Ayam Golek Pasar Malam Guna Oven | Tak Perlu Mesin Golek
Ayam golek pasar malam ni Che Nom buat guna oven je, tak perlu mesin golek. Pes perapan dikisar dari serai, halia, lengkuas dan kunyit hidup, lepas tu ayam diperap sekurang-kurangnya 4 jam atau semalaman. Glaze madu tu Che Nom sapu lepas ayam dah bakar 30 minit dulu, supaya kulit jadi merah perang berkilat dan tak cepat hangit.BAHAN-BAHAN
Bahan ayam:
• 1 ekor ayam penuh (±1.5 kg), buang lebihan lemak dan lap hingga kering
• 1 sudu kecil garam, untuk perap awal
Pes perapan rempah:
• 6 biji bawang merah kecil
• 4 ulas bawang putih
• 1½ inci halia
• 1 inci lengkuas
• 2 inci kunyit hidup
• 2 batang serai, ambil bahagian putih
• 8–10 tangkai cili kering, rebus hingga lembut
• 1 sudu besar biji ketumbar
• 1 sudu teh jintan manis
• ½ sudu teh jintan putih
• 1 sudu teh lada hitam
• 1 sudu besar sos tiram
• 1 sudu besar kicap lemak manis
• 1½ sudu besar air asam jawa
• 1½ sudu besar gula perang (Che Nom campur gula melaka dan gula putih)
• ½ sudu besar serbuk cukup rasa (pilihan)
• Sedikit minyak masak
• Sedikit garam
• 3–4 sudu besar air, tambah sedikit demi sedikit jika perlu
Glaze ringkas:
• 1 sudu besar kicap lemak manis
• 1 sudu besar minyak masak
• 1–2 sudu besar madu
INGREDIENTS
Chicken:
• 1 whole chicken (±1.5 kg), excess fat trimmed and patted dry
• 1 tsp salt, for the first rub
Spice marinade paste:
• 6 shallots
• 4 cloves garlic
• 1½ inch ginger
• 1 inch galangal
• 2 inch fresh turmeric
• 2 lemongrass stalks, white part only
• 8–10 dried chillies, boiled until soft
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp cumin
• 1 tsp black pepper
• 1 tbsp oyster sauce
• 1 tbsp sweet soy sauce
• 1½ tbsp tamarind juice
• 1½ tbsp brown sugar (Che Nom mixes palm sugar and white sugar)
• ½ tbsp seasoning powder (optional)
• A little cooking oil
• A little salt
• 3–4 tbsp water, added a little at a time if needed
Simple glaze:
• 1 tbsp sweet soy sauce
• 1 tbsp cooking oil
• 1–2 tbsp honey
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