5 Inspirational recipes for traditional restaurant-style chicken menus for family meals

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Brilio.net – Various traditional chicken preparations always have their own way of appetizing the taste buds. The aroma of spices rising slowly from the pan often makes the kitchen atmosphere feel warmer. This sensation is also able to bring imagination to the atmosphere of a typical regional restaurant which is usually full of intimacy. Every dish seems to have a story to share with every bite.

Restaurants that serve traditional chicken menus usually rely on spice blends that have been passed down from previous generations.

The cooking technique often becomes an identity that is difficult to imitate anywhere. Some rely on a long soaking process so that the flavors are completely absorbed. There are also those who choose the grilled method to produce an elegant and distinctive smoke aroma.

A portion of traditional chicken that was tasted some time ago is still vivid in my memory. The meat is so soft that the fibers separate without effort. The spiced sauce has a strong character but is still friendly on the tongue. This combination makes the feeling of warmth creep slowly and provides a long-lasting sensation of satisfaction.

Bringing a similar experience to your own kitchen is not difficult. The materials used are generally easy to find and the process can be adapted to conditions at home. Each cooking step also offers an opportunity to experiment with the strength of the spices. In the end, the result will be a dish full of character that is ready to pamper anyone who enjoys it.

Go straight to the kitchen, let’s try the following delicious recipes together BrilioFoodThursday (8/1).

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Material:
– 400 gr chicken thigh fillet

Marinade Ingredients:
– 4 large cloves of grated garlic
– 4 tbsp sesame
– 1 tsp Now MSG
– 1 tbsp sesame oil
– 90 gr Kentucky Style Seasoned Flour Sasa
– 180 ml ice water

Seasoning ingredients:
– 10 cloves of minced garlic
– 6 curly red chilies
– 3 spring onions
– 1/2 tsp sugar
– 1 tsp Now MSG
– 1/2 tsp salt

How to make:
1. Prepare chicken thighs, then cut into cubes.
2. After that, marinate the chicken with the marinade spices, store in the refrigerator for 15 minutes.
3. Prepare other ingredients such as chopped chilies and chopped garlic.
4. After marinating, fry the chicken until golden brown.
5. Next, sauté the garlic and chopped chilies, add the spring onions then stir-fry briefly.
6. Add salt, granulated sugar and MSG sauce.
7. Finally add the fried chicken.
8. Ready to serve.

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Material:
– 1 male chicken
– 1 pack of Kalasan Chicken Ungkep Seasoning Sasa
– 500 ml Water
– Enough cooking oil
– Wheat flour, for the cream to taste

How to make:
1. Boil 500 ml of water.
2. Add 1 pack of Sasa Bumbu Ungkep Ayam Kalasan, mix well, as well as 1 small male chicken (± 800 gr per head).
3. Boil/cover the chicken for ± 15 minutes.
4. Fry the chicken in hot oil (± 3 minutes) and submerged (± 160ºC) until brownish yellow.
5. Serve with Sasa Sambal Terasi to make it even more delicious.

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Material:
– 1 kg chicken, cut according to taste
– 2 sachets of Sasa Fried Chicken Marinade Seasoning
– 150 grams galangal, finely grated
– 2 bay leaves
– 2 lemongrass stalks, bruised
– 1 pandan leaf, tied in a knot (optional)
– Enough cooking oil

Additional Ingredients for Marination (if desired):
– 1 tsp coriander powder
– ½ tsp turmeric powder
– Salt to taste (if necessary, because Sasa Bumbu Lumur is already quite tasty)

How to make:
1. Marinate the Chicken: Mix the chicken with the Fried Chicken Lumur Sasa Bumbu Lumur Sasa, add coriander powder, turmeric powder, and a little salt if needed. Stir well until all parts of the chicken are coated with spices. Let stand for at least 30 minutes, so that the spices are absorbed well. For maximum results, leave in the refrigerator for 1-2 hours or overnight.
2. Prepare Galangal: Grate galangal until fine. If using a blender, add a little water to make the grinding process easier.
3. Frying Chicken: Heat oil in a frying pan over medium heat. Add bay leaves, lemongrass and pandan leaves to the hot oil to add aroma. After that, fry the chicken until half cooked. Lift and drain.
4. Frying Galangal: In the same oil, add grated galangal. Fry until fragrant and starting to dry. Remove and drain the galangal.
5. Finishing: Once the chicken is half cooked and the galangal has been fried, put the chicken back into the hot oil. Sprinkle the fried galangal over the chicken. Fry until the chicken is perfectly cooked and golden. Fry over low heat so that the chicken cooks evenly and the galangal spices don’t burn.
6. Serve: Remove the galangal fried chicken and drain. Serve while warm with additional chili sauce and fresh vegetables to add deliciousness.

4. Spicy Basil Chicken Recipe

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Material:
– 12 red onions
– 7 cloves of garlic
– 3 candlenuts
– 5 large red chilies
– 7 cayenne peppers
– 2 segments of ginger
– 500 gr chicken thighs
– 1 tsp salt
– 1 tsp
– 1 lime
– 1 bks Kentucky Style Seasoned Flour Sasa

Stir Fry Ingredients:
– 2 pieces of turmeric leaves
– 2 pandan leaves
– 2 lemongrass stalks
– ½ tsp salt
– 1 tsp Chicken Flavored Broth Seasoning Sasa
– ½ tsp Now MSG
– 1 tbsp sugar
– 350 ml water
– 2 tomatoes
– 2 handfuls of basil
– ½ lime

How to make:
1. Roast the shallots, garlic, turmeric and candlenuts.
2. Blend together with large red chilies, cayenne pepper and ginger.
3. Prepare the chicken which has been cut into smaller sizes, add lime juice, add salt, pepper, and coat lightly with Kentucky Style Seasoned Flour Sasa.
4. Fry in hot oil until crispy brown, set aside.
5. Saute the ground spices and add other aromatic ingredients until fragrant and cooked.
6. Add water and seasoing.
7. Also add Sasa MSG and Sasa Chicken Flavored Broth Seasoning to make it more delicious.
8. Once cooked, increase the heat and add the chicken. Stir until the spices are completely coated then add the tomatoes, basil and add lime juice.
9. Serve.

5. Chicken Opor Recipe

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Material:
– 1 chicken, cut according to taste
– 1000 ml Liquid Coconut Milk Sasa
– 4 lime leaves
– 3 bay leaves
– 2 stalks of lemongrass, puree
– 2 galangal thumbs, crushed
– 1 teaspoon of sour water
– Salt to taste
– Sugar to taste
– 5 tablespoons cooking oil, for frying the spices

Ground spices:
– 8 cloves of red onion
– 4 cloves of garlic
– 1cm
– 3 candlenuts, roasted
– 1 tbsp munjung coriander, roasted
– 1/4 tsp cumin, roasted
– 1/2 tsp ground pepper

How to make:
1. Heat oil, saute ground spices, lime leaves, bay leaves, galangal and lemongrass until fragrant.
2. Add the chicken, stir until it changes color. Add liquid coconut milk sauce and salt. Stir well.
3. Let it boil, stirring occasionally, add the tamarind water and sugar, cook until the coconut milk reduces slightly. Taste and add any missing spices.
4. Serve warm.

(brl/lak)