IDE MASAKAN SEHARI HARI udang goreng tepung, acar timun wortel, tempe bacem
Udang goreng tepung
Everyday Menu: Battered Prawns, Cucumber and Carrot Pickle and Sweet Braised Tempeh
Bahan
Acar timun wortel :
Tempe bacem :
Cara Membuat
- Lumuri 250 gr udang yang sudah dicuci bersih dengan air jeruk nipis, diamkan 15 menit, lalu cuci bersih lagi.
- Campur 15 sendok makan tepung terigu, 2 sendok makan tepung maizena dan 2 sendok makan tepung beras.
- Tambahkan setengah sendok teh garam, 1 sendok teh kaldu ayam bubuk dan setengah sendok teh merica bubuk, lalu aduk sampai tercampur rata.
- Ambil 2 sampai 3 sendok makan tepung kering, tambahkan air, lalu aduk menjadi adonan basah.
- Celupkan udang ke adonan basah, gulingkan ke tepung kering, celupkan lagi ke adonan basah, lalu balur lagi dengan tepung kering.
- Goreng udang dengan api sedang sampai kuning kecokelatan, lalu angkat dan tiriskan.
- Untuk acar, potong memanjang 200 gr wortel dan bagian kulit dari 4 buah timun.
- Haluskan 5 siung bawang merah, 2 siung bawang putih, 2 butir kemiri dan kunyit dengan sedikit air.
- Tumis bumbu halus bersama daun salam, serai, lengkuas dan daun jeruk sampai matang dan harum.
- Masukkan sekitar 250 ml air dan wortelnya, lalu masak sampai wortelnya setengah matang.
- Masukkan timun, 1 sendok teh garam, 1 sendok teh kaldu ayam bubuk, seperempat sendok teh merica bubuk, satu setengah sendok makan gula pasir, 1 sendok makan cuka dan cabe rawit, lalu masak sampai airnya menyusut.
- Untuk tempe bacem, potong satu papan tempe agak tebal, lalu iris 4 siung bawang merah dan 3 siung bawang putih.
- Masukkan bumbu irisnya ke dalam panci bersama daun salam, lengkuas, serai, 500 ml air kelapa, 100 gr gula merah, 2 sendok makan gula pasir, 1 sendok teh garam, setengah sendok teh kaldu ayam bubuk dan 1 sendok teh ketumbar bubuk.
- Setelah bumbunya mendidih masukkan tempe, masak sampai bumbunya meresap dan airnya menyusut, dinginkan, lalu goreng dengan api kecil sampai matang.
Ingredients
Cucumber and carrot pickle :
Sweet braised tempeh :
Steps
- Rub 250 g of cleaned prawns with lime juice, leave them for 15 minutes, then wash them again.
- Combine 15 tablespoons of plain flour, 2 tablespoons of cornstarch and 2 tablespoons of rice flour.
- Add half a teaspoon of salt, 1 teaspoon of chicken stock powder and half a teaspoon of ground pepper, then mix until evenly combined.
- Take 2 to 3 tablespoons of the dry flour mixture, add water, then stir it into a wet batter.
- Dip the prawns in the wet batter, roll them in the dry flour, dip them in the batter again, then coat them once more in the dry flour.
- Fry the prawns over medium heat until golden brown, then lift them out and drain.
- For the pickle, cut 200 g of carrot and the outer flesh of 4 cucumbers into long strips.
- Grind 5 shallots, 2 garlic cloves, 2 candlenuts and turmeric with a little water.
- Fry the spice paste with bay leaves, lemongrass, galangal and kaffir lime leaves until cooked and fragrant.
- Add about 250 ml of water and the carrot, then cook until the carrot is half done.
- Add the cucumber, 1 teaspoon of salt, 1 teaspoon of chicken stock powder, a quarter teaspoon of ground pepper, one and a half tablespoons of sugar, 1 tablespoon of vinegar and the bird's eye chillies, then cook until the liquid reduces.
- For the sweet braised tempeh, cut one block of tempeh into fairly thick pieces, then slice 4 shallots and 3 garlic cloves.
- Put the sliced aromatics in a pot with bay leaves, galangal, lemongrass, 500 ml of coconut water, 100 g of palm sugar, 2 tablespoons of granulated sugar, 1 teaspoon of salt, half a teaspoon of chicken stock powder and 1 teaspoon of ground coriander.
- Once the liquid boils add the tempeh, cook until the seasoning soaks in and the liquid reduces, let it cool, then fry it over low heat until done.
Cook Mode
IDE MASAKAN SEHARI HARI udang goreng tepung, acar timun wortel, tempe bacem
IDE MASAKAN SEHARI HARI udang goreng tepung, acar timun wortel, tempe bacem
Bahan
Acar timun wortel :
Tempe bacem :
Cara Membuat
- Lumuri 250 gr udang yang sudah dicuci bersih dengan air jeruk nipis, diamkan 15 menit, lalu cuci bersih lagi.
- Campur 15 sendok makan tepung terigu, 2 sendok makan tepung maizena dan 2 sendok makan tepung beras.
- Tambahkan setengah sendok teh garam, 1 sendok teh kaldu ayam bubuk dan setengah sendok teh merica bubuk, lalu aduk sampai tercampur rata.
- Ambil 2 sampai 3 sendok makan tepung kering, tambahkan air, lalu aduk menjadi adonan basah.
- Celupkan udang ke adonan basah, gulingkan ke tepung kering, celupkan lagi ke adonan basah, lalu balur lagi dengan tepung kering.
- Goreng udang dengan api sedang sampai kuning kecokelatan, lalu angkat dan tiriskan.
- Untuk acar, potong memanjang 200 gr wortel dan bagian kulit dari 4 buah timun.
- Haluskan 5 siung bawang merah, 2 siung bawang putih, 2 butir kemiri dan kunyit dengan sedikit air.
- Tumis bumbu halus bersama daun salam, serai, lengkuas dan daun jeruk sampai matang dan harum.
- Masukkan sekitar 250 ml air dan wortelnya, lalu masak sampai wortelnya setengah matang.
- Masukkan timun, 1 sendok teh garam, 1 sendok teh kaldu ayam bubuk, seperempat sendok teh merica bubuk, satu setengah sendok makan gula pasir, 1 sendok makan cuka dan cabe rawit, lalu masak sampai airnya menyusut.
- Untuk tempe bacem, potong satu papan tempe agak tebal, lalu iris 4 siung bawang merah dan 3 siung bawang putih.
- Masukkan bumbu irisnya ke dalam panci bersama daun salam, lengkuas, serai, 500 ml air kelapa, 100 gr gula merah, 2 sendok makan gula pasir, 1 sendok teh garam, setengah sendok teh kaldu ayam bubuk dan 1 sendok teh ketumbar bubuk.
- Setelah bumbunya mendidih masukkan tempe, masak sampai bumbunya meresap dan airnya menyusut, dinginkan, lalu goreng dengan api kecil sampai matang.
Ingredients
Cucumber and carrot pickle :
Sweet braised tempeh :
Steps
- Rub 250 g of cleaned prawns with lime juice, leave them for 15 minutes, then wash them again.
- Combine 15 tablespoons of plain flour, 2 tablespoons of cornstarch and 2 tablespoons of rice flour.
- Add half a teaspoon of salt, 1 teaspoon of chicken stock powder and half a teaspoon of ground pepper, then mix until evenly combined.
- Take 2 to 3 tablespoons of the dry flour mixture, add water, then stir it into a wet batter.
- Dip the prawns in the wet batter, roll them in the dry flour, dip them in the batter again, then coat them once more in the dry flour.
- Fry the prawns over medium heat until golden brown, then lift them out and drain.
- For the pickle, cut 200 g of carrot and the outer flesh of 4 cucumbers into long strips.
- Grind 5 shallots, 2 garlic cloves, 2 candlenuts and turmeric with a little water.
- Fry the spice paste with bay leaves, lemongrass, galangal and kaffir lime leaves until cooked and fragrant.
- Add about 250 ml of water and the carrot, then cook until the carrot is half done.
- Add the cucumber, 1 teaspoon of salt, 1 teaspoon of chicken stock powder, a quarter teaspoon of ground pepper, one and a half tablespoons of sugar, 1 tablespoon of vinegar and the bird's eye chillies, then cook until the liquid reduces.
- For the sweet braised tempeh, cut one block of tempeh into fairly thick pieces, then slice 4 shallots and 3 garlic cloves.
- Put the sliced aromatics in a pot with bay leaves, galangal, lemongrass, 500 ml of coconut water, 100 g of palm sugar, 2 tablespoons of granulated sugar, 1 teaspoon of salt, half a teaspoon of chicken stock powder and 1 teaspoon of ground coriander.
- Once the liquid boils add the tempeh, cook until the seasoning soaks in and the liquid reduces, let it cool, then fry it over low heat until done.
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