RESEP CUMI BAKAR CHILI PADI RUMAHAN ! DIJAMIN PEDES SEGER !
Cumi bakar
Grilled Squid with Chili Padi and Pineapple Pickle
Bahan
Chili padi:
Acar timun nanas:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong timun acar kecil, buang bijinya. Potong nanas dengan ukuran serupa, buang bonggolnya.
- Iris cabai rawit hijau untuk acar.
- Campurkan cuka putih, gula pasir, dan garam.
- Tuang campuran cuka ke timun, nanas, dan cabai, aduk sampai gula larut, tutup dan simpan di kulkas.
- Untuk chili padi: potong cabai keriting hijau dan merah, cabai rawit merah dan hijau, bawang putih, bawang merah, dan daun jeruk (buang tulang daun), lalu chopper kasar.
- Lumuri cumi dengan air jeruk nipis dan garam, pijat-pijat sebentar untuk menghilangkan bau amis.
- Tiriskan cumi, panaskan minyak, tumis bumbu chili padi, bumbui dengan garam dan kaldu jamur hingga matang.
- Lelehkan margarin, campur dengan kecap manis untuk bahan olesan.
- Scoring permukaan cumi agar bumbu meresap.
- Panaskan pan berminyak, bakar cumi sambil dioles campuran margarin-kecap secara merata.
- Setelah matang, olesi cumi bakar dengan bumbu chili padi.
Ingredients
Chili Padi:
Cucumber Pineapple Pickle:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the small pickling cucumbers, remove the seeds. Cut the pineapple to a similar size, remove the core.
- Slice green bird's-eye chilies for the pickle.
- Mix white vinegar, sugar, and salt.
- Pour the vinegar mixture over the cucumber, pineapple, and chilies, stir until the sugar dissolves, cover and chill in the fridge.
- For the chili padi: cut green and red curly chilies, red and green bird's-eye chilies, garlic, shallots, and kaffir lime leaves (deveined), then chop coarsely.
- Rub the squid with lime juice and salt, massage briefly to remove the fishy smell.
- Drain the squid, heat oil, sauté the chili padi mixture, season with salt and mushroom bouillon until cooked.
- Melt margarine, mix with sweet soy sauce for the basting glaze.
- Score the surface of the squid so the seasoning absorbs.
- Heat an oiled pan, grill the squid while basting evenly with the margarine-soy glaze.
- Once cooked, brush the grilled squid with the chili padi mixture.
Cook Mode
Cumi bakar
Grilled Squid with Chili Padi and Pineapple Pickle
RESEP CUMI BAKAR CHILI PADI RUMAHAN ! DIJAMIN PEDES SEGER !
RESEP CUMI BAKAR CHILI PADI RUMAHAN ! DIJAMIN PEDES SEGER !
Bahan
Chili padi:
Acar timun nanas:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong timun acar kecil, buang bijinya. Potong nanas dengan ukuran serupa, buang bonggolnya.
- Iris cabai rawit hijau untuk acar.
- Campurkan cuka putih, gula pasir, dan garam.
- Tuang campuran cuka ke timun, nanas, dan cabai, aduk sampai gula larut, tutup dan simpan di kulkas.
- Untuk chili padi: potong cabai keriting hijau dan merah, cabai rawit merah dan hijau, bawang putih, bawang merah, dan daun jeruk (buang tulang daun), lalu chopper kasar.
- Lumuri cumi dengan air jeruk nipis dan garam, pijat-pijat sebentar untuk menghilangkan bau amis.
- Tiriskan cumi, panaskan minyak, tumis bumbu chili padi, bumbui dengan garam dan kaldu jamur hingga matang.
- Lelehkan margarin, campur dengan kecap manis untuk bahan olesan.
- Scoring permukaan cumi agar bumbu meresap.
- Panaskan pan berminyak, bakar cumi sambil dioles campuran margarin-kecap secara merata.
- Setelah matang, olesi cumi bakar dengan bumbu chili padi.
Ingredients
Chili Padi:
Cucumber Pineapple Pickle:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the small pickling cucumbers, remove the seeds. Cut the pineapple to a similar size, remove the core.
- Slice green bird's-eye chilies for the pickle.
- Mix white vinegar, sugar, and salt.
- Pour the vinegar mixture over the cucumber, pineapple, and chilies, stir until the sugar dissolves, cover and chill in the fridge.
- For the chili padi: cut green and red curly chilies, red and green bird's-eye chilies, garlic, shallots, and kaffir lime leaves (deveined), then chop coarsely.
- Rub the squid with lime juice and salt, massage briefly to remove the fishy smell.
- Drain the squid, heat oil, sauté the chili padi mixture, season with salt and mushroom bouillon until cooked.
- Melt margarine, mix with sweet soy sauce for the basting glaze.
- Score the surface of the squid so the seasoning absorbs.
- Heat an oiled pan, grill the squid while basting evenly with the margarine-soy glaze.
- Once cooked, brush the grilled squid with the chili padi mixture.
Cook Notes
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