Food: Cuisine Specialties Lebaran
On that special day, you would like to present a special dish. Pecan chicken satay sauce could be an option to entertain guests. Delicious chicken satay cocolan feels right with hazelnut sauce is tasty and legit. Recipes / Kitchen Test / Photo: Budi Sutomo.
Pecan Chicken Satay Sauce
material:
500 g chicken breast meat, diced 2 x 2 cm
Skewer to taste
3 tablespoons cooking oil
2 tsp pepper powder
4 cloves garlic, mashed
1 tsp fine salt
1 tablespoon lemon juice
Sambal Pecan:
100 g peanuts, fried, mashed
20 grains of nutmeg, fried, mashed
150 ml thick coconut milk
3 tablespoons cooking oil
4 cloves garlic, mashed
4 grains of red onion, puree
1 tsp coriander, crushed
5 pieces of curly red chilli, mashed
4 pieces chili pepper, crushed
1 tablespoon chopped red sugar
½ tbsp lemon juice
½ tablespoon soy sauce
1 tsp fine salt
How to Make:
1. Season the chicken cutlet with pepper, salt, soy sauce, cooking oil, lemon juice and garlic. Stir well. Let stand 30 minutes to allow the flavors to infuse.
2. Prepare satay puncture. Insert meat chicken chunks alternating with pieces of chili.
3. Light the coals of charcoal. Skewers grilled over coals while inverted until cooked and golden browned. Lift.
3. Arrange skewers on a serving dish, serve skewers with hazelnut sauce to complement the presentation. Serve warm.
4. Pecan sauce: Heat oil and saute onion, garlic, coriander and chilli until fragrant. Pour the coconut milk, peanuts, pecans, fried shallots, soy sauce, salt, brown sugar and lemon juice. Cook until boiling and thickened. Lift.
On that special day, you would like to present a special dish. Pecan chicken satay sauce could be an option to entertain guests. Delicious chicken satay cocolan feels right with hazelnut sauce is tasty and legit. Recipes / Kitchen Test / Photo: Budi Sutomo.
Pecan Chicken Satay Sauce
material:
500 g chicken breast meat, diced 2 x 2 cm
Skewer to taste
3 tablespoons cooking oil
2 tsp pepper powder
4 cloves garlic, mashed
1 tsp fine salt
1 tablespoon lemon juice
Sambal Pecan:
100 g peanuts, fried, mashed
20 grains of nutmeg, fried, mashed
150 ml thick coconut milk
3 tablespoons cooking oil
4 cloves garlic, mashed
4 grains of red onion, puree
1 tsp coriander, crushed
5 pieces of curly red chilli, mashed
4 pieces chili pepper, crushed
1 tablespoon chopped red sugar
½ tbsp lemon juice
½ tablespoon soy sauce
1 tsp fine salt
How to Make:
1. Season the chicken cutlet with pepper, salt, soy sauce, cooking oil, lemon juice and garlic. Stir well. Let stand 30 minutes to allow the flavors to infuse.
2. Prepare satay puncture. Insert meat chicken chunks alternating with pieces of chili.
3. Light the coals of charcoal. Skewers grilled over coals while inverted until cooked and golden browned. Lift.
3. Arrange skewers on a serving dish, serve skewers with hazelnut sauce to complement the presentation. Serve warm.
4. Pecan sauce: Heat oil and saute onion, garlic, coriander and chilli until fragrant. Pour the coconut milk, peanuts, pecans, fried shallots, soy sauce, salt, brown sugar and lemon juice. Cook until boiling and thickened. Lift.
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