Ayam Tepung Singkong Saus Barbecue

Biasanya saya lapisi ayam dalam menu ini dengan oatmeal masak, tapi kali ini pingin coba pake tepung singkong. Fotonya diambil buru-buru karena sudah pada laparrrgghhh.

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Rasanya ternyata garing dan kering, meski lapisannya tipis. Ayamnya sudah terasa bumbunya meski tanpa saus. Sausnya ini favorit anak dan suamiku, jadi bakalan sering bikin seperti ini.

Ayam Tepung Singkong Saus Barbecue
Goodiebake.com
Yield 3 porsi

Ingredients
1 bagian fillet dada ayam, iris-iris
1 sdm kecap asin
½ sdt minyak wijen
Merica secukupnya
75 g tepung singkong
Garam dan Merica secukupnya
Minyak untuk menggoreng

Saus:
2 sdt saus sambal
1½ sdm kecap Inggris Worcherstershire
2-3 sdm saus tomat
½ sdm kecap manis
Sejumput lada hitam tumbuk kasar
2 sdm air
1 sdm bawang bombay iris
1 sdm minyak untuk menumis

Directions
Lumuri ayam dengan kecap asin, merica dan minyak wijen sampai rata. Sisihkan.

Di mangkok terpisah, campur rata tepung, garam dan merica.

Lumuri ayam dengan tepung, satu per satu, sambil diremas-remas. Simpan sebentar dalam kulkas.
Panaskan minyak dengan suhu sedang. Goreng ayam sampai kekuningan. Tiriskan

Saus:
Panaskan minyak. Tumis bawang bombay sampai harum. Di mangkuk, campur semua bahan saus lalu tuang ke tumisan bombay, aduk sampai mendidih. Angkat.

Tata ayam, siram dengan saus.

Tongseng Ayam

Tongseng is goat meat, mutton or beef stew dish in curry-like soup with vegetables and kecap manis. Originally from Surakarta (Solo) in Indonesian province of Central Java. (Wikipedia)

When I said I have fillet chicken and don’t have any idea what to do with it, both hubby and Ammar screamed: tongseng!

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So be it. Only this time I made a very light soup without coconut milk but changed with lots of candlenut instead.

Tongseng Ayam
Goodiebake.com
Served for 3

Ingredients:
100g chicken fillet, cubed
1 pc red tomato, seeded, cubed.
2 pcs green tomatoes, cubed.
1 cup white cabbage, shredded
3 tbs sweet soy sauce
2 tbs oyster sauce
2 tbs soy sauce lee kum kee
¼ block instant stock (Maggie or Knorr)
daun salam – bay leave
daun jeruk – keffir lime leave
sereh – white part of lemongrass, crushed
lengkoas – galangal, crushed
jahe – fresh ginger, crushed
5 pcs onion, sliced
600 ml water
3 tbs vegetable/ salad oil + EVOO for sauteeing
Salt & white pepper to taste

Make paste of:
3 cloves garlic
6-10 pcs candlenut

Directions:
Saute garlic and candlenut until fragrant followed by the rest of spices and herbs. Stir in water. Let boil.

Stir in chicken, tomatoes and all sauces. Seasoned with salt & pepper. Lastly add cabbage and cooked well to your preference.

Served with fresh chillies.