RESEP BUNTIL DAUN SINGKONG isi teri medan
BUNTIL DAUN SINGKONG
Cassava Leaf Buntil with Medan Anchovy Filling
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus daun singkong yang sudah disusun rapi (jangan diacak) dalam air mendidih sekitar 10-15 menit, angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, jahe, pala, merica, ketumbar, dan cabai merah besar dengan sedikit minyak.
- Tumis sekitar 1 sendok makan bumbu halus, masukkan kelapa parut, aduk rata dengan api sedang.
- Masukkan teri Medan goreng, garam, kaldu ayam bubuk, dan gula pasir, aduk rata, masak hingga kelapa agak kering.
- Bungkus isian kelapa dengan beberapa lembar daun singkong, gulung dan ikat dengan benang kasur agar tidak bocor. Lakukan hingga selesai.
- Tumis sisa bumbu halus bersama daun salam, sereh, dan lengkuas dengan api kecil hingga matang dan tanak.
- Tuang air, masukkan buntil, masak hingga mendidih, lalu bumbui dengan garam, kaldu sapi bubuk, dan gula pasir/gula merah.
- Tambahkan cabai rawit merah utuh dan sedikit santan instan, masak hingga mendidih dan daun singkong lebih matang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the arranged cassava leaves (keep them stacked, don't scramble them) in boiling water for about 10-15 minutes, then remove and drain.
- Grind the shallots, garlic, candlenuts, turmeric, ginger, nutmeg, pepper, coriander, and large red chilies with a little oil.
- Sauté about 1 tablespoon of the ground spice paste, add the grated coconut, and stir over medium heat until combined.
- Add the fried Medan anchovies, salt, chicken bouillon powder, and sugar, stir well, and cook until the coconut is slightly dry.
- Wrap the coconut filling in several cassava leaves, roll up, and tie with kitchen string so it doesn't leak. Repeat until finished.
- Sauté the remaining spice paste with bay leaves, lemongrass, and galangal over low heat until cooked through.
- Pour in water, add the buntil, bring to a boil, then season with salt and beef bouillon powder and sugar/palm sugar.
- Add whole red bird's-eye chilies and a little instant coconut milk, and cook until boiling and the cassava leaves are more tender.
Cook Mode
BUNTIL DAUN SINGKONG
Cassava Leaf Buntil with Medan Anchovy Filling
RESEP BUNTIL DAUN SINGKONG isi teri medan
RESEP BUNTIL DAUN SINGKONG isi teri medan
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus daun singkong yang sudah disusun rapi (jangan diacak) dalam air mendidih sekitar 10-15 menit, angkat dan tiriskan.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, jahe, pala, merica, ketumbar, dan cabai merah besar dengan sedikit minyak.
- Tumis sekitar 1 sendok makan bumbu halus, masukkan kelapa parut, aduk rata dengan api sedang.
- Masukkan teri Medan goreng, garam, kaldu ayam bubuk, dan gula pasir, aduk rata, masak hingga kelapa agak kering.
- Bungkus isian kelapa dengan beberapa lembar daun singkong, gulung dan ikat dengan benang kasur agar tidak bocor. Lakukan hingga selesai.
- Tumis sisa bumbu halus bersama daun salam, sereh, dan lengkuas dengan api kecil hingga matang dan tanak.
- Tuang air, masukkan buntil, masak hingga mendidih, lalu bumbui dengan garam, kaldu sapi bubuk, dan gula pasir/gula merah.
- Tambahkan cabai rawit merah utuh dan sedikit santan instan, masak hingga mendidih dan daun singkong lebih matang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the arranged cassava leaves (keep them stacked, don't scramble them) in boiling water for about 10-15 minutes, then remove and drain.
- Grind the shallots, garlic, candlenuts, turmeric, ginger, nutmeg, pepper, coriander, and large red chilies with a little oil.
- Sauté about 1 tablespoon of the ground spice paste, add the grated coconut, and stir over medium heat until combined.
- Add the fried Medan anchovies, salt, chicken bouillon powder, and sugar, stir well, and cook until the coconut is slightly dry.
- Wrap the coconut filling in several cassava leaves, roll up, and tie with kitchen string so it doesn't leak. Repeat until finished.
- Sauté the remaining spice paste with bay leaves, lemongrass, and galangal over low heat until cooked through.
- Pour in water, add the buntil, bring to a boil, then season with salt and beef bouillon powder and sugar/palm sugar.
- Add whole red bird's-eye chilies and a little instant coconut milk, and cook until boiling and the cassava leaves are more tender.
Cook Notes
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