WAJIB COBA!! sambal baby cumi enak banget
Resep sambal baby cumi
Sambal Baby Cumi — Sweet Spicy Salted Squid Sambal
Bahan
Bahan"nya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam cumi asin dengan air panas selama sekitar 10 menit, lalu cuci bersih dan sisihkan.
- Belah bagian tengah cabai merah besar, cabai keriting merah, dan cabai rawit merah agar tidak meletup saat digoreng.
- Goreng cabai bersama bawang merah dan bawang putih hingga layu, angkat, tiriskan, dan biarkan dingin.
- Goreng cumi (tutup wajan karena cenderung meletup; matikan api dulu sebelum membalik) hingga matang sesuai tingkat kekeringan yang diinginkan — lebih kering untuk lebih awet.
- Haluskan cabai dan bawang goreng yang sudah dingin menggunakan chopper, cukup kasar saja.
- Tumis bumbu halus menggunakan sisa minyak bekas menggoreng cumi, masukkan terasi dan daun jeruk yang disobek-sobek, masak dengan api kecil hingga berubah warna.
- Tambahkan garam, kaldu ayam bubuk, micin (opsional), gula merah, dan gula pasir, aduk rata, dan cicipi rasanya.
- Masukkan cumi goreng, aduk hingga tercampur rata, masak sebentar saja.
- Biarkan sambal cumi dingin, lalu masukkan ke dalam toples steril, pastikan sambal terendam minyak agar lebih awet.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak the salted squid in hot water for about 10 minutes, then wash clean and set aside.
- Slit the middle of the large red chilies, curly red chilies, and bird's-eye chilies so they don't pop while frying.
- Fry the chilies together with the shallots and garlic until wilted, remove, drain, and let cool.
- Fry the squid (cover the pan since it tends to pop; turn off the heat before flipping) until cooked to your preferred dryness — drier for longer shelf life.
- Grind the cooled fried chilies and shallots in a chopper, coarsely.
- Saute the ground mixture using the leftover squid-frying oil, add the shrimp paste and torn kaffir lime leaves, cook over low heat until it changes color.
- Add salt, chicken bouillon powder, MSG (optional), palm sugar, and granulated sugar, stir well, and taste.
- Add the fried squid, stir until combined, cook briefly.
- Let the sambal cool, then transfer to a sterilized jar, making sure the sambal stays submerged in oil so it keeps longer.
Cook Mode
Resep sambal baby cumi
Sambal Baby Cumi — Sweet Spicy Salted Squid Sambal
WAJIB COBA!! sambal baby cumi enak banget
WAJIB COBA!! sambal baby cumi enak banget
Bahan
Bahan"nya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam cumi asin dengan air panas selama sekitar 10 menit, lalu cuci bersih dan sisihkan.
- Belah bagian tengah cabai merah besar, cabai keriting merah, dan cabai rawit merah agar tidak meletup saat digoreng.
- Goreng cabai bersama bawang merah dan bawang putih hingga layu, angkat, tiriskan, dan biarkan dingin.
- Goreng cumi (tutup wajan karena cenderung meletup; matikan api dulu sebelum membalik) hingga matang sesuai tingkat kekeringan yang diinginkan — lebih kering untuk lebih awet.
- Haluskan cabai dan bawang goreng yang sudah dingin menggunakan chopper, cukup kasar saja.
- Tumis bumbu halus menggunakan sisa minyak bekas menggoreng cumi, masukkan terasi dan daun jeruk yang disobek-sobek, masak dengan api kecil hingga berubah warna.
- Tambahkan garam, kaldu ayam bubuk, micin (opsional), gula merah, dan gula pasir, aduk rata, dan cicipi rasanya.
- Masukkan cumi goreng, aduk hingga tercampur rata, masak sebentar saja.
- Biarkan sambal cumi dingin, lalu masukkan ke dalam toples steril, pastikan sambal terendam minyak agar lebih awet.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak the salted squid in hot water for about 10 minutes, then wash clean and set aside.
- Slit the middle of the large red chilies, curly red chilies, and bird's-eye chilies so they don't pop while frying.
- Fry the chilies together with the shallots and garlic until wilted, remove, drain, and let cool.
- Fry the squid (cover the pan since it tends to pop; turn off the heat before flipping) until cooked to your preferred dryness — drier for longer shelf life.
- Grind the cooled fried chilies and shallots in a chopper, coarsely.
- Saute the ground mixture using the leftover squid-frying oil, add the shrimp paste and torn kaffir lime leaves, cook over low heat until it changes color.
- Add salt, chicken bouillon powder, MSG (optional), palm sugar, and granulated sugar, stir well, and taste.
- Add the fried squid, stir until combined, cook briefly.
- Let the sambal cool, then transfer to a sterilized jar, making sure the sambal stays submerged in oil so it keeps longer.
Cook Notes
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