Sate/satay Ayam ala Haji Samuri Kajang
Bahan Sate Samuri
1 ekor ayam - dipotong 12
1 cawan gula pasir
5 sudu teh garam
Bahan dikisar halus :
½ kg bawang merah
50g jintan manis
30g jintan putih
300g lengkuas
200g halia
50g kunyit
5 batang serai
Cara masak sate/satay Samuri:
Perap ayam bersama bahan yang dikisar sekitar 6jam.
Kemudian bolehlah dibakar hingga masak. Arang mesti dibakar hingga tinggalkan bara sahaja.
Gunakan kipas untuk menstabilkan haba apabila membakar sate.
Renjiskan air perapan dan minyak dengan serai yang diketuk. Ini dapat melembutkan ayam dan nampak berminyak. Barulah lebih selera nak makan tu.
Apabila dah agak kekuningan bolehlah diangkat
Hidangkan bersama kuah sate Haji Samuri dan nasi impit.
Satay / Chicken satay ala Haji Samuri Kajang
Samuri satay material
1 chickens - cut 12
1 cups of sand sugar
5 teaspoon of salt
Ingredients blended smoothly:
½ kg of red onion
50 g of sweet cumin
30 g white cumin
300 g galangal
200 g of ginger
50 g of turmeric
5 pieces of lemongrass
Ways to cook satay / satay Samuri:
Marinated chicken with ingredients that are grounded for about 6 hours.
Then it can be burned to cook. Charcoal must be burned until it leaves the coal.
Use a fan to stabilize heat when burning satay.
Spark marinade water and oil with taped lemongrass. This can soften the chicken and look oily. Now I have more appetite to eat.
When it's a bit of yellowness, it can be lifted
Serve together with Haji Samuri satay gravy and nasi impit.Translated
