Lengkap dan Khas Siantar! Resep MIE KERITING HALAL Pakai Ayam

m curly Siantar halal version starting from There's meat with soy sauce then grilled red meat combined with bean sprouts, there's fragrant fried onions, there's fresh pickled chilies, it's definitely practical to make at home too [Music] [Applause] Hi all, my second book has been published, so you can get it online or in bookstores throughout Indonesia, don't miss out Hello Welcome back to my channel Div Hermawan today we will make a halal version of kiting shantar noodles. Or maybe you also know the Medan curly noodles because this is quite popular and is also sold in Medan. So the characteristic of this dish is definitely the Si Mik creiting, it's usually chewy and the components are quite busy, so today we're going to make a version that's definitely practical to make at home too, starting from there's meat with soy sauce and then roasted red meat. Then there's also usually the dry stuff, the usual dry fat pieces. The oil has been rendered, so just the dry ones are left, and those three usually use pork, so this time we're going to use chicken, and also the condondimens, which makes it even more special, usually there's pickled chilies. which of course tastes not only spicy but also fresh and the fried onions and vegetables are actually optional. OK, let's get straight to this. The first component we will make is chicken, the soy sauce for the chicken, I use a mixture of breast and thigh, then for the spices there is onion. white onion, ginger, Tiam sauce, sweet soy sauce, salty sauce and also this ngohyong powder. If you do n't have ngohyong powder, you want to skip it, it's still okay, let's use the ngohyong powder too, not too much. Next, we will need chicken skin and oil, okay? So, later we will render the oil first to cook the chicken in soy sauce and the fried skin which is already crispy is for topping, but if you don't want to use chicken skin, it's okay to skip it, then this one is also actually optional. If you don't want to use it Even though the noodles still taste delicious, we will make chashu chicken or red roasted chicken. The ingredients are chicken thighs, then casashu sauce, or if it's on the market, it's usually Chinese barbecue. There are also halal ones. You just look for halal brands, OK? Optional red coloring to make the color more attractive. Ingredients for the pickled chilies. I used curly red chilies, green cayenne peppers, sugar, salt and also vinegar and water. For the next cooking, we need a creting microphone. You can buy it, so if you want to make it later, maybe e Next video I will share The recipe for boiled eggs is to be cooked with chicken in soy sauce. The last one is to accompany it with fried onions, Chung's spring onions and also bean sprouts. If you don't want to use them for spring onions, that's okay. In fact, if you don't want to use them, you can still use them. OK, that's fine. First of all, I want to marinate the casu chicken first, if you don't want to use casasu chicken, that means at this stage, dikip, here are the chicken thighs, we put in charsu sauce or Chinese barbecue sauce and also add the optional red coloring, just stir it well, sometimes if you want the red color If you use it, for example, the color is too pink, so you can add Dark Soy Sau or brown coloring to balance the color, for marinating for at least 2 hours at room temperature or you can also put it overnight in the refrigerator so that the red color is absorbed, the taste is also absorbed, then I make this. Let's slice the pickled red curly chilies but don't make them too thin, so that's about 5 to 6 milligrams of cayenne pepper. Same with this. Use green cayenne peppers. For those of you who don't want it too spicy but like pickled chilies, you can replace the cayenne pepper with green chilies. It's big, next prepare this pan, we will mix the pckel solution or pickling solution, starting from water, vinegar, sugar and salt. Cook until the sugar dissolves and boils, then we just pour it into the chilies that we already sliced, well, this is because we use hot liquid. Yes, so using pickled water uses hot water, so it's definitely faster, so it's better than cold. OK, next we will prepare the chicken for topping, soy sauce for the chicken, we will cut it into small cubes, either from the breast file or the thigh file, this is the same. Yes, let's just cut it into squares like this, you can adjust the size, but remember, if we cut the chicken into pieces, when it's cooked, it will shrink, so just make sure it's according to your wishes. Well, if you have the chicken, I want to marinate it, I'll marinate it using soy sauce. salted with mushroom broth and pepper, well, I want to marinate this meat. In fact, if it's small meat like this, whether you want to marinate it or not is optional, why do I marinate it so that the texture is less sticky and secondly, even if we cook it quickly, it seems like the recipe is up to par. Sometimes, when we cook meat, it takes time so that it tastes delicious. Well, this usually speeds things up if we marinate the meat first for the spices. I use garlic, shallots, I want to blend this, so I slice it first so that it will be ready later. -the blender is more even and also the ginger, we will blend it together, use water, if you want to just chop it, that's fine, but with a regular blender the aroma of the onions comes out better for the coverage. OK, next we will prepare the chicken skin, so this is the chicken skin. Later we will use the oil for cooking and the skin will be used as a topping, so here the chicken skin is where we want to remove the fat from the oil so the method that I think is the best is still we have to add water to it first, we will cook it because later we want to eat the skin as So, I want to add salt and pepper to the toppings, but you do n't need too much because the chicken skin will shrink a lot, so it looks like a lot, but when it's dry, it's a little bit. Well, if we add water, then the aroma of the chicken skin won't smell bad. It's burnt, compared to frying it straight away, for example, the chicken skin is in oil and the oil really comes out more. You can see. Over time, the water reduces and the oil from the chicken starts to show. Well, if the water has reduced We have to reduce the heat to medium low so that the oil doesn't smell burnt. You can see this. The oil is starting to come out and for chicken skin oil, usually the amount is definitely less than if we use lard or lard, right? Which is the inside, or is it mostly oil? So I also add regular cooking oil and we will continue to fry over medium low heat until the skin is crispy. Well, the skin is already crispy, but it won't burn, so it will be really crispy. Set aside then we will use this oil to cook the soy sauce chicken. First, we will sauté the onions and ginger which we have already blended and if you might be confused about why there is so much oil, because if we make ordinary noodles, we need oil too. So this is it. Let's just combine it all at once and for one recipe that we are cooking, this can make around 6 to 8 portions. Well, this is already fragrant with the chicken that we cut into cubes. We put it in. Well, we will just stir-fry it for a while, then when it's ready, we just add water. For the sauces, use sweet soy sauce and also pouring sauce. Well, for the spices, the salty soy sauce and other things have gone into the chicken, so I'm not even more afraid of it getting salty. Oh yes, you need to remember that the chicken is soy sauce for Siantar noodles. We don't want a very sweet soy sauce, so we have to balance the salty soy sauce and the sweet soy sauce, but you can get more fragrant, sweet soy sauce, but not too sweet, and here I also want to add boiled eggs, so boiled eggs will be used as a topping, so it's like soy sauce eggs. yes, this is also the same thing, we will cook it together and so that the taste comes out better, we need to let it simmer for at least 15 minutes. Well, after 15 minutes you can see that the water has started to reduce, but it's not that thick, so it should still be soupy if you keep quiet. then it's too dry, which means add more water. Yes, basically the consistency is like this. Well, you can try this because I like it sweet. I want to add a little sugar, but don't use sweet soy sauce because we don't want the aroma to be too sweet, so I added a little sugar and for the overall taste, this is It has to be strong enough, because later we're going to eat it using noodles that are still plain, so it's not too salty, but it's strong enough. Okay, here's the soy sauce chicken and the egg. It 's ready for pickling. It's ready. The crispy chicken skin is ready. This is ready. So, you guys, okay? the components are like this, it's actually already delicious, but if, for example, you want it to be more special, we've also prepared the casu chicken or red grilled chicken, this is how it's cooked. I just want to use an air fryer, we'll set it first at 170 degrees for around 10 to 12 minutes and if For example, if it's cooked, you see it's not browning enough. You can increase the degree to 0 degrees and grill it again for 5 minutes. OK, the casasu chicken is already cooked, then we'll wait a while if it's not hot, then we'll slice it if you want to eat it. Later, it means boiled. Noodles later. But if you want to serve this nest straight away, we can boil it. Don't forget that the most important thing is to boil the noodles. Don't use too little water. Boil the raw noodles like this depending on the size of the noodles and also the density. The noodles usually take an average of around 2 to 3 minutes depending on the size. noodles, then if you want to use vegetables, this is the same, let's boil them first. Well, when Mya is cooked, we can just serve it with the soy sauce chicken. Don't forget to add the sauce too. Then put it on the table if anyone likes it saltier. Maybe you can serve soy sauce. salty for condimens [Music] [Music] hm hmm this is a combination of the mikriting shantar, it's not surprising that it's so popular that even in every big city there are those who sell it because the first characteristic is definitely the soy sauce chicken Yes, it's not the really sweet soy sauce like butter soy sauce chicken or for example mushroom chicken noodle soup. The one that is sweeter but not more fragrant, yes it's fragrant and also salty and sweet, it's balanced and there's a slight aroma from the ngohyong powder which makes it a distinctive combination too. Using toge, there are fragrant fried onions, and there are also fresh pickled chilies, well, this is what really makes the E bakm or MI Kiting shantar, this is definitely a hit because the combination is RAM, then for the chicken chashu, he gives it a sweet taste and also the appearance is more attractive, because The color is red and the chicken skin will also add deliciousness, even though it looks like it's important. It's not important, but I think the chicken skin makes it even more special. OK, if that's the case, thank you for watching, don't forget Kori cookteag and find other short recipes on Instagram TikTok and also Sharnya Devina Hermawan, stay tuned and see you in the next video [Music]