بِسْــــــــــــــــــمِ اﷲِالرَّحْمَنِ اارَّحِيم
Assalamualaikum. Salam hari Jumaat.
Hari ni takde celoteh, mau kemas rumah. Ada tetamu nak datang.
*Pengsan* fikir rumah sepah, mana nak mulakan dulu operasi kemas. -_-
Moh lerrr kita layan resepi dari chef wan kita. Malam kelmarin buat. Makan sambil tengok hubby berurut. Kelam kabut masak bila bidan datang. Sudahnya urut di ruang tamu je. kekeke. Alhamdulillah sedap. Ramadan hari tu ada tengok rancangan masakan ape ntah*lupa* tapi dia kata nak hidangan yang dimasak sedap, baca selawat 3 kali dan istighfar 3 kali. Cubalah amalkan tapi kena berpegang kita mohon doa, yang bagi sedap tetap Allah s.w.t. Resepi ni macam rendang pun ada ha kuahnya. Silalah cuba ye.
Sri Menanti Grilled Chicken
Recipe: Chef Wan
Ingredients
4 Tbsp Palm or Vegetable Oil
1.5 kg Chicken, cleaned and halved lengthwise
2 litres Coconut Cream (Santan Pekat) - mel guna santan kotak bancuh ng air
3 Screw Pine Leaves (Daun Pandan), shredded and tied in a knot
2 Lemongrass (Serai), bruised
2 Tbsp Honey
500 g Pineapple, peeled, cored and cut into cubes - xde.xletak
6 Tbsp roasted, pounded desiccated Coconut (Kerisik)
1 Calamansi Lime (Limau Kalamansi, Limau Kasturi), squeezed for juice
Salt to taste
Sugar to taste
Spice Paste Ingredients: - to be finely grounded
8 Red Chilies, deseeded if desired and sliced
6 Bird's Eye Chilies (Cili Padi), deseeded if desired and sliced
6 Candlenuts (Buah Keras, Kemiri) or Macadamia Nuts
10 Shallots (Red Onion), peeled
7 Kaffir Lime Leaves (Makrut, Daun Limau Purut), center stem removed
1 cm Galangal (Lengkuas, Blue Ginger), thinly sliced
1 Lemongrass (Serai), sliced thinly
3 Garlic cloves, peeled
1 cm Shallots (Red Onion), knobbed & peeled
1 cm Turmeric (Kunyit), knobbed & peeled
Water to blend
Method
1. Heat oil in a large pot and fry bruised Lemongrass and Screw Pine Leaves (Daun Pandan) over medium-low heat until fragrant.
2. Add in the Spice Paste, mix well, and cook for another 10-15 minutes, or till water evaporate.
3. Add in Chicken halves, increase heat to medium, and stir until well coated. Cook Chicken, stirring and turning occasionally for about 10 minutes.
4. Add in Pineapple cubes, Coconut Cream and salt. Bring to a simmer, and then reduce heat to low and cook slowly for 20 minutes or until gravy thickens, stir frequently.
5. Add in Lime Juice, Honey, and roasted, pounded desiccated Coconut (Kerisik).
6. Simmer (stir occasionally) for a further 10 minutes, and then season dish with salt and sugar. Turn off heat.
7. Remove Chicken from gravy and grill (broil) over hot charcoal for 10 minutes.
8. Basting with gravy, chicken would be turned from time to time. Alternatively, use oven-grill for similar effect.
9. Put Grilled Chicken on serving plate and spoon gravy over it or onto the side.
10. Garnish and serve as desired.
Recipe: Chef Wan
Ingredients
4 Tbsp Palm or Vegetable Oil
1.5 kg Chicken, cleaned and halved lengthwise
2 litres Coconut Cream (Santan Pekat) - mel guna santan kotak bancuh ng air
3 Screw Pine Leaves (Daun Pandan), shredded and tied in a knot
2 Lemongrass (Serai), bruised
2 Tbsp Honey
500 g Pineapple, peeled, cored and cut into cubes - xde.xletak
6 Tbsp roasted, pounded desiccated Coconut (Kerisik)
1 Calamansi Lime (Limau Kalamansi, Limau Kasturi), squeezed for juice
Salt to taste
Sugar to taste
Spice Paste Ingredients: - to be finely grounded
8 Red Chilies, deseeded if desired and sliced
6 Bird's Eye Chilies (Cili Padi), deseeded if desired and sliced
6 Candlenuts (Buah Keras, Kemiri) or Macadamia Nuts
10 Shallots (Red Onion), peeled
7 Kaffir Lime Leaves (Makrut, Daun Limau Purut), center stem removed
1 cm Galangal (Lengkuas, Blue Ginger), thinly sliced
1 Lemongrass (Serai), sliced thinly
3 Garlic cloves, peeled
1 cm Shallots (Red Onion), knobbed & peeled
1 cm Turmeric (Kunyit), knobbed & peeled
Water to blend
Method
1. Heat oil in a large pot and fry bruised Lemongrass and Screw Pine Leaves (Daun Pandan) over medium-low heat until fragrant.
2. Add in the Spice Paste, mix well, and cook for another 10-15 minutes, or till water evaporate.
3. Add in Chicken halves, increase heat to medium, and stir until well coated. Cook Chicken, stirring and turning occasionally for about 10 minutes.
4. Add in Pineapple cubes, Coconut Cream and salt. Bring to a simmer, and then reduce heat to low and cook slowly for 20 minutes or until gravy thickens, stir frequently.
5. Add in Lime Juice, Honey, and roasted, pounded desiccated Coconut (Kerisik).
6. Simmer (stir occasionally) for a further 10 minutes, and then season dish with salt and sugar. Turn off heat.
7. Remove Chicken from gravy and grill (broil) over hot charcoal for 10 minutes.
8. Basting with gravy, chicken would be turned from time to time. Alternatively, use oven-grill for similar effect.
9. Put Grilled Chicken on serving plate and spoon gravy over it or onto the side.
10. Garnish and serve as desired.
3 comment
sedap nya...
ReplyDeletehahaha.. kemas bersih2 ye.. bilik tetamu tu yg paling penting :p
ReplyDeleteai dh lama usha resepi chef wan nih.. tp mak aii.. byk nyer bahan dia, terdapat sedikit kemalasan bila ai baca cara2 nk buat yg panjang tu.. arini bakar ayam jugak, just gaul2 ngan bawang halia dan rempah2 oregano rosemary bagai. perap n bakar. versi malas la senang citer kan. huhu
tun_telani >> memang kalau tengok resepi banyak sangat tapi bila membuatnya rasa sikit pula. Tapi itula kalau semua bahan ada takpe, kalau jam tu nak masak, jam tu nak cari bahan, memang rasa renyah lerrr
ReplyDelete