Pedasnya Pas! Resep SATE TAICHAN: 100% Gurih Nampol Kesukaan Suami

Resep lengkap buka di description box ini dan geser sampai ke bawah. **English description is at the bottom section.** 00:00 : intro 01:34 : persiapan bahan (prepping the ingredients) 02:42 : marinasi ayam (marinating the chicken) 04:09 : mengolah kulit ayam (prepping the chicken skin) 05:35 : tusuk sate (skewering the Satay) 06:29 : membuat sambal taichan (making Taichan Sambal) 08:24 : memanggang sate (grilling the Satay) 09:14 : hidangan siap dan serving (the dish is ready to serve) #ResepSateTaichan #ResepSateAyam #ResepDevinaHermawan =================== [INDONESIAN] Resep Sate Taichan (untuk 50-60 tusuk) Bahan sate kulit: 250 gr kulit ayam 500 ml air 1 sdt garam ⅛ sdt merica ½ sdt penyedap Bahan marinasi ayam 450 gr dada ayam filet 1 siung bawang putih 1 sdm saus tiram ½ sdt garam ½ sdt kaldu jamur 1½ sdm minyak ¼ sdt merica ½ sdt air jeruk nipis Bahan sambal taichan: 3 siung bawang merah 5 siung bawang putih 10 buah cabai merah keriting 10 buah cabai rawit merah 1-2 buah kemiri 1 buah jeruk limau 2 sdm minyak 1 sdt kaldu jamur 1 sdt garam 1 sdt gula 350 ml air Pelengkap: ketupat bawang goreng jeruk limau kaldu jamur Cara membuat: 1. Potong-potong dada ayam filet lalu pindahkan ke mangkuk. Masukkan bawang putih parut, air perasan jeruk nipis, garam, kaldu jamur, merica, minyak, dan saus tiram. Aduk rata dan diamkan selama minimal 30 menit 2. Didihkan air kemudian masukkan garam, merica, penyedap dan kulit ayam. Rebus selama 1 menit, tiriskan 3. Iris memanjang kulit ayam lalu tusuk kulit ayam dengan tusukan sate. Timbang 1 tusuk sate kulit ayam sekitar 10-12 gram 4. Siapkan tusukan sate dan tusuk-tusuk daging ayam yang sudah dimarinasi. Timbang 1 tusuk sate ayam sekitar 15 gram 5. Panggang sate ayam dan sate kulit dengan panggangan sate yang sudah dioles sedikit minyak dan sudah dipanaskan. Panggang hingga sate matang dan berwarna kecokelatan 6. Untuk sate kulit krispi, panaskan minyak di wajan dan goreng sate kulit hingga matang 7. Untuk sambal taichan, geprek kemiri, potong bawang merah, bawang putih, cabai merah keriting dan cabai rawit merah 8. Panaskan minyak di wajan lalu masukkan bahan-bahan yang sudah dipotong. Masak hingga matang dan wangi 9. Haluskan bahan yang sudah dimasak menggunakan blender dan tambahkan sedikit air. Haluskan hingga benar-benar halus lalu masak kembali 10. Tambahkan sisa air, garam, kaldu jamur, dan gula. Masak sambal hingga matang dengan api sedang kecil selama sekitar 3 - 4 menit 11. Setelah sambal matang, tuang ke dalam mangkuk lalu beri perasan jeruk limau. Aduk rata 12. Sate taichan siap disajikan Jangan lupa cek Instagram @WINNGAS Instagram: https://instagram.com/winngas Website: https://winngas.com/ Tokopedia: https://tokopedia.com/winn-gas Shopee: https://shopee.co.id/winngas =================== [ENGLISH] Taichan Satay Recipe (yield 50-60 skewers) Chicken Skin Satay ingredients: 250 g chicken skin 500 ml water 1 tsp salt ⅛ tsp pepper ½ tsp MSG Chicken Marinade ingredients: 450 g chicken breast fillet 1 clove garlic 1 tbsp oyster sauce ½ tsp salt ½ tsp mushroom bouillon 1½ tbsp oil ¼ tsp pepper ½ tsp lime juice Taichan Sambal ingredients: 3 pc shallot 5 clove garlic 10 pc red curly chili 10 pc red Thai chili 1-2 pc candlenut 1 pc kaffir lime 2 tbsp oil 1 tsp mushroom bouillon 1 tsp salt 1 tsp sugar 350 ml water Sides: Ketupat Fried shallots Kaffir lime Mushroom bouillon Steps: 1. Cut chicken breast fillet and transfer to a bowl. Add grated garlic, lime juice, salt, mushroom bouillon, pepper, oil, and oyster sauce. Mix well and marinate for at least 30 minutes. 2. Boil water and add salt, pepper, MSG, and chicken skin. Boil for 1 minute, then drain. 3. Slice chicken skin lengthwise, then skewer them. Each chicken skin skewer should weigh about 10-12 g. 4. Prepare skewers and skewer the marinated chicken pieces. Each chicken skewer should weigh about 15 g. 5. Grill the chicken and chicken skin satay on a preheated, lightly oiled grill. Grill until the satay is cooked and browned. 6. For crispy chicken skin satay, heat oil in a pan and fry the chicken skin satay until done. 7. For Taichan Sambal, pound the candlenuts. Slice the shallots, garlic, red curly chili, and red Thai chili. 8. Heat oil in a pan, then add the chopped ingredients. Cook until fragrant and fully cooked. 9. Blend the cooked ingredients with a little water until completely smooth, then cook again. 10. Add the remaining water, salt, mushroom bouillon, and sugar. Cook sambal over medium-low heat for about 3-4 minutes until done. 11. Once the sambal is cooked, pour into a bowl and add kaffir lime juice. Stir well. 12. Taichan Satay is ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram: https://instagram.com/devinahermawan/ Business inquiries: contact@devinahermawan.com Don’t reupload our content but you can share our videos. Production 2024 © Copyrights by Devina Hermawan.