Puasa Day 27 – Ayam Masak Merah Versi Vegan – Chef Dave
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Masa penyediaan : 10 minit
Masa memasak : 30 minit
Hidangan : 5 pax
Resipi
Bahan-bahan:
500gram cendawan kobis bunga
1 sudu kecil serbuk kunyit
½ sudu kecil garam
1 senduk pes cili kering
2 Bunga lawang
2 Bunga cengkih
3 Buah pelaga
2 Kulit kayu manis
Minyak (ORGANICULE)
1 sudu besar minyak sapi vegan
1 batang serai (tumbuk)
2 sudu besar puree tomato
1 sudu besar sos cili
5 daun pandan
1 cawan air
Sedikit garam
1 sudu besar gula merah
Bahan yang perlu dikisar :
1 bawang merah
1 inchi halia
3 bawang kecil
3 ulas bawang putih
Hiasan:
Daun ketumbar
Cili merah
Cara memasak:
1. Gaul cendawan bunga kobis bersama serbuk kunyit dan garam. Kemudian goreng sehingga keperangan dan angkat.
2. Kisar dahulu bawang merah, bawang kecil, halia, dan bawang putih. Kisar halus.
3. Kemudian, tumis bunga lawang, bunga cengkih, kulit kayu manis, buah pelaga, serai dan daun pandan.
4. Masukkan bahan kisar tadi dan kacau sehingga naik bau.
5. Masukkan pes cili kering dan kacau sehingga pecah minyak.
6. Masukkan air, kacau dan biarkan kuah mendidih.
7. Masukkan puree tomato, sos cili dan kacau.
8. Masukkan cendawan kobis bunga yang di goreng tadi.
9. Masukkan garam dan gula.
10. Biarkan mereneh dan kuah menjadi pekat sedikit.
11. Sedia untuk dihidang bersama sedikit daun ketumbar dan cili merah sebagai hiasan.
Preparation time: 10 minute
Cooking time: 30 minutes
Serving: 5 pax
Recipe
Ingredients:
500gram hericium mushrooms
1 tsp turmeric powder
½ tsp of salt
1 tbsp dried chili paste
2 star anise
2 Cloves
3 Cardamom
2 Cinnamon sticks
Oil (ORGANICULE)
1 tbsp vegan beef oil
1 lemongrass (mashed)
2 tbsp tomato puree
1 tbsp chili sauce
5 pandan leaves
1 cup of water
A little bit of salt
1 tbsp brown sugar
Ingredients to be ground:
1 red onion
1 inch ginger
3 small onions
3 cloves of garlic
Garnishing:
Coriander leaves
Red chillies
Cooking method:
1. Mix hericium mushrooms with turmeric powder and salt. Then fry until browned and lift.
2. First grind onion, small onions , ginger, and garlic.
3. Then, saute star anise, cloves, cinnamon stick, cardamom, lemongrass and pandan leaves.
4. Add the ground ingredients and stir until fragrant.
5. Add the dried chilli paste and stir until the oil breaks down.
6. Add water, stir and let the gravy boil.
7. Add tomato puree, chili sauce and stir.
8. Add the fried hericium mushrooms.
9. Add salt and sugar. Stir again.
10. Allow to simmer and the gravy to thicken slightly.
11. Ready to serve with a little coriander leaves and red chilli as a garnish.
