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HOW TO MAKE NASI RECIPES

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NASI CAMPUR AYAM BETUTU

NASI CAMPUR AYAM BETUTU

This is a favorite on warung menus and is served with the famous Kedewatan nasi campur. The chicken is simmered with a pile of fresh spices in a large saucepan for at least an hour. The result is a tender, tasty chicken bathed in a fragrant chicken stock. The spices also preserve the meat, meaning it can tolerate a couple of hours’ sitting happily in a huge pot in a busy warung without spoiling.

NASI RECIPE INSTRUCTIONS
  • 1 large chicken (1½ kg)
  • 3 tablespoons oil for frying
  • 4 lime leaves
  • 3 salam leaves
  • 2 knots of lemongrass
  • 3-4 cups water

Spice paste:
  • 4 red shallots
  • 7 cloves of garlic, finely sliced
  • 5 large red chilli, seeds removed
  • 5 small chillies
  • 5 candlenut
  • 2 teaspoon shrimp paste
  • 2 teaspoon coriander seeds
  • 2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • ¼ teaspoon sesame seeds
  • 2 stalks of lemongrass
  • 3 tablespoons galangal
  • 1 tablespoon turmeric
  • 3 teaspoons ginger
  • 2 teaspoons kencur
  • 1 teaspoon sea salt
  • 3 teaspoons tamarind, seeds removed
  • I tablespoon palm sugar

NASI RECIPE INSTRUCTIONS
Rinse the chicken with cold water and pat dry with paper towels.

Place the spices in the container of an electric food processor and blend to a smooth paste, adding a little water if necessary. You can use a coffee grinder to grind the seeds and nuts.

Alternatively, chop the spices with a cleaver.

Heat the oil in a wok over a medium flame and sauté the spices until fragrant and glossy or for about a minute, pushing the spices back and forth in the wok. Add the aromatic leaves and toss around together for half a minute.

Add the water and the whole chicken.

Simmer for an hour or until cooked. Check seasonings.

Serve with steamed rice and topped with fried onion.

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