MENU JUM'AT BERBAGI telur balado, soun kecap, tempe tepung
TELUR BALADO
Friday Sharing Menu: Balado Eggs, Glass Noodles in Sweet Soy Sauce and Battered Tempeh
Bahan
Cara Membuat
- Masak 3 kilogram nasi untuk 30 bungkus, dimasak satu kilogram setiap kali.
- Didihkan air, tambahkan 1 sendok makan garam supaya telurnya mudah dikupas, lalu masukkan 35 butir telur pelan-pelan.
- Rebus telur 15 sampai 20 menit, pindahkan ke air dingin, lalu kupas cangkangnya.
- Goreng telur sampai berkulit, lalu angkat dan tiriskan.
- Haluskan 12 siung bawang merah, 6 siung bawang putih, 200 gr cabai merah besar dan 50 gr cabai keriting merah yang sudah direbus.
- Tumis bumbu baladonya bersama 4 lembar daun salam dengan api kecil sampai matang.
- Tambahkan satu setengah sendok teh garam, satu setengah sendok teh kaldu ayam bubuk, 1 sendok teh merica bubuk dan 5 sendok teh gula pasir, lalu masak sampai benar-benar matang.
- Masukkan telur goreng, aduk sampai semua telurnya terbalut bumbu, lalu matikan apinya.
- Untuk soun kecap, rendam 5 bungkus soun dengan air hangat sampai melunak, buang airnya, lalu gunting supaya tidak terlalu panjang.
- Tambahkan kecap manis ke dalam soun lalu aduk dengan tangan sampai warnanya rata.
- Iris tipis 8 siung bawang merah, 4 siung bawang putih, 1 ons cabe hijau besar yang sudah dibuang bijinya dan 5 lembar daun bawang.
- Tumis bawang merah, bawang putih dan cabe hijau sampai harum, lalu tambahkan 2 sendok teh garam, 2 sendok teh kaldu ayam bubuk, setengah sendok teh merica bubuk dan 5 sendok teh gula pasir.
- Masukkan soun berkecap dan daun bawang, aduk sampai benar-benar tercampur rata, lalu angkat.
- Untuk tempe tepung, iris tipis 3 papan tempe dan iris 8 lembar daun bawang.
- Buat adonan tepung dari 500 gr tepung terigu, 100 gr tepung beras, 1 sendok teh garam, 3 sendok teh kaldu ayam bubuk, setengah sendok teh merica bubuk dan setengah sendok teh bawang putih bubuk, lalu tuang 750 ml air sedikit demi sedikit sambil diaduk.
- Masukkan daun bawang ke dalam adonan, celupkan tempenya, lalu goreng sampai kuning kecokelatan, angkat dan tiriskan.
- Susun nasi, daun selada, soun kecap, telur balado dan tempe goreng di dalam bungkus nasi, lalu lipat dan rapikan.
Ingredients
Steps
- Cook 3 kilos of rice for 30 packets, cooking one kilo at a time.
- Bring water to the boil, add 1 tablespoon of salt so the eggs peel easily, then lower in 35 eggs gently.
- Boil the eggs for 15 to 20 minutes, move them into cold water, then peel off the shells.
- Fry the eggs until their surface blisters, then lift them out and drain.
- Grind 12 shallots, 6 garlic cloves, 200 g of large red chillies and 50 g of red curly chillies that have been boiled first.
- Fry the balado paste with 4 bay leaves over low heat until cooked through.
- Add one and a half teaspoons of salt, one and a half teaspoons of chicken stock powder, 1 teaspoon of ground pepper and 5 teaspoons of sugar, then cook until fully done.
- Add the fried eggs and stir until every egg is coated in the paste, then turn off the heat.
- For the glass noodles, soak 5 packets of noodles in warm water until they soften, drain them, then snip them so they are not too long.
- Add sweet soy sauce to the noodles and mix it through by hand until the colour is even.
- Thinly slice 8 shallots, 4 garlic cloves, 100 g of large green chillies with the seeds removed, and 5 spring onions.
- Fry the shallots, garlic and green chilli until fragrant, then add 2 teaspoons of salt, 2 teaspoons of chicken stock powder, half a teaspoon of ground pepper and 5 teaspoons of sugar.
- Add the sauced noodles and the spring onion, toss until thoroughly combined, then take it off the heat.
- For the battered tempeh, thinly slice 3 blocks of tempeh and slice 8 spring onions.
- Make the batter from 500 g of plain flour, 100 g of rice flour, 1 teaspoon of salt, 3 teaspoons of chicken stock powder, half a teaspoon of ground pepper and half a teaspoon of garlic powder, then pour in 750 ml of water a little at a time while stirring.
- Stir the spring onion into the batter, dip the tempeh in, then fry until golden brown, lift out and drain.
- Pack rice, lettuce leaves, the glass noodles, a balado egg and the fried tempeh into each rice wrapper, then fold and tidy them up.
Cook Mode
MENU JUM'AT BERBAGI telur balado, soun kecap, tempe tepung
MENU JUM'AT BERBAGI telur balado, soun kecap, tempe tepung
Bahan
Cara Membuat
- Masak 3 kilogram nasi untuk 30 bungkus, dimasak satu kilogram setiap kali.
- Didihkan air, tambahkan 1 sendok makan garam supaya telurnya mudah dikupas, lalu masukkan 35 butir telur pelan-pelan.
- Rebus telur 15 sampai 20 menit, pindahkan ke air dingin, lalu kupas cangkangnya.
- Goreng telur sampai berkulit, lalu angkat dan tiriskan.
- Haluskan 12 siung bawang merah, 6 siung bawang putih, 200 gr cabai merah besar dan 50 gr cabai keriting merah yang sudah direbus.
- Tumis bumbu baladonya bersama 4 lembar daun salam dengan api kecil sampai matang.
- Tambahkan satu setengah sendok teh garam, satu setengah sendok teh kaldu ayam bubuk, 1 sendok teh merica bubuk dan 5 sendok teh gula pasir, lalu masak sampai benar-benar matang.
- Masukkan telur goreng, aduk sampai semua telurnya terbalut bumbu, lalu matikan apinya.
- Untuk soun kecap, rendam 5 bungkus soun dengan air hangat sampai melunak, buang airnya, lalu gunting supaya tidak terlalu panjang.
- Tambahkan kecap manis ke dalam soun lalu aduk dengan tangan sampai warnanya rata.
- Iris tipis 8 siung bawang merah, 4 siung bawang putih, 1 ons cabe hijau besar yang sudah dibuang bijinya dan 5 lembar daun bawang.
- Tumis bawang merah, bawang putih dan cabe hijau sampai harum, lalu tambahkan 2 sendok teh garam, 2 sendok teh kaldu ayam bubuk, setengah sendok teh merica bubuk dan 5 sendok teh gula pasir.
- Masukkan soun berkecap dan daun bawang, aduk sampai benar-benar tercampur rata, lalu angkat.
- Untuk tempe tepung, iris tipis 3 papan tempe dan iris 8 lembar daun bawang.
- Buat adonan tepung dari 500 gr tepung terigu, 100 gr tepung beras, 1 sendok teh garam, 3 sendok teh kaldu ayam bubuk, setengah sendok teh merica bubuk dan setengah sendok teh bawang putih bubuk, lalu tuang 750 ml air sedikit demi sedikit sambil diaduk.
- Masukkan daun bawang ke dalam adonan, celupkan tempenya, lalu goreng sampai kuning kecokelatan, angkat dan tiriskan.
- Susun nasi, daun selada, soun kecap, telur balado dan tempe goreng di dalam bungkus nasi, lalu lipat dan rapikan.
Ingredients
Steps
- Cook 3 kilos of rice for 30 packets, cooking one kilo at a time.
- Bring water to the boil, add 1 tablespoon of salt so the eggs peel easily, then lower in 35 eggs gently.
- Boil the eggs for 15 to 20 minutes, move them into cold water, then peel off the shells.
- Fry the eggs until their surface blisters, then lift them out and drain.
- Grind 12 shallots, 6 garlic cloves, 200 g of large red chillies and 50 g of red curly chillies that have been boiled first.
- Fry the balado paste with 4 bay leaves over low heat until cooked through.
- Add one and a half teaspoons of salt, one and a half teaspoons of chicken stock powder, 1 teaspoon of ground pepper and 5 teaspoons of sugar, then cook until fully done.
- Add the fried eggs and stir until every egg is coated in the paste, then turn off the heat.
- For the glass noodles, soak 5 packets of noodles in warm water until they soften, drain them, then snip them so they are not too long.
- Add sweet soy sauce to the noodles and mix it through by hand until the colour is even.
- Thinly slice 8 shallots, 4 garlic cloves, 100 g of large green chillies with the seeds removed, and 5 spring onions.
- Fry the shallots, garlic and green chilli until fragrant, then add 2 teaspoons of salt, 2 teaspoons of chicken stock powder, half a teaspoon of ground pepper and 5 teaspoons of sugar.
- Add the sauced noodles and the spring onion, toss until thoroughly combined, then take it off the heat.
- For the battered tempeh, thinly slice 3 blocks of tempeh and slice 8 spring onions.
- Make the batter from 500 g of plain flour, 100 g of rice flour, 1 teaspoon of salt, 3 teaspoons of chicken stock powder, half a teaspoon of ground pepper and half a teaspoon of garlic powder, then pour in 750 ml of water a little at a time while stirring.
- Stir the spring onion into the batter, dip the tempeh in, then fry until golden brown, lift out and drain.
- Pack rice, lettuce leaves, the glass noodles, a balado egg and the fried tempeh into each rice wrapper, then fold and tidy them up.
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