Vina's Cooking Journey

1. Campurkan potongan daging ayam dengan bumbu marinasi lalu sisihkan atau simpan dalam kulkas dan biarkan hingga bumbu meresap, kira-kira 30 menit
2. Siapkan air rendaman
3. Campurkan tepung terigu dan tepung maizena dengan bumbu-bumbu keringnya
4. Panaskan minyak goreng
5. Gulingkan ayam dalam tepung kering hingga terbalut sempurna, celupkan kedalam air rendaman hingga tenggelam, angkat lalu gulingkan kembali kedalam tepung kering. Ulangi beberapa kali hingga ketebalan tepung sesuai dengan yang diinginkan
6. Tebas-tebaskan ayam untuk menghilangkan tepung yang tidak memempel pada ayam lalu goreng hingga kuning keemasan, angkat dan sajikan bersama saus favorit keluarga anda ✌

Nasi Bakar Ayam Pedas Manis

Bahan-bahan ayam pedas manis

1. Potong-potong dada ayam menjadi dadu kecil atau sesuai selera
2. Tumis cabe merah keriting dan bawang putih yang telah dihaluskan hingga setengah layu. Masukkan daun salam, daun jeruk, serai, jahe dan lengkuas tumis hingga layu dan wangi
3. Masukkan potongan ayam, kecap manis dan saus tomat masak hingga setengah matang lalu tambahkan jamur white shimeji dan seasoning (gula, garam, kaldu jamur dan lada) masak hingga matang dan cicipi apakah rasanya sudah sesuai selera
4. Tambahkan bawang bombay dan rawit utuh, aduk sebentar lalu angkat dan sisihkan

Nasi ayam pedas manis  sebelum dibungkus

nasi siap untuk dibakar

Ingredients:

1 kg chicken

1 tsp lime juice

1 lemongrass, smashed

2 bay leaves

2 kafir-lime leaves

1/2 turmeric leaves

150 ml water

oil to deep frying

Spices :

4 shallot

2 clove of garlic

4 cm galangal

2 cm ginger

2 cm turmeric

1/2 tsp salt

1/2 tbsp coriander

1/4 pepper

Flour mixture:

250 gr all purpose flour

2 tbsp cornstarch

1/4 tsp pepper

1/4 tsp salt

How To:

Ingredients:

500 gr chicken breast, clean and cut cubes

1 tsp lime juice

2 egg tofu, sliced

Herbs :

2 lemongrass, smashed and cut 3 cm

8 kafir-lime leaves

8 bay leaves

a bunch of Indonesian basil

8 whole bird chilies

Spices:

6 red cayenne chillies

5 shallot

3 clove of garlic

2 cm turmeric

2 candlenut

1/2 tsp coriander

3/4 tsp salt

1/4 sugar

1/4 pepper

For Wrapping:

Banana leaves

toothpicks

How to:

I made this recipe based on last ingredients in my herb and spices rack, but the chicken i had bought the day before. Chicken broth is very helpful to add a savory taste in this recipe.

Ingedients:
1/2 part of chicken
1 tsp lime juice
1 tbsp butter
2 tbsp chilli paste
2 tbsp sweet soy sauce
1/2 tbsp oyster sauce
1/2 tsp salt
1/4 tsp pepper
2 clove of garlic (chopped)
5 shallot (sliced)
1 lemongrass (julienne strip)
3 red chilli (julienne strip)
6 cayenne pepper (julienne strip)
3 cm ginger (julienne)
1 spring onion (sliced)
1 kaffir-lime leave 
1 bay leaf
1 cup of water

How To:

I'm not really sure to post this recipe because it's a familiar dish in Indonesia, but in this time i just want to share how i make this ayam penyet.

How to:

Bistik/ Steak is acculturation from Netherlands tradition culinary with Indonesian spices. During the 3,5 century Netherlands colonial period, there's a lot of impact in Indonesian society, especially in Indonesian cuisine. In Netherlands, Bistik is "Biefstuk", Netherlander serve bistik with potato, peas and carrot.
In colonial period, bistik made with simple spices and grilled, while the Indonesian modify bistik recipe with fried and seasoning like: nutmeg, pepper, and sweet soy sauce. It's same like what i will share.

Ingrediets:
1/4 part of chicken
1 tsp lime juice
1 tbsp palm sugar
1/2 tsp salt
1/4 tsp nutmeg powder
1/4 tsp pepper
1 star anise
2 cardamon
4 cm whole cinnamon
2 tbsp sweet soy sauce
1 tbsp butter
200 ml water

Paste Ingredients:
5 shallot
3 clove of garlic
2 cm ginger
2 candle nut
2 tomato

How To:

1. Clean the chicken and marinade with lime juice
2. Place paste ingredients into food processor, blend until smooth, pour water/cooking oil to make smooter.
3. Heat the butter, add paste ingrediets, salt and palm sugar, saute until aromatic
4. Add chicken, stir for a while then pour the water and sweet soy sauce. Cook until the broth thick.
5. Chicken bistik ready to serve with warm rice and pickled vegetables