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  2. Explore Various of Delicious Recipe on UFS
  3. Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar
  1. Explore Various of Delicious Recipe on UFS

Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar

Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar – - Recipe

Rendang is one of the world's best food ever. Spicy taste and a little sweetness will give a different unique sensation. Chef Deden combines it with tender chicken and shrimp, to lure the tastes of flavour explorers.

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Ingredients

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How to Cook Chicken Roll with Shrimp

  • Rooster Chicken (700-800 g), filleted, with the skin 1.0 pc
  • Chicken Leg, skinless, minced 1.0 pc
  • Jerbung Shrimp, cleaned and roughly chopped 200.0 g
  • Royco Bumbu Kuning Serbaguna 600g 3.0 tbsp
  • Carrot, washed, peeled, diced small and boiled medium rare 100.0 g
  • Peas, boiled until ¼ cooked, set aside 50.0 g
  • Spring Onion, thinly sliced 50.0 g
  • Whole Chicken Egg 1.0 pc
  • Shallots, peeled and finely sliced 50.0 g
  • Vegetable Oil 150.0 ml
  • Fresh Unsalted Butter 50.0 g
  • Salt
  • White Pepper

How to Make Rendang Sauce

How to Make Mouselline Potato

Preparation

  1. How to Cook Chicken Roll with Shrimp

    • Place a plastic film/plastic (food grade) on a clean cutting board, then place the chicken fillet on top.
    • Cover with other plastics, then flatten with a meat pest hammer until flat and widened.
    • Apply some yellow spice on the surface in the chicken until evenly distributed, set aside and store in the refrigerator about 15 minutes.
    • In another container, place the minced thighs, minced shrimp, carrots, peas, chicken eggs, shallots, some scallions and yellow spice.
    • Add the salt and white pepper when needed, stirring until evenly, store in the refrigerator for about 10 minutes.
    • Take all those ingredients, then place stuffed chopped chicken, shrimp and vegetables above the flattened chicken, then roll carefully, wrap it with plastic film until tightly closed.
    • Prepare a sous vide (water bath machine), with sufficient water and set at 60 ° C, put the chicken roll into it (until drowned) and leave for 3 hours.
    • When the time is enough, take it all from the tool, open the wrapper.
    • Heat the skillet, add the vegetable oil and butter, then heat the rolled chicken over the pan, then "basting" about 5 minutes and bake at 120°C for 15 minutes.
    • Lift from the oven, let it over the cooling wire for 5 minutes.
    • Ready to sliced.

  2. How to Make Rendang Sauce

    • Prepare a saucepan, put all seasonings except thick coconut milk, heat to boil over medium heat, stir constantly.
    • When the flavour is mixed well and cooked, add thick coconut milk, stir until evenly distributed.
    • Add the thick coconut milk and salt as needed.

  3. How to Make Mouselline Potato

    • Prepare a medium pot, put the boiled water and milk into it, and warm it up.
    • Put Knorr Potato Flakes into it, stir until evenly distributed.
    • Add fresh butter into it, while constantly stirred evenly, add salt to taste, heat until cooked.
    • Lift and set aside.
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