Pedasnya Pas! Resep SATE TAICHAN: 100% Gurih Nampol Kesukaan Suami

The smoky can be more Juicy, add the chicken skin, the chili sauce is delicious, the aroma is spicy, like ketupat, like this, you can just like the chicken breast and the chicken skin, of course you can really do it [Music] Hi everyone, my second book has been published, you can get it online or in bookstores throughout Indonesia don't run out Hello Welcome back my channel Hermawan Today I want to make Taican satay. There have been many people requesting the Taican satay recipe and this time I want to make Si I want to make the Taican chili sauce at a spicy level, not one that stings too much on the tongue, because I happen to have experience, like my husband, he doesn't like the taste of full cayenne pepper, which is too spicy, like it's not too spicy, so here we make a less spicy version, like this. also use the ingredients which are definitely easy to find and to cook this I will use a yuf w898 stove PS frrw 900 m regulator and also a gas cylinder from wind gas makes cooking safe and practical. OK, let's get straight to the ingredients for the chicken, I'm using chicken breast, for those of you who maybe want more protein intake and less fat, but if you want to use chicken thighs, that's definitely very suitable for marinating. For chicken breast, we will need lime, garlic, oyster sauce, salt, mushroom stock, pepper, oil. So, besides chicken breast, I also want to use the skin, but the skin is optional, if you just want chicken meat, that's really good for the skin. I'll boil it later use the spices, here's salt, pepper, water for the Taican chili sauce, I'll use curly red chilies, mixed with red cayenne peppers, if you want, you can use all the red cayenne peppers, or for example, if you want to replace the curly red chilies with large red chilies, that's fine, depending on the quantity. Then you can adjust the garlic and to make the taste more uplifting, I added candlenuts and shallots, lime, you can't miss it, and of course you need oil for cooking. To complement this, I used extra lime, mushroom broth. Then there is ketupat, but if you don't want to use ketupat, that's okay, you can use rice too anyway and also fried onions. OK, first, we'll marinate the chicken, first cut it into pieces. OK, if we use chicken breast, chicken thighs are the same, we'll slice it up. lengthwise like this and this is also a tip, if I prefer to make Chicken Satay, cut the chicken rather than into cubes, so I slice it at an angle like this, yes, in terms of appearance, it is definitely more attractive in width and most importantly when grilled We don't need too much time because if you bake it for too long it usually burns or becomes dry. Well, it's like this, more or less, if we're going to marinate it with garlic, I want to just grate the garlic, not too much, then I'll just use too much. One, if you really like garlic, maybe you can use two limes. Apart from its function of making a fresh aroma, it makes the spices absorb more quickly because they are acidic and the bonus is that the texture of the chicken is juicier. For the spices, I use salt, mushroom broth, pepper, we add a little oil, oyster sauce. Oh yes. By the way, oyster sauce is optional, you can replace it with soy sauce, you can also use this to ensure that the aroma of the chicken isn't flat, just don't make too much of it brown. It's not interesting, just stir it well. Well, if it's like this, let the chicken marinate, at least about half an hour, actually if it's small meat like this, it's like 5 minutes. It's already marinating, but the difference is in the texture, so we need a little longer. Later the texture will be more Juicy. Yes, while we are waiting for the marination, we will prepare the other ingredients. First of all, there is chicken skin. If you don't want to use chicken skin, that means just skip it. You can prepare the Taican chili sauce. Chicken skin is here, I want it. Boil it first after the water boils, add these spices, salt, pepper and also seasoning. Complete recipe. By the way, I've written it all in the description box, then add the skin. Well, this is more or less boiled, it doesn't take more than 1 Just a few minutes, the goal is to make the skin easier to cut into pieces, easier to stab, and the aroma will decrease, so it doesn't smell too much like chicken skin, but don't take too long because if it takes too long, the chewy texture of the skin will quickly disappear. Well, here I am cooking. Using a two-burner Yufo W898 stove from Windas, it is made from tempered glass and can be lifted so it is easy to clean. The trifet is made from cast iron which is strong enough to withstand the weight of cooking and has a berner stamp. Brass which produces an even blue flame. Now for the chicken skin, let it cool. If it's not too hot, we can cut it into pieces. Don't forget this. If for example there is chicken feathers or there is excess fat, yes, there is something dirty. This can also be cleaned after boiling like this normally. It's easier to remove to cut it lengthwise like this, so that it's not too complicated to insert later. If the skin has been boiled, it's easier to cut it and it's neater. Cut it into pieces for the skin, we can just skewer it straight away using a satay skewer. If you want to gram, approximately one skewer of this chicken skin uses 10 to 12 GR. Oh yes, what you need to remember is that if you are going to grill it in an open flame or in What's the name of the fire that is directly exposed to the satay, such as on a charcoal or gas grill where the fire is directly exposed to the satay skewers? You can soak it first in water so that it won't be easy later. It's burnt to pieces like that, but because of this, I'm going to grill it using a regular stone grill, that's no problem, no need to soak it first. It's no problem for chicken either. Same for this, we just need to skewer it. For this skewer, I used about 4 pieces of chicken. OK, if you've done that You can also stick this in the refrigerator or freezer, just wrap it up tightly. Whenever you want to grill it, don't forget to take it out first, don't bake it cold, then First, we will make the Taican chili sauce, for the candlenuts and garlic, we will crush the shallots and cut them into large pieces like this for the red chilies, it's the same so that when you fry them, they don't explode, the cayenne peppers too. Same for this, just split them like this. like this OK, if you have heated the oil, then for the candlenuts, garlic, red onion, we will add it, sauté the chilies and also the cayenne pepper, we will add it. Well, if it's like this, cook it again, but Be careful, don't let it burn too much, just enough until it's browned and fragrant. Well, when that's done, just turn off the heat, OK? And let the ingredients for this chili sauce not get too hot, then we'll blend it. Oh yes, apart from the comfort of the wind gas, it's safer, I use a regulator. psfr w900m with double lock system and rubber safety seal which is easy to install and saves gas, don't forget the gas cylinder too, this is from Windas OK, the ingredients for the chili sauce, we just have to blend it, I use the blender Blend the water until it is even and quite smooth, so that later the texture of the chili sauce will be sticky, like Taican chili sauce. When it's been blended, turn it back onto the face and add water and spices. I used mushroom broth salt and also a little sugar so don't let it get too hot. If it's too sweet, it will actually taste bad, so the sugar is just for balance so that the savory taste comes out more, the spicy taste is also more balanced, so the chili sauce is so that the texture is more unified, the taste is more unified, we need to cook it on medium low heat. Just let it cook for about 3 to 4 minutes at least or until the texture is like this. You can taste it for the savory taste. It doesn't have to be too strong because the Taich Chan chili sauce is usually served with powdered mushrooms or micin, so just adjust it. Oh yes, for the complete recipe, I've written everything in the description box. OK, the chili sauce is ready, set aside in a container and here I want to add a little lime juice to make it more fragrant, OK? The chili sauce is ready. The satay is ready. Now we just have to grill this. I use a stone grill like this. Well, if you use a stone grill like this, don't forget to wash it thoroughly, wipe it clean, then heat it with a smear of oil like this, so that the satay doesn't stick if it's done properly. -it's really hot then we put the satay on the stone grill like this so it wo n't stick to the skin of the satay if you want to grill it, that's fine too You can also get more chewy, smoky, but if you like the texture of crunchy skin satay. Well, you just have to fry it in oil. Oh yes, for grilling the satay, because it's thin, not too thick, I use high heat and don't bake for too long, it's already cooked. but you still get smoke because we use high heat. Okay, the satay is ready, just serve it, you can use ketupat, you can use Taican chili rice and don't miss it, if you like this, just just add powdered mushroom stock like this [Music] mmm hmm hmm hmm this way of serving satay is sure to become a trademark of Tacan satay. Starting from the chili sauce, it's delicious and smells spicy, but this time I made it, it's not too spicy. It's really good to serve it to people who don't really like spicy food, so it's normal for the Tican sambal full of cayenne pepper to be really pierced and the No less important, of course the satay starts with the chicken, it's smoky first, then the texture of the chicken breast meat. Because we marinate it and also grill it for a short time but it's cooked. Well, it's definitely more juicy and it soaks in. If you want it to be more complete, you can really add it. chicken skin, yes, I like crunchy chicken skin like this, so fry it, but if you want to grill it, that's no problem, it's still chewy, so for carbohydrates, you can use rice if you want to use it. Ketupat like this can be done with just the chicken breast and chicken skin, of course it's really possible. OK, then Thank you for watching. To purchase Wingas products, you can buy Wingas products in the online shop and also in the offline shop. For complete information, just check the Wingas website and social media if you like. don't forget to tag and find other short recipes on Instagram tiktok and also shortare Devina Hermon stay tuned and see you in the next video [Music]