PULEN, CANTIK DAN MANTAP LUAR DALAM - CARA MEMBUAT AREM AREM KUNING SAMBEL TEMPE
Arem-Arem Kuning Sambel Tempe
Yellow Rice Arem-Arem with Tempeh Sambal (Arem-Arem Kuning Sambel Tempe)
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan garam dan gula pasir dengan bawang putih dan bawang merah goreng.
- Tambahkan kencur, daun jeruk, dan cabai goreng, ulek sampai agak halus.
- Tambahkan gula merah, terasi goreng, dan kemiri goreng, haluskan lagi, lalu campur dengan tempe goreng yang sudah dihaluskan sebagian menjadi sambal tempe.
- Panaskan minyak goreng, tumis bawang putih cincang sampai mulai kekuningan, masukkan serai, daun pandan, dan daun jeruk, tumis sebentar.
- Tuang sedikit santan agar bumbu tidak gosong, lalu masukkan sisa santan (1 liter).
- Tambahkan garam dan Desaku kunyit bubuk, aduk rata, biarkan mendidih sampai warna kuning keluar.
- Masukkan beras yang sudah dicuci, aduk terus menjadi aronan (setengah matang) sampai air menyusut, lalu matikan api dan biarkan hangat.
- Ambil aronan nasi kuning, bungkus dengan dua lembar daun pisang, beri sambal tempe dan cabai rawit di tengah, lipat dan ikat dengan benang.
- Susun bungkusan di panci, rendam dengan santan encer (2 liter) dan garam, beri pemberat agar tidak mengapung, lalu rebus.
- Rebus dengan api kecil-sedang selama kurang lebih 90 menit sampai matang.
Ingredients
Ingredient set 1:
Ingredient set 2:
Ingredient set 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the salt and sugar with the fried garlic and shallots.
- Add the aromatic ginger, kaffir lime leaves, and fried chilies, and grind until fairly fine.
- Add the palm sugar, fried shrimp paste, and fried candlenuts, grind again, then mix with the partially ground fried tempeh to make the tempeh sambal.
- Heat the oil, sauté the minced garlic until it starts to turn golden, add the lemongrass, pandan leaf, and kaffir lime leaves, and sauté briefly.
- Pour in a little coconut milk so the seasoning doesn't burn, then add the rest of the coconut milk (1 liter).
- Add salt and Desaku ground turmeric, stir well, and let it boil until the yellow color develops.
- Add the washed rice, keep stirring until it becomes half-cooked (aron) and the liquid reduces, then turn off the heat and let it stay warm.
- Take some of the yellow rice, wrap it in two banana leaves, add tempeh sambal and a bird's-eye chili in the center, fold, and tie with string.
- Arrange the wrapped parcels in a pot, submerge with thin coconut milk (2 liters) and salt, weigh them down so they don't float, then bring to a boil.
- Boil over low-medium heat for about 90 minutes until cooked through.
Cook Mode
PULEN, CANTIK DAN MANTAP LUAR DALAM - CARA MEMBUAT AREM AREM KUNING SAMBEL TEMPE
PULEN, CANTIK DAN MANTAP LUAR DALAM - CARA MEMBUAT AREM AREM KUNING SAMBEL TEMPE
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan garam dan gula pasir dengan bawang putih dan bawang merah goreng.
- Tambahkan kencur, daun jeruk, dan cabai goreng, ulek sampai agak halus.
- Tambahkan gula merah, terasi goreng, dan kemiri goreng, haluskan lagi, lalu campur dengan tempe goreng yang sudah dihaluskan sebagian menjadi sambal tempe.
- Panaskan minyak goreng, tumis bawang putih cincang sampai mulai kekuningan, masukkan serai, daun pandan, dan daun jeruk, tumis sebentar.
- Tuang sedikit santan agar bumbu tidak gosong, lalu masukkan sisa santan (1 liter).
- Tambahkan garam dan Desaku kunyit bubuk, aduk rata, biarkan mendidih sampai warna kuning keluar.
- Masukkan beras yang sudah dicuci, aduk terus menjadi aronan (setengah matang) sampai air menyusut, lalu matikan api dan biarkan hangat.
- Ambil aronan nasi kuning, bungkus dengan dua lembar daun pisang, beri sambal tempe dan cabai rawit di tengah, lipat dan ikat dengan benang.
- Susun bungkusan di panci, rendam dengan santan encer (2 liter) dan garam, beri pemberat agar tidak mengapung, lalu rebus.
- Rebus dengan api kecil-sedang selama kurang lebih 90 menit sampai matang.
Ingredients
Ingredient set 1:
Ingredient set 2:
Ingredient set 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the salt and sugar with the fried garlic and shallots.
- Add the aromatic ginger, kaffir lime leaves, and fried chilies, and grind until fairly fine.
- Add the palm sugar, fried shrimp paste, and fried candlenuts, grind again, then mix with the partially ground fried tempeh to make the tempeh sambal.
- Heat the oil, sauté the minced garlic until it starts to turn golden, add the lemongrass, pandan leaf, and kaffir lime leaves, and sauté briefly.
- Pour in a little coconut milk so the seasoning doesn't burn, then add the rest of the coconut milk (1 liter).
- Add salt and Desaku ground turmeric, stir well, and let it boil until the yellow color develops.
- Add the washed rice, keep stirring until it becomes half-cooked (aron) and the liquid reduces, then turn off the heat and let it stay warm.
- Take some of the yellow rice, wrap it in two banana leaves, add tempeh sambal and a bird's-eye chili in the center, fold, and tie with string.
- Arrange the wrapped parcels in a pot, submerge with thin coconut milk (2 liters) and salt, weigh them down so they don't float, then bring to a boil.
- Boil over low-medium heat for about 90 minutes until cooked through.
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