Kalasan fried chicken is one of the menu that comes from Yogyakarta. This cuisine has a distinctive aroma and delicious savory taste. Eaten with hot white rice and sauce, makes a lot of people addicted to this menu.
Currently fried chicken Kalasan not only sold in the area of Yogyakarta. But we can find in other cities with more varied spices, there are tend to taste sweet and there is a more dominant salty taste. Many are also served with crunchy kremes flour.
Kalasan Fried Chicken Recipe
Preparation time
45 min
Cooking time
2 hours
Total time
2 hours 45 minutes
Author: DebbZie
Types of recipes: Main
Cuisine: Indonesian
Suggested presentation: 4
Ingredients
Material:
1 young chicken, divided into 4 parts
1 orange juice, squeeze the water
300 ml of young coconut water
5 cloves of garlic, puree
5 grains of pecans, puree
2 bay leaves
1 tbsp salt
Right amount of oil
Sambal:
100 gr big red chili
3 red chili seeds
1 fresh tomato
3 cloves of garlic
4 onions
½ tsp salt
½ tsp of shrimp paste
1 tbsp sugar
How to make
Spread the chicken with lime juice.
Add the garlic, hazelnut and salt. Stir well, let stand 30 minutes
Boil chicken in coconut milk, add herb. Cook over low heat and stir well till the chicken is tender, and therefore the sauce thickens.
Heat oil a lot, fry chicken until brownish yellow. Lift
Sambal: Heat a little oil, cook red chili, garlic, onion, shrimp paste until shriveled. Blend all ingredients. Cook back and add salt, brown sugar and chicken stew broth. Stir well and cook until thick
Serve fried chicken and chilli sauce, complemented with fresh lalapan
If you like this recipe, you can share it to friends and family who want to cook fried chicken Kalasan at home. Do not forget to comment in the box below.
Chicken opor dishes are easy to find during Idul Fitri holidays as one of the supplement to eat ketupat. It tastes delicious will be combined with the spicy sambal goreng heart. On a typical day, you can also serve chicken opor with white rice. In some areas of Central Java, many sell this processed porridge breakfast menu. Matches are presented with whatever makes this opor recipe flexible to serve at any time. At breakfast, lunch, or dinner.
What you need to consider when processing chicken opor is to keep the coconut milk out and clot. When it is ripe, do not forget to warm back opor every 6 hours. The thick coconut milk in this preparation is easily stale if left too long in the open air.
If you do not like the use of chicken in chicken opor prescription, you can replace it with broiler chicken.
Chicken Opor Recipe
Preparation time
15 min
Cooking time
60 min
Total time
1 hour 15 min
Author: Titi
Types of recipes: Main
Cuisine: Indonesia
Suggested presentation: 6
Ingredients
1 chicken, clean, cut into 8 parts
500 ml of coconut milk
3 tbsp cooking oil, for sauteing
1 stalk lemongrass, crushed
3 cm galangal, crushing
2 orange leaves
2 bay leaves
Seasoning, puree:
3 cloves of garlic
3 candlenuts
1 cm ginger
1 cm turmeric
1 teaspoon pepper
1 cm kencur
1 tsp coriander
How to make
Boil chicken until tender.
Heat oil in frying pan, saute spices finely with lemongrass, galangal, lime leaves, and saun salam until wilted and fragrant.
Enter the chicken stew along with some water perebusnya. Enter the coconut milk, stir slowly not to break the coconut milk. Cook until the seasoning permeates and the sauce shrinks.
Move it to a serving pot, and sprinkle the fried shallots.
To be more complete, you can add white tofu and boiled eggs on this chicken opor recipe. With more content, more choices for families to choose the preferred side dish from this dish. Good luck!
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