GULAI REBUNG TETELAN & KUE ONDE KELAPA
Gulai Rebung Tetelan
Bamboo Shoot and Beef Trimmings Gulai
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
- Untuk tumisan bawang, haluskan 100 g bawang putih bersama 100 ml minyak goreng.
- Tumis bawang putih halus dengan api sedang sampai harum dan mulai menguning.
- Haluskan 300 g bawang merah dengan ½ sdt garam dan 50 ml air.
- Masukkan bawang merah halus ke dalam tumisan bawang putih, masak sampai harum dan matang, lalu sisihkan.
- Memarkan 1 batang serai dan siapkan 3 lembar daun jeruk.
- Larutkan 1 saset Desaku bubuk gulai Padang ke dalam 500 ml santan sedang kental, aduk sampai larut.
- Panaskan 2 sdm minyak goreng, lalu tumis 3 sdm tumisan bawang.
- Masukkan serai dan daun jeruk, tumis lagi sampai harum.
- Tuang santan yang sudah dicampur bumbu gulai, aduk rata.
- Bumbui dengan ½ sdt garam dan 1 sdt gula pasir.
- Masukkan 200 g tetelan sapi rebus dan 400 g rebung rebus.
- Rajang serong 5 buah cabe hijau agak tebal.
- Masak sampai kuahnya menyusut menjadi setengahnya.
- Masukkan cabe hijau, aduk rata.
- Tuang 250 ml santan kental, masak sampai mendidih, lalu angkat dan sajikan.
Ingredients
Ingredients 1:
Ingredients 2:
Ingredients 3:
Steps
- For the aromatic base, blend 100 g garlic with 100 ml cooking oil into a smooth paste.
- Saute the garlic paste over medium heat until fragrant and starting to turn golden.
- Blend 300 g shallots with ½ tsp salt and 50 ml water.
- Add the shallot paste to the sauteed garlic, cook until fragrant and done, then set aside.
- Bruise 1 stalk of lemongrass and prepare 3 kaffir lime leaves.
- Dissolve 1 sachet of Desaku Padang gulai powder into 500 ml of medium thick coconut milk and stir until dissolved.
- Heat 2 tbsp cooking oil, then saute 3 tbsp of the aromatic base.
- Add the lemongrass and kaffir lime leaves, and saute again until fragrant.
- Pour in the coconut milk mixed with the gulai seasoning and stir well.
- Season with ½ tsp salt and 1 tsp granulated sugar.
- Add 200 g boiled beef trimmings and 400 g boiled bamboo shoots.
- Slice 5 green chilies diagonally into slightly thick pieces.
- Cook until the broth reduces by half.
- Add the green chilies and stir well.
- Pour in 250 ml thick coconut milk, cook until it boils, then remove from heat and serve.
Cook Mode
GULAI REBUNG TETELAN & KUE ONDE KELAPA
GULAI REBUNG TETELAN & KUE ONDE KELAPA
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
- Untuk tumisan bawang, haluskan 100 g bawang putih bersama 100 ml minyak goreng.
- Tumis bawang putih halus dengan api sedang sampai harum dan mulai menguning.
- Haluskan 300 g bawang merah dengan ½ sdt garam dan 50 ml air.
- Masukkan bawang merah halus ke dalam tumisan bawang putih, masak sampai harum dan matang, lalu sisihkan.
- Memarkan 1 batang serai dan siapkan 3 lembar daun jeruk.
- Larutkan 1 saset Desaku bubuk gulai Padang ke dalam 500 ml santan sedang kental, aduk sampai larut.
- Panaskan 2 sdm minyak goreng, lalu tumis 3 sdm tumisan bawang.
- Masukkan serai dan daun jeruk, tumis lagi sampai harum.
- Tuang santan yang sudah dicampur bumbu gulai, aduk rata.
- Bumbui dengan ½ sdt garam dan 1 sdt gula pasir.
- Masukkan 200 g tetelan sapi rebus dan 400 g rebung rebus.
- Rajang serong 5 buah cabe hijau agak tebal.
- Masak sampai kuahnya menyusut menjadi setengahnya.
- Masukkan cabe hijau, aduk rata.
- Tuang 250 ml santan kental, masak sampai mendidih, lalu angkat dan sajikan.
Ingredients
Ingredients 1:
Ingredients 2:
Ingredients 3:
Steps
- For the aromatic base, blend 100 g garlic with 100 ml cooking oil into a smooth paste.
- Saute the garlic paste over medium heat until fragrant and starting to turn golden.
- Blend 300 g shallots with ½ tsp salt and 50 ml water.
- Add the shallot paste to the sauteed garlic, cook until fragrant and done, then set aside.
- Bruise 1 stalk of lemongrass and prepare 3 kaffir lime leaves.
- Dissolve 1 sachet of Desaku Padang gulai powder into 500 ml of medium thick coconut milk and stir until dissolved.
- Heat 2 tbsp cooking oil, then saute 3 tbsp of the aromatic base.
- Add the lemongrass and kaffir lime leaves, and saute again until fragrant.
- Pour in the coconut milk mixed with the gulai seasoning and stir well.
- Season with ½ tsp salt and 1 tsp granulated sugar.
- Add 200 g boiled beef trimmings and 400 g boiled bamboo shoots.
- Slice 5 green chilies diagonally into slightly thick pieces.
- Cook until the broth reduces by half.
- Add the green chilies and stir well.
- Pour in 250 ml thick coconut milk, cook until it boils, then remove from heat and serve.
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