Spicy Adobo Manok – Phillipine’s Spicy Chicken

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Adobo Manok adalah menu ayam yg berasal darI Filipina. Manok artinya ayam. Resep yg ada di internet aku modifikasi pada bumbu dan cara menggorengnya….rasanya mikmat. Adobo Manok is a menu of chicken originating from Philippine. Manok means chicken. Recipes that are on the internet I’m modify the seasoning and the frying method ….tasty and favors.

SPICY ADOBO MANOK – PHILLIPINE’S SPICY CHICKEN

Bahan/ingredients:
500 gr paha ayam, potong. 500 gr chicken tigh, cut.
1 sdm minyak sayur. 1 tbsp veggie oil.
4 siung bwg putih, iris. 4 cloves garlic, slice.
50 ml kaldu ayam. 50 ml chicken broth.
2 lbr daun salam. 2 pcs bayleaf.
1 ½ sdm cuka apel. 1 ½  tbsp apple vinegar.
½ sdm kecap cap jamur. ½ tbsp mushroom soy sauce.
1 sdm kecap manis. 1 tbsp dark sweet soy sauce.
Cabe kering secukupnya. Some dry chilli

Bumbu perendam/marinate:
4 siung bwg putih, parut. 4 cloves grated garlic.
1 sdt ketumbar bubuk. 1 tsp powdered coriander
1 sdt merica hitam, hancurkan kasar.1 tsp black peppercorn, roughly ground.
1 sdm madu. 1 tbsp honey.
½ sdm kecap jamur. ½ tbsp mushroom soy sauce.
½  sdm cuka apel.   ½ tbsp apple vinegar.

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Cara/method:
1. Lumuri ayam dgn bumbu perendam. Aduk rata. Bungkus dgn kertas roti. Diamkan selama 30 menit. Marinate chicken with seasoning, stir well wrap with baking paper. Let’s stand for 30 minutes.
2. Panaskan minyak, goreng ayam yg sdh dibungkus sekitar 15 menit, lepas bungkusnya dan tiriskan. Heat oil, fried wrapped chicken for 15 minutes. Take out baking paper and strain
3. Panaskan minyak sayur, tumis bawang putih dan daun salam sampai harum. Masukkan ayam, aduk. Heat veggie oil, add garlic and bayleaf, saute until fragrant.
4. Tambahkan cuka, kecap jamur, kecap manis, cabe kering dan kaldu. Masak dengan api kecil sampai bumbu hampir habis terserap. Add vinegar, mushroom soy sauce, dark sweet soy sauce, dry chilli and chicken broth. Stir and simmer chicken until reduced chicken broth.
5. Siap disajikan bersama nasi hangat. Ready to served with warm rice.

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