RISOL KAMPUNG PAKE BUMBU KACANG ! RESEP NGABUBURIT
Kulit
Village-Style Risol with Peanut Sauce (Risol Kampung Bumbu Kacang)
Bahan
Isian :
Sambal kacang :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang halus bawang merah, bawang putih, dan batang seledri; parut wortel.
- Tumis bawang merah, bawang putih, dan batang seledri sampai wangi dan berubah warna.
- Rendam bihun dengan air panas, masukkan ke tumisan bersama sedikit air.
- Masukkan wortel parut, bumbui dengan garam, kaldu jamur, dan lada putih, aduk rata, terakhir masukkan daun seledri.
- Buat adonan kulit: campur tepung terigu, tepung maizena, minyak, kaldu jamur, telur, dan air, aduk sampai tidak ada gumpalan, sesuaikan kekentalan dengan air.
- Dadar kulit tipis di wajan panas diameter 24 cm sampai matang tapi tetap lembut.
- Isi kulit dengan bihun, lipat rapi dengan lem dari adonan kulit, lalu goreng dengan api sedang.
- Blender kacang tanah goreng, cabai merah keriting, cabai rawit, bawang putih, gula jawa, sedikit minyak, dan air untuk sambal kacang.
- Masak sambal kacang sebentar, tambahkan garam, kecap manis, dan perasan jeruk limau, sesuaikan kekentalan dengan air.
Ingredients
Filling:
Peanut sambal:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely chop the shallots, garlic, and celery stalks; grate the carrot.
- Sauté the shallots, garlic, and celery stalks until fragrant and their color changes.
- Soak the vermicelli in hot water, then add it to the sauté with a little water.
- Add the grated carrot, season with salt, mushroom bouillon, and white pepper, stir well, then add the celery leaves last.
- Make the skin batter: mix flour, cornstarch, oil, mushroom bouillon, eggs, and water, stir until no lumps remain, and adjust the thickness with water.
- Cook a thin skin in a hot 24 cm pan until done but still soft.
- Fill the skin with the vermicelli, fold neatly using the batter as glue, then fry over medium heat.
- Blend the fried peanuts, curly red chilies, bird's-eye chilies, garlic, palm sugar, a little oil, and water for the peanut sauce.
- Cook the peanut sauce briefly, add salt, sweet soy sauce, and lime juice, and adjust the thickness with water.
Cook Mode
Kulit
Village-Style Risol with Peanut Sauce (Risol Kampung Bumbu Kacang)
RISOL KAMPUNG PAKE BUMBU KACANG ! RESEP NGABUBURIT
RISOL KAMPUNG PAKE BUMBU KACANG ! RESEP NGABUBURIT
Bahan
Isian :
Sambal kacang :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang halus bawang merah, bawang putih, dan batang seledri; parut wortel.
- Tumis bawang merah, bawang putih, dan batang seledri sampai wangi dan berubah warna.
- Rendam bihun dengan air panas, masukkan ke tumisan bersama sedikit air.
- Masukkan wortel parut, bumbui dengan garam, kaldu jamur, dan lada putih, aduk rata, terakhir masukkan daun seledri.
- Buat adonan kulit: campur tepung terigu, tepung maizena, minyak, kaldu jamur, telur, dan air, aduk sampai tidak ada gumpalan, sesuaikan kekentalan dengan air.
- Dadar kulit tipis di wajan panas diameter 24 cm sampai matang tapi tetap lembut.
- Isi kulit dengan bihun, lipat rapi dengan lem dari adonan kulit, lalu goreng dengan api sedang.
- Blender kacang tanah goreng, cabai merah keriting, cabai rawit, bawang putih, gula jawa, sedikit minyak, dan air untuk sambal kacang.
- Masak sambal kacang sebentar, tambahkan garam, kecap manis, dan perasan jeruk limau, sesuaikan kekentalan dengan air.
Ingredients
Filling:
Peanut sambal:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely chop the shallots, garlic, and celery stalks; grate the carrot.
- Sauté the shallots, garlic, and celery stalks until fragrant and their color changes.
- Soak the vermicelli in hot water, then add it to the sauté with a little water.
- Add the grated carrot, season with salt, mushroom bouillon, and white pepper, stir well, then add the celery leaves last.
- Make the skin batter: mix flour, cornstarch, oil, mushroom bouillon, eggs, and water, stir until no lumps remain, and adjust the thickness with water.
- Cook a thin skin in a hot 24 cm pan until done but still soft.
- Fill the skin with the vermicelli, fold neatly using the batter as glue, then fry over medium heat.
- Blend the fried peanuts, curly red chilies, bird's-eye chilies, garlic, palm sugar, a little oil, and water for the peanut sauce.
- Cook the peanut sauce briefly, add salt, sweet soy sauce, and lime juice, and adjust the thickness with water.
Cook Notes
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