PADANG GRILLED CHICKEN - AYAM PANGGANG PADANG

INGREDIENTS:
2 whole baby chicken, cut into 8 pieces
750 ml coconut milk
500 ml coconut cream
100 red hot chilies, ground
1 tsp tamarind juice
100 ml oil to fry

INGREDIENTS TO GRIND:
10 shallots
cloves garlics
4 candlenuts, roasted
3 cm turmeric
5 cm galangal, grated
3 cm ginger, grated
1 lemongrass, only take the white stem
½ tsp whole white peppers
Salt to taste
Sugar to taste

HOW TO MAKE:
1. Heat the oil in a wok over medium heat. Fry the ground ingredients, add ground red hot chilies, tamarind juice and baby chicken. Stir and mix well until the chicken change the color.
2. Lower the heat and pour coconut milk. Stir slowly until the sauce reduced and the chicken become half tender.
3. Add coconut cream, stir slowly and keep cooking until the chicken tender , thickened the sauce and the surface glistens. Remove from the wok, let it cool.
4. Grilled the chicken in theoven/bbq grill, turn over several time with brushing the remaining groung ingredients until the chicken finely have a nice brown color. Remove from the oven/grill, ready to serve.

AYAM PANGGANG PADANG

BAHAN:
2 ekor ayam kampung muda, potong menjadi 8 bagian
750 ml santan encer
500 ml santan kental dari 2 butir kelapa
100g cabai merah keriting, giling halus
1 sdt asam matang
100 ml minyak goreng, untuk menumis

BUMBU DIHALUSKAN:
10 butir bawang merah
4 siung bawang putih
6 butir kemiri sangria
3 cm kunyit
5 cm lengkuas, parut
3 cm jahe, parut
1 batang serai, ambil bagian putihnya
½ sdt merica bulat
Garam secukupnya
Gula pasir secukupnya

CARA MEMBUAT:
1. Tumis bumbu halus hingga harum. Masukkan cabai giling dan asam, aduk-aduk. Masukkan ayam, aduk hingga bumbu tercampur rata dan daging ayam berubah warna.
2. Tuang santan encer, masak sambil sesekali diaduk hingga santan menyusut dan ayam matang.
3. Tambahkan santan kental, aduk, dan masak kembali hingga ayam matang dan kuah kental serta berminyak. Angkat dan dinginkan.
4. Panggang ayam di atas bara api sambil dibolak-balik dan diolesi sisa bumbu hingga bumbu mongering dan berwarna kecoklatan, angkat. Siap disajikan.

BEEF IN SPICY COCONUT GRAVY - RENDANG DAGING

Beef in spicy coconut gravy is the most popular padang food for traveler because we can keep this dish for some time. The dryer the gravy, the longer we can keep. One month or even 3 months is the limit of storing this beef spicy coconut gravy, but that depends of the quality of making one.

INGREDIENTS:
1 kg beef (without fat), cut into 12-15 pieces
2 liters coconut milk from 2 coconut fruit
3 turmeric leaves,knotted
5 kaffir lime leaves
5 cm ginger, grated
10 cm galangal, grated
2 lemongrass, crushed and knotted

INGREDIENTS TO GRIND:

12 shallots, peeled
5 cloves garlic, peeled and crushed
10 red hot chilies, sliced
5 candlenuts, roasted
3 tbsp coriander, roasted
1 tsp cumin, roasted
Salt to taste

HOW TO MAKE:
1. Mix well all the ground ingredients together with beef, grated ginger and galangal, add turmeric leaves, kaffir lime leaves and lemongrass in a bowl. Marinade for 15 minutes and set aside.
2. Heat the oil in a wok, place marinade beef, stir well until the meat changes the color.
Pour coconut milk little by little with slowly stirring until reduce the sauce. Keep cooking while stirring once in a while until the surface glisten and the meat become tender
3. Put the heat to low, continue cooking until the coconut sauce become dry. Remove from the wok, place into a bowl and ready to serve.


RENDANG DAGING SAPI

BAHAN:
1 kg daging sapi, potong-potong menjadi 12-15 bagian
2 liter santan dari 2 butir kelapa parut
3 lembar daun kunyit, simpulkan
5 lembar daun jeruk
5 cm jahe, parut
10 cm lengkuas, parut
2 batang serai, memarkan, simpulkan
100 ml minyak goreng, untuk menumis

BUMBU:
12 butir bawang merah
5 siung bawang putih
10 buah cabai merah keriting
5 butir kemiri sangria
1 sdt jintan sangria
Garam secukupnya

CARA MEMBUAT:
1. Campur bumbu halus dengan daging, jahe dan lengkuas parut menjadi satu, tambahkan daun kunyit, daun jeruk, dan serai, aduk rata.
2. Panaskan minyak goreng, masukkan daging berbumbu, aduk-aduk sampai daging berubah warna.
3. Tuang santan sedikit demi sedikit sambil diaduk-aduk sampai santan menyusut. Teruskan memasaknya sambil sesekali diaduk hingga santan berminyak dan daging matang serta empuk.
4. Kecilkan apinya, teruskan memasaknya hingga santan habis dan mongering. Angkat. Sajikan.

JENGKOL RED CHILI SAUCE

One of the Indonesian’s favorite fruit is jengkol. Even it has bitter taste and strong aroma, but jengkol is still lovable for some people. This is the most required jengkol recipes which is served best with hot steam rice and steam cassava leaves.

INGREDIENTS:
½ kg jengkol (pick the young one which has green fruit)
3 tbsp kaffir lime juice
250 g red hot chilies, cut into vertically, discard seeds
5 cloves garlic, sliced
10 shallots, sliced

HOW TO MAKE:
1. Place water into a saucepan, boil jengkol until tender. Drain and let it cool. After jengkol is cool, unskinned and crushed. Set aside.
2. Crush red hot chilies, garlic and shallots, set aside.
3. Heat the oil in a wok, fry jengkol for 3 minutes until golden brown. Remove, drain and set aside.
4. Place the crushed chilies, garlic and shallots in a wok with the oil from frying, and stir well until fragrance. Add salt, sugar, and kaffir lime juice, stir and mix.
5. Add jengkol in a wok, mix them together until fragrance and glistens. Remove and place in a plate dish. Ready to serve.


BALADO JENGKOL

Salah satu buah favorite di Indonesia walaupun rasanya sedikit pahit dan beraroma tajam, namun jengkol tetap disukai banyak orang. Salah satu resep andalannya adalah balado jengkol yang sangat lezat bila disajikan dengan nasi hangat dan rebusan daun singkong.

BAHAN:
½ kg jengkol (pilih buah jengkol muda berwarna hijau)
3 sdm air jeruk nipis
250 g cabai merah besar, belah dua memanjang, buang bijinya
5 siung bawang putih, iris kasar
10 butir bawang merah, iris kasar

CARA MEMBUAT:
1. Rebus jengkol hingga empuk dan matang, angkat, tiriskan. Setelah dingin, kupas kulitnya dan memarkan.
2.Tumbuk kasar cabai, bawang putih dan bawang merah, sisihkan.
3. Panaskan minyak, goreng jengkol sebentar hingga berwarna kuning kecoklatan. Angkat, tiriskan.
4. Tumis bumbu yang digerus kasar dengan menggunakan sedikit minyak sisa menggoreng hingga harum. Tambahkan garam, gula pasir, dan air jeruk nipis, aduk hingga tercampur rata.
5. Masukkan jengkol, aduk hingga tercampur dan bumbu meresap. Angkat dan hidangkan.

CHICKEN IN SPICY COCONUT GRAVY – KALIO AYAM

In most west Sumatra (padang) dishes, coconut milk/cream and turmeric play a major ingredient. Its creamy and spicy taste give a padang dish to have more flavor and unique dish to enjoy. If you wish to reduce the fat in this chicken in spicy coconut gravy, remove the skin from the chicken.

INGREDIENTS:
1.5 kg baby chickens, cut into 8 pieces
750 coconut milk
500 ml coconut cream (thick coconut milk)
5 cm galangal, shredded
2 tumeric leaves, knotted
3 kaffir lime leaves
2 lemongrass, crushed
2 tbsp red hot chilies, sliced
4 tbsp oil to fry

INGREDIENTS TO GRIND:
10 shallots
5 cloves garlic
1 tbsp coriander, roasted
5 candlenuts, roasted
5 cm turmeric roasted
Salt to taste

HOW TO MAKE:
1. Clean and wash the chicken, set aside.
2. Heat oil in a wok, add the ground ingredients, turmeric leaves, kaffir lime leaves and lemongrass until fragrance.
3. Add chicken in a wok, stir well and mix until the chicken changes color, pour coconut milk little by little , stir slowly, and continue cooking until the chickens become nice and soft.
4. Pour coconut milk in little by little, stir slowly. Bring to a boil, reduce heat to low, stir regularly to prevent sticking and cook slowly until the sauce has thickened and surface glistens.
5. Remove from the heat, place in a bowl, and ready to serve.



KALIO AYAM

BAHAN:
2 ekor (1.5 kg) ayam kampung muda
750 ml santan encer
500 ml santan kental dari 1 ½ butir kelapa
10 cm lengkuas, parut
2 lembar daun kunyit, simpulkan
3 lembar daun jeruk
2 batang serai, memarkan
2 sdm cabai merah giling
4 sdm minyak goreng, untuk menumis

BUMBU DIHALUSKAN:
10 butir bawang merah
5 siung bawang putih
1 sdm ketumbar sangrai
5 butir kemiri sangrai
5 cm kunyit bakar
Garam secukupnya

CARA MEMBUAT:
1. Cuci bersih ayam, pisahkan kepala dan kaki ayam. Masing-masing potong menjadi 4 bagian, tiriskan.
2. Tumis bumbu halus, lengkuas, daun kunyit, daun jeruk, dan serai hingga harum.
3. Masukkan ayam, aduk-aduk hingga daging ayam berubah warna. Tuan santan encer sedikit demi sedikit sambil diaduk dan masak hingga ayam matang.
4. Tuang santan kental sedikit demi sedikit sambil diaduk perlahan hingga mendidih. Masak kembali hingga ayam matang dan kuah santan berminyak. Angkat, sajikan.

FRIED CHICKEN POP - AYAM GORENG POP

Preparation time: 20 minutes
Cooking time: 40 minutes

This fried chicken pop is one the padang’s food most favorite choice because it’s easy to make, fast and not too spicy. This fried chicken pop will serve best with tomato chili paste and steam casave leaves.

INGREDIENTS:
2 young chicken, cut into 8 pieces
1 tbsp kaffir lime juice
1 tsp salt
1 liter water, to boil
5 shallots, ground
3 cloves garlic, ground
3 salam leaves
Salt to taste
Oil to fry

TOMATO CHILI PASTE:

10 red hot chilies, discard the seeds

5 bird's eye chilies

5 shallots

3 tomatoes

250 ml water

salt to taste

sugar to taste

HOW TO MAKE:
1. Unskinned the chicken, then rub them with kaffir lime juice and salt. Marinate for about 30 minutes (put in refrigerator).
2. Boil the water, and bring chicken, shallots, garlic, and salam leaves into the pot until water reduced and the chicken is soft and tasty. Drain, and set aside.
3. Heat the oil in a wok, fry chicken just lightly, simmer and drain.
4. Tomato chili paste: boil red hot chili, shallot and tomato until soft. Drain and grind. Fry them with 3 tbsp oil from the fried chicken and add some water.
5. Add salt and sugar, mix well and stir until the paste has thickened and reduced. Put in a small bowl and serve with hot fried chicken pop.


AYAM POP

Ayam goreng pop ini adalah salah satu menu yang banyak disukai karena sangat mudah dibuat , cepat dan mempunyai rasa yang netral, tidak terlalu berbumbu.
Ayam pop ini sangat nikmat bila dihidangkan dengan sambal tomat dan rebusan daun singkong.

BAHAN:
2 ekor ayam kampong muda, potong 8
1 sdm air jeruk nipis
1 sdt garam
1 liter air, untuk merebus
5 butir bawang merah, haluskan
3 siung bawang putih, haluskan
3 lembar daun salam
Garam secukupnya
Minyak goreng secukupnya untuk menggoreng

SAMBAL:
10 buah cabai merah besar, buang bijinya
5 buah cabai merah keriting
5 buah bawang merah
3 buah tomat
250 ml air
Garam secukupnya
Gula pasir secukupnya

CARA MEMBUAT:
1. Kuliti ayam, kemudian lumuri dengan air jeruk nipis dan garam, ratakan. Diamkan selama 30 menit (simpan dalam lemari es) hingga bumbu meresap.
2. Didihkan air, masukkan ayam, bawang merah, bawang putih, garam dan daun salam. Rebus ayam hingga matang dan bumbu meresap. Angkat, tiriskan.
3. Panaskan minyak, masukkan ayam dan goreng ayam sebentar saja, kemudian angkat dan tiriskan.
4. Sambal: rebus cabai, bawang merah, dan tomat hingga lunak. Angkat dan haluskan. Tumis dengan 3 sdm minyak sisa menggoreng hingga harum, tuang air,aduk dan masak sampai mendidih.
5. Tambahkan garam dan gula pasir, aduk, masak sampai bumbu matang dan mengental. Angkat. 6. Sajikan ayam bersama sambal dan daun singkong rebus.

BEEF JERKY CHILI PASTE

Preparation time: 15 minutes
Cooking time: 40 minutes


One of the most required meals in Padang restaurant is this beef jerky chili paste. It’s hot, crunchy and very taste without too spicy. Beef jerky chili paste will serve best if accompanied by hot steam rice and cassava leaves with fried potato patties.

INGREDIENTS:
1 kg sirloin/tenderloin beef (without fat) Oil to taste for frying
3 kaffir lime juice 200 g red hot chillies, cut into half vertically, discard the seeds
5 cloves garlic, crushed 10 shallots, crushed
Salt to taste
Sugar to taste

HOW TO MAKE:
1. Pour 1 liter of water in a pot and boil beef with salt until soft. Drain.
2. Thinly sliced (about 1 cm) and crush sliced beef spreadly with a pestle to give a softer jerky after frying.
3. Heat the oil in a wok, fry the beef until golden brown. Drain and set aside.
4. Simmer the oil and re-heated to re-fry the beef until crispy. Drain and set aside.
5. Balado chili paste: crush the red hot chilies in a mortar, pour small amount of the frying oil from the beef, add garlic and shallots until fragrant. Add salt, sugar and kaffir lime juice, mix well and stir. 6. Put the fried beef jerky in a plate, and pour balado chili paste right before serving.



DENDENG BALADO

Salah satu makanan yang paling banyak dipesan di restaurant Padang adalah dendeng balado karena rasanya terkenal pedas, renyah dan tidak terlalu berbumbu. Dendeng balado ini sangat lezat bila dihidangkan dengan nasi putih hangat , rebusan daun singkong dan perkedel kentang.

BAHAN:
1 kg daging, bagian gandik tanpa lemak
Minyak goreng secukupnya, untuk menggoreng dan menumis
3 sdm air jeruk nipis
200 gram cabai merah besar, belah dua memanjang, buang bijinya
5 siung bawang putih, tumbuk kasar
10 butir bawang merah, tumbuk kasar
Garam secukupnya
Gula secukupnya


CARA MEMBUAT:
1. Didihkan 1 liter air (kurang lebih), rebus daging dengan diberi garam secukupnya hingga matang. Angkat.
2. Iris daging tipis melebar sesuai seratnya, kemudian potong-potong sesuai selera. Pukul-pukul daging menggunakan pemukul khusus untuk daging, agar mudah empuk sewaktu digoreng.
3. Panaskan minyak, goreng daging hingga berwarna kecoklatan dan kering. Angkat.
4. Saring minyak bekas menggoreng, kemudian panaskan dan goreng kembali daging untuk keduakalinya hingga benar-benar kering. Angkat, tiriskan.
5. Sambal balado: belah cabai merah memnanjang. Ambil sedikit bekas minyak menggoreng, tumis bawang putih dan bawang merah hingga harum. Masukkan cabai merah, aduk hingga rata dan cabai layu. Tambahkan garam, gula pasir, dan jeruk nipis, aduk hingga tercampur rata, angkat. 6. Siram daging dendeng goreng dengan sambal balado saat akan dihidangkan.