RISOL BIHUN + SAMBAL KACANG
RISOL BIHUN
Vermicelli Spring Rolls with Peanut Sauce
Bahan
tambahan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus cabai keriting merah dan cabai rawit merah hingga matang.
- Blender cabai rebus dengan kacang tanah goreng, kentang kukus, dan sedikit air hingga halus.
- Pindahkan ke wajan, tambahkan air, garam, dan gula pasir, masak dengan api kecil hingga mendidih.
- Tambahkan cuka, masak sebentar hingga sedikit mengental, lalu pindahkan ke wadah dan sisihkan.
- Rendam bihun dengan air panas hingga lemas, potong-potong, lalu tiriskan.
- Parut atau potong wortel memanjang, cincang bawang merah dan bawang putih, iris tipis daun bawang.
- Tumis bawang merah dan bawang putih hingga harum, lalu masukkan wortel, oseng sebentar.
- Tambahkan sedikit air, garam, kaldu ayam bubuk, gula pasir, dan merica bubuk.
- Masukkan bihun yang sudah direndam, aduk hingga tercampur rata, lalu masukkan daun bawang, aduk sebentar dan matikan api.
- Bungkus isian bihun dengan kulit lumpia, rekatkan dengan lem tepung, bentuk memanjang.
- Goreng lumpia dengan api sedang cenderung kecil, balik agar matang merata, angkat dan tiriskan (posisi berdiri agar minyak turun), lalu sajikan dengan sambal kacang.
Ingredients
Peanut Sauce:
Extras:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the curly red chilies and bird's-eye chilies until cooked.
- Blend the boiled chilies with the fried peanuts, steamed potato, and a little water until smooth.
- Transfer to a pan, add water, salt, and sugar, and cook over low heat until it boils.
- Add the vinegar, cook briefly until slightly thickened, then transfer to a bowl and set aside.
- Soak the vermicelli in hot water until soft, cut into shorter lengths, then drain.
- Grate or cut the carrot into matchsticks, mince the shallots and garlic, and thinly slice the scallion.
- Sauté the shallots and garlic until fragrant, then add the carrot and stir-fry briefly.
- Add a little water, salt, chicken bouillon powder, sugar, and ground pepper.
- Add the soaked vermicelli, stir until well combined, then add the scallion, stir briefly, and turn off the heat.
- Wrap the vermicelli filling in spring roll wrappers, sealing with the flour glue, shaping them long and slender.
- Fry the spring rolls over medium-low heat, flipping to cook evenly, remove and drain (standing them upright so the oil drips down), then serve with the peanut sauce.
Cook Mode
RISOL BIHUN + SAMBAL KACANG
RISOL BIHUN + SAMBAL KACANG
Bahan
tambahan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus cabai keriting merah dan cabai rawit merah hingga matang.
- Blender cabai rebus dengan kacang tanah goreng, kentang kukus, dan sedikit air hingga halus.
- Pindahkan ke wajan, tambahkan air, garam, dan gula pasir, masak dengan api kecil hingga mendidih.
- Tambahkan cuka, masak sebentar hingga sedikit mengental, lalu pindahkan ke wadah dan sisihkan.
- Rendam bihun dengan air panas hingga lemas, potong-potong, lalu tiriskan.
- Parut atau potong wortel memanjang, cincang bawang merah dan bawang putih, iris tipis daun bawang.
- Tumis bawang merah dan bawang putih hingga harum, lalu masukkan wortel, oseng sebentar.
- Tambahkan sedikit air, garam, kaldu ayam bubuk, gula pasir, dan merica bubuk.
- Masukkan bihun yang sudah direndam, aduk hingga tercampur rata, lalu masukkan daun bawang, aduk sebentar dan matikan api.
- Bungkus isian bihun dengan kulit lumpia, rekatkan dengan lem tepung, bentuk memanjang.
- Goreng lumpia dengan api sedang cenderung kecil, balik agar matang merata, angkat dan tiriskan (posisi berdiri agar minyak turun), lalu sajikan dengan sambal kacang.
Ingredients
Peanut Sauce:
Extras:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the curly red chilies and bird's-eye chilies until cooked.
- Blend the boiled chilies with the fried peanuts, steamed potato, and a little water until smooth.
- Transfer to a pan, add water, salt, and sugar, and cook over low heat until it boils.
- Add the vinegar, cook briefly until slightly thickened, then transfer to a bowl and set aside.
- Soak the vermicelli in hot water until soft, cut into shorter lengths, then drain.
- Grate or cut the carrot into matchsticks, mince the shallots and garlic, and thinly slice the scallion.
- Sauté the shallots and garlic until fragrant, then add the carrot and stir-fry briefly.
- Add a little water, salt, chicken bouillon powder, sugar, and ground pepper.
- Add the soaked vermicelli, stir until well combined, then add the scallion, stir briefly, and turn off the heat.
- Wrap the vermicelli filling in spring roll wrappers, sealing with the flour glue, shaping them long and slender.
- Fry the spring rolls over medium-low heat, flipping to cook evenly, remove and drain (standing them upright so the oil drips down), then serve with the peanut sauce.
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