Ayam Bakar Bakakak Or Whole Roasted Chicken With Sweet Soy Sauce Step 1: braise the chicken. first, grind shallot, garlic, ginger, and candlenuts into a smooth paste. heat oil in a wok over medium heat and sauté spice paste, indonesian bay leaves, cinnamon, cloves, cumin, nutmeg, and white pepper until fragrant, about 5 minutes. add chicken pieces and fry until no longer pink. 4 tablespoon sweet soy sauce (indonesian: kecap manis) instructions. heat oil in a wok frying pan and sauté spice paste until fragrant, about 5 minutes. add chicken, chicken stock, and sweet soy sauce. mix well. bring to a boil, reduce heat and simmer uncovered until the sauce is reduced and almost gone, about 45 minutes to 1 hour.
Ayam Bakar Bakakak Or Whole Roasted Chicken With Sweet Soy Sauce Add the water and bring to boil. stir occationally. add the kecap manis, salt & sugar. stir to mix. adjust the heat between low and medium heat and simmer for about 20 25 minutes until the chicken well cooked and sauce is driven off and thickens. remove the saucepan from the heat. meanwhile preheat oven to 390°f (200°c). Add lime juice and salt to chicken. safe aside for about 20 mins then rinse with water. 2. rub the chicken with the mashed ingredients, then put them on a big pan. 3. pour water in until the chicken completely drawn. 4. add the rest of the ingredients except the sauce. 5. Toast blended spices ingredients into blender, give small amount of water. heat the wok with medium fire. pour the blended spices, then add water, sweet soy sauce, salt, white pepper, bay leaf, and kaffir lime leaf. stir and cook it for 2 minutes. put the chicken in. braised it until thick sauce formed (about 30 minutes). Set aside. then, fry the onions in a pan with 4 5 tablespoons of cooking oil until it’s light golden in colour. add in the sliced garlic and chillies. continue to fry for about 3 minutes before you put the sweet soy sauce, black pepper and salt in. cook further about 3 5 minutes until you see the sauce bubbling.
Ayam Bakar Bakakak Or Whole Roasted Chicken With Sweet Soy Sauce Toast blended spices ingredients into blender, give small amount of water. heat the wok with medium fire. pour the blended spices, then add water, sweet soy sauce, salt, white pepper, bay leaf, and kaffir lime leaf. stir and cook it for 2 minutes. put the chicken in. braised it until thick sauce formed (about 30 minutes). Set aside. then, fry the onions in a pan with 4 5 tablespoons of cooking oil until it’s light golden in colour. add in the sliced garlic and chillies. continue to fry for about 3 minutes before you put the sweet soy sauce, black pepper and salt in. cook further about 3 5 minutes until you see the sauce bubbling. Add the paste to a heavy based saucepan on medium heat and cook for 5 mins until fragrant. add water, lime leaves, lemon grass, kejap manis, tamarind paste, black pepper. wipe off the excess salt and liquid from the chicken and add it to the liquid. bring the liquid to the boil and then turn it on a low simmer for 1 hour. 2 whole chicken, each cut into 8 pieces; 3 stalks lemongrass stalks, pounded; 10 glasses thin coconut milk (thin) 4 tablespoons sweet soy sauce for basting during roasting.
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