RUDY CHOIRUDIN | SEGERNYA POLLL..... ~ GARANG ASAM AYAM CLAYPOT

RECIPE PLEASE CHECK DESCRIPTION! KITCHENWARE 👇👇 https://www.tokovicenza.com/product?s... https://www.tokovicenza.com/product?s... https://www.tokovicenza.com/product?s... ==================================== PLATING & INGREDIENTS 👇👇👇 https://www.tokovicenza.com/product?s... ===================================== GARANG ASAM AYAM CLAYPOT Recipe by Rudy Choirudin INGREDIENT 1: BLENDER 3 curly chilies 5 cloves of garlic White 5 shallots 3 fried candlenuts 4 cm ginger 1 tsp ground pepper 2 tsp salt 100 ml water INGREDIENT 2: 5 tbsp oil 1 free-range chicken, cut into 1-inch pieces 4 cm galangal, halved, bruised 1 stalk lemongrass, halved, bruised 2 bay leaves 5 kaffir lime leaves 1 stalk spring onion, chopped into 1-inch pieces 10 red cayenne peppers, bruised 1500 ml thin coconut milk (2 sachets of instant coconut milk, 65 ml dissolved in the remaining water) 1 tsp mushroom stock 1 tsp sugar INGREDIENT 3: 1 red tomato, cut into even pieces 2 green tomatoes 6 large starfruit, cut into 5 round pieces HOW TO MAKE: 1. Grind ingredient 1 2. Heat the oil and sauté the ground spices until fragrant and cooked through 3. Add the galangal, lemongrass, bay leaves, and kaffir lime leaves until fragrant. 4. Add the chicken. Add the mushroom broth and sugar, then stir until the chicken changes color. Let it sit for a moment to brown slightly and release a savory aroma. 5. Add 250 ml of coconut milk and cook until reduced by 40%. 6. Add the remaining coconut milk and bring to a boil. 7. Place in a Vicenza claypot lined with leaves and sprinkle with cayenne pepper and red tomatoes. 8. Cover the pot and cook over low heat until the chicken is tender and reddish (45 minutes). 9. Transfer to a serving bowl and garnish. 10. Serve hot. #recipe #garangasemayam #rudychoirudin