Sie Kameng - Masakan Aceh Yang enak, Gurih, & Pedasnya Pas
resep Rudy Choirudin
Sie Kameng — Acehnese Spiced Goat Curry
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang putih, bawang merah, kemiri goreng, jahe, lengkuas, garam, jintan bubuk, Desaku Cabe Bubuk, Desaku Kunyit Bubuk, dan Desaku Ketumbar Bubuk dengan sedikit air.
- Campurkan daging kambing dengan bumbu halus, aduk rata.
- Panaskan 4 sdm minyak goreng, tumis bawang merah rajang hingga kekuningan.
- Tambahkan bawang bombai, kayu manis, bunga lawang, kapulaga, dan cengkih, tumis hingga aromanya keluar.
- Masukkan daging berbumbu dan daun kari/salam koja, aduk dan biarkan aromanya menyerap ke daging.
- Tuang sebagian air (sekitar 250 ml), masak hingga menyusut sekitar 20%.
- Tuang sisa air, tutup, kecilkan api, masak hingga daging 3/4 empuk, lalu buka dan biarkan menyusut hingga total 50%.
- Masukkan santan sedang kental, angkat rempah-rempah yang sudah tidak diperlukan, aduk perlahan hingga matang.
- Sajikan sie kameng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the garlic, shallots, fried candlenuts, ginger, galangal, salt, ground cumin, Desaku chili powder, Desaku turmeric powder, and Desaku coriander powder with a little water. (1:32)
- Mix the goat meat with the ground spice paste, stir well. (2:58)
- Heat 4 tbsp cooking oil, sauté the sliced shallots until golden. (3:20)
- Add the onion, cinnamon, star anise, cardamom, and cloves, sauté until fragrant. (3:45)
- Add the seasoned meat and curry leaves, stir and let the aroma soak into the meat. (4:03)
- Pour in part of the water (about 250 ml), cook until it reduces by about 20%. (4:47)
- Pour in the remaining water, cover, lower the heat, cook until the meat is 3/4 tender, then uncover and let it reduce to about 50% total. (5:11)
- Add the medium-thick coconut milk, remove the spent whole spices, stir gently until done. (5:52)
- Serve the sie kameng. (6:33)
Cook Mode
resep Rudy Choirudin
Sie Kameng — Acehnese Spiced Goat Curry
Sie Kameng - Masakan Aceh Yang enak, Gurih, & Pedasnya Pas
Sie Kameng - Masakan Aceh Yang enak, Gurih, & Pedasnya Pas
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang putih, bawang merah, kemiri goreng, jahe, lengkuas, garam, jintan bubuk, Desaku Cabe Bubuk, Desaku Kunyit Bubuk, dan Desaku Ketumbar Bubuk dengan sedikit air.
- Campurkan daging kambing dengan bumbu halus, aduk rata.
- Panaskan 4 sdm minyak goreng, tumis bawang merah rajang hingga kekuningan.
- Tambahkan bawang bombai, kayu manis, bunga lawang, kapulaga, dan cengkih, tumis hingga aromanya keluar.
- Masukkan daging berbumbu dan daun kari/salam koja, aduk dan biarkan aromanya menyerap ke daging.
- Tuang sebagian air (sekitar 250 ml), masak hingga menyusut sekitar 20%.
- Tuang sisa air, tutup, kecilkan api, masak hingga daging 3/4 empuk, lalu buka dan biarkan menyusut hingga total 50%.
- Masukkan santan sedang kental, angkat rempah-rempah yang sudah tidak diperlukan, aduk perlahan hingga matang.
- Sajikan sie kameng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the garlic, shallots, fried candlenuts, ginger, galangal, salt, ground cumin, Desaku chili powder, Desaku turmeric powder, and Desaku coriander powder with a little water. (1:32)
- Mix the goat meat with the ground spice paste, stir well. (2:58)
- Heat 4 tbsp cooking oil, sauté the sliced shallots until golden. (3:20)
- Add the onion, cinnamon, star anise, cardamom, and cloves, sauté until fragrant. (3:45)
- Add the seasoned meat and curry leaves, stir and let the aroma soak into the meat. (4:03)
- Pour in part of the water (about 250 ml), cook until it reduces by about 20%. (4:47)
- Pour in the remaining water, cover, lower the heat, cook until the meat is 3/4 tender, then uncover and let it reduce to about 50% total. (5:11)
- Add the medium-thick coconut milk, remove the spent whole spices, stir gently until done. (5:52)
- Serve the sie kameng. (6:33)
Cook Notes
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