Ayam Lodho


A Y A M L O D H O

The origin dish from Trenggalek & Tulungagung (East Java) so yummy….tasty….savory

Bahan/ingredients:
1 ekor ayam panggang, potong 12 bagian. 1 pcs roasted chicken, cut on 12 pcs.
200 ml santan kental. 200 ml coconut milk. (KARA)
300 ml air mineral. 300 ml mineral water.
15 buah cabe rawit. 15 pcs cayenne pepper.
2 lembar daun salam. 2 pcs of bayleaf.
4 lembar daun jeruk. 4 pcs lime leaf.
2 batang serai, geprak. 2 stalks of lemongrass, crush.
2 cm lengkuas. 2 cm of galangal.
2 cm jahe. 2 cm ginger, crush
2 sdt gula merah. 2 tsp brown sugar
1 sdt garam. 1 tsp salt
2 sdm minyak olive. 2 tbsp olive oil.

Bumbu halus/seasoning:
10 buah bawang merah. 10 pcs of shallot.
4 siung bawang putih. 4 cloves of garlic.
5-7 buah cabe rawit. 5-7 pcs cayenne pepper
2 sdm cabe halus. 2 tbsp ground chili.
1 cm kunyit. 1 cm turmeric.
1 sdt ketumbar. 1 tsp coriander powder.
½ sdt lada. ½ tap pepper powder.
1 cm kencur. 1 cm fragrant ginger.
4 butir kemiri. 4 pcs candlenut.

Cara/method:
1. Panaskan minyak. Haluskan bumbu & tumis bersama lengkuas, jahe, serai, daun salam dan daun jeruk hingga harum dan matang benar. Heat oil. Ground seasoning & saute with galangal, hinger, lemongrass, bayleaf & lime leaf until fragrant & well cooked.
2. Masukkan ayam panggang aduk sebentar, tambahkan santan yg sdh dicampur dgn air, aduk perlahan. Add roast chicken, stir briefly, add coconut milk mixed with water, stir gently.
3. Masak hingga santan menyusut 40%, masukkan cabe rawit, lanjutkan proses hingga santan sisa 50%, matikan api. Siap disajikan. Cook until reduce the coconut milk 40%, add the cayenne pepper, continue the process until the remaining 50% coconut milk, turn off the heat. Ready to serve.

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