Monday, November 17, 2014

Bergedil ayam daun cekur


Terasa macam nak makan bergedil. Kalau makan di kedai makan/ restoran, harganya boleh tahan mahalnya. Yup... the making may not sound so simple. It requires few steps. But the results... insha Allah ... satisfying.

Chicken breast is not a favourite in the house. Nobody would want to eat the most healthiest part of the chicken (to me .. hihihi). Most of the time, the chicken breast will turn to be used as condimetns in fried rice, mee or kuetiao, or even for spaghetti sauce.

Making 'bergedil' out of the chicken breast is a good solution. I dug my fridge, trying to find enough ingredients to make 'bergedil' ... one item is missing ... the cilantro. Cilantro will give flavors to the 'bergedil'. My cognitive skills quickly recommended another flavor --- the Cekur. And went to my tiny herb garden and dug some cekur out of a pot.

Cekur or some people may call it kenchur is from the ginger family. The scientific name for it is  Kaempferia galanga Linn. Cekur has strong aroma and full of health benefits especially for women. It is very famous in Javanese cuisine.

This is my recipe for the 'Bergedil ayam bersama Cekur'
2 chicken breast - minced
1 potato - boiled and mashed
3 leaves of cekur - thinly sliced
Salt & pepper
1 Egg - for coating before frying
Cooking oil for frying.

1. Put all the ingredients in bowl. Mix well.
2. Form the mixture into small balls. Flatten it. (regularly wet your hands with water or oil so that the mixture do not stuck to your palms)
3. Heat the cooking oil.
4. Coat the bergedil with the egg by dipping it into the egg and immediately transer it into the heated cooking oil.
5. Fry till golden brown.

Whallah!!! Alhamdulillah ... so tasty. 
Some creativity helps brighten the day. Subhanallah.