AYAM PANGGANG PADANG

PADANG GRILLED CHICKEN - AYAM PANGGANG PADANG

INGREDIENTS:
2 whole baby chicken, cut into 8 pieces
750 ml coconut milk
500 ml coconut cream
100 red hot chilies, ground
1 tsp tamarind juice
100 ml oil to fry

INGREDIENTS TO GRIND:
10 shallots
cloves garlics
4 candlenuts, roasted
3 cm turmeric
5 cm galangal, grated
3 cm ginger, grated
1 lemongrass, only take the white stem
½ tsp whole white peppers
Salt to taste
Sugar to taste

HOW TO MAKE:
1. Heat the oil in a wok over medium heat. Fry the ground ingredients, add ground red hot chilies, tamarind juice and baby chicken. Stir and mix well until the chicken change the color.
2. Lower the heat and pour coconut milk. Stir slowly until the sauce reduced and the chicken become half tender.
3. Add coconut cream, stir slowly and keep cooking until the chicken tender , thickened the sauce and the surface glistens. Remove from the wok, let it cool.
4. Grilled the chicken in theoven/bbq grill, turn over several time with brushing the remaining groung ingredients until the chicken finely have a nice brown color. Remove from the oven/grill, ready to serve.

READ MORE - AYAM PANGGANG PADANG

Banana Fritters

INGREDIENTS

• 5/8 cup all-purpose flour
• 1 pinch salt
• 1 teaspoon baking powder
• 6 ripe bananas
• 3 tablespoons white sugar
• oil for frying

DIRECTIONS

• Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).
• Sift the flour, salt, and baking powder into a medium bowl.
• In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
• Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

READ MORE - Banana Fritters

Wedang Angsle

Ingredients:

• 8 pieces jackfruit, diced into 1-cm cubes
• 100 grams mung beans, cooked until soft
• 200 grams fermented cassava (tape), diced into 2-cm cubes
• 200 grams fried peanuts
• 8 pieces of Putu Mayang, optional

Ginger Sauce:

• 750 cc water
• 100 grams ginger, bruised
• 2 pandan leaves, shredded and tied into knots
• 200 grams brown sugar
• 2 tablespoons granulated sugar

Coconut Milk Sauce:

• 350 cc coconut milk
• 1 pandan leaf, cut into 5-cm pieces salt

Preparations:

• Ginger Sauce: boil all ingredients until the sugar is dissolved
• Coconut Milk Sauce: boil coconut milk with pandan leaf and salt
• To Serve: arrange all ingredients in a bowl, pour hot ginger sauce and coconut milk sauce on top and serve immediately.

READ MORE - Wedang Angsle