RESEP USUS BUMBU KUNING KEMANGI ide masakan sehari hari
USUS BUMBU KUNING KEMANGI
Yellow Chicken Intestines with Thai Basil
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus usus ayam yang sudah dibersihkan, ganti air rebusan sebanyak tiga kali (buang air setiap mendidih, tambah air baru).
- Pada rebusan terakhir, tambahkan daun salam, rebus hingga mendidih, lalu matikan api dan sisihkan.
- Haluskan bawang merah, bawang putih, kemiri sangrai, kunyit, dan jahe dengan tambahan minyak.
- Tumis bumbu halus (tanpa tambahan minyak lagi) bersama daun salam, sereh, dan lengkuas dengan api kecil hingga matang dan tanak.
- Masukkan usus yang sudah direbus, aduk hingga bumbu merata.
- Tambahkan air, garam, kaldu ayam bubuk, merica bubuk, dan gula pasir.
- Masak hingga bumbu meresap ke dalam usus dan airnya menyusut.
- Masukkan daun bawang dan cabai rawit utuh.
- Terakhir masukkan daun kemangi, langsung matikan api agar kemangi tidak terlalu matang, aduk rata, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the cleaned chicken intestines, changing the water three times (discard the water each time it boils, add fresh water).
- On the final boil, add bay leaves, bring to a boil, then turn off the heat and set aside.
- Blend the shallots, garlic, toasted candlenuts, turmeric, and ginger with a little oil.
- Sauté the spice paste (no extra oil needed) with bay leaves, lemongrass, and galangal over low heat until cooked through and fragrant.
- Add the boiled intestines, stir until evenly coated with the seasoning.
- Add water, salt, chicken bouillon powder, ground pepper, and sugar.
- Cook until the seasoning is absorbed into the intestines and the liquid reduces.
- Add the scallion and whole bird's-eye chilies.
- Finally add the Thai basil, turn off the heat immediately so the basil doesn't overcook, stir well, then serve.
Cook Mode
RESEP USUS BUMBU KUNING KEMANGI ide masakan sehari hari
RESEP USUS BUMBU KUNING KEMANGI ide masakan sehari hari
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus usus ayam yang sudah dibersihkan, ganti air rebusan sebanyak tiga kali (buang air setiap mendidih, tambah air baru).
- Pada rebusan terakhir, tambahkan daun salam, rebus hingga mendidih, lalu matikan api dan sisihkan.
- Haluskan bawang merah, bawang putih, kemiri sangrai, kunyit, dan jahe dengan tambahan minyak.
- Tumis bumbu halus (tanpa tambahan minyak lagi) bersama daun salam, sereh, dan lengkuas dengan api kecil hingga matang dan tanak.
- Masukkan usus yang sudah direbus, aduk hingga bumbu merata.
- Tambahkan air, garam, kaldu ayam bubuk, merica bubuk, dan gula pasir.
- Masak hingga bumbu meresap ke dalam usus dan airnya menyusut.
- Masukkan daun bawang dan cabai rawit utuh.
- Terakhir masukkan daun kemangi, langsung matikan api agar kemangi tidak terlalu matang, aduk rata, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the cleaned chicken intestines, changing the water three times (discard the water each time it boils, add fresh water).
- On the final boil, add bay leaves, bring to a boil, then turn off the heat and set aside.
- Blend the shallots, garlic, toasted candlenuts, turmeric, and ginger with a little oil.
- Sauté the spice paste (no extra oil needed) with bay leaves, lemongrass, and galangal over low heat until cooked through and fragrant.
- Add the boiled intestines, stir until evenly coated with the seasoning.
- Add water, salt, chicken bouillon powder, ground pepper, and sugar.
- Cook until the seasoning is absorbed into the intestines and the liquid reduces.
- Add the scallion and whole bird's-eye chilies.
- Finally add the Thai basil, turn off the heat immediately so the basil doesn't overcook, stir well, then serve.
Cook Notes
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