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#gulaiayampadang #resepgulai #indoculinairehunter
Dalam rangka menyongsong Hari Raya Idul Fitri sekarang saya membagikan resep gulai ayam khas Padang yang tidak bau amis dan enak banget, cocok untuk menu ketupat dan lontong. Gulai ayam Padang sangat terkenal dan biasanya ada di rumah makan, atau restoran Padang. Cara membuat gulai ayam Padang sangat mudah dan bahan-bahan nya bisa mudah juga didapatkan di pasaran. Gulai ayam atau opor ayam adalah menu wajib di Hari Raya Idul Fitri.
Silahakan dicoba resepnya, like, share, komen dan subscibe juga aktifkan lonceng nitifikasinya supaya mendapatkan notifikasi kalau saya share video baru di channel ini. Terimaksih salam sehat selalu..
BAHAN-BAHAN :
Daging ayam 1,5 kg
Bawang merah 150 gram (18 siung bawang merah kecil)
Bawang putih 6 siung
Cabe merah besar 5 buah
Kemiri 7 butir
Ketumbar bubuk 1/2 sendok makan
Lada/ merica bubuk 1/2 sendok makan
Pala bubuk 1,5 sendok teh
Kunyit 4 cm
Jahe 3 cm
Lengkuas 3 cm
Kayu manis 4 cm
Kapulaga 4 butir
Bunga lawang 2 buah
Jinten 1 sendok teh
Serai 1 batang
Daun salam 3 lembar
Daun jeruk 6 lembar
Daun kunyit 1 lembar
Asam kandis 3 keping (optional) dalam resep ini saya tidak pakai
Santan 200 cc
Garam 1 sendok makan peres
Minyak secukupnya
Air 800 cc
UNTUK MEREBUS AYAM :
Air secukupnya
Daun salam 4 lembar
Bunga lawang 3 buah
In order to welcome Eid al-Fitr, I am now sharing a Padang chicken curry recipe that doesn't smell fishy and is really delicious, perfect for ketupat and lontong menus. Padang chicken curry is very famous and is usually found in Padang restaurants or restaurants. How to make Padang chicken curry is very easy and the ingredients can also be easily found on the market. Chicken curry or chicken opor is a mandatory menus on Eid al-Fitr.
Please try the recipe, like, share, comment and subscribe, also activate the notification bell so you get notifications when I share a new video on this channel. Thank you, greetings are always healthy..
INGREDIENTS :
Chicken meat 1.5 kg
Shallots 150 grams (18 small shallots)
Garlic 6 cloves
5 large red chilies
Candlenut 7 grains
Coriander powder 1/2 tablespoon
Pepper/pepper powder 1/2 tablespoon
Nutmeg powder 1.5 teaspoons
Turmeric 4 cm
Ginger 3 cm
Galangal 3 cm
Cinnamon 4 cm
Cardamom 4 grains
Star anise 2 pieces
Cumin 1 teaspoon
Lemongrass 1 stem
Bay leaves 3 pieces
Orange leaves 6 pieces
Turmeric leaves 1 sheet
Kandis acid 3 pieces (optional) in this recipe I do not use
Coconut milk 200 cc
Salt 1 tablespoon peres
Oil to taste
Water 800 cc
TO BOIL THE CHICKEN:
Enough water
Bay leaves 4 pieces
Star anise 3 pieces