MANGUT IKAN PINDANG TONGKOL
Mangut Salted Mackerel (Spicy Coconut Curry)
Bahan
Bumbu halus :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Goreng ikan pindang tongkol sebentar (tutup wajan karena akan meletup), angkat, dan tiriskan.
- Iris serong cabai merah besar dan cabai hijau besar, potong tomat kotak-kotak kecil.
- Haluskan bawang merah, bawang putih, kunyit, jahe, kencur, cabai keriting merah, dan cabai rawit merah dengan sedikit minyak.
- Masukkan bumbu halus ke wajan (tanpa tambahan minyak), tambahkan sereh, lengkuas, dan daun jeruk yang sudah disobek.
- Tumis bumbu dengan api kecil hingga matang dan tanak.
- Tambahkan air, ikan pindang goreng, garam, kaldu ayam bubuk, merica bubuk, gula pasir, dan sedikit santan.
- Aduk terus dan masak sampai mendidih agar santan tidak pecah, cicipi rasa dan tambahkan gula jika kurang.
- Masukkan cabai merah dan hijau, masak sampai layu.
- Terakhir masukkan tomat, masak sebentar lagi, lalu sajikan.
Ingredients
Spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Fry the salted mackerel briefly (cover the pan since it will splatter), remove and drain.
- Cut the large red and green chilies diagonally, and dice the tomato small.
- Blend the shallots, garlic, turmeric, ginger, aromatic ginger, curly red chilies, and bird's-eye chilies with a little oil.
- Add the spice paste to the pan (no extra oil needed), add the lemongrass, galangal, and torn kaffir lime leaves.
- Sauté the paste over low heat until cooked through and fragrant.
- Add water, the fried salted mackerel, salt, chicken bouillon powder, ground pepper, sugar, and a little coconut milk.
- Stir continuously and bring to a boil so the coconut milk doesn't split, taste and add more sugar if needed.
- Add the red and green chilies, cook until wilted.
- Finally add the tomato, cook briefly, then serve.
Cook Mode
MANGUT IKAN PINDANG TONGKOL
Mangut Salted Mackerel (Spicy Coconut Curry)
RESEP MANGUT IKAN TONGKOL
RESEP MANGUT IKAN TONGKOL
Bahan
Bumbu halus :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Goreng ikan pindang tongkol sebentar (tutup wajan karena akan meletup), angkat, dan tiriskan.
- Iris serong cabai merah besar dan cabai hijau besar, potong tomat kotak-kotak kecil.
- Haluskan bawang merah, bawang putih, kunyit, jahe, kencur, cabai keriting merah, dan cabai rawit merah dengan sedikit minyak.
- Masukkan bumbu halus ke wajan (tanpa tambahan minyak), tambahkan sereh, lengkuas, dan daun jeruk yang sudah disobek.
- Tumis bumbu dengan api kecil hingga matang dan tanak.
- Tambahkan air, ikan pindang goreng, garam, kaldu ayam bubuk, merica bubuk, gula pasir, dan sedikit santan.
- Aduk terus dan masak sampai mendidih agar santan tidak pecah, cicipi rasa dan tambahkan gula jika kurang.
- Masukkan cabai merah dan hijau, masak sampai layu.
- Terakhir masukkan tomat, masak sebentar lagi, lalu sajikan.
Ingredients
Spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Fry the salted mackerel briefly (cover the pan since it will splatter), remove and drain.
- Cut the large red and green chilies diagonally, and dice the tomato small.
- Blend the shallots, garlic, turmeric, ginger, aromatic ginger, curly red chilies, and bird's-eye chilies with a little oil.
- Add the spice paste to the pan (no extra oil needed), add the lemongrass, galangal, and torn kaffir lime leaves.
- Sauté the paste over low heat until cooked through and fragrant.
- Add water, the fried salted mackerel, salt, chicken bouillon powder, ground pepper, sugar, and a little coconut milk.
- Stir continuously and bring to a boil so the coconut milk doesn't split, taste and add more sugar if needed.
- Add the red and green chilies, cook until wilted.
- Finally add the tomato, cook briefly, then serve.
Cook Notes
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