Ayam Venggery
Hai semua, Assalamualaikum 😊Ayam Vanggey ala Nasi Ganja versi Che Nom ni tak perlu goreng ayam dulu. Kita reneh terus dalam rempah sampai kuah pekat, pecah minyak dan naik lemak sendiri. Ayam jadi lembut, berempah dan kuah dia memang padu bila makan dengan nasi putih panas-panas.
Teknik penting dalam resepi ni ialah tumis rempah sampai betul-betul pecah minyak dan reneh perlahan sampai kuah jadi pekat semula. Jangan risau kalau nampak berkuah di awal proses — itu air ayam keluar, nanti dia akan pekat balik.
Jom cuba 😊
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BAHAN-BAHAN / INGREDIENTS
Ayam & Asas:
• ½ ekor ayam saiz besar – potong kecil (½ large chicken – cut into small pieces)
• ½ sudu kecil serbuk kunyit (½ tsp turmeric powder)
• Garam secukupnya (Salt to taste)
• Minyak secukupnya (Cooking oil)
• 1 tangkai daun kari (1 sprig curry leaves)
• 1 biji tomato (1 tomato)
• 1 batang serai, dititik (1 stalk lemongrass, bruised)
Bahan Kisar Halus / Blended Ingredients:
• 1 biji bawang besar (1 large onion)
• 5 ulas bawang putih (5 cloves garlic)
• 1 inci halia (1 inch ginger)
• 6 tangkai cili kering – rendam lembut & buang biji (6 dried chilies – soaked & deseeded)
• 1 sudu besar serbuk cili (1 tbsp chili powder)
Bahan Rempah / Spice Mix:
• 1½ sudu besar serbuk kari daging (1½ tbsp meat curry powder)
• 1 sudu kecil serbuk ketumbar (1 tsp coriander powder)
• ½ sudu kecil jintan putih (½ tsp cumin powder)
• ½ sudu kecil jintan manis (½ tsp fennel powder)
• ½ sudu kecil serbuk lada hitam (½ tsp black pepper powder)
• 1 sudu besar serbuk cili (1 tbsp chili powder)
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Kalau suka resepi berempah macam ni, jangan lupa subscribe dan tekan butang loceng supaya tak terlepas resepi baru 😊
Selamat mencuba!
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