GORENGAN KRISPI RENYAH DAN NIKMAT - BAKWAN KACANG PANJANG TERI
Resep : by Rudy Choirudin
Long Bean and Anchovy Fritters (Bakwan)
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 (dicampur rata) :
Bahan 4 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur garam, gula pasir, dan merica bubuk, aduk rata.
- Rajang 4 buah bawang merah.
- Masukkan 100 gr tepung terigu, 2 siung bawang putih, dan 1 butir telur, tambahkan 50 ml air sedikit-sedikit, aduk sampai agak kalis (mengkilat).
- Masukkan 1 sdt Desaku ketumbar bubuk, aduk rata.
- Masukkan daun bawang dan bawang merah yang dirajang, tambahkan campuran garam gula lada, aduk rata.
- Masukkan 30 gr teri dan 3 buah cabe merah yang dibuang biji dan dirajang, aduk rata.
- Masukkan 75 gr kol, 75 gr taoge, dan 150 gr kacang panjang yang sudah dipotong, aduk sampai semua tersalut tepung.
- Panaskan 500 ml minyak goreng dengan api kecil.
- Goreng adonan menggunakan sendok, dorong ke dalam minyak, jangan terlalu penuh agar bagian tengah ikut matang.
- Balik bakwan sampai warna kuning kecoklatan merata, angkat, sajikan dengan cabe rawit.
Ingredients
Part 1:
Part 2:
Part 3 (mixed together):
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the salt, granulated sugar, and ground pepper, stir well.
- Slice the 4 shallots.
- Add 100 g all-purpose flour, 2 cloves garlic, and 1 egg, add 50 ml water little by little, stir until slightly elastic (glossy).
- Add 1 tsp Desaku ground coriander, stir well.
- Add the scallion and sliced shallots, add the salt-sugar-pepper mixture, stir well.
- Add the 30 g anchovies and 3 red chilies (seeds removed, sliced), stir well.
- Add the 75 g cabbage, 75 g bean sprouts, and 150 g cut long beans, stir until everything is coated in the batter.
- Heat 500 ml of cooking oil over low heat.
- Fry the batter using a spoon, pushing it into the oil, not too much at once so the middle cooks through too.
- Flip the fritters until evenly golden brown, remove, and serve with bird's-eye chilies.
Cook Mode
Resep : by Rudy Choirudin
Long Bean and Anchovy Fritters (Bakwan)
GORENGAN KRISPI RENYAH DAN NIKMAT - BAKWAN KACANG PANJANG TERI
GORENGAN KRISPI RENYAH DAN NIKMAT - BAKWAN KACANG PANJANG TERI
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 (dicampur rata) :
Bahan 4 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur garam, gula pasir, dan merica bubuk, aduk rata.
- Rajang 4 buah bawang merah.
- Masukkan 100 gr tepung terigu, 2 siung bawang putih, dan 1 butir telur, tambahkan 50 ml air sedikit-sedikit, aduk sampai agak kalis (mengkilat).
- Masukkan 1 sdt Desaku ketumbar bubuk, aduk rata.
- Masukkan daun bawang dan bawang merah yang dirajang, tambahkan campuran garam gula lada, aduk rata.
- Masukkan 30 gr teri dan 3 buah cabe merah yang dibuang biji dan dirajang, aduk rata.
- Masukkan 75 gr kol, 75 gr taoge, dan 150 gr kacang panjang yang sudah dipotong, aduk sampai semua tersalut tepung.
- Panaskan 500 ml minyak goreng dengan api kecil.
- Goreng adonan menggunakan sendok, dorong ke dalam minyak, jangan terlalu penuh agar bagian tengah ikut matang.
- Balik bakwan sampai warna kuning kecoklatan merata, angkat, sajikan dengan cabe rawit.
Ingredients
Part 1:
Part 2:
Part 3 (mixed together):
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the salt, granulated sugar, and ground pepper, stir well.
- Slice the 4 shallots.
- Add 100 g all-purpose flour, 2 cloves garlic, and 1 egg, add 50 ml water little by little, stir until slightly elastic (glossy).
- Add 1 tsp Desaku ground coriander, stir well.
- Add the scallion and sliced shallots, add the salt-sugar-pepper mixture, stir well.
- Add the 30 g anchovies and 3 red chilies (seeds removed, sliced), stir well.
- Add the 75 g cabbage, 75 g bean sprouts, and 150 g cut long beans, stir until everything is coated in the batter.
- Heat 500 ml of cooking oil over low heat.
- Fry the batter using a spoon, pushing it into the oil, not too much at once so the middle cooks through too.
- Flip the fritters until evenly golden brown, remove, and serve with bird's-eye chilies.
Cook Notes
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