Khas Rumah Makan Padang! Resep AYAM POP

Using kaffir lime leaves and the signature Ayam Pop Sambal, this will be a classic and delicious combination. Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making Ayam Pop Sambal. It's complete with Sambal and the ingredients. It's a family favorite. It's easy to make and practical. I'll be using Tanika's cooking utensils. By the way, if you're from Padang and know how to make Ayam Pop, please share the recipe below. For the chicken, I'm using skinned male chicken. For the braising spices, I'm using garlic, shallots, lemongrass, bay leaves, kaffir lime leaves, and ginger. For the braising, I'm using coconut water, but not too sweet. You can use coconut water or coconut milk to make it savory. For the Ayam Pop Sambal, I'm using tomato, curly red chili, large red chili, shallots, garlic, and chicken braising liquid. For the ingredients, I'll be making Boiled Kaffir Lime Leaves. We'll need kaffir lime leaves, baking soda, salt, and sugar. This is optional, but I like to use cucumber as a substitute. First, let's cook the chicken. For the ingredients, we need to slice the ginger and pound it like this to release the aroma. Then, pound the lemongrass and chop it. For the garlic, I'll blend it with the coconut water we'll use to braise the chicken. I blend it so I can get more of the garlic aroma into the chicken. You can also pound or chop the garlic. Next, combine everything in a pot, starting with the garlic, lemongrass, ginger, bay leaves, and kaffir lime leaves. I'm using young coconut water. If possible, not too sweet. A little sweetness is okay. For the chicken, I've removed the skin and divided it into four parts. Add it to the braising liquid along with the coconut milk. I'm using a little coconut milk to make it more savory and tender. It's up to you. Lastly, for the seasonings, we have salt, mushroom stock powder or flavor enhancer, and pepper. I'm not adding sugar as coconut water is naturally sweet. Use medium-low heat to braise the chicken so the meat is tender. Braise it for about 30 minutes, depending on the type of chicken. Male chickens are usually tenderer than country chickens. While waiting, I'll share a tip so we can be more practical in the kitchen and make cooking easier. I always use trusted cooking utensils. This is a product from Tanika. It's BPA-free and the ingredients used are food-grade premium silicone. Tanika's products are also very complete. This silicone series is made from a comfortable material for a nonstick pan. I often use a nonstick pan almost every day, so this is perfect. The design is made with one part without cracks to facilitate cleaning and ensure the product doesn't break. Tanika's products can withstand heat up to 230°C, so it's very safe for deep-frying. The chicken is cooked and tender, but don't take it out right away. If the chicken is too hot, it'll dry out. Next, we'll make the Chicken Pop Sambal. Slice the chili. If you don't want it to be spicy, you can remove the seeds. I'm using the same knife from Tanika. Slice the shallots and garlic into thick slices. Slice the tomato, too. Heat some oil. I'm using coconut oil to make it more fragrant, but you can also use regular cooking oil. We need to sauté the shallots and garlic first to make it more fragrant. Once the shallots are fragrant, add the tomato and chili in. We need to cook this for a while to enhance the aroma. Once it's fragrant like this, we'll prepare the chicken broth. The chicken isn't too hot anymore. We can remove it and set it aside. We'll take the chicken broth to the right amount. Then, we'll cook it together with the sambal. We need to boil the sambal first... ...so when we blend it later, the chili and tomato are cooked and tender... ...without having to strain it. Cook it for a while. You can see the chili and tomato are tender. Now, blend it. Make sure to cool it down if your blender can't handle the heat. I'm using ice water to prevent it from overheating. Blend it until it's really smooth. To make it more practical, I'm adding flour and sugar. Flour is optional. It's for a softer texture and stickiness. Now, cook it for a while. Don't forget to taste it. If it's not salty or sweet enough, adjust it. As a side dish, I'm making boiled cassava leaves. Prepare boiling water, add salt, baking soda, and sugar. I'm adding baking soda to make the cassava leaves tender faster. The combination of salt, sugar, and baking soda will make the cassava leaves green... ...even though it's boiled. The cassava leaves I'm using aren't too young. But it's not too old, either. I'll boil it for 8-10 minutes. If you're using young cassava leaves, it'll be tender in 5-6 minutes. Once the cassava leaves are cooked and tender, drain them. I'm using the same strainer from Tanika. Then, rinse them in cold water to stop the cooking process. Lastly, we'll fry the chicken for a while. First, heat the coconut oil, but don't heat it too much. Just heat it until it's warm. Then, dip the chicken in the oil. If we fry the chicken in hot oil, the oil will pop and the chicken will be dry. The signature of Chicken Pop is its simple yet flavorful flavor. There's the aroma of garlic. Also, frying the chicken for a while will enhance the aroma. But since this dish is quite simple, the texture of the chicken is also important. The chicken was cooked until tender. The cooking time is also enough for the flavor to seep into the chicken. With the cassava leaves and the signature Chicken Pop chili sauce... ...it'll be a classic and delicious combination. Don't forget to check out Tanika's products and recook this recipe with Tanika... ...as there will be a lot of interesting prizes. For the complete info, follow at tanika.id. Find other short recipes on Instagram, TikTok, and Shorts by Devina Hermawan. Stay tuned and see you in the next video!