Resep Rudy Choirudin
Tongkol Bumbu Santan (Skipjack Tuna in Spiced Coconut Milk)
Bahan
Bahan 1:
Bahan 2 :
Cara Membuat
- Panaskan minyak, tumis serai, daun kunyit, daun jeruk dan daun salam sampai harum dan matang.
- Masukan bumbu dasar oranye, tumis sampai harum dan matang.
- Masukan air asam jawa dan ikan tongkol, larutan santan 200 ml, cabe rawit merah utuh, garam dan gula pasir, aduk perlahan hingga bumbu menyusut tinggal 50%.
- Masukan sisa larutan santan, kecilkan api masak dengan sesekali diaduk sampai sedikit mengental.
- Angkat, letakan di mangkuk saji beri hiasan dan hidangkan.
Ingredients
Ingredients 1:
Ingredients 2:
Steps
- Heat the oil, sauté the lemongrass, turmeric leaf, kaffir lime leaves and bay leaves until fragrant and cooked through.
- Add the orange base seasoning paste, sauté until fragrant and cooked through.
- Add the tamarind water and skipjack tuna, 200 ml of the coconut milk mixture, whole red bird's-eye chilies, salt and sugar, stir gently until the seasoning reduces to about 50%.
- Add the remaining coconut milk mixture, lower the heat and cook, stirring occasionally, until slightly thickened.
- Remove, place in a serving bowl, garnish and serve.
Cook Mode
Resep Rudy Choirudin
Tongkol Bumbu Santan (Skipjack Tuna in Spiced Coconut Milk)
TONGKOL BUMBU SANTAN
TONGKOL BUMBU SANTAN
Bahan
Bahan 1:
Bahan 2 :
Cara Membuat
- Panaskan minyak, tumis serai, daun kunyit, daun jeruk dan daun salam sampai harum dan matang.
- Masukan bumbu dasar oranye, tumis sampai harum dan matang.
- Masukan air asam jawa dan ikan tongkol, larutan santan 200 ml, cabe rawit merah utuh, garam dan gula pasir, aduk perlahan hingga bumbu menyusut tinggal 50%.
- Masukan sisa larutan santan, kecilkan api masak dengan sesekali diaduk sampai sedikit mengental.
- Angkat, letakan di mangkuk saji beri hiasan dan hidangkan.
Ingredients
Ingredients 1:
Ingredients 2:
Steps
- Heat the oil, sauté the lemongrass, turmeric leaf, kaffir lime leaves and bay leaves until fragrant and cooked through.
- Add the orange base seasoning paste, sauté until fragrant and cooked through.
- Add the tamarind water and skipjack tuna, 200 ml of the coconut milk mixture, whole red bird's-eye chilies, salt and sugar, stir gently until the seasoning reduces to about 50%.
- Add the remaining coconut milk mixture, lower the heat and cook, stirring occasionally, until slightly thickened.
- Remove, place in a serving bowl, garnish and serve.
Cook Notes
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