Chicken Katsu

Mau mencoba masak ayam olahan ala Jepang? Yuk masak chicken Katsu hari ini.
Bahan-Bahan:

• 4 fillet dada ayam, pukul-pukul hingga melebar
• 1 sdm Royco Bumbu Komplit Ayam Goreng
• 120 g tepung terigu serbaguna
• 2 butir telur ayam, kocok rata
• 180 g tepung roti kasar / panko
• minyak, untuk menggoreng
• Saus, panaskan hingga mengental:
• 100 ml saus tomat
• 50 ml air
• 2 siung bawang putih, parut
• 1 sdm kecap inggris
• 1 sdm kecap asin
• 1 sdm air jeruk nipis
• 1 sdm gula pasir
• 1 sdm jahe parut
• 1/4 sdt bubuk ngohiong

Cara Memasak:

1. Campur rata ayam dan Royco Bumbu Komplit Ayam Goreng.
2. Biarkan bumbu meresap selama 30 menit.
3. Lumuri ayam dengan tepung terigu, celupkan ke dalam telur, lalu salut permukaannya dengan tepung roti.
4. Simpan didalam kulkas hingga tepung roti menempel sempurna.
5. Goreng dalam minyak panas dan banyak hingga matang dan berwarna keemasan. Angkat, tiriskan.
6. Selagi panas, potong melintang 5 bagian.
7. Sajikan segera ditemani saus pelengkapnya.

Lawar Chicken

Ingredients:

• 3 cup green beans, cut into ½ cm size, boiled.
• ½ cup shredded coconut, toasted.
• Garlic, peeled, sliced​​, then fried.
• 6-8 spring onions, peeled, sliced ​​fried.
• 2 grains of red pepper, seeded, cut into oblique.
• 4-6 grains of Java pepper, sliced​​.
• 3 teaspoon dried minced chili.
• 2 tablespoons chicken broth flavor.
• Taste of fried onions for garnish

INGREDIENTS DRESSING:

• 250 grams of boneless chicken meat, sliced ​​into small pieces or disuwir.
• 2 tablespoons chicken broth flavor.
• 1 teaspoon lemon juice.
• 1 teaspoon salt.
• ½ tsp black pepper, crushed.
• Banana leaves for wrapping

HOW TO MAKE:

1. Combine beans, coconut, onion, garlic, chilli and spices in a bowl of chicken broth. Toss well.
2. For the dressing mix the slices (shredded) chicken broth 2 tablespoons chicken seasoning. Toss well to form a kind of dough. After that, place the dough lengthwise on a banana leaf, then roll it up solid.
3. Steam the rolls for 20 minutes earlier.
4. Remove the aluminum foil and banana leaf. Mess of chicken meat with a fork.
5. Combine chicken with boiled beans. Add salt and pepper and lime juice.
6. Garnish with crispy fried onions.

Chicken Sauce

Ingredients:

• 500 grams of chicken breast
• 100 grams of cornstarch
• 1 / 2 tablespoon of baking soda
• 1 egg white

Ingredients for Sauce:

• 200 ml of water
• 2 tablespoons sugar
• 3 tablespoons tomato sauce
• 1 tablespoon chicken bouillon powder
• 4 tablespoons cornstarch
• 2 tablespoons finely chopped pineapple
• vinegar to taste

How to Make:

1. Cut the chicken in the form of dice or small cubes
2. Make a batter of cornstarch, baking soda, egg white is beaten, and cold water.
3. Dressing the chicken with cornstarch and then enter in the mixture. Fry until crisp and cooked through.
4. For the sauce. Mix all sauce ingredients in a saucepan and cook over low heat until thickened.
5. Finally enter the pineapple that has been chopped.
6. Serve chicken with sauce.
7. For 10 servings

Fried Chicken

Subtle Seasonings:

• 8 cloves garlic
• 4 red onions
• 4 items hazelnut
• 1 / 2 tablespoons coriander
• 1 teaspoon salt

Material crumbs:

• 350 chicken cooking water
• 3 tablespoons rice flour

Sambal:

• 5 red onions
• 6 units of red chilli
• 2 pieces of red chilli
• 1 piece of shrimp paste
• 1 tomato
• 30 grams brown sugar
• salt to taste
• used oil to fry chicken taste.

Directions:

1. Boil chicken with coconut milk, spices, bay leaves, lemon grass chicken until tender.
2. Measure the cooking water until it reaches 350 ml. Add rice flour. Mix well. Dip chicken in it and fry until cooked.
3. Time was also deep fried flour mixture. use a spoon when pouring until the dough is dropped, small shape. Stir to evenly brown color. Remove and drain. Sprinkle this powder over the chicken meal. Serve chicken with raw fresh vegetable and sauces.
4. How to make a sauce. Blend all ingredients and stir together 1 / 2 cm galangal is crushed. After the water dries up, lift and serve.

Nasi Kuning (Yellow Rice)

The majority of Indonesia's populations consume rice as a staple food.
The rice can also be used in the practice rituals tradition, therefore rice is an important in the daily life of the Indonesian people.
Dishes of rice complete with a side dish have known to foreign countries, such as NASI KUNING. ("Nasi Kuning" means "Yelow Rice" in English)

Nasi Kuning is made from rice mixed with allspices of Indonesia typical, and usually prepared for the event Anniversary, Festival, practice rituals tradition, or other tradition events. Nasi Kuning usually made complete with side dish such as fried chicken, dried tempe (“tempe” means “formatted soybean cake” in English) and serundeng (relish of grated coconut and spices), etc.
Below is how to create Nasi Kuning and completed with side dish.

Nasi Kuning (Yelow rice).
Ingredients:
300 grams of bulled rice
1 sheet of pandanus leaves (20cm)
1 tbsp of grated turmeric
350 cc of coconut milk
2 stem (@ 10 cm) of Serai (Citronella) then bruised
3 pieces of salam leaves (laurellike leaf used in cooking)
2 pieces of lime leaves
Salt

How to create:

1. Washed the bulled rice and drained, and then steamed with pandanus leaves until half-cooked during 20 - 30 minutes then lift and move to the bowl.
2. Meanwhile, mixed the grated turmeric with 1 tbsp of coconut milk, and then filtered. Then Mix with coconut milk then entered the stem of Serai (Citronella), Salam leaves, lime leaves and salt. And cook using medium fire until boiled, while stirred to avoid break of coconut milk, continue cooking for 2 - 3 minutes, then lift from the fire.
3. Pour piecemeal of coconut milk seasoned into the bowl which containing rice, stir well until evenly mixed till the coconut milk gone then move into the boiler and re-steam the rice until cooked.

Side dish of Ayam Goreng (Fried chicken).
Ingredients:
1 kg of chicken
4 cloves garlic
5 seeds of candlenut
1 cm of turmeric and grated
3 Stems @ 10 cm of Serai (Citronella)
Adequate Salt and edible oil

How to make:

1. Cut the chicken into 8 pieces
2. Puree garlic, candlenut, and turmeric, then mixed with chicken, Serai (Citronella) and salt, after then cooked using medium fire.
3. Heat the edible oil and fry the chickens until brownish in color.

Side dish of Serundeng (relish of grated coconut and spices).
Ingredients:
300 gr of granted coconut
4 cloves of onion
3 cloves of garlic
4 seeds of candlenut
2 tbsp of coriander powder
½ tsp of caraway powder
2 tbsp slice of brown sugar
Salt
½ tsp pepper
2 pieces of eggs (usually chicken)
400 cc of edible oil

How tomake:

1. Puree onion, garlic and candlenut
2. And then mixed with grated coconut, input with coriander, caraway, brown sugar, salt and pepper. Add the eggs and mix until evenly mixed.
3. Take every 1 tbsp of the above mixture of coconut and formed a round flat
4. Heat edible oil and fry until browned
5. Lift and Drain.

Side dish of Kering Tempe (Dried Tempe).
Ingredients:
300 gr of Tempe (“formatted soybean cake” in English)
300 cc of edible oil
4 cloves of onion
3 cloves of garlic
4 pieces of large red chili
4 tbsp slice of brown sugar
1 tbsp of tamarind water
2 pieces of salam leaves (laurellike leaf used in cooking)
Greater Galingale
Salt

How to make:

1. Cut small the Tempe, then fried until dry and brown, lift and Drain
2. Small sliced of garlic and onion and thinly sliced of red chili with out on bias.
3. Stir fry the onion, red chili and garlic then add with the brown sugar, tamarind water, salam leaves and Greater Galingale.
4. Add fried tempe and spice with salt and stir well until mixed and lift.

Now serve Nasi Kuning with fried chicken, serundeng (relish of grated coconut and spices), dried tempe, and sowed with fried onion, sliced cucumber and sliced omelet.