Enaakk! Ayam Mangut Kemangi. 2 ekor Ayam utk 24 0rang!

Hello friends, everyone, everyone in the YouTube world, how are you? I hope everyone is happy. Today I cook mangut kemangi chicken. I cooked two chickens specifically for the potluck menu, which is an appetizer for a reunion event suitable for halal bihalal or arisan. Well, friends, the way to make it is not difficult, the important thing is that the ingredients are easy to get and the taste is delicious. Welcome to Ayam Mangut Kemangi. The ingredients to make Ayam Mangut today are 2 chickens cut into 24 pieces. To get rid of the fishy smell, I use 2 dried fruits, I add 1 teaspoon of salt. This thin and salt, in addition to removing the fishy taste, will also make our chicken process more crispy and chewy. We cut it thinly, we squeeze it, then we add salt and we squeeze it. If there is no thin one, you can just use salt or you can just use thin one. If there are no both, you can pour it with hot water. Usually mangut uses catfish or smoked fish, but today I use chicken. I have added salt and lemon or lime. Squeeze it. After squeezing evenly, let it stand for 5-10 minutes. Then we will wash it clean, only after that we will process the chicken. This is the list of spices. Consists of sliced ​​spices and ground spices, as well as cemplung spices. Slice 8 green tomatoes. 1 bunch of green onions. 5 pieces of lime. 5 cloves of garlic. 3 bay leaves. 1 bunch of lemongrass. 1 clove of ginger. Finely chop the galangal. This is the ground spices, which are galangal, turmeric, candlenut, garlic, tempeh semangit or tempeh that has been fermented, tempeh the second or third day. If you don't have it, it's okay. We will add the flavoring later, which is lemon grass. I bought about 2000 rupiahs. And we will also add red bird's eye chili. Now we will boil the ground spices first, so that it is easier to mash and the color will be beautiful. We cut the red chili into small pieces. To make it easier to mash. Add candlenut. The turmeric is also cut. And the other ingredients, garlic, we cut it too. Shallots too. We boil it with about 1 glass of water. We will boil it until the water is about 3-5 tablespoons. Or a little bit left until it's not mushy. Like this. Turn it off, then we mash it. By boiling, it will be easier to mash and the color of our dish will be more delicious. You can add a little salt, about half a teaspoon of salt to make it easier to mash. We are ready to fry the half-cooked chicken. We heat the oil. Add the chicken. The purpose of frying the half-cooked chicken is so that when we cook it, we stir it back and forth so that the chicken is not destroyed. Also to make the chicken meat more elastic and firm. We fry it half-cooked like this. After half-cooked, we take it out and set it aside. Take the remaining oil to fry the chicken enough to sauté the sliced ​​spices and the ground spices. First add garlic and ginger, then sauté until fragrant. After the garlic and ginger are fragrant, we add the ground spices. I use a sticky pan. It's okay, later while we cook, the stickiness will mix with the spices and other ingredients. Medium heat so it doesn't burn. We stir and sauté the ground spices. Then we add the green onions. We sauté until fragrant. Until fragrant once. So that later our process is delicious. At the beginning, we add the spices. We have to be patient because this is the time to determine whether our food will be delicious or sticky. The purpose of sautéing the spices until fragrant is so that our cooking is not sticky. Also later the taste will be delicious. The spices are the same, standard cooking spices, kitchen spices, etc. But if the technique is right, the result will be more delicious. We add the spices, galangal, kaffir lime leaves, and bay leaves. We also stir-fry until fragrant. Medium heat so it doesn't burn, especially if you use a regular pan like this. Then we add 5 cups of water or about 1 liter of water or 1 small pot. We wait until it boils. We stir so that the spices are evenly distributed, especially the sticky ones. I add 1 tablespoon of sugar. I use 1.5 tablespoons of sugar. Then I add 1 tablespoon of salt. To bring out the sour and fresh taste, I squeeze 3 lemons. You can also squeeze it thinly. If there is no lemon, you can use fresh tamarind. Fresh tamarind that has just been pitted. Or you can also use gelugur tamarind. We strain the lemon so that the seeds do not enter because the seeds are bitter. Stir so that the spices are evenly absorbed. Then we add 65 ml of thick coconut milk. I use Merkara coconut milk. There is a small package, the size is 65 ml. I put it all in. If you use fresh coconut milk or grated coconut, it means that when you add the water, it is 1 liter of coconut milk. I add 1 teaspoon of broth powder or I use 1 sachet of Royco. The price is 500 per sachet. After that, we add the half-cooked chicken. Pour all the chicken, stir and let it boil for a while. Then we mix it with green tomatoes. After boiling, we add kemangi. Stir and boil again for about 20 minutes. So that the chicken is tender and all the spices are absorbed. Finally, we add the red bird's eye chili. This is about half an ounce of red bird's eye chili.