WAJIB DICOBA NiH !! GULAI CABAI HIJAU !!!

Assalamualaikum friends, see you again on the Vogue Medu channel. Well, friends, today I cook green chili chicken gulai. Well, usually red chili gulai, right? This is green chili, so the sensation is endless. Welcome to follow. The ingredients are 1 kg of chicken, just the wings. So that I have a lot, I cut it in half. Then I wash it first with 1 tablespoon of salt. Because I want to cook it right away, not fry it first. So that later the chicken is healthier. Also less fishy, less greasy. Well, I washed it thoroughly. Then I will wash it clean. Well, this is already washed clean. Then this is the seasoning. The ground seasoning is 100 grams of green chili. 1 long finger. 5 cloves of garlic. 9 cloves of shallots. 7 candlenuts. Then 1 inch of ginger. Well, just a little bit of ginger so it's not bitter. 3 tablespoons of coriander. And 1 tablespoon of pepper powder. That's the ground seasoning. This is the seasoning. Kaffir lime leaves, lemongrass, galangal, bay leaves, and turmeric leaves. The turmeric leaves are young. I will slice the turmeric leaves later. I immediately grind the ground seasoning. After I grind it. Except for the shallots, I set aside 4 cloves. For later thinly sliced. Well, I grind it as usual. With Magic Chopper Mitochiba CH200. Andalan Dapur Mbok Midut. Heat 3 tablespoons of cooking oil. Then first, these are 4 cloves of shallots that I have sliced. Just put it directly into the hot oil. The purpose is so that later the aroma is more delicious. After turning yellow and fragrant. Well, I put the coriander first. So that the aroma of the coriander is more delicious. Well, just stir for a while so it doesn't burn. Immediately pour the ground seasoning. Then we sauté until fragrant. Sauté until fragrant. Don't let it burn, friends. After fragrant. Then add the chicken that we have cleaned. Well, this fire is a bit too big. And reduce it a little so that the seasoning is not burnt. We just play on medium heat while stirring. So that the seasoning absorbs. Then give a little water. Here I give coconut milk water. I prepare 500 ml of coconut milk. We pour a little first, about 5 tablespoons. So that the seasoning does not burn. Well, this is so that later the chicken is cooked. So don't just hit it. Don't just pour a lot of water first. Stir this while I still don't close it. Let the fishy smell evaporate first. Well, this is the knowledge from going home yesterday. Get rid of the fishy smell of fish or chicken. So don't close it right away at the beginning of cooking. Well, let it boil first. The fire just plays on medium heat. While stirring once at the bottom. So that the chicken is not easily destroyed. Well, the broth has started to come out, friends. Chicken broth. Especially because I use local chicken. So it won't dry out right away. Well, I put it in right away. After the aroma is fragrant. I pour the rest of the 500 ml of coconut milk. Oh yeah, I forgot. This is just put in. And these friends didn't see it earlier. I cut the turmeric into small or thin slices. Not turmeric, but turmeric leaves. Because I use young turmeric leaves. Friends, if the turmeric leaves are a little old, just tie them up. Well, young turmeric leaves are more delicious and sweeter. Well, after we put the coconut milk in. Stir first, don't close it. Well, I use packaged coconut milk, friends. Small packaged coconut milk. That's the coconut milk that's in the store. 35 ml of packaged coconut milk. Which I mix with 500 ml of water. Well, if you use fresh coconut milk. Especially at the beginning like this. Don't really close it. So that the coconut milk doesn't break later. Well, let's stir it thin first. So that the coconut milk is united and does not break. Also so that the aroma of the chicken evaporates first. So that later the aroma of the chicken we cook is more delicious, friends. Well, I just added 1 teaspoon of salt. Friends, you can replace it with 1 tablespoon of broth powder. To make it more delicious. Well, after the coconut milk is united, we close it. Well, about 5 to 10 minutes, we open it again. We stir. Well, this is the basic cooking of Padang. The basic, yes. It doesn't use sugar. So just salt or broth powder is enough. It's really good. Because the aroma of the spices is strong, friends. Especially, yes. Haha, I'm lazy. The green chili aroma is really good, it turns out. If you don't like spicy, you can replace it with large green chilies. Well, I'll try it first. It's okay, but because I'm used to MSG. I will add 1.4 teaspoons of MSG. So that the taste is stronger. If you don't like MSG, you can skip it or not use it. Okay, it's really good. Turn off the stove. Then serve. Well, the color is beautiful, friends. Yellowish green. Then, yes. The turmeric leaves and the chili nuance. How is it? This is recommended, yes. Delicious. Alternative. For example, now I want to cook gulai with the aroma of green chili. You can try it, friends. Well, that's it, friends. Today's Bok Midut recipe. Green chili gulai. Endes surendes manus. Try it again and it's great. Happy to try. Greetings culinary manus.