Item# 2345
印尼炸雞醬料 (醃肉醬料 非炸粉) Ayam Penyet Paste (Indonesian Smashed Fried Chicken Marinate Sauce)
Net Weight: 200g
簡介：
印尼炸雞是東南亞當地的美食，香料包括：薑黃、高良薑、香菜籽、洋蔥、姜、孜然籽、白胡椒、檸檬草、丁香、大蒜等，使用Cherffaro醬料包，免卻了繁複的製作，方便快捷
- 不辣
- 三個簡單步驟
- 可用以醃製肉類或排骨等
- 簡易快煮
- 清真食品
- 6-8人份
-
內含乾蝦
- Non-spicy
- 3 simple steps
- Can be used to marinate meat or ribs
- Quick & easy
- Halal
- 6-8 servings
- Contains dried shrimp
醃肉做法：將 3-5 磅 雞塊與 1 包 Cheffaro Ayam Penyet Paste 醃製 3 小時。 如想要更濃郁的味道，醃一夜。
地道印尼炸雞做法：
-
做以上醃肉步驟
- 將醃好的雞肉放入1 公升沸水中煮30分鐘。 把剩下煮熟了的醃料先放一邊備用 ，留作製作麵糊鋪面備用 (參考下面的方法)。
- 用中火將醃製好的雞肉煎/炸至金黃酥脆。
- 製作鋪面酥脆麵糊 ： 將剩餘已經煮沸的醃料（在步驟 2 中）與小麥粉混合成麵糊，然後炸至酥脆金黃色。 將酥脆的麵糊與您的印尼炸雞一起上桌。
- 可佐以參巴醬、青瓜片和炸豆腐
Cooking Instructions :
- 1 Marinate 1.5kg - 2kg of chicken pieces with 1 packet of Cheffaro Ayam Penyet Paste for 3 hours. For richer flavor, marinate it overnight.
- Place the marinated chicken into 1 litre of boiling water and cook for 30 minutes. To make the crispy batter, keep the remaining boiled marinade aside and refer to serving suggestion below.
- Deep-fry the marinated chicken with medium heat until crispy golden yellow. Ready to serve.
Suggestion :
- Mix the remaining boiled marinade (in step 2) with wheat flour to a batter and deep fry until crispy golden yellow. Serve the crispy batter with your Indonesian Smashed Fried Chicken.
-
Can be served with Samba sauces, fried tofu and cucumber
Serve 6-8 persons
產地: 馬來西亞 Product of Malaysia
