Ayam Masak Merah
Bahan-bahannya:
2 biji bawang besar-diblender
6 biji bawang putih-diblender
sedikit halia-diblender
10 batang lada kering-diblender
1 biji bawang merah-di hiris bulat2
kayu manis,bunga cengkih etc
sebatang serai-diketuk
2 biji ubi kentang-dipotong bulat nipis dan di goreng,ketepikan
1 biji tomato-dibelah 4
sedikit kacang peas
2 sudu besar tomato puree
daun ketumbar
garam,serbuk perasa
Peraturannya:
Goreng ayam separuh masak.Ketepikan.Tumis kayu manis etc sehingga wangi.Masukkan serai,bawang hiris bulat tomato puree dan bahan blender.Bila lada sudah garing,masukkan air secukupnya.Tunggu hingga kuahnya mendidih,baru masukkan ayam,kentang dan tomato.Setelah 5 minit,masukkan kacang peas,garam ,serbuk perasa dan daun ketumbar.
Thursday, January 15, 2009
Rendang Pedas Ayam
bahan2..
7 ketul ayam
2 helai daun kunyit - hiris nipis atau koyak2
sedikit asam keping/air asam jawa
bwg besar + bwng putih + halia dihiris nipis
santan - kalau beli yg siap perah rm1 seplastik tu, letak 1/2 je utk resepi ayam banyak ni..
blend..
10 biji cili kering
1/2 biji bawang besar
1 biji bawang putih
sedikit jintan manis
halia
lengkuas
kunyit hidup/serbuk kunyit
2 btg serai
cara2..
1. Tumis bahan yg diblend smpai naik bau. Masukkan bahan2 yg dihiris (bawang & halia).
2. Bubuh asam keping/air asam jawa.
3. Masukkan ayam & biarkan smpai ayam masak.
4. Bubuh garam & gula (sikit je..)
5. Kemudian masukkan santan dan biarkan smpai naik minyak. Masukkan plak daun kunyit.
6. Kalau suka pekat, biarkan masak ngan api kecil smpai kuah jadi pekat.
7 ketul ayam
2 helai daun kunyit - hiris nipis atau koyak2
sedikit asam keping/air asam jawa
bwg besar + bwng putih + halia dihiris nipis
santan - kalau beli yg siap perah rm1 seplastik tu, letak 1/2 je utk resepi ayam banyak ni..
blend..
10 biji cili kering
1/2 biji bawang besar
1 biji bawang putih
sedikit jintan manis
halia
lengkuas
kunyit hidup/serbuk kunyit
2 btg serai
cara2..
1. Tumis bahan yg diblend smpai naik bau. Masukkan bahan2 yg dihiris (bawang & halia).
2. Bubuh asam keping/air asam jawa.
3. Masukkan ayam & biarkan smpai ayam masak.
4. Bubuh garam & gula (sikit je..)
5. Kemudian masukkan santan dan biarkan smpai naik minyak. Masukkan plak daun kunyit.
6. Kalau suka pekat, biarkan masak ngan api kecil smpai kuah jadi pekat.
How To Cut Chicken
1. First, start with a clean surface and assemble your tools.
All you really need is a strong sturdy knife and a large cutting board.
I also like using kitchen or poultry shears. In the picture below, you'll see that I'm using a plastic cutting board, but wood would have worked just as well
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
2. Remove the giblets from the chicken and set aside (often, I'll use these and any trimmings from the bird for making stock).
Rinse the chicken and as much water as possible drip out before transferring to the cutting board.
Orient the carcass so the breast is facing up.Start by removing the legs.
This is done by pulling a leg away from the body and scraping with the sharp edge of the knife through the connecting skin and tissue.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
3. Once the bone is reached, use the tip of your knife to find the joint where the thigh meets the main body.
Pressing down on the knife between the joint, cut through the cartilage and separate the leg from the body.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
4. By cutting through the joint, you won't have any shattered pieces of bone in your chicken.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
5. Use your fingers to feel where the thigh bone meets the drumstick and cut through the joint with your knife.
Once you've separated the drumstick from the thigh, look to see where you started your cut.
On the other leg, look at the same region. You'll notice a line of fat.
Cutting straight down through this line will yield clean separation of drumstick and thigh.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
6. Next, separate the wing from the body.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
7. For a twelve piece chicken, cut the wing through the first joint.
This cut is desirable when frying the chicken wings because it exposes more of the skin of the wing providing more area for breading and a more even fry.
The wing portion with the tip is called a wingette, while the portion attached to the body is called the drummette.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
8. Repeat the leg and wing steps for the other side.
Rotate the carcass so it is breast-side down.
Using kitchen shears, cut through the ribs down both sides of the back bone.
If you don't have kitchen shears, you can stand the bird up and cut down with your knife to remove the backbone.
You can save the backbone for making stock.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
9. Splitting the breast can be done from the breast side, as shown below.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
10. Another method is to split the breast by cutting from the inside, through the keel bone.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
11. Once the breasts have been separated, you can cut them in half for a ten or twelve piece chicken.
This is often recommended to produce portions of similar size - especially since many chickens are bred to have large breasts.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">
This method of cutting up a chicken can produce the "classic" eight piece, even-portioned ten piece, or perfect-fry twelve piece cuts.
Eight pieces
2 drumsticks
2 thighs
2 wings
2 breast halves
Ten pieces
2 drumsticks
2 thighs
2 wings
4 breast quarters
Twelve pieces
2 drumsticks
2 thighs
2 wingettes
2 drummettes
4 breast quarters
Tools used:
1. Kitchen shears to cut backbone off
2. Chef's knife to section chicken
3. Boning knife is a great alternative for the Chef's knife for everything except cutting through the keel bone. A sharp boning knife will remove the wings and legs from body easily and since you are cutting through the joints and not bones, the thin blade gives great speed and flexibility.
All you really need is a strong sturdy knife and a large cutting board.
I also like using kitchen or poultry shears. In the picture below, you'll see that I'm using a plastic cutting board, but wood would have worked just as well
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">2. Remove the giblets from the chicken and set aside (often, I'll use these and any trimmings from the bird for making stock).
Rinse the chicken and as much water as possible drip out before transferring to the cutting board.
Orient the carcass so the breast is facing up.Start by removing the legs.
This is done by pulling a leg away from the body and scraping with the sharp edge of the knife through the connecting skin and tissue.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">3. Once the bone is reached, use the tip of your knife to find the joint where the thigh meets the main body.
Pressing down on the knife between the joint, cut through the cartilage and separate the leg from the body.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">4. By cutting through the joint, you won't have any shattered pieces of bone in your chicken.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">5. Use your fingers to feel where the thigh bone meets the drumstick and cut through the joint with your knife.
Once you've separated the drumstick from the thigh, look to see where you started your cut.
On the other leg, look at the same region. You'll notice a line of fat.
Cutting straight down through this line will yield clean separation of drumstick and thigh.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">6. Next, separate the wing from the body.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">7. For a twelve piece chicken, cut the wing through the first joint.
This cut is desirable when frying the chicken wings because it exposes more of the skin of the wing providing more area for breading and a more even fry.
The wing portion with the tip is called a wingette, while the portion attached to the body is called the drummette.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">8. Repeat the leg and wing steps for the other side.
Rotate the carcass so it is breast-side down.
Using kitchen shears, cut through the ribs down both sides of the back bone.
If you don't have kitchen shears, you can stand the bird up and cut down with your knife to remove the backbone.
You can save the backbone for making stock.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">9. Splitting the breast can be done from the breast side, as shown below.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">10. Another method is to split the breast by cutting from the inside, through the keel bone.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">11. Once the breasts have been separated, you can cut them in half for a ten or twelve piece chicken.
This is often recommended to produce portions of similar size - especially since many chickens are bred to have large breasts.
screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open(this.src);}" onmousewheel="return imgzoom(this);" alt="" border="0">This method of cutting up a chicken can produce the "classic" eight piece, even-portioned ten piece, or perfect-fry twelve piece cuts.
Eight pieces
2 drumsticks
2 thighs
2 wings
2 breast halves
Ten pieces
2 drumsticks
2 thighs
2 wings
4 breast quarters
Twelve pieces
2 drumsticks
2 thighs
2 wingettes
2 drummettes
4 breast quarters
Tools used:
1. Kitchen shears to cut backbone off
2. Chef's knife to section chicken
3. Boning knife is a great alternative for the Chef's knife for everything except cutting through the keel bone. A sharp boning knife will remove the wings and legs from body easily and since you are cutting through the joints and not bones, the thin blade gives great speed and flexibility.
Rendang Ayam
Bahan-Bahan:
1 ekor ayam
1/2 kg pati santan [1 biji kelapa]
Garam
1/2 cawan kerisik
1 helai daun kunyit [mayang halus]
Bahan untuk dimesin
3 labu bawang besar
5 ulas bawang putih
5 batang serai
3 inci halia
1 inci lengkuas
1 inci kunyit hidup
15 cili kering
15 biji cili api
Cara:
1. Ayam dibuangkan kulit dan potong kecil.
2. Masukkan semua bahan-bahan ke dalam kuali besar dan kacau hingga sebati.
3. Gunakan api yang sederhana masak sehingga ayam empuk dan kuahnya sebati.
4. Rasakan garam dan bila telah pekat boleh hidangkan
1 ekor ayam
1/2 kg pati santan [1 biji kelapa]
Garam
1/2 cawan kerisik
1 helai daun kunyit [mayang halus]
Bahan untuk dimesin
3 labu bawang besar
5 ulas bawang putih
5 batang serai
3 inci halia
1 inci lengkuas
1 inci kunyit hidup
15 cili kering
15 biji cili api
Cara:
1. Ayam dibuangkan kulit dan potong kecil.
2. Masukkan semua bahan-bahan ke dalam kuali besar dan kacau hingga sebati.
3. Gunakan api yang sederhana masak sehingga ayam empuk dan kuahnya sebati.
4. Rasakan garam dan bila telah pekat boleh hidangkan
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