Pindang Tetel - Cita Rasa Daerah Yang Nikmat & Gurih
Resep by Rudy Choirudin
Pindang Tetel (Savory Beef Tetel Soup)
Bahan
Bahan 1 :
Bahan 2 (Bumbu Halus) :
Bahan 3 :
Cara Membuat
- Masukkan air, tetelan, sandung lamur, kikil & otot, daun jeruk, daun salam, serai, kayu manis, kapulaga, gula & garam ke dalam panci, rebus dengan api kecil & panci tertutup sampai ¾ empuk.
- Sementara itu, blender cabe keriting, bawang putih, bawang merah, kemiri, keluak, Desaku Ketumbar Bubuk, Ladaku Merica Bubuk & jintan bubuk.
- Panaskan minyak goreng, tumis bumbu halus hingga harum & matang.
- Tambahkan daun bawang, tumis kembali hingga daun bawang prei layu & tambahkan 1 sendok sayur kuah rebusan daging. Angkat & tuang tumisan ke dalam rebusan
- Pukul-pukul cabe rawit sampai pecah dengan sendok, kemudian masukkan ke dalam rebusan pindang tetel. Tutup panci & masak sampai daging empuk.
- Untuk penyajiannya, letakkan lontong & kerupuk, siram dengan kuah panas sampai kerupuk basah & menyerap kuah. Tambahkan daging & kikil, taburi bawang goreng & beri sedikit kecap manis. Sajikan panas-panas.
Ingredients
Ingredient 1:
Ingredient 2 (Ground Spice Paste):
Ingredient 3:
Steps
- Put the water, beef trimmings, brisket, tendon & sinew, kaffir lime leaves, bay leaves, lemongrass, cinnamon, cardamom, sugar, and salt into a pot. Simmer over low heat with the pot covered until ¾ tender.
- Meanwhile, blend the curly chilies, garlic, shallots, candlenuts, keluak, Desaku ground coriander, Ladaku ground pepper, and ground cumin.
- Heat the cooking oil, and sauté the ground spice paste until fragrant and cooked through.
- Add the leeks, sauté again until they wilt, then add 1 ladle of the meat broth. Remove and pour the sautéed mixture into the simmering pot.
- Crush the bird's-eye chilies with a spoon until split, then add them to the simmering pindang tetel. Cover the pot and cook until the meat is tender.
- To serve, place the lontong and crackers, and ladle the hot broth over them until the crackers soften and absorb the broth. Add the meat and tendon, sprinkle with fried shallots, and drizzle with a little sweet soy sauce. Serve piping hot.
Cook Mode
Resep by Rudy Choirudin
Pindang Tetel (Savory Beef Tetel Soup)
Pindang Tetel - Cita Rasa Daerah Yang Nikmat & Gurih
Pindang Tetel - Cita Rasa Daerah Yang Nikmat & Gurih
Bahan
Bahan 1 :
Bahan 2 (Bumbu Halus) :
Bahan 3 :
Cara Membuat
- Masukkan air, tetelan, sandung lamur, kikil & otot, daun jeruk, daun salam, serai, kayu manis, kapulaga, gula & garam ke dalam panci, rebus dengan api kecil & panci tertutup sampai ¾ empuk.
- Sementara itu, blender cabe keriting, bawang putih, bawang merah, kemiri, keluak, Desaku Ketumbar Bubuk, Ladaku Merica Bubuk & jintan bubuk.
- Panaskan minyak goreng, tumis bumbu halus hingga harum & matang.
- Tambahkan daun bawang, tumis kembali hingga daun bawang prei layu & tambahkan 1 sendok sayur kuah rebusan daging. Angkat & tuang tumisan ke dalam rebusan
- Pukul-pukul cabe rawit sampai pecah dengan sendok, kemudian masukkan ke dalam rebusan pindang tetel. Tutup panci & masak sampai daging empuk.
- Untuk penyajiannya, letakkan lontong & kerupuk, siram dengan kuah panas sampai kerupuk basah & menyerap kuah. Tambahkan daging & kikil, taburi bawang goreng & beri sedikit kecap manis. Sajikan panas-panas.
Ingredients
Ingredient 1:
Ingredient 2 (Ground Spice Paste):
Ingredient 3:
Steps
- Put the water, beef trimmings, brisket, tendon & sinew, kaffir lime leaves, bay leaves, lemongrass, cinnamon, cardamom, sugar, and salt into a pot. Simmer over low heat with the pot covered until ¾ tender.
- Meanwhile, blend the curly chilies, garlic, shallots, candlenuts, keluak, Desaku ground coriander, Ladaku ground pepper, and ground cumin.
- Heat the cooking oil, and sauté the ground spice paste until fragrant and cooked through.
- Add the leeks, sauté again until they wilt, then add 1 ladle of the meat broth. Remove and pour the sautéed mixture into the simmering pot.
- Crush the bird's-eye chilies with a spoon until split, then add them to the simmering pindang tetel. Cover the pot and cook until the meat is tender.
- To serve, place the lontong and crackers, and ladle the hot broth over them until the crackers soften and absorb the broth. Add the meat and tendon, sprinkle with fried shallots, and drizzle with a little sweet soy sauce. Serve piping hot.
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