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
Vermicelli Spring Rolls with Peanut Sauce
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.
Cook Notes
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