{"id":48593,"date":"2024-04-17T16:14:39","date_gmt":"2024-04-17T09:14:39","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=48593"},"modified":"2024-04-17T16:14:39","modified_gmt":"2024-04-17T09:14:39","slug":"kreasi-deconstructed-opor-ayam-kuah-opor-menjadi-saus-plating-lebih-menggoda-jawa-pos-14-april-2024-hal-22","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/kreasi-deconstructed-opor-ayam-kuah-opor-menjadi-saus-plating-lebih-menggoda-jawa-pos-14-april-2024-hal-22\/","title":{"rendered":"Kreasi Deconstructed Opor Ayam. Kuah Opor Menjadi Saus, Plating Lebih Menggoda. Jawa Pos. 14 April 2024. Hal.22"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Kreasi Deconstructed Opor Ayam.<\/h1>\n

Kuah Opor Menjadi Saus, Plating Lebih Menggoda<\/h1>\n

Jawa Pos. 14 April 2024. Hal.22<\/p>\n

Sering bertemu dengan hidangan opor ayam dalam sepekan ini? Jika bosan makan opor ayam dengan penyajian sederhana, kreasi chef<\/em> Anthony berikut bisa menjadi penyegaran. Nama menunya, deconstructed<\/em> opor ayam.<\/p><\/blockquote>\n

CHEF Anthony Sucipto dari Ottimmo International menjelaskan, sajian deconstructed<\/em> opor ayam sebenarnya mirip dengan opor ayam pada umumnya. “Tapi, setiap komponennya kita pisah dan penyajiannya juga dibuat lebih tempting<\/em>,” terangnya saat ditemui di Ottimmo International Surabaya pada Selasa (2\/4).<\/p>\n

Sesuai judul menunya, deconstructed<\/em> di sini adalah memecah setiap komponen. Mulai memasak kuahnya, memasak ayamnya, hingga memasak tahunya. Semuanya didetailkan satu per satu. “Semua makanan sebenarnya bisa dibuat menjadi versi deconstructed<\/em>. Misalnya, kolak yang biasanya berkuah dan dimakan di mangkuk bisa dijadikan plated dessert<\/em>,” sambungnya.<\/p>\n

Dalam kreasi menunya kali ini, dia mengubah kuah kental khas opor berwarna kuning itu menjadi saus. Chef<\/em> Anthony menjelaskan bahwa tujuan konsep deconstructed<\/em> adalah memberikan experience<\/em> baru. “Tahap pembuatan dan penyajiannya memang cukup ribet. Biasanya untuk dinner<\/em> atau special occasion<\/em>,” paparnya.<\/p>\n

Chef<\/em> Anthony memberikan tips dalam membuat menu deconstructed<\/em>. Dia menyarankan agar juga memikirkan setiap warna komponen yang akan dimasak secara terpisah. Ataupun bentuknya yang diubah. Sebagai contoh, dalam pembuatan deconstructed<\/em> opor kali ini, dia mengkreasikan bentuk kentang dan telur dengan agak berbeda.<\/p>\n

Kentang yang biasanya diiris kotak-kotak kecil itu dijadikan bentuk silinder panjang atau tabung. Telurnya dibuat menjadi bentuk tabung yang pipih. Hal itu dilakukan agar tampilan plating dan experience<\/em> saat makan bisa lebih beragam. (ama\/c7\/nor)\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Kreasi Deconstructed Opor Ayam. Kuah Opor Menjadi Saus, Plating Lebih Menggoda Jawa Pos. 14 April 2024. Hal.22 Sering bertemu dengan hidangan opor ayam dalam sepekan ini? Jika bosan makan opor ayam dengan penyajian sederhana, kreasi chef Anthony berikut bisa menjadi penyegaran. Nama menunya, deconstructed opor ayam. CHEF Anthony Sucipto dari Ottimmo International menjelaskan, sajian deconstructed…<\/p>\n","protected":false},"author":1,"featured_media":48595,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-48593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-id"],"yoast_head":"\nKreasi Deconstructed Opor Ayam. Kuah Opor Menjadi Saus, Plating Lebih Menggoda. Jawa Pos. 14 April 2024. 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