MENU HARIAN (Part 5) TIM IKAN ASIN PEDA, BALA - BALA, TUMIS KANGKUNG masakan khas sunda emang enak
Asin peda
Daily Menu: Steamed Salted Peda Fish, Bala-Bala Fritters and Stir-Fried Water Spinach
Bahan
Cara Membuat
- Iris tipis 5 siung bawang merah dan 3 siung bawang putih, iris serong 5 buah cabe keriting merah, potong 1 buah tomat dan 3 lembar daun bawang, lalu siapkan cabe rawit merah utuh.
- Goreng ikan asin peda dengan api kecil sampai matang, cukup dibalik satu kali saja supaya tidak hancur.
- Siapkan piring tahan panas lalu tata sebagian bumbu irisnya di dasar piring.
- Letakkan ikan asin peda di atasnya, siram sedikit minyak bekas menggorengnya, lalu tutup dengan sisa bumbu, tomat, daun bawang dan cabe rawit utuh.
- Larutkan tiga perempat sendok teh garam dan dua setengah sendok teh gula pasir dalam sekitar 150 ml air, lalu siramkan ke atas ikannya.
- Kukus ikan asin pedanya kurang lebih 30 menit.
- Untuk bala-bala, iris tipis 350 gr kol, iris korek api 1 buah wortel, lalu iris 2 lembar daun bawang.
- Cuci sayurannya lalu tambahkan setengah sendok teh garam, 1 sendok teh kaldu ayam bubuk dan seperempat sendok teh merica bubuk, aduk rata.
- Masukkan 150 gr tepung terigu, aduk rata, dan tambahkan sedikit air hanya jika adonannya masih terlalu padat.
- Goreng bala-bala sampai kuning kecokelatan sambil dibalik, lalu angkat dan tiriskan.
- Untuk tumis kangkung, potong bagian bawah kangkung, petik daunnya, belah batang yang besar, lalu cuci bersih.
- Tumis 2 siung bawang merah dan 1 siung bawang putih sampai harum, masukkan 3 buah cabe rawit merah, lalu masukkan batang kangkung dan sedikit air.
- Tambahkan seperempat sendok teh garam, seperempat sendok teh kaldu ayam bubuk, setengah sendok teh gula pasir dan 1 sendok teh saus tiram, lalu masukkan daun kangkung dan setengah buah tomat, masak sampai layu dan angkat.
Ingredients
Steps
- Thinly slice 5 shallots and 3 garlic cloves, slice 5 red curly chillies on the diagonal, cut up 1 tomato and 3 spring onions, then set aside some whole red bird's eye chillies.
- Fry the salted peda fish over low heat until cooked, turning it only once so it does not fall apart.
- Take a heatproof plate and lay some of the sliced aromatics on the bottom.
- Put the salted fish on top, spoon over a little of the oil it was fried in, then cover it with the rest of the aromatics, the tomato, spring onion and whole bird's eye chillies.
- Dissolve three quarters of a teaspoon of salt and two and a half teaspoons of sugar in about 150 ml of water, then pour it over the fish.
- Steam the salted peda fish for about 30 minutes.
- For the bala-bala fritters, thinly shred 350 g of cabbage, cut 1 carrot into matchsticks, then slice 2 spring onions.
- Wash the vegetables, then add half a teaspoon of salt, 1 teaspoon of chicken stock powder and a quarter teaspoon of ground pepper, and mix through.
- Add 150 g of plain flour, stir to combine, and add only a splash of water if the mixture is still too stiff.
- Fry the fritters until golden brown, turning them over, then lift out and drain.
- For the stir-fried water spinach, trim the bottoms, pick off the leaves, split the thicker stems, then wash everything well.
- Fry 2 shallots and 1 garlic clove until fragrant, add 3 red bird's eye chillies, then add the water spinach stems and a little water.
- Add a quarter teaspoon of salt, a quarter teaspoon of chicken stock powder, half a teaspoon of sugar and 1 teaspoon of oyster sauce, then add the leaves and half a tomato, cook until wilted and take it off the heat.
Cook Mode
MENU HARIAN (Part 5) TIM IKAN ASIN PEDA, BALA - BALA, TUMIS KANGKUNG masakan khas sunda emang enak
MENU HARIAN (Part 5) TIM IKAN ASIN PEDA, BALA - BALA, TUMIS KANGKUNG masakan khas sunda emang enak
Bahan
Cara Membuat
- Iris tipis 5 siung bawang merah dan 3 siung bawang putih, iris serong 5 buah cabe keriting merah, potong 1 buah tomat dan 3 lembar daun bawang, lalu siapkan cabe rawit merah utuh.
- Goreng ikan asin peda dengan api kecil sampai matang, cukup dibalik satu kali saja supaya tidak hancur.
- Siapkan piring tahan panas lalu tata sebagian bumbu irisnya di dasar piring.
- Letakkan ikan asin peda di atasnya, siram sedikit minyak bekas menggorengnya, lalu tutup dengan sisa bumbu, tomat, daun bawang dan cabe rawit utuh.
- Larutkan tiga perempat sendok teh garam dan dua setengah sendok teh gula pasir dalam sekitar 150 ml air, lalu siramkan ke atas ikannya.
- Kukus ikan asin pedanya kurang lebih 30 menit.
- Untuk bala-bala, iris tipis 350 gr kol, iris korek api 1 buah wortel, lalu iris 2 lembar daun bawang.
- Cuci sayurannya lalu tambahkan setengah sendok teh garam, 1 sendok teh kaldu ayam bubuk dan seperempat sendok teh merica bubuk, aduk rata.
- Masukkan 150 gr tepung terigu, aduk rata, dan tambahkan sedikit air hanya jika adonannya masih terlalu padat.
- Goreng bala-bala sampai kuning kecokelatan sambil dibalik, lalu angkat dan tiriskan.
- Untuk tumis kangkung, potong bagian bawah kangkung, petik daunnya, belah batang yang besar, lalu cuci bersih.
- Tumis 2 siung bawang merah dan 1 siung bawang putih sampai harum, masukkan 3 buah cabe rawit merah, lalu masukkan batang kangkung dan sedikit air.
- Tambahkan seperempat sendok teh garam, seperempat sendok teh kaldu ayam bubuk, setengah sendok teh gula pasir dan 1 sendok teh saus tiram, lalu masukkan daun kangkung dan setengah buah tomat, masak sampai layu dan angkat.
Ingredients
Steps
- Thinly slice 5 shallots and 3 garlic cloves, slice 5 red curly chillies on the diagonal, cut up 1 tomato and 3 spring onions, then set aside some whole red bird's eye chillies.
- Fry the salted peda fish over low heat until cooked, turning it only once so it does not fall apart.
- Take a heatproof plate and lay some of the sliced aromatics on the bottom.
- Put the salted fish on top, spoon over a little of the oil it was fried in, then cover it with the rest of the aromatics, the tomato, spring onion and whole bird's eye chillies.
- Dissolve three quarters of a teaspoon of salt and two and a half teaspoons of sugar in about 150 ml of water, then pour it over the fish.
- Steam the salted peda fish for about 30 minutes.
- For the bala-bala fritters, thinly shred 350 g of cabbage, cut 1 carrot into matchsticks, then slice 2 spring onions.
- Wash the vegetables, then add half a teaspoon of salt, 1 teaspoon of chicken stock powder and a quarter teaspoon of ground pepper, and mix through.
- Add 150 g of plain flour, stir to combine, and add only a splash of water if the mixture is still too stiff.
- Fry the fritters until golden brown, turning them over, then lift out and drain.
- For the stir-fried water spinach, trim the bottoms, pick off the leaves, split the thicker stems, then wash everything well.
- Fry 2 shallots and 1 garlic clove until fragrant, add 3 red bird's eye chillies, then add the water spinach stems and a little water.
- Add a quarter teaspoon of salt, a quarter teaspoon of chicken stock powder, half a teaspoon of sugar and 1 teaspoon of oyster sauce, then add the leaves and half a tomato, cook until wilted and take it off the heat.
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