Puasa Day 9 - Ayam Goreng Mamak versi Vegan – Chef Dave

Описание: Puasa Day 9 - Ayam Goreng Mamak versi Vegan – Chef Dave
#BukaPuasa #Ramadan2022 #RamadanLIVE #tipsramadan #chefdaveveganjourney #30hari30resepi

Masa penyediaan : 15 minit
Masa memasak : 20 minit
Hidangan: 4 pax

Resipi
Bahan - bahan:
250g cendawan kepala monyet
4 sudu besar tepung jagung
4 sudu besar tepung beras
2 sudu besar tepung kastard
1 sudu besar serbuk kari ayam
1 sudu besar garam masala
1 sudu kecil serbuk ketumbar
1 sudu kecil serbuk jintan manis
1 sudu kecil serbuk jintan putih
1/2 sudu kecil serbuk kunyit (origanicule)
1 sudu kecil serbuk ubi bit merah (origanicule)
2 sudu besar serbuk cili kashmiri
Minyak
Air

Bahan kisar:
2 inci halia
5 ulas bawang putih
1 biji bawang

Untuk hiasan (goreng) :
3 tangkai daun kari
5 biji cili kering


Cara memasak :
1. Rendam dahulu cendawan kepala monyet dan perah. Buat seperti ini beberapa kali sehingga air rendaman nampak sedikit jernih.
2. Kisar dahulu halia, bawang putih dan bawang merah. Kisar sehingga halus.
3. Sediakan mangkuk, masukkan bahan yang sudah dikisar.
4. Masukkan serbuk kari, garam masala, serbuk ketumbar, serbuk jintan manis, serbuk jintan putih, serbuk kunyit, serbuk ubi bit , serbuk cili kashmiri, tepung jagung, tepung beras, tepung kastard, garam, air dan minyak. Kacau sebati.
5. Masukkan cendawan, gaul bersama dan goreng.
6. Semasa goreng boleh masukkan daun kari dan cili kering.
7. Angkat dan sedia untuk dihidang.




Preparation time: 15 minutes
Cooking time: 20 minutes
Serving: 4 pax

Recipe

Ingredients:
250g hericium mushroom
4 tbsp corn flour
4 tbsp rice flour
2 tbsp custard powder
1 tbsp meat curry powder
1 tbsp garam masala
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1/2 tsp organicule tumeric powder
1 tsp organicule beetroot powder
2 tbsp kashmiri chili powder
Oil
Water

Ground Ingredients:
2 inch ginger
5 cloves garlic
1 onion

Garnishing (fry):
3 stalk curry leaves
5 dry chili

Cooking method :
1. Soak the hericium mushrooms first and squeeze. Do this many times until the soaking water looks a little bit clear.
2. First grind the ginger, garlic and onion. Blend until smooth.
3. Prepare a bowl, add the ground ingredients.
4. Add curry powder, garam masala , coriander powder, fennel powder, cumin powder, turmeric powder, beetroot powder, kashmiri chilli powder, corn flour, rice flour, custard flour, salt, water and oil. Stir well.
5. Add the hericium mushrooms, mix together and fry.
6. While frying, add curry leaves and dried chillies.
7. Lift and ready to serve.