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Ayam Masak Tausi Iniaku (Iniaku Style Chicken in Black Bean Garlic Sauce)

>> Thursday, April 17, 2008

Iniaku is my id in multiply. Everytime I cooked something created by me, I always named it with that id. My creativity mostly came whenever I was lazy. See, being lazy was not that bad, right ;-)

I cooked this chicken inspired by my best friend, Nana. She told me that she had grilled chicken with salted yellow bean as dinner. Aha! I used black bean garlic sauce instead of salted yellow bean since it's available in my refrigerator while the other one not. So this is the result of my laziness.

Note: Fermented black bean garlic sauce is already salty, so it's better not to use salt.

Tausi - Black Bean Garlic Sauce
(picture courtesy of: www.asiamex.com)


Ingredients:
2 chicken thighs, boil by adding small amount of salt and cooking vinegar, cut as desired
1 onion, ring sliced
1 clove of garlic, finely sliced
4 red chilies, angle sliced
2 tbsp tausi (fermented black bean garlic sauce)
2 tbsp thick soy sauce (kecap manis - as usual, I used Kecap Bango)
3 big spoon (around 450 ml) chicken broth (broth from boiling the chicken)
Pepper and sugar as needed
Lime juice as desired
Cooking oil

Methods:
1. Heat oil in a wok pan. Stir fry onion until fragrant. Add garlic and red chilies. Sauté until wilted.
2. Add tausi, sauté until fragrant. Add chicken and continue cooking over moderate heat until the spices well blended with the meat.
3. Pour into chicken broth, thick soy sauce, pepper and sugar. Boil over a small heat.
4. Add lime juice. Reboil for a minute or two. Remove from the heat.
5. Ready to serve with steamed rice or pita bread (Arabic bread).

10 comments:

Sheila April 18, 2008 at 9:29 AM  

Yippiieee! Berhasil kan??!!!
Diriku baru aja pengen imel kamu. Semalem udah aku tulis imel, tapi ketiduran, jadi belom di-send.
Kalo tulisan jadi bold & merah itu biasanya salah taro kalimat di kode postingannya.
Aku juga sering begitu. Makanya kudu teliti waktu nulis postingan.
Selamat ber-"Blogger" ria ya :)

sefa firdaus April 18, 2008 at 9:52 AM  

iya berhasil.. seneng banget
makasih banyak ya Sheil
btw, nanti aku link ya dapurmu... masih harus nambah ini itu nih

Elsye April 18, 2008 at 10:00 AM  

seffaaaaaa....yuhuu akhirnya ada lagi dapurnya senengggg...:))) *btw gue masih bersalah nih ga ngempi di MP mau PM soal baju itu* hikksss...diriku belum sempet Fa...:(((..

yang jelas senengg dapurnya ada lagi...:)))

A.G April 18, 2008 at 11:42 AM  

aku link jg deh Sef...
buat suamimu semoga cepet sembuh ya... udara spring emang jahat.. anak-2ku aja pd batuk pilek nih :(

Nova April 18, 2008 at 6:10 PM  

Sefa...mau dunk, semangkok.

yeni murty April 18, 2008 at 7:36 PM  

Fa,numpang ngintip-ngintip nih menunya disini,lapar dah aku..

Melani Tanti April 19, 2008 at 12:56 AM  

Yuhuuu Sefa...pindahannya wis beres yo.Seneng dah kambek di dapur lagi...huehehe

sefa firdaus April 19, 2008 at 4:05 PM  

@Elsye: santai aja say... soal baju, lupain aja deh, repot kayaknya :D

iya nih dapur dibuka lagi, abis temen2 yg bukan orang Indo kasian sih.. dan lumayan ribet juga kalo harus ngirim resep in english satu-satu *pemalas*

tapi tetep... isinya masih masakan lama, soalnya aku udah lama gak masak :D

@Ayin: makasih Yin, udah aku link balik juga

suamiku udah lumayan, bener-bener deh cuaca tahun ini unbelievable.. ihiks, aku kangen pake sendal jepit pdhal :D

@Nova: udah habis Nov, harus nunggu bikin lagi :D

@Mbak Yeni: aihhh menu disini mah gak serame menu ditempat Mbak Yeni ;)

@Melani: beres-beres rumah mah belum selesai, pindahan dapur juga masih belum kelar... males juga ya nulis ulang :D
makasih ya Mel

The Deity April 19, 2008 at 7:08 PM  

yay! my mom loves cooking fish stew in tausi! i should try this one. korea got so many black bean paste.

can't wait!!!

sefa firdaus April 19, 2008 at 7:21 PM  

hmm, you have to ask your mother the recipe, so I can try... it sounds yummy!

happy cooking Deity, hope we can be good friends in the future

thanks for dropping by

“One cannot think well, love well, sleep well, if one has not dined well.”Virginia Woolf

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