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Ingredients

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How to make Chicken Ungkep

How to make Crispy Kang Kong

  • Kang Kung, deep fried 800.0 g
  • Garlic, thinly sliced 24.0 g
  • Shallots, thinly sliced 40.0 g
  • Bird eye chili, thinly sliced 8.0 g
  • Curly red chili, thinly sliced 20.0 g
  • Green onion, thinly sliced 20.0 g
  • Knorr Chicken Powder 1kg 12.0 g
  • Cooking Oil 80.0 g

How to make Stir-fry Manday Udon

  • Cooking Oil 40.0 g
  • Garlic, thinly sliced 12.0 g
  • Shallots, thinly sliced 20.0 g
  • Red chili pepper, thinly sliced 10.0 g
  • Green chili pepper, thinly sliced 10.0 g
  • Shrimp paste, grilled, grounded 6.0 g
  • Manday, Shredded 160.0 g
  • Bango Kecap Manis 1.52kg 60.0 g
  • Knorr Chicken Powder 1kg 6.0 g
  • Udon 500.0 g

How to make Seruit Caviar Spices

  • Shallots 20.0 g
  • Bird's Eye Chili, finely chopped 12.0 g
  • Curly red fries 200.0 g
  • Red Tomatoes 140.0 g
  • Sugar 10.0 g
  • Shrimp paste, grilled, grounded 6.0 g
  • Lime 10.0 g
  • Knorr Chicken Powder 1kg 6.0 g
  • Clear Agar 6.0 g
  • Vegetable oil, 4°C 500.0 g

  • Ayam Bakar Manday Sambal Seruit is a special dish that combines delicious grilled chicken with mandai, cempedak skin that has been fermented with salt and seasoning, adding a unique texture and taste to the dish. The spicy and savory Seruit Sambal complements the grilled chicken, creating an exotic and alluring combination of flavors.
  • Seruit sambal is a traditional chili sauce typical of Lampung, Indonesia. The uniqueness of this chili sauce lies in the use of fresh ingredients and its unique processing method. Sambal Seruit is usually made from a mixture of red or green chilies, grilled shrimp paste, tomatoes, and sometimes added with fruit such as star fruit to give a fresh sour taste.
  • This dish not only offers delicious chicken, but also a rich culinary experience with an authentic tropical feel. This dish is guaranteed to pamper your customers' taste buds!

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Preparation

  1. How to make Chicken Ungkep

    • Cook the ground spices and add Champedak, Lemongrass, Bay leaf, Bango Sweet Soy Sauce, and Knorr Oyster into the mixture
    • Cook the chicken in boiling water for 45 minutes, turn off the stove then soak it for 1 to 2 hours
    • Grill the chicken then coat it with the Ungkep prepared
  2. How to make Crispy Kang Kong

    • Heat oil to 190°C, then cook the Kang Kong until it turns crispy
    • Cook the garlic, Shallot, cayenne peppe and the curly red chili, proceed to add Knorr Chicken Powder at the end
  3. How to make Stir-fry Manday Udon

    • Cook the garlic, Shallot, red chili pepper, green chili pepper, shrimp paste, manday and add Bango Sweet Soy Sauce, Chicken powder
    • Cook the Udon until fully-cooked
  4. How to make Seruit Caviar Spices

    • Blend the spices well then cook to perfection
    • Drip the spices into oil in room temperature
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