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@bakulkosmetik01: Gokil sih ini best , murce bgttt 🥳💕 #vaselineglutahya #vaseline #handbodywhitening #lotionpemutihbpom #fyp

BAKUL KOSMETIK
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Saturday 24 January 2026 16:36:18 GMT
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အင်ဒို ကြက်ကြော် နည်း Ayam penyet,Sambal Indonesian Smashed Fried Chicken with Sambal Ijo & Sambal Merah Yield: 4 servings Prep time: 30 minutes + marinating/resting Cook time: about 1 hour Equipment: mortar and pestle, deep fryer or wok, kitchen thermometer --- Ingredients A. Chicken & Spice Paste (Bumbu Halus) · 1 whole chicken, about 850 g, cut into 4–8 pieces · 5 garlic cloves · 8 shallots · 3 candlenuts (kemiri) · 1 tbsp ground coriander · 6 cm fresh turmeric, or 1 tbsp turmeric powder · 5 cm galangal · 2 cm ginger · 100 ml neutral oil · 50 ml water, for blending the paste · 3 salam leaves · 4 kaffir lime leaves · 2 lemongrass stalks, bruised · 400 ml water · 2 tbsp salt — start with 1 tbsp and adjust · 2 tbsp mushroom stock powder · 2 tbsp sugar · ¼ tbsp white pepper B. Sambal Ijo – Green Chili Sambal · 3 garlic cloves · 6 shallots · 50 g green bird’s eye chilies (rawit hijau) · 12 green curly chilies (cabai keriting hijau) · ¾ tbsp salt · ¾ tbsp sugar · ¾ tbsp mushroom stock powder · 3 tbsp hot oil · Juice of ½ kaffir lime (jeruk limau) C. Sambal Merah – Red Chili Sambal · 21 red curly chilies · 15 red bird’s eye chilies · 15 green bird’s eye chilies, optional for extra heat and complexity · 9 shallots · 7 garlic cloves · 3 tomatoes · 3 candlenuts · 1 tbsp shrimp paste (terasi), toasted · 1 tbsp palm sugar (gula aren) · 1 tbsp sugar · Salt and mushroom stock, to taste · Juice of 1 kaffir lime Note on terasi: Red terasi is milder and sweeter; black terasi is stronger and more fermented. For everyday sambal, red terasi is easier to balance. Use black terasi sparingly for deeper umami. D. Accompaniments · Steamed white rice · Fried tofu (tahu) and tempeh · Blanched cabbage · Cucumber and tomato · Fried shallots, optional --- Method 1. Prepare the Chicken 1. Clean the chicken and cut it into serving pieces. Score thicker parts lightly so the spice paste penetrates. 2. Blend garlic, shallots, candlenuts, coriander, turmeric, galangal, ginger, oil, and 50 ml water into a smooth spice paste. 3. Heat a pot with a little oil. Fry the spice paste over medium heat until fragrant and the oil separates. 4. Add salam leaves, kaffir lime leaves, and bruised lemongrass. Fry until aromatic. 5. Add the chicken and coat well in the spice paste. 6. Pour in 400 ml water. Season with salt, mushroom stock, sugar, and white pepper. 7. Cover and simmer over medium-low heat for about 30 minutes, until the chicken is tender and cooked through. Internal temperature should reach 75°C / 165°F. 8. Remove the chicken from the broth. Drain well and let it cool. 9. For crispier skin, air-dry the chicken uncovered in the refrigerator for 30–60 minutes, or pat it very dry with paper towels. 2. Fry the Chicken 1. Heat neutral oil to 170–180°C / 340–355°F. 2. Fry the chicken in batches for 12–15 minutes, until golden brown and crisp. 3. Do not overcrowd the oil. 4. Drain on a wire rack, not paper, to keep the crust crisp. 3. Make Sambal Ijo 1. Fry or blanch the green chilies, shallots, and garlic for 3–5 minutes until soft and aromatic. Do not overcook, or the color will dull. 2. Transfer to a mortar. Add salt, sugar, and mushroom stock. 3. Pound coarsely. Keep some texture — do not make it completely smooth. 4. Add hot oil and mix well. 5. Finish with kaffir lime juice. Taste and adjust. 4. Make Sambal Merah 1. Fry the red chilies, green chilies, shallots, garlic, tomatoes, and candlenuts until soft and fragrant. 2. Toast the terasi separately until aromatic. 3. Pound everything coarsely in a mortar with terasi, palm sugar, sugar, salt, and mushroom stock. 4. Add kaffir lime juice. Mix and adjust the balance of salty, sweet, spicy, and sour. 5. Assemble Ayam Penyet 1. Place steamed rice on a plate. Add fried tofu, tempeh, blanched cabbage, cucumber, and tomato. 2. Put the fried chicken into a mortar with a spoonful of sambal. 3. Press and smash it lightly — this is the “penyet” step. Do not crush it completely; you want the sambal #အင်ဒိုကြက်ကြော် #ayampenyet #streetfood #tiktokfood #cooking
အင်ဒို ကြက်ကြော် နည်း Ayam penyet,Sambal Indonesian Smashed Fried Chicken with Sambal Ijo & Sambal Merah Yield: 4 servings Prep time: 30 minutes + marinating/resting Cook time: about 1 hour Equipment: mortar and pestle, deep fryer or wok, kitchen thermometer --- Ingredients A. Chicken & Spice Paste (Bumbu Halus) · 1 whole chicken, about 850 g, cut into 4–8 pieces · 5 garlic cloves · 8 shallots · 3 candlenuts (kemiri) · 1 tbsp ground coriander · 6 cm fresh turmeric, or 1 tbsp turmeric powder · 5 cm galangal · 2 cm ginger · 100 ml neutral oil · 50 ml water, for blending the paste · 3 salam leaves · 4 kaffir lime leaves · 2 lemongrass stalks, bruised · 400 ml water · 2 tbsp salt — start with 1 tbsp and adjust · 2 tbsp mushroom stock powder · 2 tbsp sugar · ¼ tbsp white pepper B. Sambal Ijo – Green Chili Sambal · 3 garlic cloves · 6 shallots · 50 g green bird’s eye chilies (rawit hijau) · 12 green curly chilies (cabai keriting hijau) · ¾ tbsp salt · ¾ tbsp sugar · ¾ tbsp mushroom stock powder · 3 tbsp hot oil · Juice of ½ kaffir lime (jeruk limau) C. Sambal Merah – Red Chili Sambal · 21 red curly chilies · 15 red bird’s eye chilies · 15 green bird’s eye chilies, optional for extra heat and complexity · 9 shallots · 7 garlic cloves · 3 tomatoes · 3 candlenuts · 1 tbsp shrimp paste (terasi), toasted · 1 tbsp palm sugar (gula aren) · 1 tbsp sugar · Salt and mushroom stock, to taste · Juice of 1 kaffir lime Note on terasi: Red terasi is milder and sweeter; black terasi is stronger and more fermented. For everyday sambal, red terasi is easier to balance. Use black terasi sparingly for deeper umami. D. Accompaniments · Steamed white rice · Fried tofu (tahu) and tempeh · Blanched cabbage · Cucumber and tomato · Fried shallots, optional --- Method 1. Prepare the Chicken 1. Clean the chicken and cut it into serving pieces. Score thicker parts lightly so the spice paste penetrates. 2. Blend garlic, shallots, candlenuts, coriander, turmeric, galangal, ginger, oil, and 50 ml water into a smooth spice paste. 3. Heat a pot with a little oil. Fry the spice paste over medium heat until fragrant and the oil separates. 4. Add salam leaves, kaffir lime leaves, and bruised lemongrass. Fry until aromatic. 5. Add the chicken and coat well in the spice paste. 6. Pour in 400 ml water. Season with salt, mushroom stock, sugar, and white pepper. 7. Cover and simmer over medium-low heat for about 30 minutes, until the chicken is tender and cooked through. Internal temperature should reach 75°C / 165°F. 8. Remove the chicken from the broth. Drain well and let it cool. 9. For crispier skin, air-dry the chicken uncovered in the refrigerator for 30–60 minutes, or pat it very dry with paper towels. 2. Fry the Chicken 1. Heat neutral oil to 170–180°C / 340–355°F. 2. Fry the chicken in batches for 12–15 minutes, until golden brown and crisp. 3. Do not overcrowd the oil. 4. Drain on a wire rack, not paper, to keep the crust crisp. 3. Make Sambal Ijo 1. Fry or blanch the green chilies, shallots, and garlic for 3–5 minutes until soft and aromatic. Do not overcook, or the color will dull. 2. Transfer to a mortar. Add salt, sugar, and mushroom stock. 3. Pound coarsely. Keep some texture — do not make it completely smooth. 4. Add hot oil and mix well. 5. Finish with kaffir lime juice. Taste and adjust. 4. Make Sambal Merah 1. Fry the red chilies, green chilies, shallots, garlic, tomatoes, and candlenuts until soft and fragrant. 2. Toast the terasi separately until aromatic. 3. Pound everything coarsely in a mortar with terasi, palm sugar, sugar, salt, and mushroom stock. 4. Add kaffir lime juice. Mix and adjust the balance of salty, sweet, spicy, and sour. 5. Assemble Ayam Penyet 1. Place steamed rice on a plate. Add fried tofu, tempeh, blanched cabbage, cucumber, and tomato. 2. Put the fried chicken into a mortar with a spoonful of sambal. 3. Press and smash it lightly — this is the “penyet” step. Do not crush it completely; you want the sambal #အင်ဒိုကြက်ကြော် #ayampenyet #streetfood #tiktokfood #cooking

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