday KBB !

ingredients:Makes about 35
600 g chicken breast, minced
400 g peeled shrimps, minced
3 clove garlics, crushed
1 teaspoon ground white pepper
1 teaspoon sesame oil
1 carrot, cut in small dices
1 spring onion, chopped
100 g tapioca flour, dissolved with 6 tablespoons water
1 teaspoon sugar
1 egg, salt to taste
cooking oil for frying

directions: mix all of ingredients well. Put it into greased mini moulds or a simple way: roll it using baking paper or banana leaves. Steam for about 15 minutes then

fry in hot cooking oil. Served with salads and warm rice.

P.S: If you don´t want to fry chicken shrimp balls, you still can serve them as soup. Serve hot with Bak Coy and chopped spring onion in chicken broth..hmmmmm!

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Bakmoy - Chicken

This is the first time, I cook Bakmoy (direct translation means Pork Porridge). Because I don´t eat Pork, substituted with chicken instead. After searching in internet, I decided to use my friend recipe at unser imbiss with slighly modification. Hmmm... Bakmoy is Indonesian Chinese dish, so that I could join Mochachocolata Rita´s chinese take out party for celebrating her 88th post.


Ingredients:
for chicken soup/chicken stock:
1 chicken thigh leg
1,5 l water
2 cm ginger, bruised
1/2 tsp garlic powder
1/4 - 1/2 tsp white pepper powder, salt

for shrimp balls:
250 g shrimps without shells, minced
2 tbsp all purpose flour, 2 tbsp tapioca flour
1 white egg, lighly beaten
1/5 tsp ground white pepper
1 clove garlic, crushed
salt, cooking oil for deep fry

for stir fry chicken:
300 g breast chicken, cut into pieces
1/4 tsp ground white pepper
2 tbsp soya sauce
2 tbsp sweet soya sauce
2 cloves garlic, bruised and chopped
1 onion, finely sliced
2 tbsp cooking oil

Sambal Petis/shrimp paste to grind: 4 bird´s eye chillies, 1/2 tsp black shrimp paste(petis udang), 3 cloves garlic - finely sliced then fried. Add 4 tbsp sweet soya sauce
for garnish: 1 spring onion, sliced finely and fried shallots.

to serve: steamed rice, krupuk, sambal petis, boiled eggs
SERVES 5

directions:
for shrimp balls: combine minced shrimps, spices, flour and white egg in a bowl. Roll rounded teaspoons of mixture into balls. Heat oil in a sauce pan then fry shrimp balls until golden.
for chicken stock: bring the water and the chicken thigh leg to a boil in large saucepan. Add ginger, garlic powder, ground white pepper and salt to taste. Reduce heat, simmer for about 4 minutes.
for stir fry chicken: heat 2 tablespoons oil in large saucepan, cook onion and garlic, stirring until onion softens and fragrant. Stir in chicken pieces. Add ground white pepper, soya sauce and sweet soya sauce, cook, stirring until the chicken changed in colour.

Serve with steam rice, sambal, boiled eggs and krupuk (see the picture above)

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Bubur Ayam/Chicken Porridge

This bubur ayam/chicken porridge really bring me back home. I used to buy bubur ayam for breakfast from a traveling vendor or street vendor. When I wasn´t feeling well, my mother often cooks this for me..... miss U.

Ingredients:
2 cups rice, cooked in rice cooker with some water until grains are tender
2 - 2,5 litres water
half of a whole chicken
7 cloves garlic, finely sliced, fried
1/2 - 1 teaspoon ground white pepper
3 cm ginger
salt to taste

directions: boil chicken with water then add ginger, fried garlics, pepper and salt, let them simmer until the chicken is tender. Keep chicken broth. Fry chicken in hot cooking oil, deboned and shredded. Fold cooked rice into chicken broth. Bring to boil, reduce heat, simmer and gently stir until porridge is ready. Serve porridge with shredded fried chicken, cakwe/cakue, chili sambal, krupuk, fried shallots. Drops sweet soya sauce if you like.

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Opor Ayam Filet/Chicken breast Fillet in Coconut Gravy

Recipe in Bahasa Indonesia here

Ingredients:
600 g breast chicken Fillet, cut into slices
200 ml coconut milk
100 ml water
2 daun salam/bay leaves
3 cm ginger, bruised
3 cm galangal, bruised
1 stalk lemongrass, bruised
1/2 tsp sugar
4 tbsp cooking oil
salt

spices to grind: 6 shallots, 4 cloves garlic, 1 tbsp coriander, 1/2 tsp white pepper, 5 candlenuts

directions: saute spice paste until fragrant. Add chicken fillet. Pour in water and other ingredients, bring to boil. Gradually, add coconut milk and stir until well combined. Reduce heat, simmer until mixture thickens for 5 minutes.

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Ayam Bakar Kecap(2)/Grilled Chicken and Sambal Lado Mudo

This is Ayam Bakar Kecap (2)/Grilled Chicken with sweet soya sauce ala mbak Anggiek. Colourful extra accompaniments are vegetables and sambal lado mudo, served together with warm rice. I used chicken thighs, boneless and skinless, instead of a whole chicken. Mbak Anggiek, thank you for a delicious Ayam Bakar recipe. See another version of Ayam Bakar Kecap (1) recipe in Bahasa Indonesia here.

Ingredients:
1 whole chicken ( I used 1 kg chicken thighs, skinless and boneless)
10 small green chillies/cabe rawit
4 cloves garlic
1 tomato, salt
1/2 cup or 100 ml sweet soya sauce/kecap manis Bango

directions: Use an electric grinder to blend chillies, garlics and tomato. In a bowl combine it with sweet soya sauce. Put chicken thighs in baking dish. Bake in oven 180°C until half cooked. Remove from the oven, marinade the chicken with the sauce and stab the chicken thighs with a kitchen knife or a fork. Return to oven, continue cooking in moderately hot oven until chicken is tender, allow approximately 1 hour ( 2 hours if you bake a whole chicken). Brush with the spicy sweet soya sauce about every 15 minutes tilt the chicken tighs are cooked. The best result is gained if the chicken grilled in a charcoal grill. But It´s getting cold now, just bake it in the oven.


Sambal Lado Mudo
Ingredients:
10 green chillies
5 green small chillies or green bird´s eye chillies
150 g shallots
1- 2 tablespoons lemon juice
2 green tomatos
2 tablespoons fried anchovies
sugar, salt
100 ml water
3 tablespoons cooking oil

directions:
boil water together with green tomatos and green chillies, until the liquid is reduced. Remove from the heat then blend with shallots using an electric grinder. Saute the chili paste, add salt, sugar, lemon juice and fried anchovies.

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Bakso Ayam&Udang/Chicken Shrimp Balls

Bakso (beef, fish, chicken or shrimp balls) is one of my favourite foods. You can see my other recipes on Aneka Bakso categories or Bakso Malang (Bahasa Indonesia).

Ingredients:
300 g ground chicken
300 g ground shrimps
1 egg
1 green onion, finely sliced
1 teaspoon ground white pepper
1 teaspoon garlic powder
1/2 teaspoon sesame oil
200 g tapioca flour
salt, as desired
cooking oil for frying

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Sate Puten/Turkey Satay

Sabtu y.l ada acara Grillen di Konsulat RI Hamburg, jadi kepengen makan sate lagi. Tadinya pengen nyobain bikin sate daging, berhubung yg ada cuman puten (ayam kalkun) ya ini aja yg disate, rasanya sih nggak beda jauh sama sate ayam.
Bahan:
1 kg Puten/Turkey
6 sdm kecap manis
4 sdm madu
1 sdt bawang putih bubuk
1sdm ketumbar bubuk
1 sdt merica bubuk
1 sdm minyak/mentega cair

Pelengkap: sambel kacang dan sambel kecap, lihat disini

Cara: Potong-potong daging puten kemudian rendam dengan bumbu-bumbu di atas, simpan di lemari es kira-kira 2 jam, baru di bakar.
Untuk: sekitar 40 tusuk sate

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Ayam Bakar Kecap (1)

Ini ayam bakar ala mbak Anggiek dan Helwah, Thank´s banget resepnya ya mbak. Di kirimin resep ayam bakarnya dua versi....rasanya sama enaknya, karena sudah dicicipi langsung pas ada acara di rumahnya mbak Anggiek atau klo lagi grillen di Helwah.

Bahan:
2 kg chicken Legs/paha ayam, buang tulang dan kulitnya (saya pake dada fillet)

Bumbu:
1 sdm munjung ketumbar bubuk/1 tablespoon coriander powder
1 sdm gula merah/1 tbsp palm sugar
1 sdt merica bubuk/1tsp grind white pepper
1 sdm peres bawang putih bubuk/1 tbsp garlic powder
1 jeruk nipis, ambil airnya saja/juice from 1 lemon
1 sdt/tsp munjung pindakaas/peanut butter/erdnusspaste
1/2 cangkir kecap manis/100 ml sweet soya sauce
garam secukupnya, salt

Cara: Semua bumbu aduk jadi satu, lalu masukkan ayamnya sambil di aduk rata. Simpan ayam di lemari es beberapa jam (semalam) agar bumbu meresap. Panggang di atas areng.

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Ayam Panggang masak ketumbar

Haiii...hai temen-temen sekalian, berhubung yg empunya dapur Kedai Hamburgnya liburan weekend y.l jadi kedainya nggak ngebul deh, ceritanya ada disini. Pengunjung hari ini aku suguhi Ayam Panggang aja ya.

Bahan:
1,2 kg ayam (saya pakai 4 paha ayam+600 g dada ayam fillet)
400 ml santan kaleng
4 lbr daun jeruk
3 buah asam kandis

Bumbu: dihaluskan
1 sdm ketumbar sangrai
8 bh cabe merah
5 cm kunyit
4 cm laos
3 cm serai, ambil bgn putihnya
5 btr bawang merah
1 btr bawang bombay
6 siung bawang putih
1 sdt gula pasir
garam secukupnya

Cara: Tumis bumbu halus dengan sedikit minyak goreng setelah harum masukkan ayam, santan serta bumbu utuh lainnya. Setelah air berkurang, panggang ayam dalam oven suhu 180°C. Sebelumnya, tusuk-tusuk dulu ayam dengan garpu sambil di olesi bumbu, lakukan pada bgn ayam di kedua sisinya, panggang sampe matang.

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Putenschnitzel & Salat

Putenschnitzel ini dimasak mirip dengan ayam panir hanya tambahan jeruk nipis/lemon saja. Jika tidak ada Puten/Turkeys bisa diganti ayam dada filet.

Bahan:
500 g Puten/Turkeys, disayat tipis-tipis
3 siung bawang putih, haluskan
1 sdt merica bubuk
1 sdm air jeruk nipis/lemon
1-2 butir telur, kocok lepas
garam secukupnya
tepung terigu secukupnya
tepung panir secukupnya

Cara: Bumbui puten dengan bawang putih, air jeruk nipis dan merica, tusuk2 dengan garpu agar bumbu meresap. Lumuri dengan tepung terigu, kemudian celupkan ke dalam kocokan telur, setelah itu balur dengan tepung panir, simpan di lemari es selama kira-kira 1 jam, baru di goreng dengan minyak. Siap di hidangkan dengan kentang goreng/nasi, saos tomat plus salad.



Bahan untuk salat(salad) :
Potongan wortel, timun, eisbergsalat/lettuce, tomat. Sedangkan salad dressingnya cukup menggunakan Italianisch Kräuter. Saya pake yang udah ada dikemasan kecil-kecil berisi Petersilie, Basilikum, Salbei, merica, Thymian dll ditambah 3 sdm Oliven oil, sedikit air (3 sdm), air jeruk nipis, gula pasir. Jika suka bisa di tambahkan rajangan bawang bombay.

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Ayam Panir

Maksud hati hendak membuat Chicken Katsu ala HokBen, tapi jadinya...ayam tepung panir sajahhh. Tapi lumayan lah buat temen nasi atau makan Pommes plus salad.

Bahan:
500 g dada ayam fillet
2-3 siung bawang putih, dihaluskan
1/2-1 sdt merica bubuk
1 butir telur
garam secukupnya
tepung panir (panier Mehl) secukupnya

Cara: Potong tipis dada ayam, kemudian rendam dengan bawang putih, merica, garam, dan kocokan telur, diamkan agar bumbu meresap. Lumuri filet ayam dengan tepung panir. Simpan dalam lemari es kira-kira 1 jam, baru di goreng.

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Chicken Shrimp Roll

Si Mas pengen dibikinin masakan kayak Hoka Hoka Bento, jadilah coba-coba bikin chicken shrimp roll dan ekkado. Rasanya....ehmmm...nggak sama juga di mirip-miripin aja deh (maksa..he..he), lumayan lah sekedar mengobati kangen daripada nggak ada. Untuk ekkado sama aja bahannya, tapi ditengahnya diisi telur puyuh dan sedikit rada ribet mengerjakannya, musti di iket satu persatu. Kali ini bikin yg gampangnya aja dulu...hayooo Dewi Sies yg minta resepnya harus dicoba lho ya. Untuk kulit pembungkusnya digunakan kembang tahu (Bean curd sheet/getrocknete Tofublätter) yg bisa di peroleh di toko asia.

Bahan:
500 g daging ayam giling/ground chicken breast
400 g udang giling/ground shrimps
2 lbr/pieces kembang tahu/Bean curd sheet, dipotong-potong 10x10 cm, rendam sebentar di air dingin
1 butir telur/egg
6 sdm/tbsp tepung tapioka/tapioca flour, campur dengan 50 ml air/mix with 50 ml water


Bumbu/spices:
1 bt bawang daun/1 stalk green onion, iris halus
1 sdt bawang putih bubuk/1 tsp garlic powder
1 sdt minyak wijen/1 tsp sesame oil
1 sdt/tsp fish sauce
1 sdt merica/ 1 tsp ground white pepper
1 sdt gula pasir/1 tsp sugar
garam secukupnya/salt

Pelengkap: Salad
Wortel dan kol diparut, campur dengan mayonaise.

Cara: Semua bahan di atas campur jadi satu dengan bumbu. Setelah itu, letakkan kira-kira 2 sendok makan adonan di atas kembang tahu, gulung. Kukus selama lebih kurang 15 menit. Kemudian di goreng dan siap disajikan dengan nasi hangat dan salad.

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Sate ayam

Cuaca mulai cerah begini enaknya Grillen, cuman yg ini sate ayam dipanggang di atas teflon...he..he.

Bahan:
1 kg daging ayam (tanpa tulang dan kulit), potong-potong
tusuk sate

Bumbu untuk ayam:
3 siung bawang putih, haluskan
1 sdt merica
6 sdm kecap manis, atau sesuai selera deh
1 sdm bumbu sate atau pindakaas
Rendam ayam dalam bumbu ini sekitar 1 jam, baru ditusukin dan di panggang beri sedikit mentega cair waktu akan memanggang

Bumbu sate:
Bumbu kacang:
200 g pindakaas (Erdnusspaste/Peanut butter), atau kacang giling
3 siung bawang putih
1-2 cabe merah
4 bawang merah
4 kemiri
2 sdm gula pasir
300 ml air, atau kira-kira kalo terlalu kental tambahkan air
garam secukupnya
Tumis bumbu diatas dengan sedikit minyak, haluskan (blender), baru campurkan dengan pindakaas dan air, masak sambil di aduk-aduk hingga mendidih.

Bumbu kecap:
Kecap, lombok hijau (potong-potong),daun jeruk dan bawang merah, rajang kecil-kecil.

Pelengkap: Lontong dan Acar
Acar :Timun, wortel, nenas (optional, kalo ada), bawang merah, lombok hijau potong-potong, beri air jeruk nipis dan gula pasir serta sedikit garam.

Untuk kira-kira 40 tusuk sate

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Sate Pentul Ayam Kokosraspel

Si Rian termasuk penggemar sate pentul, biasanya pake daging giling, cuman kali ini pengen coba berkreasi dari ayam giling.





Bahan:
600 g dada ayam giling
3 lbr daun jeruk di iris halus, 4 sendok makan kokosraspel(kelapa parut)
1 sdm gula merah, 2 sdm air asam jawa, garam secukupnya
Bumbu yang dihaluskan:
1 butir bawang bombay
4 siung bawang putih
8 butir kemiri
1sdm ketumbar sangrai
1/2 sdt jinten sangrai
1 sdt lada
1 sdt terasi
Cara:
Tumis bumbu yang sudah dihaluskan dengan sedikit minyak, kemudian campur dengan ayam giling dan semua bahan di atas sampai tercampur rata.
Bentuk adonan sate pentul tadi dengan dikepal dan tusukkan ke tusuk sate (untuk sekitar 20 tusuk sate).
Setelah itu siap untuk dibakar diatas teflon segiempat yg sudah di beri sedikit minyak dan mentega. Setelah agak coklat siap dihidangkan, dan dinikmati dengan nasi hangat...nyammmmmm.

PS: Kalo yg nggak suka rasa kelapa parutnya bisa diganti dengan beberapa sendok santan kental/bubuk (sesuai selera), rasanya mungkin jadi seperti gadon daging.

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