Hot Roast Chicken

Hot Roast Chicken

Ingredients:

• 1 whole chicken, cut
• 500 ml coconut milk
• 1 tbsp of orangeade nipis
• Salt sufficiently
• 5 sheet of leaf of orange purut
• 1 lemongrass, contusing
• Salt sufficiently
• 3 tbsp oil for sautee

Smooth flavour:

• 10 shallot fang
• 5 red chilli
  
• 5 walnut, sautee
• 1 cm ginger
• 50 g demerara

Way of making:

1. Marinade chicken with the orangeade of nipis and salt. Hush during ± 30 minute. Jab the chicken with the fork, so that time cooked [by] a flavour can diffuse into.

2. Sautee smooth flavour with lemongrass and orange leaf till fragrance, later then include the chicken. Poke at till turn colour.

3. Add coconut mink a few/little. Cooking until gravy jell.

4. Prepare brass which pallet have with the aluminium foil. Placing above chicken, later;then matured oven till at the same time nub with cream the rest of gravy sautee.


Tips
1. Select;Choose the middle aged chicken, because cooking it need time, if easy spring chicken fall to pieces

2. Use the small fire moment braise the chicken, let the flavour diffuse the perfection

3. Often [release] the chicken to nub with cream by the rest of gravy sautee

4. Present with sambal terasi (shrimp paste) and fresh cucumber.

Roasted Chicken

Roasted CHICKEN bumbu rujak

Ingredients:

• 1 whole chicken kampong / 800gr, ( cutting 4), roast, contusing
• 200 ml [of] coconut milk, from ½ coconut
• Salt, sour water and sugar sufficiently

Smooth Flavour:

• 5 garlic fang
• 10 shallot fang
• 5 walnut
• 10 red chilli fruit, throw away its seed
• 10 cayenne fruit
• 2 tomato
• 1 tsp shrimp paste (terasi)

Way of making:

1. Heating oil, sautee the smooth flavour make fragrance, including chicken, giving water
sufficiently, cook till soft chicken and flavour diffuse

2. After water run dry to [enter/include] the coconut mink jell, cook again till coconut
milk be thick.

3. Lift the chicken, and roast to return make fragrance. Serve by the rest of its flavour.

Chicken Grilled with (Lemon Grass)

Chicken Grilled with (Lemon Grass)

Ingredients:

• 1 whole chicken/ crosscut 4 or 8 ( jabing with the fork, leting there cavity )
• 4 bar lemongrass, cut smooth
• 1 tbsp taste the inggris
• 2 sweet tbsp ketchup
• 1 tbsp of lemon orangeade
• 1 tbsp oil
• Salt, sugar and peper sufficiently

Smooth Flavour:

• 3 garlic fang
• 7 shallot fang
• 1 smooth tsp coriander
• 2 red chilli fruit, throw away its seed

WAY OF MAKING

1. Mingle the smooth flavour with the other substance flatten

2. Add chicken, mix flatten. Hush during 1 hour, leting flavour diffuse

3. Grill the matured chicken until ripe

4. Serve with : rice, sambal and lalapan (fresh vegetables).

Chicken with Ketchup

Chicken with Ketchup

Ingredient:

• 1 whole chicken kampong, crosscut become four, clean wash

Flavour:

• 3 tbsp of coriander, attenuating
• 4 tbsp of sugar
• 4 tbsp sweet ketchup
• 3 tbsp sour water
• 4 lemon orange, cleave
• 5 garlic fang
• Salt, pepper and cooking oil sufficiently
• Water sufficiently

WAY OF MAKING

1. Soak 1 hour chicken in sour water mixture, coriander, sugar, sweet ketchup, peper and salt

2. Afterwards braise the chicken with marinade flavour until ripeness, leak

3. Fry the chicken in rust colored hot oil until brown, lift, leak

4. Serving chicken with the sweet ketchup and lemon orange.

Serve with rice

Chicken of Petis Flavour

Chicken of Petis Flavour (Shrimp Paste)

Ingredients:

• 1 whole chicken kampong (± 800gr)
• 3 tbsp cooking oil for sautee
• 2 tbsp liquid tamarind
• 5 tbsp petis (shrimp paste)
• 2 tbsp sweet ketchup
• 1 tbsp sand sugar
• 7 peace of orange purut leaf
• 3 bar lemongrass, take to turn white, contusing
• 750 ml water to boil
• 1 tsp salt
• 30 cayenne fruit
• 1 tbsp honey

Smooth Flavour:

• 7 shallot
• 4 garlic fang
• 2 cm ginger
• 3 red chilli fruit
• 1½ tsp coriander powder

Way of make:
1. Cut chicken become 4 shares.

2. Heat cooking oil in frying pan, sautee the smooth flavour and make fragrance. Add liquid tamarind, petis (shrimp paste), sweet ketchup, sugar, leaf of orange and lemongrass, swirl flatten.

3. Add chicken, decant the boiling water little by little, at the same time swirled. Add of Salt and cayenne, swirl to flatten.

4. Cook until ripe chicken and its gravy jell, off the fire, including honey, swirl to flatten. Lift.

Serve with rice

Fried Chicken

Fried Chicken ala JAPAN ( Chicken Katsu )

Ingredients:

• 600 gr chicken fillet, crosscut 8x2 cm
• 2 tbsp salty ketchup
• 1 tsp peper powder
• Salt sufficiently
• 2 cm ginger, smooth scar
• 3 garlic fang, chop up the refinement
• 2 egg, shake to release
• 200 gr of flour panir

For the salad of:

• 225 gr kol, smooth iris
• 6 tbsp saus thousand island
• this ingredients mingled to [by] flatten

Radish piccalilli:

• 150 gr radish, plane down harsh
• 150 gr carrot, plane down harsh
• 5 tbsp of sand sugar
• 2 tsp vinegar
• 1 tsp salt
• swirled the ingredients together

Way of making

1. Smear the chicken with the briny ketchup, smooth merica, salt, ginger, and garlic. Casting aside in refrigerator [of] during 1 clock

2. Chicken leak. Plunging into egg shake. Then smear with the flour panir flatten. Repeat again

3. Fry in a lot of oil till matured and brown. Lift, leak. Present with salad and radish piccalilli..