MENU HARIAN (Part 6) SAYUR KACANG TETELAN, TEMPE GORENG TEPUNG, IKAN ASIN jangan lupa KERUPUKNYA

CR COOK October 21, 2022 Watch on YouTube ↗

Kidney Bean Soup with Tetelan, Battered Fried Tempeh, and Salted Fish

TAMBAHAN :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Didihkan air, rebus kacang merah dan tetelan secara terpisah hingga empuk.
Haluskan 3 butir kemiri, 1 siung bawang putih, dan 2 buah cabai merah besar.
Iris 4 lembar daun bawang dan potong dadu 1 buah tomat.
Setelah tetelan matang, potong kecil-kecil.
Tumis bumbu halus dengan lengkuas dan daun salam menggunakan api kecil hingga matang dan tanak.
Masukkan kacang merah dan 1 liter air rebusan kacang, lalu masukkan tetelan.
Bumbui dengan 1 1/2 sendok teh garam, sedikit micin, 1/2 sendok teh merica bubuk, 50 gr gula merah, setengah terasi ABC, dan 1,5 sendok makan gula pasir, aduk rata dan cicipi.
Masukkan cabai rawit utuh (jika suka), daun bawang, dan tomat, masak hingga rasanya pas, lalu matikan api.
Goreng kerupuk hingga matang, angkat dan tiriskan, simpan dalam toples tertutup.
Iris tempe dan potong-potong 4 lembar daun bawang.
Campurkan 150 gr tepung terigu, 30 gr tepung beras, 1/2 sendok teh garam, 1/2 sendok teh kaldu ayam bubuk, dan 1/4 sendok teh merica bubuk, aduk rata, tuang 250 ml air bertahap sambil diaduk, masukkan daun bawang.
Goreng tempe yang sudah dicelup tepung dengan api sedang hingga kuning kecoklatan, balik agar matang merata, angkat dan tiriskan.
Goreng ikan asin sepat kecil hingga matang dan kering, angkat dan tiriskan, sajikan bersama sayur kacang, tempe goreng, dan kerupuk.

ADDITIONAL:

Steps were generated from the video narration. Watch the video if unsure.

Boil water, cook the kidney beans and beef tetelan separately until tender.
Blend 3 candlenuts, 1 clove garlic, and 2 large red chilies.
Slice 4 stalks of scallion and dice 1 tomato.
Once the tetelan is cooked, cut it into small pieces.
Saute the ground seasoning with galangal and bay leaves over low heat until cooked through.
Add the kidney beans and 1 liter of the bean-cooking water, then add the tetelan.
Season with 1 1/2 tsp salt, a little MSG, 1/2 tsp ground pepper, 50 g palm sugar, half a pack of ABC shrimp paste, and 1.5 tbsp sugar, stir and taste.
Add whole bird's-eye chilies (if desired), scallion, and tomato, cook until the flavor is right, then turn off the heat.
Fry the crackers until cooked, remove and drain, store in a sealed jar.
Slice the tempeh and cut 4 stalks of scallion into pieces.
Mix 150 g flour, 30 g rice flour, 1/2 tsp salt, 1/2 tsp chicken bouillon powder, and 1/4 tsp ground pepper, stir well, pour in 250 ml water gradually while stirring, add the scallion.
Fry the battered tempeh over medium heat until golden brown, flipping for even cooking, remove and drain.
Fry the small sepat salted fish until cooked and crispy, remove and drain, serve together with the bean soup, fried tempeh, and crackers.