NASI GORENG TOM YUM THAILAND ! BUKAN RESEP TEK TEK BIASA !
Resep
Thai Tom Yum Fried Rice
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan nasi dingin (nasi semalam) agar hasil nasi goreng tidak lengket.
- Potong bakso ikan jadi dua, potong cumi bentuk cincin, iris daun bawang, dan ambil batang daun ketumbar (cincang).
- Tumis udang sebentar hingga berubah warna merah/putih (jangan terlalu lama), angkat; lalu tumis cumi sebentar hingga mulai menciut, angkat.
- Di wajan yang sama tambahkan minyak, tumis jamur shimeji dengan api besar, lalu masukkan telur, orak-arik.
- Masukkan bawang putih halus, bawang merah iris, serai geprek, dan daun jeruk, tumis hingga wangi.
- Masukkan bumbu tomyum (pasta), tumis hingga aromanya keluar, lalu masukkan bakso ikan.
- Masukkan nasi dingin, aduk hingga buyar/lepas-lepas, lalu tambahkan kecap ikan, kecap asin, kaldu jamur, dan merica.
- Masukkan daun bawang, daun ketumbar beserta batangnya, dan cabe rawit sesuai selera pedas.
- Terakhir masukkan kembali cumi-cumi dan udang yang sudah ditumis tadi, aduk rata sebentar, lalu angkat dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Have cold cooked rice ready (day-old rice) so the fried rice doesn't turn out sticky.
- Cut the fish balls in half, slice the squid into rings, slice the scallion, and take the cilantro stems (chopped).
- Stir-fry the shrimp briefly until it turns red/white (don't overcook), remove; then stir-fry the squid briefly until it starts to shrink, remove.
- In the same pan, add more oil, stir-fry the shimeji mushrooms over high heat, then add the eggs and scramble.
- Add the minced garlic, sliced shallots, bruised lemongrass, and kaffir lime leaves, and stir-fry until fragrant.
- Add the tom yum paste, stir-fry until fragrant, then add the fish balls.
- Add the cold rice, stir until it breaks apart, then add the fish sauce, light soy sauce, mushroom bouillon powder, and pepper.
- Add the scallion, cilantro with its stems, and bird's-eye chilies to taste.
- Finally, add back the stir-fried squid and shrimp, mix briefly, then remove from heat and serve.
Cook Mode
NASI GORENG TOM YUM THAILAND ! BUKAN RESEP TEK TEK BIASA !
Thai Tom Yum Fried Rice
NASI GORENG TOM YUM THAILAND ! BUKAN RESEP TEK TEK BIASA !
NASI GORENG TOM YUM THAILAND ! BUKAN RESEP TEK TEK BIASA !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan nasi dingin (nasi semalam) agar hasil nasi goreng tidak lengket.
- Potong bakso ikan jadi dua, potong cumi bentuk cincin, iris daun bawang, dan ambil batang daun ketumbar (cincang).
- Tumis udang sebentar hingga berubah warna merah/putih (jangan terlalu lama), angkat; lalu tumis cumi sebentar hingga mulai menciut, angkat.
- Di wajan yang sama tambahkan minyak, tumis jamur shimeji dengan api besar, lalu masukkan telur, orak-arik.
- Masukkan bawang putih halus, bawang merah iris, serai geprek, dan daun jeruk, tumis hingga wangi.
- Masukkan bumbu tomyum (pasta), tumis hingga aromanya keluar, lalu masukkan bakso ikan.
- Masukkan nasi dingin, aduk hingga buyar/lepas-lepas, lalu tambahkan kecap ikan, kecap asin, kaldu jamur, dan merica.
- Masukkan daun bawang, daun ketumbar beserta batangnya, dan cabe rawit sesuai selera pedas.
- Terakhir masukkan kembali cumi-cumi dan udang yang sudah ditumis tadi, aduk rata sebentar, lalu angkat dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Have cold cooked rice ready (day-old rice) so the fried rice doesn't turn out sticky.
- Cut the fish balls in half, slice the squid into rings, slice the scallion, and take the cilantro stems (chopped).
- Stir-fry the shrimp briefly until it turns red/white (don't overcook), remove; then stir-fry the squid briefly until it starts to shrink, remove.
- In the same pan, add more oil, stir-fry the shimeji mushrooms over high heat, then add the eggs and scramble.
- Add the minced garlic, sliced shallots, bruised lemongrass, and kaffir lime leaves, and stir-fry until fragrant.
- Add the tom yum paste, stir-fry until fragrant, then add the fish balls.
- Add the cold rice, stir until it breaks apart, then add the fish sauce, light soy sauce, mushroom bouillon powder, and pepper.
- Add the scallion, cilantro with its stems, and bird's-eye chilies to taste.
- Finally, add back the stir-fried squid and shrimp, mix briefly, then remove from heat and serve.
Cook Notes
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