{"id":6965,"date":"2011-10-21T11:34:51","date_gmt":"2011-10-21T03:34:51","guid":{"rendered":"http:\/\/sawanila.com\/v10\/?p=6965"},"modified":"2011-10-21T09:41:52","modified_gmt":"2011-10-21T01:41:52","slug":"resepi-tandoori-chicken","status":"publish","type":"post","link":"https:\/\/sawanila.com\/v10\/2011\/10\/resepi-tandoori-chicken\/","title":{"rendered":"Resepi : Tandoori Chicken"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"http:\/\/sawanila.com\/v10\/wp-content\/uploads\/2011\/10\/CIMG0115.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>INGREDIENT<\/p>\n<ul>\n<li>1\/2 ekor ayam<\/li>\n<li>1 cawan yogurt<\/li>\n<li>1 tsp bawang putih yang di telah dikisar<\/li>\n<li>1 tsp halia yang telah dikisar<\/li>\n<li>3 sudu garam masaala<\/li>\n<li>garam secukup rasa<\/li>\n<li>2 tsp minyak masak<\/li>\n<li>2 sudu jus limau<\/li>\n<li>1 tsp serbuk lada (i tak pakai sbb takut budak takleh makan)<\/li>\n<li>pewarna merah jika suka<\/li>\n<\/ul>\n<p>METHOD<\/p>\n<ul>\n<li>campurkan semua bahan kedalam satu bekas<\/li>\n<li>gaul sebati dengan ayam<\/li>\n<li>perap selama 4-5 jam<\/li>\n<li>Bakar selama 1 jam dengan api 150-180 celcius<\/li>\n<li>Bila masak, perahkan asam limau<\/li>\n<\/ul>\n<p>Note: Ayam ni lagi lama perap lagi sedap, and isi dia akan jadi sangat tender sebab yogurt\u00a0 tu tolong lembutkan daging.Jangan terover bakar nanti daging ayam kering. Dia mesti juicy sebab bila siat daging, air ayam akan keluar.\u00a0 S.E.D.A.P<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENT 1\/2 ekor ayam 1 cawan yogurt 1 tsp bawang putih yang di telah dikisar 1 tsp halia yang telah dikisar 3 sudu garam masaala garam secukup rasa 2 tsp minyak masak 2 sudu jus limau 1 tsp serbuk lada (i tak pakai sbb takut budak takleh makan) pewarna merah jika suka METHOD campurkan semua [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[31,7,29],"tags":[545],"class_list":["post-6965","post","type-post","status-publish","format-standard","hentry","category-chicken-meat","category-sawablog","category-sawarecepe","tag-chicken-tandoori"],"_links":{"self":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/6965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/comments?post=6965"}],"version-history":[{"count":1,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/6965\/revisions"}],"predecessor-version":[{"id":6966,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/6965\/revisions\/6966"}],"wp:attachment":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/media?parent=6965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/categories?post=6965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/tags?post=6965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}