Ayam Kampung Ungkep Blondo by Fera Indrayani
Ingredients
| Free-range chicken | 1 (weighing 1 kg) |
| Coconut milk | 750 ml |
| Blondo | 200 gr |
| Javanese Sugar | 150 gr |
| Salt | 1 tbsp |
| Shallot | 5 cloves |
| Garlic | 3 cloves |
| Candlenuts | 4 pcs |
| Coriander | 1 tbsp |
| Turmeric | 1 finger-sized |
| Ginger | 1 finger-sized |
| Lemongrass | 1 pc |
| Galangal | 1 finger-sized |
| Lime leaves | 4 pcs |
Direction
- Puree shallots, garlics, candlenut, coriander, and turmeric. Sautee them until the fragrant comes out.
- Pour coconut milk, add chicken, javenese sugar, lemongrass, galangal, lime leaves, bay leaves and crushed-ginger.
- Braise for about 30 minutes then add bondo and contine the braising process until the chicken soft.
Recipes
- Tuna Sambel Matah by Chef Henry Bloem
- Sweet-Pea Canape by Bambang Sapto Utomo
- Steamed Tahu Terinne Chayote & Spinach with Tomato Lime Chili Salsa by Chef Chandra Yudasswara
- Sampeu Kuah Cipati by Chef Ricky Sulaiman
- Red Snapper & Boiled Egg Canape by Chef Sukarno Wibowo
- Receuh Kulit Sampe by Chef Ricky Sulaiman
- Pan Fried Snapper with Kecombrang Dressing by Chef Syafrudin Banjer
- Menul Cheesecakenya Jogja by Herning Widyastuti
- Kencono Ungu Canape with Mayonaise Sukun by Chef Nur Wahyuni (Yuyun)
- Karedok by Chef Ricky Sulaiman
- Daging Ayam Maranggi Canape by Chef Susanto
- Comro by Chef Nyonya Swan
- Chicken & Mushroom Canape by Chef Rusna Purnama
- Cepotatoes Rosted Chicken by Muhammad Tsaqib
- Cassava Cutlet with Tempe Balado & Pickles Vegetables by Chef Handry W. Sumanto
- Broccoli Tofu with Salt & Spicy Baby Potato by Chef Fahrur Rosidi
- Beetroot Carpaccio By Chef Henry Alexie Bloem
- Ball of Cassava Tape with Sesame Sprinkles by Chef Erwan Sakti
- Bacem Tahu by Chef Yanto Budidarma
- Ayam Kampung Ungkep Blondo by Fera Indrayani