PEPES IKAN KEMBUNG
Pepes Ikan Kembung (Steamed Spiced Mackerel in Banana Leaf)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan ikan kembung (5 ekor), kerat bagian atasnya agar bumbu meresap, lalu lumuri dengan air jeruk lemon/nipis ke seluruh bagian; sisihkan.
- Haluskan bumbu: bawang merah, bawang putih, kemiri sangrai, jahe, lengkuas, bagian bawah sereh, kunyit, dan cabai merah dengan sedikit air.
- Pindahkan bumbu halus ke mangkuk, tambahkan garam, kaldu ayam bubuk, dan merica bubuk; aduk rata.
- Siapkan bahan pelengkap: daun kemangi, daun bawang potong, cabe rawit utuh, daun salam, daun pisang yang sudah dipanaskan di atas kompor, dan semat.
- Alas 2 lembar daun pisang (disambung karena ikan besar), beri daun salam dan daun bawang, lalu oles sebagian bumbu di dasarnya.
- Letakkan ikan di atasnya, lumuri seluruh permukaan ikan dengan sisa bumbu hingga tertutup rata.
- Taburi dengan daun bawang, kemangi, dan cabe rawit utuh, lalu bungkus dan sematkan bagian atas dan bawahnya.
- Kukus dalam kukusan yang sudah panas selama kurang lebih 30-40 menit hingga matang.
- Jika ingin lebih wangi dan tidak berair, panggang sebentar di atas teflon sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean the mackerel, score the top of each fish so the seasoning soaks in, then rub with lemon or lime juice all over; set aside.
- Blend the spice paste: shallots, garlic, toasted candlenuts, ginger, galangal, the lower part of the lemongrass, turmeric, and red chilies with a little water.
- Transfer the spice paste to a bowl, add salt, chicken bouillon powder, and ground pepper; mix well.
- Prepare the remaining ingredients: Thai basil, chopped scallion, whole bird's-eye chilies, bay leaves, banana leaf (warmed over the stove to make it pliable), and skewers.
- Layer 2 sheets of banana leaf (overlapped since the fish is long), add a bay leaf and scallion, then spread some of the spice paste on the bottom.
- Place the fish on top and coat it all over with the remaining spice paste until fully covered.
- Sprinkle with scallion, Thai basil, and whole bird's-eye chilies, then wrap and secure the top and bottom with skewers.
- Steam in an already-hot steamer for about 30-40 minutes until cooked through.
- If you want it more fragrant and less watery, briefly grill it on a griddle before serving.
Cook Mode
PEPES IKAN KEMBUNG
Pepes Ikan Kembung (Steamed Spiced Mackerel in Banana Leaf)
PEPES IKAN KEMBUNG - CR COOK
PEPES IKAN KEMBUNG - CR COOK
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan ikan kembung (5 ekor), kerat bagian atasnya agar bumbu meresap, lalu lumuri dengan air jeruk lemon/nipis ke seluruh bagian; sisihkan.
- Haluskan bumbu: bawang merah, bawang putih, kemiri sangrai, jahe, lengkuas, bagian bawah sereh, kunyit, dan cabai merah dengan sedikit air.
- Pindahkan bumbu halus ke mangkuk, tambahkan garam, kaldu ayam bubuk, dan merica bubuk; aduk rata.
- Siapkan bahan pelengkap: daun kemangi, daun bawang potong, cabe rawit utuh, daun salam, daun pisang yang sudah dipanaskan di atas kompor, dan semat.
- Alas 2 lembar daun pisang (disambung karena ikan besar), beri daun salam dan daun bawang, lalu oles sebagian bumbu di dasarnya.
- Letakkan ikan di atasnya, lumuri seluruh permukaan ikan dengan sisa bumbu hingga tertutup rata.
- Taburi dengan daun bawang, kemangi, dan cabe rawit utuh, lalu bungkus dan sematkan bagian atas dan bawahnya.
- Kukus dalam kukusan yang sudah panas selama kurang lebih 30-40 menit hingga matang.
- Jika ingin lebih wangi dan tidak berair, panggang sebentar di atas teflon sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean the mackerel, score the top of each fish so the seasoning soaks in, then rub with lemon or lime juice all over; set aside.
- Blend the spice paste: shallots, garlic, toasted candlenuts, ginger, galangal, the lower part of the lemongrass, turmeric, and red chilies with a little water.
- Transfer the spice paste to a bowl, add salt, chicken bouillon powder, and ground pepper; mix well.
- Prepare the remaining ingredients: Thai basil, chopped scallion, whole bird's-eye chilies, bay leaves, banana leaf (warmed over the stove to make it pliable), and skewers.
- Layer 2 sheets of banana leaf (overlapped since the fish is long), add a bay leaf and scallion, then spread some of the spice paste on the bottom.
- Place the fish on top and coat it all over with the remaining spice paste until fully covered.
- Sprinkle with scallion, Thai basil, and whole bird's-eye chilies, then wrap and secure the top and bottom with skewers.
- Steam in an already-hot steamer for about 30-40 minutes until cooked through.
- If you want it more fragrant and less watery, briefly grill it on a griddle before serving.
Cook Notes
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