RESEP SAMBAL CUMI BISA FROZEN MAKIN SATSET PAKE BLENDER BRAWIUM C702
SAMBAL CUMI
Freezer-Friendly Sambal Cumi (Salted Squid Sambal)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih baby cumi asin beberapa kali, lalu rebus dengan air yang sudah diberi daun salam, sereh, dan lengkuas selama sekitar 5 menit, angkat dan tiriskan.
- Lubangi sedikit cabai merah besar, cabai keriting merah, dan cabai rawit merah menggunakan gunting agar tidak meletup saat digoreng, lalu iris tipis bawang merah.
- Goreng cabai dan bawang putih dalam minyak dengan api sedang hingga layu, lalu angkat dan tiriskan.
- Haluskan cabai dan bawang putih goreng bersama minyak bekas menggorengnya menggunakan blender (jangan sampai terlalu halus).
- Tumis bawang merah iris hingga wangi dan setengah matang, lalu masukkan cabai halus dan daun jeruk, aduk rata, dan masak dengan api kecil sambil sering diaduk hingga matang.
- Masukkan terasi, garam, kaldu ayam bubuk, micin, gula merah, dan gula pasir, aduk hingga tercampur rata, lalu cicipi rasanya.
- Masukkan cumi asin yang sudah direbus, aduk rata, dan masak dengan api kecil hingga sambal benar-benar matang, lalu matikan api.
- Sajikan, atau biarkan dingin lalu simpan dalam wadah kedap udara di freezer untuk stok.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the salted baby squid thoroughly several times, then boil in water seasoned with bay leaves, lemongrass, and galangal for about 5 minutes, drain.
- Snip small holes in the large red chilies, curly red chilies, and bird's-eye chilies with scissors so they don't pop while frying, then thinly slice the shallots.
- Fry the chilies and garlic in oil over medium heat until wilted, then remove and drain.
- Blend the fried chilies and garlic together with the frying oil until coarsely ground (not too smooth).
- Sauté the sliced shallots until fragrant and half-cooked, then add the ground chili paste and kaffir lime leaves, stir well, and cook over low heat, stirring often, until cooked through.
- Add the shrimp paste, salt, chicken bouillon powder, MSG, palm sugar, and granulated sugar, stir until combined, then taste.
- Add the boiled salted squid, stir well, and cook over low heat until the sambal is fully cooked, then turn off the heat.
- Serve, or let cool and store in an airtight container in the freezer for later.
Cook Mode
SAMBAL CUMI
Freezer-Friendly Sambal Cumi (Salted Squid Sambal)
RESEP SAMBAL CUMI BISA FROZEN MAKIN SATSET PAKE BLENDER BRAWIUM C702
RESEP SAMBAL CUMI BISA FROZEN MAKIN SATSET PAKE BLENDER BRAWIUM C702
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih baby cumi asin beberapa kali, lalu rebus dengan air yang sudah diberi daun salam, sereh, dan lengkuas selama sekitar 5 menit, angkat dan tiriskan.
- Lubangi sedikit cabai merah besar, cabai keriting merah, dan cabai rawit merah menggunakan gunting agar tidak meletup saat digoreng, lalu iris tipis bawang merah.
- Goreng cabai dan bawang putih dalam minyak dengan api sedang hingga layu, lalu angkat dan tiriskan.
- Haluskan cabai dan bawang putih goreng bersama minyak bekas menggorengnya menggunakan blender (jangan sampai terlalu halus).
- Tumis bawang merah iris hingga wangi dan setengah matang, lalu masukkan cabai halus dan daun jeruk, aduk rata, dan masak dengan api kecil sambil sering diaduk hingga matang.
- Masukkan terasi, garam, kaldu ayam bubuk, micin, gula merah, dan gula pasir, aduk hingga tercampur rata, lalu cicipi rasanya.
- Masukkan cumi asin yang sudah direbus, aduk rata, dan masak dengan api kecil hingga sambal benar-benar matang, lalu matikan api.
- Sajikan, atau biarkan dingin lalu simpan dalam wadah kedap udara di freezer untuk stok.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the salted baby squid thoroughly several times, then boil in water seasoned with bay leaves, lemongrass, and galangal for about 5 minutes, drain.
- Snip small holes in the large red chilies, curly red chilies, and bird's-eye chilies with scissors so they don't pop while frying, then thinly slice the shallots.
- Fry the chilies and garlic in oil over medium heat until wilted, then remove and drain.
- Blend the fried chilies and garlic together with the frying oil until coarsely ground (not too smooth).
- Sauté the sliced shallots until fragrant and half-cooked, then add the ground chili paste and kaffir lime leaves, stir well, and cook over low heat, stirring often, until cooked through.
- Add the shrimp paste, salt, chicken bouillon powder, MSG, palm sugar, and granulated sugar, stir until combined, then taste.
- Add the boiled salted squid, stir well, and cook over low heat until the sambal is fully cooked, then turn off the heat.
- Serve, or let cool and store in an airtight container in the freezer for later.
Cook Notes
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