Resep Ayam Pinadar-Manuk Namargota Masakan Khas Batak (Indonesia Grilled Kampung Chicken with Spicy Blood-Andaliman Pepper)

Ingredients

  • 150 C for about 1 to 1 1
  • 2 hours until the chicken is tender and the internal temperature is about 75 C, so you need to stop the cooking if the thickest part of the chicken reach about 60
  • Resep Manuk Napinadar or Ayam Gota (Grilled Chicken with Blood Sauce)
  • 1 ayam kampung (whole Indonesian native chicken or malay chicken)
  • 1 jeruk purut (kaffir lime juice)
  • 3 daun jeruk purut (kaffir lime leaves)
  • 2 daun salam (Indonesian bay leaves)
  • 40 ml minyak kelapa (coconut oil) for stir frying
  • garam (sea salt) to taste
  • 1 tbsp Andaliman pepper for marinade the chicken
  • Bumbu Halus Napinadar (Spice Paste)
  • 10 gr cabe merah (red cayenne pepper)
  • 30 gr cabe rawit (bird eyes chilies)
  • 100 gr bawang merah (red shallots)
  • 3 bawang putih (cloves garlic)
  • 3 cm lengkuas (galangal)
  • 2 cm kunyit (turmeric)
  • 10 gr ketumbar sangrai (toasted corriander seed)
  • 3 cm jahe (ginger)
  • 3 sereh, ambul bagian putih (lemongrass, take the soft white inner part only)
  • 3 tbsp Andaliman pepper (you can replace with szechuan peppercorn or sancho peppercorn)
  • salt and pepper to taste
  • Resep Gota /Saus Darah (Blood Mixture)
  • 50 ml air (water)
  • darah ayam atau 2 buah hati ayam segar (blood of chicken or 2 fresh chicken liver)
  • 20 ml air jeruk purut (kaffir lime juice)
  • 1 tbsp garam (salt)

Instructions

Comments

Log in or Register to write a comment.