ASEM GURIH PEDES ! RESEP SUP IKAN SAYUR ASIN ! SUAN CAI YU !
SUP IKAN SAYUR ASIN / SUAN CAI YU
Sour Spicy Fish Soup with Pickled Mustard Greens (Suan Cai Yu)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tumis bawang putih, bagian putih daun bawang, dan jahe dengan sedikit minyak hingga wangi untuk menghilangkan amis.
- Masukkan tulang dan kepala ikan (pastikan darahnya sudah dibersihkan), lalu tuang air, masak dengan api sedang minimal 30 menit hingga kaldu sedap.
- Slice tipis daging ikan, lalu marinasi dengan garam, merica, dan sedikit kaldu jamur.
- Lumuri daging ikan dengan putih telur dan tepung maizena hingga terlapisi rata.
- Goreng daging ikan dalam minyak panas hingga kuning keemasan, angkat dan sisihkan.
- Bilas sayur asin beberapa kali, lalu iris kecil-kecil.
- Tumis bawang putih yang dibelah dua di sisa minyak goreng ikan hingga agak coklat, lalu masukkan cabai kering dan sechuan pepper.
- Masukkan cabai rawit putih dan jahe muda iris tipis, lalu bunga sedap malam, dan terakhir sayur asin, tumis sebentar.
- Tuang kaldu ikan yang sudah dimasak lebih dari 30 menit (bisa disaring), lalu bumbui dengan garam dan kaldu jamur.
- Masukkan daging ikan goreng, masak sebentar.
- Sajikan dengan taburan wijen sangrai, daun bawang, dan pelengkap fried beancurd roll serta soun.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Saute garlic, the white part of the scallion, and ginger with a little oil until fragrant to remove the fishy smell.
- Add the fish bones and head (make sure the blood is cleaned off), pour in water, cook over medium heat for at least 30 minutes until the stock is flavorful.
- Thinly slice the fish flesh, then marinate with salt, pepper, and a little mushroom bouillon.
- Coat the fish slices with egg white and cornstarch until evenly coated.
- Fry the fish slices in hot oil until golden, remove and set aside.
- Rinse the pickled mustard greens a few times, then slice thin.
- Saute the halved garlic cloves in the leftover fish-frying oil until lightly browned, then add the dried chilies and sechuan pepper.
- Add the white bird's-eye chilies and thinly sliced young ginger, then the tuberose flower, and finally the pickled mustard greens, saute briefly.
- Pour in the fish stock that's been cooking for over 30 minutes (can be strained), then season with salt and mushroom bouillon.
- Add the fried fish slices, cook briefly.
- Serve topped with toasted sesame seeds, scallion, and the fried beancurd roll and vermicelli accompaniments.
Cook Mode
SUP IKAN SAYUR ASIN / SUAN CAI YU
Sour Spicy Fish Soup with Pickled Mustard Greens (Suan Cai Yu)
ASEM GURIH PEDES ! RESEP SUP IKAN SAYUR ASIN ! SUAN CAI YU !
ASEM GURIH PEDES ! RESEP SUP IKAN SAYUR ASIN ! SUAN CAI YU !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tumis bawang putih, bagian putih daun bawang, dan jahe dengan sedikit minyak hingga wangi untuk menghilangkan amis.
- Masukkan tulang dan kepala ikan (pastikan darahnya sudah dibersihkan), lalu tuang air, masak dengan api sedang minimal 30 menit hingga kaldu sedap.
- Slice tipis daging ikan, lalu marinasi dengan garam, merica, dan sedikit kaldu jamur.
- Lumuri daging ikan dengan putih telur dan tepung maizena hingga terlapisi rata.
- Goreng daging ikan dalam minyak panas hingga kuning keemasan, angkat dan sisihkan.
- Bilas sayur asin beberapa kali, lalu iris kecil-kecil.
- Tumis bawang putih yang dibelah dua di sisa minyak goreng ikan hingga agak coklat, lalu masukkan cabai kering dan sechuan pepper.
- Masukkan cabai rawit putih dan jahe muda iris tipis, lalu bunga sedap malam, dan terakhir sayur asin, tumis sebentar.
- Tuang kaldu ikan yang sudah dimasak lebih dari 30 menit (bisa disaring), lalu bumbui dengan garam dan kaldu jamur.
- Masukkan daging ikan goreng, masak sebentar.
- Sajikan dengan taburan wijen sangrai, daun bawang, dan pelengkap fried beancurd roll serta soun.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Saute garlic, the white part of the scallion, and ginger with a little oil until fragrant to remove the fishy smell.
- Add the fish bones and head (make sure the blood is cleaned off), pour in water, cook over medium heat for at least 30 minutes until the stock is flavorful.
- Thinly slice the fish flesh, then marinate with salt, pepper, and a little mushroom bouillon.
- Coat the fish slices with egg white and cornstarch until evenly coated.
- Fry the fish slices in hot oil until golden, remove and set aside.
- Rinse the pickled mustard greens a few times, then slice thin.
- Saute the halved garlic cloves in the leftover fish-frying oil until lightly browned, then add the dried chilies and sechuan pepper.
- Add the white bird's-eye chilies and thinly sliced young ginger, then the tuberose flower, and finally the pickled mustard greens, saute briefly.
- Pour in the fish stock that's been cooking for over 30 minutes (can be strained), then season with salt and mushroom bouillon.
- Add the fried fish slices, cook briefly.
- Serve topped with toasted sesame seeds, scallion, and the fried beancurd roll and vermicelli accompaniments.
Cook Notes
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