Roast Chicken Palace
Material:
• 1 / 2 whole chicken, cut into 2 parts
• 2 knuckle of ginger, crushed
• 2 bay leaves
• 750 L hot water
• 150 g tomatoes, roughly chopped
• 1 tablespoon brown sugar, comb
• 3 tablespoons cooking oil
• Salt, pepper & broth to taste non-MSG
Seasonings coarse shear zones:
• 5 red onions
• 3 cloves garlic
• 5 pcs red chilli
• 1 / 2 whole chicken, cut into 2 parts
• 2 knuckle of ginger, crushed
• 2 bay leaves
• 750 L hot water
• 150 g tomatoes, roughly chopped
• 1 tablespoon brown sugar, comb
• 3 tablespoons cooking oil
• Salt, pepper & broth to taste non-MSG
Seasonings coarse shear zones:
• 5 red onions
• 3 cloves garlic
• 5 pcs red chilli
Directions:
• Heat the oil, add seasonings shear zones, chicken, ginger and bay leaves, stir and cook until chicken changes color
• Add hot water, stir until boiling, add tomatoes, brown sugar & salt, pepper, flavoring non msg stir & cook over medium heat until almost dry sauce & chicken is tender.
• Prepare the coals, grilled chicken while in the back and forth and given the rest of the seasonings a bit dry and serve
• Heat the oil, add seasonings shear zones, chicken, ginger and bay leaves, stir and cook until chicken changes color
• Add hot water, stir until boiling, add tomatoes, brown sugar & salt, pepper, flavoring non msg stir & cook over medium heat until almost dry sauce & chicken is tender.
• Prepare the coals, grilled chicken while in the back and forth and given the rest of the seasonings a bit dry and serve
Roast Duck Orange Sauce
Material:
2 kg duck, cut his throat
1 tsp pepper
1 teaspoon salt
2 stalk green onion, cut into rough
1 pc carrot, peeled, cut into rough
1 stalk celery, cut into rough
2 tsp butter
250 ml orange juice
1 tsp sugar
3 pcs of orange peel, remove the husk, set aside
2 kg duck, cut his throat
1 tsp pepper
1 teaspoon salt
2 stalk green onion, cut into rough
1 pc carrot, peeled, cut into rough
1 stalk celery, cut into rough
2 tsp butter
250 ml orange juice
1 tsp sugar
3 pcs of orange peel, remove the husk, set aside
Method:
1. Rub the duck with pepper and salt until blended.
2. Add green onions, carrots, celery, in the body of a duck.
3. Roast duck, with a temperature of 180 degrees Celsius for 45 minutes, or until cooked duck, while occasionally smeared with butter.
4. Sauce: orange juice, sugar, and salt cooked together over low heat until boiling.
5. Serve the duck with orange sauce.
For 6 People
1. Rub the duck with pepper and salt until blended.
2. Add green onions, carrots, celery, in the body of a duck.
3. Roast duck, with a temperature of 180 degrees Celsius for 45 minutes, or until cooked duck, while occasionally smeared with butter.
4. Sauce: orange juice, sugar, and salt cooked together over low heat until boiling.
5. Serve the duck with orange sauce.
For 6 People
Fried Duck Madura
Material:
1 tail (900 g) duck, cut into pieces
2 tablespoons vinegar / lemon juice
500 ml water
4 lime leaves
2 batangs erai, cut 4 cm from the base of the root, crushed.
Seasonings, puree:
8 cloves shallots
8 cloves walnut
5 cloves garlic
2 tsp toasted coriander
1 / 2 tsp pepper toasted grains
2 cm ginger
3 cm turmeric
3 lime leaves
3 cm in young galangal
1 stalk lemongrass, take the white part, thinly sliced
2 tsp salt
Directions:
# Clean the duck, cut into 8 or 10 parts. Marinate in vinegar / lemon juice while knead until blended.
# Put in a container with a lid, place in refrigerator for 30 minutes. Rinse clean water, drain.
# Stir duck with Spices that until blended. Let stand for at least 1 hour.
# Place the duck marinated in a pan, pour water, cook over medium heat until boiling. Reduce the heat and cook until duck meat is tender. If I need to add hot water.
# If using presto pot, cook the duck for 30 minutes (calculated from the pot hisses)
# Remove the duck, let cool. Set aside marinade.
# Fried duck in many oil and heat up to dry.
# Remove and drain.
# Serve with sauce and Sambal.
# Sauce: cook the remaining sauce with 2 tablespoons vegetable oil until boiling and thickened. Lift.
For 6 people
1 tail (900 g) duck, cut into pieces
2 tablespoons vinegar / lemon juice
500 ml water
4 lime leaves
2 batangs erai, cut 4 cm from the base of the root, crushed.
Seasonings, puree:
8 cloves shallots
8 cloves walnut
5 cloves garlic
2 tsp toasted coriander
1 / 2 tsp pepper toasted grains
2 cm ginger
3 cm turmeric
3 lime leaves
3 cm in young galangal
1 stalk lemongrass, take the white part, thinly sliced
2 tsp salt
Directions:
# Clean the duck, cut into 8 or 10 parts. Marinate in vinegar / lemon juice while knead until blended.
# Put in a container with a lid, place in refrigerator for 30 minutes. Rinse clean water, drain.
# Stir duck with Spices that until blended. Let stand for at least 1 hour.
# Place the duck marinated in a pan, pour water, cook over medium heat until boiling. Reduce the heat and cook until duck meat is tender. If I need to add hot water.
# If using presto pot, cook the duck for 30 minutes (calculated from the pot hisses)
# Remove the duck, let cool. Set aside marinade.
# Fried duck in many oil and heat up to dry.
# Remove and drain.
# Serve with sauce and Sambal.
# Sauce: cook the remaining sauce with 2 tablespoons vegetable oil until boiling and thickened. Lift.
For 6 people
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