STOK TEMPE DI AKHIR PEKAN - Tempe Ungkep Sambal Bawang Surabaya
resep Rudy Choirudin
Simmered Tempeh with Surabaya Shallot Sambal
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Taruh 500 gr tempe potong-potong di penggorengan, taburi dengan 1 saset Desaku Bumbu Marinasi, lalu tambahkan 250 ml air dan aduk agar larut.
- Nyalakan api sedang, masak hingga mendidih lalu kecilkan api dan masak hingga kadar airnya menyusut 80%.
- Setelah tempe dingin, goreng dengan minyak panas api kecil hingga kedua sisi berwarna kuning keemasan, lalu angkat.
- Panaskan 200 ml minyak goreng dengan api kecil untuk sambal; haluskan kasar (chopper) 150 gr bawang merah dan 100 gr cabe rawit merah bersama 1½ sdt garam.
- Tumis 40 gr bawang putih cincang dengan minyak hingga mulai kekuningan, lalu masukkan cabe rawit dan bawang merah yang sudah dichopper, aduk.
- Masukkan 3 lembar daun jeruk yang disobek, ½ sdt gula pasir, 2 sdm air, dan 1 saset Ladaku merica bubuk, aduk rata hingga aromanya keluar, lalu matikan api dan angkat daun jeruknya.
- Tata tempe ungkep goreng, siram dengan sambal bawang, dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Place the 500 g cut tempeh in a pan, sprinkle with 1 packet of Desaku Marinade Seasoning, then add 250 ml water and stir until dissolved.
- Turn on medium heat, bring to a boil, then lower the heat and cook until the liquid has reduced by 80%.
- Once the tempeh has cooled, fry it in hot oil over low heat until both sides are golden brown, then remove.
- Heat 200 ml cooking oil over low heat for the sambal; coarsely grind (chopper) 150 g shallots and 100 g red bird's-eye chilies together with 1½ tsp salt.
- Sauté 40 g minced garlic in the oil until it starts to turn golden, then add the chopped chilies and shallots, and stir.
- Add 3 torn kaffir lime leaves, ½ tsp sugar, 2 tbsp water, and 1 packet Ladaku ground pepper, stir until fragrant, then turn off the heat and remove the kaffir lime leaves.
- Arrange the fried simmered tempeh, pour the shallot sambal over it, and serve.
Cook Mode
resep Rudy Choirudin
Simmered Tempeh with Surabaya Shallot Sambal
STOK TEMPE DI AKHIR PEKAN - Tempe Ungkep Sambal Bawang Surabaya
STOK TEMPE DI AKHIR PEKAN - Tempe Ungkep Sambal Bawang Surabaya
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Taruh 500 gr tempe potong-potong di penggorengan, taburi dengan 1 saset Desaku Bumbu Marinasi, lalu tambahkan 250 ml air dan aduk agar larut.
- Nyalakan api sedang, masak hingga mendidih lalu kecilkan api dan masak hingga kadar airnya menyusut 80%.
- Setelah tempe dingin, goreng dengan minyak panas api kecil hingga kedua sisi berwarna kuning keemasan, lalu angkat.
- Panaskan 200 ml minyak goreng dengan api kecil untuk sambal; haluskan kasar (chopper) 150 gr bawang merah dan 100 gr cabe rawit merah bersama 1½ sdt garam.
- Tumis 40 gr bawang putih cincang dengan minyak hingga mulai kekuningan, lalu masukkan cabe rawit dan bawang merah yang sudah dichopper, aduk.
- Masukkan 3 lembar daun jeruk yang disobek, ½ sdt gula pasir, 2 sdm air, dan 1 saset Ladaku merica bubuk, aduk rata hingga aromanya keluar, lalu matikan api dan angkat daun jeruknya.
- Tata tempe ungkep goreng, siram dengan sambal bawang, dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Place the 500 g cut tempeh in a pan, sprinkle with 1 packet of Desaku Marinade Seasoning, then add 250 ml water and stir until dissolved.
- Turn on medium heat, bring to a boil, then lower the heat and cook until the liquid has reduced by 80%.
- Once the tempeh has cooled, fry it in hot oil over low heat until both sides are golden brown, then remove.
- Heat 200 ml cooking oil over low heat for the sambal; coarsely grind (chopper) 150 g shallots and 100 g red bird's-eye chilies together with 1½ tsp salt.
- Sauté 40 g minced garlic in the oil until it starts to turn golden, then add the chopped chilies and shallots, and stir.
- Add 3 torn kaffir lime leaves, ½ tsp sugar, 2 tbsp water, and 1 packet Ladaku ground pepper, stir until fragrant, then turn off the heat and remove the kaffir lime leaves.
- Arrange the fried simmered tempeh, pour the shallot sambal over it, and serve.
Cook Notes
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