Saturday 26 May 2012

Ayam Pinadar ( Batak Style Chicken )






       Ingredients (A)

  • 4      tbsp   Oil for sauteing
  • 3 sdm minyak sayur
  • 1      kg     Native chicken ( Native chicken is leaner, tastier but a bit tougher, need longer cooking)
  • 1      kg     Ayam kampung, bagi beberapa bagian
  • 2     tbsp  Roast coconut, ground ( desicated coconut is a good substitude if fresh coconut is not available)
  • 2     sdm  Kelapa gongseng dan giling
  • 100 ml     Water
  • 100 ml     Air
  • 4              Kaffir lime leaves
  • 4     lbr    Daun jeruk
  • 3              Salam Leaves
  • Salt to taste
  • Garam secukupnya
    Ingredients (B)
  • 6             Candle nuts
  •                 Kemiri
  • 40    gr   Red chili
  •                Cabai merah
  • 10    gr   Eye bird Chili
  •                Cabe rawit
  • 40   gr    Shallots
  •                Bawang merah
  • 3     clv   Garlic
  •                Bawang putih
  • 2     cm   Galangal
  •                 Lengkuas
  • 2             Stalk Lemon grass
  •                 Batang serai
  • 2     cm   Ginger  
  •                Jahe
  • 2     tsp   White pepper
  •                Lada putih
  • 2    sdm  Andaliman (let me call this Bataknese pepper, since the shape do like pepper and pungeant)
  •                Andaliman 
  • 1            Chiken liver
  •               Hati ayam

        Method
    Cara Membuat:

  • Chargrilled the whole chicken, withaout burning it, we believe this will enhance the flavour of the chicken. Cut in portions
  • Bakar ayam diatas api sebentar (untuk menambah aroma ayam). Potong menjadi beberapa bagian
  •  Put (B) into a blender and grind well,set aside
  • Haluskan bumbu (B), sisihkan
  • Heat the oil and saute (B), till fragrant
  • Panaskan minyak, tumis bumbu (B) hingga harum
  • Add the chicken together with the other ingredientst, Mix well.
  • Masukkan ayam bersama dengan bahan lainnya, aduk rata
  • Cook on medium heat until the chikcen is tender The native chicken take longer cooking than normal one. Use pressure cooker if you wish other wise long slow cooking is better.
  • Masak dengan api sedang sampai ayam lunak. Karena ayam kampung lebih liat dibanding ayam biasanya, gunakan panci presto jika suka atau masak saja dengan waktu yang lama




2 comments:

  1. Halo mbak...
    resep sm presentasinya oke banget nih..
    passion n niat banget kayaknya..
    i'm quite flirt" flashlight through my eyes with your Kosher or halal version of Pinadar with additional of liver pate since it's known as blood as the main ingredient
    saya juga pernah membuat ravioli dgn isian ayam saksang dgn blenderan hati ayam juga..
    hsilnya lumayan autentik..
    salam kenal ya

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  2. Hi dentistvschev, senang berkenalan....., thanks for the compliment....
    Kayaknya interesting banget ya, ravioli isi ayam saksang...., mau coba jugalah...

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