Ayam Bumbu Hitam Madura

Serves 1
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Directions

  1. 1Prepare the spices: shallots, garlic, cayenne pepper, ginger, turmeric, galangal, lemongrass, coriander, pepper and candlenut.
  2. 2Prepare the spices: shallots, garlic, cayenne pepper, ginger, turmeric, galangal, lemongrass, coriander, pepper and candlenut.
  3. 3Prepare the spices: shallots, garlic, cayenne pepper, ginger, turmeric, galangal, lemongrass, coriander, pepper and candlenut.
  4. 4Add the spices to the blender along with water, then blend until smooth.
  5. 5Add the spices to the blender along with water, then blend until smooth.
  6. 6Add the spices to the blender along with water, then blend until smooth.
  7. 7Pour the spices into a pan and add water.
  8. 8Pour the spices into a pan and add water.
  9. 9Pour the spices into a pan and add water.
  10. 10Add tamarind, bay leaves and lime leaves.
  11. 11Add tamarind, bay leaves and lime leaves.
  12. 12Add tamarind, bay leaves and lime leaves.
  13. 13Add the chicken.
  14. 14Add the chicken.
  15. 15Add the chicken.
  16. 16Add stock powder and salt.
  17. 17Add stock powder and salt.
  18. 18Add stock powder and salt.
  19. 19Cook using the 5.30 method (3x): count when the water boils, cook for 5 minutes, then turn off the heat and let stand for 30 minutes.
  20. 20Cook using the 5.30 method (3x): count when the water boils, cook for 5 minutes, then turn off the heat and let stand for 30 minutes.
  21. 21Cook using the 5.30 method (3x): count when the water boils, cook for 5 minutes, then turn off the heat and let stand for 30 minutes.
  22. 22After three turns, the chicken is tender and drained.
  23. 23After three turns, the chicken is tender and drained.
  24. 24After three turns, the chicken is tender and drained.
  25. 25Cook the spices again until they turn black. Add a little oil.
  26. 26Cook the spices again until they turn black. Add a little oil.
  27. 27Cook the spices again until they turn black. Add a little oil.
  28. 28Fry the chicken briefly until golden brown.
  29. 29Fry the chicken briefly until golden brown.
  30. 30Fry the chicken briefly until golden brown.
  31. 31Pour the black spice over the fried chicken.
  32. 32Pour the black spice over the fried chicken.
  33. 33Pour the black spice over the fried chicken.
  34. 34Sprinkle serundeng on top.
  35. 35Sprinkle serundeng on top.
  36. 36Sprinkle serundeng on top.

Ingredients

  • 1 ekor ayam keras
  • 1 ekor ayam keras
  • 1 ekor ayam keras
  • 30 siung bawang merah
  • 30 siung bawang merah
  • 30 siung bawang merah
  • 15 siung bawang putih
  • 15 siung bawang putih
  • 15 siung bawang putih
  • 50 buah cabe rawit merah
  • 50 buah cabe rawit merah
  • 50 buah cabe rawit merah
  • 2 ruas kunyit
  • 2 ruas kunyit
  • 2 ruas kunyit
  • 2 buah jahe
  • 2 buah jahe
  • 2 buah jahe
  • 2 buah lengkuas
  • 2 buah lengkuas
  • 2 buah lengkuas
  • 4 batang sereh
  • 4 batang sereh
  • 4 batang sereh
  • 5 buah kemiri
  • 5 buah kemiri
  • 5 buah kemiri
  • 1 sdt ketumbar
  • 1 sdt ketumbar
  • 1 sdt ketumbar
  • 1 sdt lada
  • 1 sdt lada
  • 1 sdt lada
  • 3 bungkus asam jawa
  • 3 bungkus asam jawa
  • 3 bungkus asam jawa
  • 4 lembar daun salam
  • 4 lembar daun salam
  • 4 lembar daun salam
  • 10 lembar daun jeruk
  • 10 lembar daun jeruk
  • 10 lembar daun jeruk
  • 500 ml air untuk blender
  • 500 ml air untuk blender
  • 500 ml air untuk blender
  • 0.5 sdm garam
  • 0.5 sdm garam
  • 0.5 sdm garam
  • 1 sdm kaldu bubuk
  • 1 sdm kaldu bubuk
  • 1 sdm kaldu bubuk
  • 1 liter air untuk mengungkep
  • 1 liter air untuk mengungkep
  • 1 liter air untuk mengungkep
  • 250 ml minyak goreng
  • 250 ml minyak goreng
  • 250 ml minyak goreng

Equipment

blenderpan

Tips

  • Iris the ingredients before blending to make it easier to grind.
  • After cooking the chicken, cook the spices again until they turn black.