Ikan Tongkol Kuah Kuning Simple - Masakan Berkuah yang Nikmat
resep Rudy Choirudin
Ikan Tongkol Kuah Kuning (Tuna in Yellow Turmeric Broth)
Bahan
Cara Membuat
- Haluskan bahan 1 (bawang putih, bawang merah, garam, Desaku kunyit bubuk, dan air).
- Tumis bumbu halus hingga harum. Tambahkan jahe, serai, daun jeruk, dan cabe rawit yang dirajang. Tumis kembali hingga layu dan harum.
- Masukkan ikan, 750 ml air, cabe rawit utuh, dan garam. Masak hingga mendidih.
- Setelah mendidih, tetap masak ikan selama 7 menit.
- Masukkan Ladaku merica bubuk dan daun kemangi, aduk sesaat.
- Matikan api, masukkan air perasan jeruk nipis, aduk rata.
- Sajikan selagi panas.
Ingredients
Steps
- Grind ingredient 1 (garlic, shallots, salt, Desaku turmeric powder, and water) smooth.
- Sauté the ground spice paste until fragrant. Add the ginger, lemongrass, kaffir lime leaves, and sliced bird's-eye chilies. Sauté again until wilted and fragrant.
- Add the fish, 750 ml water, whole bird's-eye chilies, and salt. Cook until boiling.
- Once boiling, continue cooking the fish for 7 minutes.
- Add the Ladaku ground pepper and Thai basil leaves, stir briefly.
- Turn off the heat, add the lime juice, mix well.
- Serve while hot.
Cook Mode
resep Rudy Choirudin
Ikan Tongkol Kuah Kuning (Tuna in Yellow Turmeric Broth)
Ikan Tongkol Kuah Kuning Simple - Masakan Berkuah yang Nikmat
Ikan Tongkol Kuah Kuning Simple - Masakan Berkuah yang Nikmat
Bahan
Cara Membuat
- Haluskan bahan 1 (bawang putih, bawang merah, garam, Desaku kunyit bubuk, dan air).
- Tumis bumbu halus hingga harum. Tambahkan jahe, serai, daun jeruk, dan cabe rawit yang dirajang. Tumis kembali hingga layu dan harum.
- Masukkan ikan, 750 ml air, cabe rawit utuh, dan garam. Masak hingga mendidih.
- Setelah mendidih, tetap masak ikan selama 7 menit.
- Masukkan Ladaku merica bubuk dan daun kemangi, aduk sesaat.
- Matikan api, masukkan air perasan jeruk nipis, aduk rata.
- Sajikan selagi panas.
Ingredients
Steps
- Grind ingredient 1 (garlic, shallots, salt, Desaku turmeric powder, and water) smooth.
- Sauté the ground spice paste until fragrant. Add the ginger, lemongrass, kaffir lime leaves, and sliced bird's-eye chilies. Sauté again until wilted and fragrant.
- Add the fish, 750 ml water, whole bird's-eye chilies, and salt. Cook until boiling.
- Once boiling, continue cooking the fish for 7 minutes.
- Add the Ladaku ground pepper and Thai basil leaves, stir briefly.
- Turn off the heat, add the lime juice, mix well.
- Serve while hot.
Cook Notes
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