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Monday, 23 January 2012


Roasted Chicken (Before)
Roasted Chicken (after)
Ayam Panggang


1 ekor ayam dipotong empat (4)
Minyak zaiton

Untuk paste

3 sudu besar bawang besar dikisar
2 sudu besar bawang putih dikisar
1 sudu besar halia dikisar
3 sudu besar kicap pekat
1 sudu besar madu
1 sudu besar serbuk kunyit
1 sudu besar cili kisar
1 sudu kecil serbuk ketumbar
1 sudu kecil jintan putih
1 sudu kecil jintan manis
1 sudu kecil lada hitam
Sos tomato, sos cili dan sos plum

1 biji kentang
4 inci lobak merah dibelah
1 biji bawang besar dibelah empat
1 batang seleri dipotong sepanjang 2 inci

  1. Lumurkan paste keseluruh bahagian ayam.
  2. Ayam yang telah dilumur disusun dalam bekas untuk dipanggang.
  3. Masukkan bahan hiasan dalam bekas dan direnjis minyak zaiton.
  4. Masukkan ke dalam ketuhar pada suhu 180 darjah Celsius selama lebih kurang 30 minit.
  5. Keluarkan dari ketuhar dan angkat ayam yang telah masak. Bahan hiasan diasingkan dan dicurah sos yang terhasil semasa memanggang ayam.
  6. Sedap dimakan dengan nasi ayam kukus.
Roasted chicken

1 chicken cut four (4)
Olive oil
For paste

3 tablespoons of blended onion
2 tablespoons of blended garlic
1 tablespoon blended ginger
3 tablespoons dark soy sauce
1 tbsp honey
1 tablespoon turmeric powder
1 tbsp chili paste
1 teaspoon coriander powder
1 tsp cumin powder
1 teaspoon anise powder
1 teaspoon black pepper
Tomato sauce, chili sauce and plum sauce

For Garnishing
1 potato cut into four
4-inch cut carrots cut
1 onion quartered
1 stalk celery cut into 2 inches

  1. Rubbed paste all over parts of the chicken.
  2. Rubbed chicken arranged in the container to be roasted.
  3. Put the garnishing material in a container and Sprinkle olive oil all over. 
  4. Place in oven at 180 degrees Celsius for about 30 minutes.
  5. Remove from oven and lift the cooked chicken. Garnishing materials are separated and poured sauce produced during roasting chicken.
  6. Eat with steamed chicken rice.

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