Nasuha Blog

Fried chicken with green chili

fried chicken with green chili

fried chicken with honey ginger sauce

black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

tandori chicken ( ayam tandori ) recipe

tandori chicken ( ayam tandori ) recipe

grilled chicken teriyaki  ( ayam teriyaki bakar )

grilled chicken teriyaki  ( ayam teriyaki bakar )

kuluyuk sweet and sour chicken ( ayam kuluyuk ) 

kuluyuk sweet and sour chicken ( ayam kuluyuk )

woku chicken ala manado ( ayam woku manado ) recipes indonesia

Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa )

Habang Chicken ( ayam masak Habang ) Indonesian Recipes

honey fried chicken ( ayam goreng madu ) indonesian recipes

honey fried chicken ( ayam goreng madu ) indonesian recipes

chicken rendang recipe

chicken rendang recipe ( resep ayam rendang ) Indonesian

Rendang is a native Indonesian food that much-loved people in Indonesia possibly other countries as well. Rendang can be made ​​from chicken  and can also from beef or goats,. to my  friends  the world who do not understand about how to make chicken rendang, on this occasion I will share tips on how to make Special chicken rendang recipe, which may be your own practice at home.

chicken rendang recipe ingredients:
500 grams chicken, cut into pieces.
1 liter of coconut milk, from 2 coconuts.
 2 pieces of Tamarind.
2 pieces of turmeric leaves.
2 pieces of orange leaves.
1 stalk lemongrass, Smashed.
1 teaspoon sugar.
Salt to taste.
2 tablespoons of cooking oil.
Fried red onion 2 tablespoons.

Subtle Seasonings:
15 pieces of red chili.
8 red onion.
6 Garlic.
2 grain Candlenut, toasted.
Turmeric 3 cm.
Galangal 5 cm.

How to make direction

1. Heat oil, saute ground spices until fragrant. Lift.
2. Mix the spices, tamarind, lemongrass, turmeric leaf, lime leaves and lemongrass with coconut milk. Boil while stirring until boiling.
3. Add chicken, sugar and salt. Cook over the fire simmer until reduced.
4. Lift and serve with a dish of with fried shallots.



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lime grilled chicken ( ayam bakar limau )

Lime grilled chicken ( ayam bakar limau ) indonesian recipes

ingredient :
1 chicken, cut into 7 part , smashed
1 tablespoon lime water
1 tablespoon salt
2 pieces of lemon, halved
3 tablespoons soy sauce
100 ml coconut milk
4 lime leaves
2 tablespoons oil for sauteing
5 pieces of red onion
3 cloves of garlic

garnish :
tomatoes, thinly sliced

direction how to make :
1. Puree red onion.
2. Puree garlic.
3. Soak chicken in lime juice and salt for 30 minutes. Set aside.
4. Saute garlic and red onions that have been mashed with lime leaves until fragrant.
5. Add chicken, stir until it changes color.
6. Add soy sauce and coconut milk. Stir until half cooked.
7. Grilled with lemon pieces until cooked.

indian curry chicken ( kari ayam india ) indian recipe

INGREDIENTS:
2 tablespoons vegetable oil
1 kg chicken, cut into 10-12 sections
200 g potatoes, peeled and diced
I50 g red tomatoes, cut into rough
500 ml coconut milk

SEASONING:
30 g ginger, chopped
20 g garlic, chopped
50 g onion, chopped
50 g of curry powder
5 curry leaves
3 cm cinnamon
1 whole clove
1 piece deaf
2 grains of cardamom

HOW TO MAKE INDIAN  CURRY CHICKEN:
1. Saute the seasoning chopped until fragrant.
2. Add remaining seasonings and stir well.
3. ADD chicken pieces, stir until stiff.
4. Add potatoes, stirring until wilted.
5. Pour the coconut milk, reduce heat. Stir until boiling.
6. Add the tomatoes and continue to cook until the sauce thick oily.
7. Remove and serve warm. For 6 people.

This recipe comes from chinese which is famous in Indonesia., usually Chinese descent ( tionghoa )  in Indonesia is cook the kungpao chicken in the Imlek feast.

kungpao chicken ( ayam kungpao ) chinese recipe:

ingredients:
250 g chicken meat, diced
1/2 red bell pepper, sliced ​​lengthwise
1/2 onion, sliced ​​lengthwise
1 clove garlic, finely chopped
50 ml broth
1 teaspoon cornstarch, dissolved in a little water
1/2 leek, sliced ​​oblique
50 g fried cashews
cooking oil to taste

Sauce Ingredients:
1 cm ginger, finely chopped
1 tsp chili powder
1 tsp tomato sauce
1 tsp oyster sauce
1 tsp angciu
1 tsp fish sauce
1 tsp soy sauce
1/4 teaspoon pepper
1/4 teaspoon salt
1 tsp sesame oil

garnish ( optional )
tomato
leaf lettuce

how to make chicken kungpao :

1. Mix the chicken pieces and marinade ingredients. Mix well, let stand for about 30 minutes until the flavors to infuse.
2. Heat oil and saute the onion and garlic until fragrant.
3. Add chicken, stir until it changes color.
4. add red pepper, stir.
5. add the broth, bring to a boil.
6. Add cornstarch solution, stir.
7. add leeks, stir briefly, lift.
8. Serve with a sprinkling of fried cashews on it
9. add garnish

Salad vegetables are not only able to contain it. For those of you who want to like a salad but also want to have the sensation of meat in it, this recipe can be used as an alternative.

grilled chicken with salad ( salad ayam panggang ) recipes:

grilled chicken  ingredients:
1 ½ cup yogurt
1 teaspoon canola oil
1 teaspoon grated fresh ginger
3 cloves of garlic, chopped
¾ tsp salt
½ tsp red pepper
4 chicken breasts
1 glass of wine that has been deseeded
½ cup red onion, chopped
½ cup of mango sauce
1/3 cup chopped celery neat
1/3 cup mayonnaise
3 tablespoons fresh lemon juice

How to make grilled chicken with salad :

Combine canola oil, ginger, garlic and salt and stir rata.campurkan fourth salt and pepper. Add  yogurt into a plastic clip. Add chicken into the plastic lid. Enter into the engine cooling for 2 hours, turning if necessary.

Prepare grill to medium heat.

Take the chicken out of the plastic clip and bake for 10 minutes until browned color. Alternating meat. Take the meat from the grill and let stand for 10 minutes. Take the bones from chicken and discard. Chop the flesh and add to the medium bowl. Sprinkle ½ teaspoon salt to the chicken.

Add wine and other ingredients in the chicken meat, then shake so evenly. Wait 30 minutes.

Ready to serve.

coconut chicken ( ayam masak kelapa ) recipes
Ingredients:
1 chicken, cut into 20 parts
150 grams of grated coconut, fried without oil ( sangrai ), mashed
2 pieces of lime leaves, discard the bones leaves
500 ml of water
1 3/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon sugar
2 teaspoons tamarind water, 1 teaspoon of tamarind and 2 teaspoons water
2 tablespoons oil for sauteing

Subtle Seasonings:
6 cloves of garlic
3 eggs pecans, fried without oil
5 large red chilies
3 cm galangal

How to make coconut chicken ( ayam masak kelapa ):
Heat oil, saute ground spices and lime leaves.
Add chicken. Stir until changes color.
Add salt, pepper, and sugar. Pour water and stir well.
Cook until tender. Add sangrai coconut. Stir until the sauce thickens.
Add tamarind water. Cook until done. Lift.

for those of you who are on a diet. but wish it was like eating meat, chicken kebab recipe is probably necessary for the try.
This recipe is very easy to make.

kebab chicken ( ayam kebab ) recipes

kebab chicken ( ayam kebab )  ingredients:
250 grams of diced chicken
6 cloves onions
1 bell pepper, diced
4 cloves of garlic
1 tbsp honey
2 tbsp soy sauce
1 tbsp black pepper powder
1 tbsp white oil
salt to taste

How to make kebab chicken ( ayam kebab ) :
For seasoning MARINASI: white oil, honey, black pepper and soy sauce. Add the garlic.
Prepare chicken and peppers along with onions.
Drain and soak for 2 hours in the refrigerator
After the process MARINASI, double decker chicken skewers and vegetables. Spread with remaining seasoning MARINASI.
Bake for about 15 minutes. MARINASI basting occasionally with herbs that taste more pervasive.
Serve with whole wheat bread. Add a salad as a complement.

Balinese  Chicken pelalah Recipe (Ayam Pelalah)

Ingredients:

400g chicken breast

Aromatic herbs:

2 salam leaves (Indonesian bay leaves)
3 kaffir lime leaves (daun jeruk)
2 stalks lemongrass , bruised and tie into a knot
Juice from 3 limes (limau), optional

Spice paste:

10 red chilies, deseeded and sliced
6 bird eye chilies, sliced
10 shallots, sliced
5 garlic, chopped
3cm fresh turmeric root, sliced
½ teaspoon toasted shrimp paste (terasi/belachan)
1 tablespoons olive oil or coconut oil
Oil, for frying
Salt and sugar to taste

how to make Chicken pelalah Recipe (Ayam Pelalah)

Preheat the oven 180 degree Celsius. Rub the chicken breast with the olive oil or coconut oil and season with salt. Place the chicken on a baking tray and roast until done, about 40 minutes.

Using a mortar and pestle or food processor, combine chilies, shallots, garlic and turmeric, grind to a smooth paste. If you using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.

Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste, lemongrass, bay leaves, and kaffir lime leaves, stir-fry until fragrant. Season with salt and sugar to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.

Back to the chicken in the oven. When it’s done roasting, remove from the oven and let cool. Discard the skin and deboned, shred the meat into medium-thick strips. Take a spoonful of the spice paste, combine with the chicken meat with the spice paste, toss well until the chicken until the chicken is perfectly coated with the spice paste. Add another spoon of the spice paste if not well coated. Serve the remaining spice paste as a side or as sambal.

Meanwhile, heat a non-stick skillet over medium heat, place half of the chicken and stir-fry for about 2 minutes, repeat the same for the remaining chicken. (I did this step because I found that the shredded chicken meat was a bit wet after being mixed with the spice paste so by doing the quick stir-fry, the texture is what I wanted, a slightly dried up shredded chicken that I love. If you use charcoal to grill the chicken, coal-grill, other than oven grill/roasting, I don’t think of this step is required.)

Transfer the chicken onto a a serving plate and squeeze the juice of the lime before serving.

Cook’s Note:

The limau lime (jeruk limo/nasnaran Mandarin), or jeruk sambal is used for enhancing the flavor of sambal and sauces. It’s commonly used in Balinese cooking. The fruit is small with a smooth skin surface, it releases an aromatic and citrucy smell when it’s touched and squeezed.

Lawar is cooking a mixture of vegetables and spiced minced meat originating from Bali. The food is served in a common household in Bali or sold widely in eating houses as lawar Bali. Lawar made ​​of chopped meat, vegetables, some spices and coconut. Sometimes in some kind lawar given element that can add a sense of lawar it is the blood of the meat itself. The blood is mixed with certain spices that add to the lawar delicious. Lawar itself can not long survive if the food is allowed to stand in the open air only lasted half a day.

Lawar Chicken Recipe ingredients 1 Typical Bali:
3 bean stalk, cut into ½ cm size, boiled origin wilt.
½ btr rather young coconut, grated, toasted.
3 cloves garlic, thinly sliced​​, fried.
8 pieces of red onion, thinly sliced​​, fried.
2 grains of red pepper, seeded, cut into oblique.
6 grains of cayenne pepper, sliced​​.
Minced 3 tsp dried chilli.
Flavoring to taste
Fried onions for topping

Lawar Chicken Recipe ingredients 2 Typical Bali:
250 grams of chicken meat without bones, thin suwir2/iris.
flavoring to taste
1 tsp lemon juice.
1 tsp salt.
½ tsp black pepper, puree.
Banana leaves for wrapping

How to Make Chicken Typical recipe Lawar Bali:

ingredients 1:
Mix beans, oil, onion, garlic, chilli and flavor. Stir until well blended.

ingredients 2:
Mix shredded chicken with 2 tablespoons flavoring.
Stir well to form a kind of dough.
After that, place the dough lengthwise on a banana leaf, then roll up solid. Steam rolls for 20 minutes earlier. Open banana leaves. Disorderly chicken meat with a fork. Mix chicken with peanut panjang.Tambahkan mixture of salt, pepper and lime juice.
Serve with a sprinkling of fried onions on top.