Resep Ayam Kecap Jtt

Resep Ayam Kecap Jtt – The sesame chicken with oriental sauce that I am serving this time is one of the dishes that I included in 30 recipes for stir-fries, stir-fries and soup in my second book entitled Home Cooking. Even though it seems like the spice is long and complicated, the recipe is actually very simple. The main seasonings are just sesame oil, oyster sauce and soy sauce, and I use these three spices to marinate the chicken and make the oriental sauce.

In fact, there is a reason for the decision to remove the images of the manufacturing process, there is a story behind it. When my first book, Home Cooking, was released and printed on matte book paper, I got a lot of feedback. Some say that the paper is not good, easy to wear and damage, and not suitable for a cookbook where the quality of the photos in the images is very necessary. However, there are also those who do not worry too much about the quality of the paper because according to them the complete content is more necessary to support the cooking process. Some argue that the use of paper books makes the books light so that it is easy to carry anywhere.

Resep Ayam Kecap Jtt

In my opinion, all these opinions are correct, but the real reason and main concern when printing a book is the costs incurred and how much the book will sell for in the market. The hope, of course, is that the book will have quality content, be fairly comprehensive, but be priced affordably to the general public. And for a book containing 50 recipes accompanied by pictures of the preparation process, 160 pages thick, Home Cooking is actually quite cheap.

Resep Ikan Tongkol Suwir Kemangi ✨

Not wanting to repeat the same “mistake”, if it can be called a “mistake”, then in the second book I also asked Mba Lidya, the publisher of Kawan Pustaka publishing house, to change the paper quality to glossy art paper. This time the book contains only 30 recipes, but due to the better quality of the paper, the production costs have increased even though it is only eighty pages thick. The pictures of the manufacturing process were forced to be omitted from the recipe, so as not to increase the number of pages and make the price of the book less affordable. Some comments from readers appreciated the better quality of the work and images, but other comments lamented the loss of the step-by-step feature of Just Try and Taste and the paragraph spacing that seemed to be thinner to fill an eighty page pages. book.

Honestly, I’ll admit, creating a cookbook that satisfies everyone’s desires is a challenge in itself. However, I appreciate and am grateful that there are still many readers who are willing to take the time to write emails or write messages on the Facebook fan page, providing a very valuable contribution, so that in future to be able to present books with better quality. Currently, what I can do to improve this is by showing more recipes in the Home Cooking book, which I’ve never featured on JTT of course, along with pictures of the actual cooking process that I’ve captured during the cooking process.

OK, back to this sesame chicken recipe. As I mentioned in the opening paragraph, it is very easy to do. First you need to soak the chicken fillet in the marinade for some time. The soaking water may seem like too much, but don’t worry, we will use this seasoned water to moisten the fried chicken bread. For this recipe I use three types of flour, wheat flour, corn starch and tapioca or sago, the goal is to produce crispy fritters. You can skip the tapioca flour if you don’t have it in your kitchen, as wheat flour and cornstarch are actually capable of creating a crispy flour coating when fried.

The chicken meal has a crumbly, dry and slightly lumpy texture due to the marinade mixed in it. Keep the texture that way and don’t be tempted to add water and make the flour wet and sticky. This crumbly, semi-moist texture will make fried food crispy.

Diah Didi’s Kitchen: Ayam Bakar Bumbu Bacem Khas Yogya..yummy..!

To attach the chicken flour mixture, I use egg whites that are beaten with a fork until foamy, you can use a whole egg. The fillet is then dipped in the egg white and then pressed onto the surface of the flour mixture, until the entire surface is well covered. Do not forget to beat the fillet so that the excess flour can be reduced because of course too thick a mixture will make the chicken less flavorful. The chicken is then fried until crispy and crunchy. In fact, you can also make it as wide, thin fillets, similar to the chicken katsu you often find in Japanese food. Now, when cooked and fried, the fillet is then sliced ​​into a size that is easier to eat.

As for the sauce, it’s super simple. Sauté the garlic and ginger in the sesame oil until fragrant, then add all the remaining spices and other sauce ingredients that have been mixed together in the pan and cook until thickened. In no time, the delicious oriental sauce is ready to be poured over the surface of the fried chicken. When serving, sprinkle with green onions and white sesame seeds to make it look more attractive. Now the sesame chicken with oriental sauce, which is no less delicious than the main Chinese food restaurant, is ready to eat. Super duper easy!

Prepare a bowl, add the chicken marinade. Stir well. Pour the chicken into the marinade, mix well. Place the chicken in plastic, tie tightly and refrigerate for at least 2 hours. Or cover the surface of the bowl with plastic wrap and refrigerate.

Roasting the Chicken Drain the chicken using a wire sieve. Set aside the soaking water, take 200ml to make the sauce and the rest to moisten the flour mixture. Place the chicken on a flat plate and pat dry with paper towels. Set aside.

Diah Didi’s Kitchen: Mie Ayam Bakso

Prepare a flat plate, add all the flour, cornstarch and baking soda, mix until smooth. Pour in the soaking water little by little, stirring with a fork, until the flour becomes lumpy. Do not pour all the soaking water at once. If the dough is too dry, add more soaking water. Mix the flour until small grains are formed. Set aside.

Beat the egg whites with a fork until foamy. Dip a piece of chicken with a fork in the beaten egg white, then roll in the flour mixture. Press until the flour sticks. Place on a flat plate. Do this until all the chicken and batter is used up.

Prepare a wok or pan, add 1 tablespoon of sesame oil. Heat the oil and add the chopped garlic and ginger, fry until fragrant. Add oyster sauce, tomato sauce, chili sauce and soy sauce. Sauté while stirring for about 10 seconds and add the chicken soaking water that was set aside previously.

Cook the sauce over low heat, stirring often, until the sauce thickens and the color turns dark brown. Add water and cook until thickened. If the sauce is too thick, add a little water. Taste it and remove it from the stove. Set aside.

Ayam Goreng Mentega

Arrange the chicken on plates, drizzle with sauce and sprinkle with sesame seeds and sliced ​​spring onions. Eat with warm white rice. Delicious! Sorry friends who were looking for the recipe for Gongso Chicken Wings that I posted on my IG… I’m moving here. That post got banned yesterday 🙄😭..on Ig so I deleted it first.. even though it still hasn’t recovered. My IG still can’t write captions or comments on IG…huhu

This Chicken Gongso…I adapted the creative menu from my regular food stall, Sowak stall which has a delicious menu, Gongso Wings. Only if you buy a little…lol…it only contains 3 small pieces of chicken wings…so you will be more satisfied to make them yourself.

First, cook it like a Javanese rica seasoning. Then, every time we order the Gongso Wing menu, we are asked what level of spiciness we want… then we immediately cook it with the addition of shallots and hot peppers according to the level requested by the guest.

So the basic recipe is Javanese Rica which is not too spicy. But it’s really delicious if you cook it at home, for example for kids, you can make it not spicy first, but for adults, if you want it spicy, when it’s fried, just add sliced ​​chilies according to your taste. So you don’t have to cook it twice, right?

Resep Chicken Karaage Marinasi Susu Enak Dan Mudah

OK, let’s get straight to it… here I write the recipe. You can also replace it with chicken legs or Balungan chicken… good luck trying it, friends.

5 red chilies or red chilies, sliced ​​(whatever level of spiciness you want to taste)

Saute the shallots and hot peppers, just for a moment, do not overcook the shallots, so that they have a crunchy taste. Apart from that, the appearance of the dish is also prettier with the sliced ​​escargots which are still fresh and uncrushed. The taste is also getting better.

So…soy sauce goes in last, so the color of the dish is more beautiful…and the taste is different, you know…soy sauce goes in first…it’s the same for use when frying. So this is the difference between Gongso Semarang menu. Does Padang cuisine have soy sauce seasoning? There is one… at the Padang food stall near my house… lol. In the past, I didn’t like the snacks at the Padang stalls because Yodha couldn’t eat…all the dishes had strong spices. Well..when I was desperate to go I ate at one of the Padang food stalls here how come it was chicken with soy sauce..wow..since then Yodha was addicted so many or he takes me there to eat…hihi. So chicken is chicken that is fried first, then fried in soy sauce. So the chicken isn’t mushy, it’s still soft, and the soy sauce seasoning isn’t too sweet either. It is also delicious, I tried it too.

Just Try & Taste: Mie Ayam Yamin

So…yesterday Yodha wanted to make Padang Style Soy Sauce Chicken. Wow…I was curious…searching the internet, it turns out there is indeed a Padang style soy sauce chicken menu. In some Padang areas this menu is said to be a party menu. OK…that means it really exists…lol. Yesterday I posted on IG… in fact there were more friends from Minang or Padang who said that this kind of food really exists. Okay, so you didn’t make your own menu, did you…lol.

After studying it, it turns out my hunch was correct, the chicken was fried first. Because it’s time to eat at a Padang restaurant

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