Ayam Pongteh..resipi lebih kurang cinta pandang pertama la.huhuu. Sebenarnya sy teringin nak cuba buat ayam pongteh ni bila ternampak chef wan buat dlm afc. Dr segi rupa nya tersangat la menarik & menggoda (bkn chef wan tau, tp menu itu). Lgpun dah bosan dgn ayam masak yg sama je..sesekali nak jugak cuba resipi baru kan. Yg lg best nya, lauk ni skali dgn sayur..itu maknanya sy dah tak perlu masak sayur..yeayyy
Ayam Pongteh
By: Chef Wan
Ingredients:
1 kg / 2 pounds / 3 oz Chicken, cleaned and cut into pieces
¾ cup / 6 fl oz Vegetable Oil
30 Shallots (Red Onion), well pounded
15 Garlic cloves, peeled and well pounded
¼ cup / 1 oz fermented Soy Bean Paste (Taucu or Tao-cheo), pounded
2 Tbsp / 1 fl oz Light Soy Sauce(Salty Soy Sauce, Kicap Cair)
2 tsp Dark Soy Sauce (Kicap Pekat)
2 cm / 1 inch Ginger, sliced
4 Cloves
2 Star Anise
10 dried Black ShitakeMushrooms, soaked in hot water until soft
3 Potatoes, peeled and quartered
3 cups / 24 fl oz water
2 Red Chilies sliced
2 Green Chilies sliced
2 Tbsp / 1 fl oz sugar
1 tsp grounded Pepper
Coriander (Cilantro, Chinese Parsley or Ketumbar) for garnish
Method:
Heat oil in casserole dish, sauté the Shallots, Garlic till fragrant.
Add in Star Anise, Cloves and Ginger, and mix them well.
Add in Chicken and mix them well.
Add in Dark Soy Sauce, Light Soy Sauce, and fermented Soy Bean Paste (Taucu or Tao-cheo). Add in water, Mushrooms, Potatoes and Coriander Leaves; add sugar and pepper to taste. Mix well and stew chicken for half an hour.
Add in Red and Green Chilies, sugar and pepper and once again bring to boil. Lower the heat and simmer for a further 20-25 minutes or till Chicken is tender and gravy is thick.
Garnish with Coriander Leaves and serve.
Resipi dia sy copy sebijik yg chef wan buat. Nampak resipi nya mcm panjang n susah kan..tp sebenarnya senang je. Semua main campak2. Sayur tu plak sukati la nak letak sayur apa pun, jgn letak petai sudah..hahaha. Sy tambah carrot utk bg kaler sket pd lauk ni.Rasa dia plak lebih kurang mcm ayam masak kicap, tp dia lain sikit..ada rasa sedikit lemak2 maybe dr taucu kot. Enche somi pun suka lauk ni..lebih menarik bila mkn bersama nasi panas. Korang patut cuba..
* Sori sebab malas nak translate.. huhuu
Ayam Pongteh
By: Chef Wan
Ingredients:
1 kg / 2 pounds / 3 oz Chicken, cleaned and cut into pieces
¾ cup / 6 fl oz Vegetable Oil
30 Shallots (Red Onion), well pounded
15 Garlic cloves, peeled and well pounded
¼ cup / 1 oz fermented Soy Bean Paste (Taucu or Tao-cheo), pounded
2 Tbsp / 1 fl oz Light Soy Sauce(Salty Soy Sauce, Kicap Cair)
2 tsp Dark Soy Sauce (Kicap Pekat)
2 cm / 1 inch Ginger, sliced
4 Cloves
2 Star Anise
10 dried Black ShitakeMushrooms, soaked in hot water until soft
3 Potatoes, peeled and quartered
3 cups / 24 fl oz water
2 Red Chilies sliced
2 Green Chilies sliced
2 Tbsp / 1 fl oz sugar
1 tsp grounded Pepper
Coriander (Cilantro, Chinese Parsley or Ketumbar) for garnish
Method:
Heat oil in casserole dish, sauté the Shallots, Garlic till fragrant.
Add in Star Anise, Cloves and Ginger, and mix them well.
Add in Chicken and mix them well.
Add in Dark Soy Sauce, Light Soy Sauce, and fermented Soy Bean Paste (Taucu or Tao-cheo). Add in water, Mushrooms, Potatoes and Coriander Leaves; add sugar and pepper to taste. Mix well and stew chicken for half an hour.
Add in Red and Green Chilies, sugar and pepper and once again bring to boil. Lower the heat and simmer for a further 20-25 minutes or till Chicken is tender and gravy is thick.
Garnish with Coriander Leaves and serve.
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