RESEP & METODE DESAKU MARINASI IKAN BELANAK GORENG SAMBAL LEUNCA
RESEP & METODE DESAKU MARINASI IKAN BELANAK GORENG SAMBAL LEUNCA
Fried Mullet with Leunca Sambal
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Bahan 4:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 7 cabe rawit, 2 sdt terasi, 3 kemiri, 1 sdt garam, 1 sdt gula pasir, dan 1 sdm gula merah.
- Tambahkan 3 cm kencur dan 2 cabe merah (potong-potong), haluskan lagi sampai kencur benar-benar halus.
- Masukkan 30 g leunca, ulek kasar.
- Tambahkan 10 g daun kemangi, aduk, sisihkan.
- Panaskan 400 ml minyak goreng, goreng 500 g ikan belanak tanpa bumbu apapun sampai minyaknya bening (tutup separuh).
- Buat marinasi: campur 1/2 sdt Desaku kunyit bubuk, 2 sdt Desaku ketumbar bubuk, 1 sdt garam, dan 5 sdm air.
- Setelah minyak mulai bening, balik ikan, siramkan setengah bagian larutan marinasi.
- Siramkan setengah bagian lagi larutan marinasi setelah dibalik lagi untuk membumbui bagian kulitnya.
- Angkat ikan setelah matang dan garing, sajikan dengan sambal leunca dan lalapan.
Ingredients
Part 1:
Part 2:
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind: 7 red bird's-eye chilies, 2 tsp toasted shrimp paste, 3 fried candlenuts, 1 tsp salt, 1 tsp granulated sugar, and 1 tbsp palm sugar.
- Add 3 cm aromatic ginger and 2 cut-up red chilies, grind again until the ginger is completely smooth.
- Add the 30 g of leunca, pound coarsely.
- Add the 10 g Thai basil leaves, stir, and set aside.
- Heat 400 ml cooking oil, fry the 500 g mullet with no seasoning at all until the oil turns clear (lid half-covering the pan).
- Make the marinade: mix 1/2 tsp Desaku turmeric powder, 2 tsp Desaku ground coriander, 1 tsp salt, and 5 tbsp water.
- Once the oil starts to clear, flip the fish, and pour half of the marinade over it.
- Flip it again and pour the remaining half of the marinade over it to season the skin side.
- Remove the fish once cooked and crisp, and serve with the leunca sambal and fresh vegetables.
Cook Mode
RESEP & METODE DESAKU MARINASI IKAN BELANAK GORENG SAMBAL LEUNCA
Fried Mullet with Leunca Sambal
RESEP & METODE DESAKU MARINASI IKAN BELANAK GORENG SAMBAL LEUNCA
RESEP & METODE DESAKU MARINASI IKAN BELANAK GORENG SAMBAL LEUNCA
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Bahan 4:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 7 cabe rawit, 2 sdt terasi, 3 kemiri, 1 sdt garam, 1 sdt gula pasir, dan 1 sdm gula merah.
- Tambahkan 3 cm kencur dan 2 cabe merah (potong-potong), haluskan lagi sampai kencur benar-benar halus.
- Masukkan 30 g leunca, ulek kasar.
- Tambahkan 10 g daun kemangi, aduk, sisihkan.
- Panaskan 400 ml minyak goreng, goreng 500 g ikan belanak tanpa bumbu apapun sampai minyaknya bening (tutup separuh).
- Buat marinasi: campur 1/2 sdt Desaku kunyit bubuk, 2 sdt Desaku ketumbar bubuk, 1 sdt garam, dan 5 sdm air.
- Setelah minyak mulai bening, balik ikan, siramkan setengah bagian larutan marinasi.
- Siramkan setengah bagian lagi larutan marinasi setelah dibalik lagi untuk membumbui bagian kulitnya.
- Angkat ikan setelah matang dan garing, sajikan dengan sambal leunca dan lalapan.
Ingredients
Part 1:
Part 2:
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind: 7 red bird's-eye chilies, 2 tsp toasted shrimp paste, 3 fried candlenuts, 1 tsp salt, 1 tsp granulated sugar, and 1 tbsp palm sugar.
- Add 3 cm aromatic ginger and 2 cut-up red chilies, grind again until the ginger is completely smooth.
- Add the 30 g of leunca, pound coarsely.
- Add the 10 g Thai basil leaves, stir, and set aside.
- Heat 400 ml cooking oil, fry the 500 g mullet with no seasoning at all until the oil turns clear (lid half-covering the pan).
- Make the marinade: mix 1/2 tsp Desaku turmeric powder, 2 tsp Desaku ground coriander, 1 tsp salt, and 5 tbsp water.
- Once the oil starts to clear, flip the fish, and pour half of the marinade over it.
- Flip it again and pour the remaining half of the marinade over it to season the skin side.
- Remove the fish once cooked and crisp, and serve with the leunca sambal and fresh vegetables.
Cook Notes
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