00:00 : intro
01:36 : persiapan bahan (prepping the ingredients)
02:20 : membuat bumbu halus dan masak (making and cooking the blended spices)
03:45 : potong ayam dan masak (chopping and cooking the chicken)
05:30 : susutkan kuah (reducing the broth)
07:54 : goreng serundeng (frying the Serundeng)
08:27 : goreng ayam (frying the chicken)
09:00 : hidangan siap dan serving (the dish is ready to serve)

#ResepAyamGorengSerundeng #ResepSerundeng #ResepDevinaHermawan

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[INDONESIAN]
Resep Ayam Goreng Serundeng (8 potong)

Bahan:
2 ekor ayam pejantan
2 sdt garam
1 sdm gula
2 sdt kaldu ayam bubuk
½ sdt merica
1500 ml air
100 gr kelapa parut segar

Bumbu halus:
2 batang serai, geprek
4 lembar daun salam
2 iris lengkuas, geprek
2 ruas kunyit
2-3 buah cabai merah, buang biji
30 butir kemiri
8 siung bawang putih
12 siung bawang merah
50 ml minyak

Pelengkap:
Sambal terasi
Timun, iris
Nasi putih

Lainnya:
Minyak untuk menggoreng

Langkah:
1. Blender kemiri jangan terlalu halus, sisihkan
2. Masukkan bawang merah, bawang putih, cabai merah, kunyit, dan minyak ke dalam blender kemudian haluskan
3. Tumis bumbu halus dan kemiri hingga wangi, masukkan serai, daun salam, dan lengkuas kemudian tumis lagi hingga matang
4. Masukkan air, masak hingga mendidih
5. Masukkan kelapa parut lalu bumbui dengan garam, gula, penyedap, dan merica dan aduk rata
6. Masukkan ayam dan lalu tutup panci dan masak dengan api kecil-sedang hingga air setengah susut
7. Sisihkan ayam, daun salam, serai dan lengkuas
8. Masak bumbu hingga kering dengan api besar hingga air hampir habis kemudian kecilkan api dan masak hingga kering sambil terus diaduk-aduk
9. Setelah kelapa mengeluarkan minyak, matikan api dan sisihkan
10. Goreng serundeng hingga cokelat keemasan dengan api sedang
11. Potong ayam menjadi 4 bagian, goreng ayam hingga kecokelatan lalu tiriskan
12. Sajikan ayam goreng dengan serundeng, nasi putih, sambal terasi, dan timun

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[ENGLISH]
Serundeng Fried Chicken Recipe (yield: 8 pcs)

Ingredients:
2 pc rooster
2 tsp salt
1 tbsp sugar
2 tsp chicken stock powder
½ tsp pepper
1500 ml water
100 g grated fresh coconut

Blended spices:
2 pc lemongrass, pounded
4 pc bay leaf
2 slice galangal, pounded
5 cm turmeric
2-3 pc red chili, seed removed
30 pc candlenut
8 clove garlic
12 pc shallot
50 ml oil

Add-ons:
Shrimp Paste Sambal
Cucumber, sliced
Warm rice

Others:
Oil for frying

Steps:
1. Blend the candlenuts roughly. Set aside.
2. Add the shallots, garlic, red chili, turmeric, and oil into the blender. Blend smoothly.
3. Sauté the blended spices and the candlenuts until fragrant. Add the lemongrass, bay leaves and galangal in. Continue cooking.
4. Add the water in. Bring to a boil.
5. Add the grated coconut. Season with salt, sugar, flavor enhancer, and pepper. Stir.
6. Add the chicken in. Put the lid on and cook on medium-low heat until the water is half-reduced.
7. Set the chicken, bay leaves, lemongrass, and galangal aside.
8. Reduce the broth on high heat until the water is almost gone. Then, reduce the heat and cook until dry while stirring.
9. After the coconut releases oil, turn the heat off and set aside.
10. Fry the Serundeng until golden brown on medium heat.
11. Chop the chicken into 4 pieces. Fry until browned and set aside.
12. Serve the fried chicken with Serundeng, warm rice, Shrimp Paste Sambal, and cucumbers.

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