RESEP CUMI GORENG LENGKUAS ! BIAR GAK AYAM MULU
Cumi Goreng Lengkuas
Cumi Goreng Lengkuas (Fried Squid with Galangal)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bakar kunyit, lalu blender halus bersama bawang putih, bawang merah, ketumbar, kemiri sangrai, dan sedikit minyak.
- Haluskan lengkuas muda (250 gr) dengan blender, lalu campurkan ke bumbu halus.
- Bumbui campuran tersebut dengan garam, gula pasir, kaldu ayam bubuk, dan lada (opsional), koreksi rasa.
- Lumuri cumi-cumi dengan bumbu halus tersebut, remas-remas hingga rata.
- Marinasi cumi selama kurang lebih 1 jam di dalam kulkas.
- Sambil menunggu, buat sambal rampai: potong tomat rampai/cherry, cabe rawit merah, dan bawang merah.
- Ulek bawang merah dan cabe rawit dengan garam, lalu tambahkan tomat rampai, terasi bakar, dan perasan jeruk kunci/limo.
- Pisahkan badan dan kepala cumi, tusuk kepala dengan tusuk gigi agar tidak lepas, dan sayat sedikit tubuhnya agar matang merata.
- Goreng cumi sebentar saja hingga matang, angkat, dan tiriskan.
- Taburi cumi goreng dengan sisa bumbu ketumbar-lengkuas, sajikan bersama sambal rampai dan jeruk.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Char the turmeric, then blend it smooth with the garlic, shallots, coriander, toasted candlenuts, and a little oil.
- Blend the young galangal (250 g) until smooth, then mix it into the ground paste.
- Season the mixture with salt, sugar, chicken bouillon powder, and pepper (optional), and adjust to taste.
- Coat the squid with the seasoning paste, massaging it in evenly.
- Marinate the squid in the fridge for about 1 hour.
- Meanwhile, make the rampai sambal: cut the cherry/rampai tomatoes, red bird's-eye chilies, and shallots.
- Pound the shallots and chilies with salt, then add the rampai tomatoes, charred shrimp paste, and a squeeze of calamondin or key lime.
- Separate the squid bodies from the heads, skewer the heads with a toothpick to keep them attached, and score the bodies lightly so they cook evenly.
- Fry the squid briefly until just cooked, then remove and drain.
- Sprinkle the fried squid with the remaining coriander-galangal seasoning, and serve with the rampai sambal and citrus.
Cook Mode
RESEP CUMI GORENG LENGKUAS ! BIAR GAK AYAM MULU
RESEP CUMI GORENG LENGKUAS ! BIAR GAK AYAM MULU
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bakar kunyit, lalu blender halus bersama bawang putih, bawang merah, ketumbar, kemiri sangrai, dan sedikit minyak.
- Haluskan lengkuas muda (250 gr) dengan blender, lalu campurkan ke bumbu halus.
- Bumbui campuran tersebut dengan garam, gula pasir, kaldu ayam bubuk, dan lada (opsional), koreksi rasa.
- Lumuri cumi-cumi dengan bumbu halus tersebut, remas-remas hingga rata.
- Marinasi cumi selama kurang lebih 1 jam di dalam kulkas.
- Sambil menunggu, buat sambal rampai: potong tomat rampai/cherry, cabe rawit merah, dan bawang merah.
- Ulek bawang merah dan cabe rawit dengan garam, lalu tambahkan tomat rampai, terasi bakar, dan perasan jeruk kunci/limo.
- Pisahkan badan dan kepala cumi, tusuk kepala dengan tusuk gigi agar tidak lepas, dan sayat sedikit tubuhnya agar matang merata.
- Goreng cumi sebentar saja hingga matang, angkat, dan tiriskan.
- Taburi cumi goreng dengan sisa bumbu ketumbar-lengkuas, sajikan bersama sambal rampai dan jeruk.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Char the turmeric, then blend it smooth with the garlic, shallots, coriander, toasted candlenuts, and a little oil.
- Blend the young galangal (250 g) until smooth, then mix it into the ground paste.
- Season the mixture with salt, sugar, chicken bouillon powder, and pepper (optional), and adjust to taste.
- Coat the squid with the seasoning paste, massaging it in evenly.
- Marinate the squid in the fridge for about 1 hour.
- Meanwhile, make the rampai sambal: cut the cherry/rampai tomatoes, red bird's-eye chilies, and shallots.
- Pound the shallots and chilies with salt, then add the rampai tomatoes, charred shrimp paste, and a squeeze of calamondin or key lime.
- Separate the squid bodies from the heads, skewer the heads with a toothpick to keep them attached, and score the bodies lightly so they cook evenly.
- Fry the squid briefly until just cooked, then remove and drain.
- Sprinkle the fried squid with the remaining coriander-galangal seasoning, and serve with the rampai sambal and citrus.
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