Ayam Presto Bumbu Serundeng

25 mins
Serves 1
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Directions

  1. 1Blend the spice ingredients with cooking oil.
  2. 2Blend the spice ingredients with cooking oil.
  3. 3Blend the spice ingredients with cooking oil.
  4. 4Pour all the spice ingredients into the frying pan and saute.
  5. 5Pour all the spice ingredients into the frying pan and saute.
  6. 6Pour all the spice ingredients into the frying pan and saute.
  7. 7After fragrant, add the other spices ingredients such as galangal, lemongrass, bay leaf and orange leaf then saute until fragrant.
  8. 8After fragrant, add the other spices ingredients such as galangal, lemongrass, bay leaf and orange leaf then saute until fragrant.
  9. 9After fragrant, add the other spices ingredients such as galangal, lemongrass, bay leaf and orange leaf then saute until fragrant.
  10. 10Add chicken, grated coconut, sugar, salt, seasoning, the sauteed spice ingredients and coconut water into the pressure cooker.
  11. 11Add chicken, grated coconut, sugar, salt, seasoning, the sauteed spice ingredients and coconut water into the pressure cooker.
  12. 12Add chicken, grated coconut, sugar, salt, seasoning, the sauteed spice ingredients and coconut water into the pressure cooker.
  13. 13Mix all ingredients well and cover the pressure cooker.
  14. 14Mix all ingredients well and cover the pressure cooker.
  15. 15Mix all ingredients well and cover the pressure cooker.
  16. 16Cook the ingredients in the pressure cooker for 25 minutes.
  17. 17Cook the ingredients in the pressure cooker for 25 minutes.
  18. 18Cook the ingredients in the pressure cooker for 25 minutes.
  19. 19Remove the chicken.
  20. 20Remove the chicken.
  21. 21Remove the chicken.
  22. 22Fry the chicken until it turns brown.
  23. 23Fry the chicken until it turns brown.
  24. 24Fry the chicken until it turns brown.
  25. 25Remove the chicken.
  26. 26Remove the chicken.
  27. 27Remove the chicken.
  28. 28Fry the coconut flakes until brown and crispy.
  29. 29Fry the coconut flakes until brown and crispy.
  30. 30Fry the coconut flakes until brown and crispy.
  31. 31Remove the coconut flakes
  32. 32Remove the coconut flakes
  33. 33Remove the coconut flakes

Ingredients

  • 1 ekor ayam
  • 1 ekor ayam
  • 1 ekor ayam
  • 1 liter air kelapa
  • 1 liter air kelapa
  • 1 liter air kelapa
  • 1 butir kelapa parut
  • 1 butir kelapa parut
  • 1 butir kelapa parut
  • 6 siung bawang merah
  • 6 siung bawang merah
  • 6 siung bawang merah
  • 4 siung bawang putih
  • 4 siung bawang putih
  • 4 siung bawang putih
  • 3 butir kemiri sangrai
  • 3 butir kemiri sangrai
  • 3 butir kemiri sangrai
  • 1 sdt ketumbar
  • 1 sdt ketumbar
  • 1 sdt ketumbar
  • 0.5 sdt merica
  • 0.5 sdt merica
  • 0.5 sdt merica
  • 1 ruas kunyit
  • 1 ruas kunyit
  • 1 ruas kunyit
  • 1 ruas lengkuas
  • 1 ruas lengkuas
  • 1 ruas lengkuas
  • 2 batang sere
  • 2 batang sere
  • 2 batang sere
  • 2 lembar daun salam
  • 2 lembar daun salam
  • 2 lembar daun salam
  • 2 lembar daun jeruk
  • 2 lembar daun jeruk
  • 2 lembar daun jeruk
  • 1 sdm garam
  • 1 sdm garam
  • 1 sdm garam
  • 1 sdt penyedap
  • 1 sdt penyedap
  • 1 sdt penyedap
  • 1 sdm gula aren
  • 1 sdm gula aren
  • 1 sdm gula aren
  • minyak goreng
  • minyak goreng
  • minyak goreng

Equipment

pressure cookerfrypan

Tips

  • Blending the ingredients with cooking oil makes the spices more fragrant when sauteed.
  • Cooking with a pressure cooker makes the chicken and meat more tender and soft.
  • If coconut water is unavailable, regular water is an acceptable substitute.