Secrets of the delicious Chicken Satay Ponorogo
Each pass Roxburgh father SBY ( Susilo Bambang Yudhoyono ) is never absent for point stop at Haji Tukri Sobikun .Hajj Tukri point is most famous satay stall in Ponorogo . It is a business that has been run for generations , even so famously , the road to this shop called Gang Sate . Eid season can be sure everyone in this village on the busy making satay according to the instructions of Hajj Tukri point , why ? ? ? Because at the moment it is certain request Eid jumped very sharply . To shop that employs people in her village to make satay .. But previously given guidance on how to make good satay , which will not degrade the quality and characteristics that have been owned by this shop
But yes roughly what distinguishes Sate Ponorogo more delicious skewers with others ? ?
Want to learn ?
Here 's the information I got
Spoilerfor PEMILIHAN AYAM:
Chicken satay is to be used as a chicken that weighs 2.5 kg . Why chosen chicken that weighs this much because Because of the weight of the pieces of meat and very good elasticity . if it is less well under the weight . number skewers generated from all chickens should be uniform . So later on we can be sure how many skewers generated from the number of chickens slaughtered .
Spoilerfor CARA MEMBUAT SATE:
Chicken meat that has been washed clean not just in pieces . In each type there the sate or pakemnya own separate ways . The chicken satay can be divided into 4 sections . Must first be cut per piece , Chest , thighs , skin and bowel . Furthermore, these parts will be made into 5 sateQuote:
Sate skin , is made from chicken skin all . On each skewer will be the same pattern and orderly arrangement . Here should not be any skin composed pieces into skewers , there are rules . The rule is : the top and bottom of the body is the skin of the chicken , keep the middle part of the skin filled with chicken wings and chicken intestines . In each skewer contents are the same and should be equally large .
Quote:
Sate thigh meat , the chicken thigh meat dinuat of all , both the upper thigh and the lower thigh . And each thigh skewers also no specific way . Each skewer thigh is divided into 3 parts, the top and bottom filled with chunks of thigh meat that looks smooth , then Baian center filled with pieces of meat tendon / muscle of the thigh that looks rough and thick . On each skewer same contents and size must also be the same .
Quote:
Sate breast meat , was made of all breast meat , sliced lengthwise with a skewer intact . Sate chest was sliced lengthwise different from thigh skewers were dashed .
Quote:
Sate bowel , consisting of a mixture of liver and gizzard . Each skewer about 3-5 pieces of bowel contents and contents are mixed.Quote:
Sate egg / uritan , which consists of a young chicken egg ( no shell . Sate uritan very rare , if there is no special order is not made , because we buy their own uritannya
Sate skin , is made from chicken skin all . On each skewer will be the same pattern and orderly arrangement . Here should not be any skin composed pieces into skewers , there are rules . The rule is : the top and bottom of the body is the skin of the chicken , keep the middle part of the skin filled with chicken wings and chicken intestines . In each skewer contents are the same and should be equally large .
Quote:
Sate thigh meat , the chicken thigh meat dinuat of all , both the upper thigh and the lower thigh . And each thigh skewers also no specific way . Each skewer thigh is divided into 3 parts, the top and bottom filled with chunks of thigh meat that looks smooth , then Baian center filled with pieces of meat tendon / muscle of the thigh that looks rough and thick . On each skewer same contents and size must also be the same .
Quote:
Sate breast meat , was made of all breast meat , sliced lengthwise with a skewer intact . Sate chest was sliced lengthwise different from thigh skewers were dashed .
Quote:
Sate bowel , consisting of a mixture of liver and gizzard . Each skewer about 3-5 pieces of bowel contents and contents are mixed.Quote:
Sate egg / uritan , which consists of a young chicken egg ( no shell . Sate uritan very rare , if there is no special order is not made , because we buy their own uritannya
Spoilerfor PENGEMASAN:
In restructuring the existing rules satay in baskets yag is standard , the customer must have memorized the layout of the preparation of this satay . We did not put the origin of satay in the baskets such as satay skewers - other . We arrange the skewers in baskets per section . Skewer and broil skin located below the thigh , continued satay skewers bowel and chest above .
Spoilerfor BUMBU RAHASIA:
Skewers of chicken satay sauce H. Tukri Sobikun is the most decisive of the flavor of this chicken satay . Made
with peanut roaster choice in a well , not fried , and peanut skins
discarded dahulu.Dengan marinades good treatment option which produces
flavors and a long durability .
Enjoy this food Guys ,, hehee :)
0 komentar:
Posting Komentar