RESEP MIE JEBEW LENGKAP
resep mie : https://youtu.be/BZSyv9NEtYE?si=K41KrHVAeExeqmiv
Complete Mie Jebew (Spicy Chili Oil Noodles)
Bahan
chili oil :
minyak bawang :
sambal merah :
Topping ayam :
bahan lainnya :
bumbu atom:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bikin chili oil: panaskan 400ml minyak dengan kayu manis dan cengkeh menggunakan api sangat kecil selama 10-15 menit hingga aromanya keluar.
- Sambil menunggu, cincang bawang merah, bawang putih, dan ebi kering.
- Angkat kayu manis dan cengkeh dari minyak, lalu masukkan bawang merah, bawang putih, dan ebi cincang, masak dengan api kecil.
- Bumbui dengan garam, kaldu ayam bubuk, gula pasir, dan micin, masak hingga bawang matang tanpa gosong sambil diaduk agar bumbu larut.
- Masukkan cabai kering cincang kasar dan cabai bubuk Korea, aduk rata, lalu langsung matikan api agar cabai tidak terlalu kering; dinginkan.
- Bikin minyak bawang: panaskan minyak, masukkan bawang putih cincang, masak hingga kuning kecoklatan, lalu masukkan daun jeruk iris, aduk, dan matikan api.
- Bikin sambal merah: rebus cabai keriting merah dan cabai rawit merah hingga matang, haluskan, lalu tumis kembali dengan api kecil dan bumbui kaldu ayam bubuk serta gula pasir.
- Bikin topping ayam: tumis bawang putih halus hingga wangi, masukkan ayam cincang, masak hingga berubah warna.
- Bumbui ayam dengan saus tiram, kecap asin, minyak wijen, merica bubuk, kaldu ayam bubuk, dan gula pasir, aduk rata; cincang lagi ayamnya jika ingin tekstur lebih halus, lalu masak kembali hingga kering.
- Potong kulit pangsit kotak-kotak kecil, lalu goreng hingga kecoklatan untuk kerupuk pangsit.
- Racik bumbu per mangkuk: campurkan minyak bawang, sambal merah, chili oil, bumbu atom, saus sambal, dan kecap manis.
- Rebus mie sekitar 3 menit, tiriskan, lalu campurkan ke bumbu yang sudah diracik, aduk rata.
- Tambahkan topping ayam, bakso, kerupuk pangsit, bawang goreng, dan daun bawang di atas mie, lalu sajikan.
Ingredients
Red Sambal:
Chicken Topping:
Other ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the chili oil: heat 400 ml oil with cinnamon sticks and cloves over very low heat for 10-15 minutes until fragrant.
- Meanwhile, mince the shallots, garlic, and dried shrimp (ebi).
- Remove the cinnamon and cloves from the oil, then add the minced shallots, garlic, and dried shrimp, and cook over low heat.
- Season with salt, chicken bouillon powder, sugar, and MSG, cook until the shallots are done without burning, stirring so the seasoning dissolves.
- Add the coarsely chopped dried chilies and Korean chili powder, stir well, then turn off the heat immediately so the chilies don't dry out too much; let cool.
- Make the garlic oil: heat oil, add minced garlic, cook until golden brown, then add sliced kaffir lime leaves, stir, and turn off the heat.
- Make the red sambal: boil the curly red chilies and bird's-eye chilies until cooked, blend, then sauté again over low heat and season with chicken bouillon powder and sugar.
- Make the chicken topping: sauté the ground garlic until fragrant, add the ground chicken, and cook until it changes color.
- Season the chicken with oyster sauce, soy sauce, sesame oil, ground pepper, chicken bouillon powder, and sugar, stir well; chop the chicken again for a finer texture if desired, then cook again until dry.
- Cut wonton wrappers into small squares, then fry until browned for the wonton crackers.
- Mix the seasoning per bowl: combine garlic oil, red sambal, chili oil, atom seasoning, chili sauce, and sweet soy sauce.
- Boil the noodles for about 3 minutes, drain, then toss with the mixed seasoning until well combined.
- Top with the chicken topping, meatballs, wonton crackers, fried shallots, and scallion, then serve.
Cook Mode
RESEP MIE JEBEW LENGKAP
RESEP MIE JEBEW LENGKAP
Bahan
chili oil :
minyak bawang :
sambal merah :
Topping ayam :
bahan lainnya :
bumbu atom:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bikin chili oil: panaskan 400ml minyak dengan kayu manis dan cengkeh menggunakan api sangat kecil selama 10-15 menit hingga aromanya keluar.
- Sambil menunggu, cincang bawang merah, bawang putih, dan ebi kering.
- Angkat kayu manis dan cengkeh dari minyak, lalu masukkan bawang merah, bawang putih, dan ebi cincang, masak dengan api kecil.
- Bumbui dengan garam, kaldu ayam bubuk, gula pasir, dan micin, masak hingga bawang matang tanpa gosong sambil diaduk agar bumbu larut.
- Masukkan cabai kering cincang kasar dan cabai bubuk Korea, aduk rata, lalu langsung matikan api agar cabai tidak terlalu kering; dinginkan.
- Bikin minyak bawang: panaskan minyak, masukkan bawang putih cincang, masak hingga kuning kecoklatan, lalu masukkan daun jeruk iris, aduk, dan matikan api.
- Bikin sambal merah: rebus cabai keriting merah dan cabai rawit merah hingga matang, haluskan, lalu tumis kembali dengan api kecil dan bumbui kaldu ayam bubuk serta gula pasir.
- Bikin topping ayam: tumis bawang putih halus hingga wangi, masukkan ayam cincang, masak hingga berubah warna.
- Bumbui ayam dengan saus tiram, kecap asin, minyak wijen, merica bubuk, kaldu ayam bubuk, dan gula pasir, aduk rata; cincang lagi ayamnya jika ingin tekstur lebih halus, lalu masak kembali hingga kering.
- Potong kulit pangsit kotak-kotak kecil, lalu goreng hingga kecoklatan untuk kerupuk pangsit.
- Racik bumbu per mangkuk: campurkan minyak bawang, sambal merah, chili oil, bumbu atom, saus sambal, dan kecap manis.
- Rebus mie sekitar 3 menit, tiriskan, lalu campurkan ke bumbu yang sudah diracik, aduk rata.
- Tambahkan topping ayam, bakso, kerupuk pangsit, bawang goreng, dan daun bawang di atas mie, lalu sajikan.
Ingredients
Red Sambal:
Chicken Topping:
Other ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the chili oil: heat 400 ml oil with cinnamon sticks and cloves over very low heat for 10-15 minutes until fragrant.
- Meanwhile, mince the shallots, garlic, and dried shrimp (ebi).
- Remove the cinnamon and cloves from the oil, then add the minced shallots, garlic, and dried shrimp, and cook over low heat.
- Season with salt, chicken bouillon powder, sugar, and MSG, cook until the shallots are done without burning, stirring so the seasoning dissolves.
- Add the coarsely chopped dried chilies and Korean chili powder, stir well, then turn off the heat immediately so the chilies don't dry out too much; let cool.
- Make the garlic oil: heat oil, add minced garlic, cook until golden brown, then add sliced kaffir lime leaves, stir, and turn off the heat.
- Make the red sambal: boil the curly red chilies and bird's-eye chilies until cooked, blend, then sauté again over low heat and season with chicken bouillon powder and sugar.
- Make the chicken topping: sauté the ground garlic until fragrant, add the ground chicken, and cook until it changes color.
- Season the chicken with oyster sauce, soy sauce, sesame oil, ground pepper, chicken bouillon powder, and sugar, stir well; chop the chicken again for a finer texture if desired, then cook again until dry.
- Cut wonton wrappers into small squares, then fry until browned for the wonton crackers.
- Mix the seasoning per bowl: combine garlic oil, red sambal, chili oil, atom seasoning, chili sauce, and sweet soy sauce.
- Boil the noodles for about 3 minutes, drain, then toss with the mixed seasoning until well combined.
- Top with the chicken topping, meatballs, wonton crackers, fried shallots, and scallion, then serve.
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