YANG SUKA JAJAN DEPAN SEKOLAH ! RESEP TALAS GORENG ( UYEN )
Resep
Talas Goreng Uyen (Pontianak-Style Fried Taro Balls)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas talas sampai keluar warna ungunya, lalu parut memanjang.
- Haluskan bawang merah, bawang putih, dan ebi sangrai yang sudah direndam air panas, dengan sedikit air.
- Campurkan bumbu halus ke dalam talas parut.
- Tambahkan telur, garam, kaldu jamur, dan merica.
- Tambahkan tepung tapioka (paling banyak), tepung beras, sedikit tepung maizena, dan sedikit baking powder, lalu tambahkan air sedikit dan aduk pakai tangan.
- Bentuk adonan talas menjadi bulatan-bulatan kecil menggunakan sendok kecil, lalu simpan di kulkas agar lebih firm.
- Untuk sambal, rebus cabe merah keriting, cabe rawit, dan bawang putih, lalu haluskan dengan blender bersama sedikit air.
- Masak sambal dengan gula pasir dan sedikit garam sampai gulanya larut, lalu kentalkan dengan larutan tepung maizena.
- Matikan api, lalu peras jeruk kunci ke dalam sambal.
- Goreng bulatan talas dengan api sedang sampai matang ke dalam, lalu sajikan dengan sambal.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel the taro until the purple color shows, then grate it lengthwise.
- Grind the shallots, garlic, and toasted dried shrimp (ebi) that has been soaked in hot water, with a little water.
- Mix the ground seasoning into the grated taro.
- Add the egg, salt, mushroom bouillon powder, and pepper.
- Add tapioca starch (the largest amount), rice flour, a little cornstarch, and a little baking powder, then add a splash of water and mix by hand.
- Shape the taro mixture into small balls using a small spoon, then chill in the fridge to firm up.
- For the sambal, boil the curly red chilies, bird's-eye chilies, and garlic, then blend smooth with a little water.
- Cook the sambal with granulated sugar and a little salt until the sugar dissolves, then thicken with a cornstarch slurry.
- Turn off the heat, then squeeze in the calamondin lime juice.
- Fry the taro balls over medium heat until cooked through, then serve with the sambal.
Cook Mode
YANG SUKA JAJAN DEPAN SEKOLAH ! RESEP TALAS GORENG ( UYEN )
Talas Goreng Uyen (Pontianak-Style Fried Taro Balls)
YANG SUKA JAJAN DEPAN SEKOLAH ! RESEP TALAS GORENG ( UYEN )
YANG SUKA JAJAN DEPAN SEKOLAH ! RESEP TALAS GORENG ( UYEN )
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas talas sampai keluar warna ungunya, lalu parut memanjang.
- Haluskan bawang merah, bawang putih, dan ebi sangrai yang sudah direndam air panas, dengan sedikit air.
- Campurkan bumbu halus ke dalam talas parut.
- Tambahkan telur, garam, kaldu jamur, dan merica.
- Tambahkan tepung tapioka (paling banyak), tepung beras, sedikit tepung maizena, dan sedikit baking powder, lalu tambahkan air sedikit dan aduk pakai tangan.
- Bentuk adonan talas menjadi bulatan-bulatan kecil menggunakan sendok kecil, lalu simpan di kulkas agar lebih firm.
- Untuk sambal, rebus cabe merah keriting, cabe rawit, dan bawang putih, lalu haluskan dengan blender bersama sedikit air.
- Masak sambal dengan gula pasir dan sedikit garam sampai gulanya larut, lalu kentalkan dengan larutan tepung maizena.
- Matikan api, lalu peras jeruk kunci ke dalam sambal.
- Goreng bulatan talas dengan api sedang sampai matang ke dalam, lalu sajikan dengan sambal.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel the taro until the purple color shows, then grate it lengthwise.
- Grind the shallots, garlic, and toasted dried shrimp (ebi) that has been soaked in hot water, with a little water.
- Mix the ground seasoning into the grated taro.
- Add the egg, salt, mushroom bouillon powder, and pepper.
- Add tapioca starch (the largest amount), rice flour, a little cornstarch, and a little baking powder, then add a splash of water and mix by hand.
- Shape the taro mixture into small balls using a small spoon, then chill in the fridge to firm up.
- For the sambal, boil the curly red chilies, bird's-eye chilies, and garlic, then blend smooth with a little water.
- Cook the sambal with granulated sugar and a little salt until the sugar dissolves, then thicken with a cornstarch slurry.
- Turn off the heat, then squeeze in the calamondin lime juice.
- Fry the taro balls over medium heat until cooked through, then serve with the sambal.
Cook Notes
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