CUMA TERONG TAPI ENAK - RESEP TERONG TAHAN GARING
Resep Terong Crispy Kuah Tiram
Crispy Eggplant in Savory Oyster Sauce Gravy
Bahan
Adonan basah :
Kuah tiram :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci dan keringkan terong, lalu potong (jangan terlalu tebal/tipis) agar tetap renyah saat digoreng.
- Buat adonan basah: campurkan tepung terigu, tepung maizena, baking powder, dan air, aduk hingga kekentalannya membentuk angka 8; bumbui dengan sedikit lada putih dan garam.
- Celupkan terong ke adonan basah (gunakan tangan kiri basah, tangan kanan kering), lalu goreng dalam minyak panas hingga golden brown; angkat dan sisihkan.
- Siapkan bahan kuah: potong daun bawang, geprek sereh, iris cabai (merah besar dan rawit), iris tipis bawang merah, dan haluskan bawang putih.
- Masak jamur (shimeji) terlebih dahulu hingga golden brown dan menciut, bumbui sedikit, lalu sisihkan.
- Tumis bawang putih, bawang merah, daun bawang, cabai, sereh geprek, dan daun jeruk hingga layu dan harum.
- Masukkan jamur yang sudah ditumis, aduk rata.
- Tuang air, lalu masukkan saus tiram, masak hingga sedikit mendidih; koreksi rasa.
- Tambahkan gula untuk menyeimbangkan rasa asin-pedas dengan manis, dan sedikit dark soy sauce untuk warna lebih pekat (opsional).
- Kentalkan dengan larutan maizena sesuai selera kekentalan.
- Tuang terong crispy ke dalam kuah tumisan tepat sebelum disajikan agar tetap renyah.
Ingredients
Batter:
Oyster sauce gravy:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash and dry the eggplant, then slice it (not too thick, not too thin) so it stays crisp when fried.
- Make the batter: mix the flour, cornstarch, baking powder, and water until it drips in a figure-8 consistency; season with a little white pepper and salt.
- Dip the eggplant into the batter (wet hand for dipping, dry hand for handling), then deep-fry in hot oil until golden brown; remove and set aside.
- Prepare the gravy ingredients: cut the scallion, smash the lemongrass, slice the chilies (large red and bird's-eye), thinly slice the shallots, and mince the garlic.
- Cook the mushrooms first until golden brown and shrunken, season lightly, then set aside.
- Sauté the garlic, shallots, scallion, chilies, smashed lemongrass, and kaffir lime leaves until wilted and fragrant.
- Add the cooked mushrooms and stir to combine.
- Pour in the water, then add the oyster sauce, and simmer until it comes to a light boil; taste and adjust.
- Add sugar to balance the salty and spicy flavors with sweetness, and a little dark soy sauce for a deeper color (optional).
- Thicken with the cornstarch slurry to your desired consistency.
- Pour the fried eggplant into the gravy right before serving to keep it crispy.
Cook Mode
CUMA TERONG TAPI ENAK - RESEP TERONG TAHAN GARING
CUMA TERONG TAPI ENAK - RESEP TERONG TAHAN GARING
Bahan
Adonan basah :
Kuah tiram :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci dan keringkan terong, lalu potong (jangan terlalu tebal/tipis) agar tetap renyah saat digoreng.
- Buat adonan basah: campurkan tepung terigu, tepung maizena, baking powder, dan air, aduk hingga kekentalannya membentuk angka 8; bumbui dengan sedikit lada putih dan garam.
- Celupkan terong ke adonan basah (gunakan tangan kiri basah, tangan kanan kering), lalu goreng dalam minyak panas hingga golden brown; angkat dan sisihkan.
- Siapkan bahan kuah: potong daun bawang, geprek sereh, iris cabai (merah besar dan rawit), iris tipis bawang merah, dan haluskan bawang putih.
- Masak jamur (shimeji) terlebih dahulu hingga golden brown dan menciut, bumbui sedikit, lalu sisihkan.
- Tumis bawang putih, bawang merah, daun bawang, cabai, sereh geprek, dan daun jeruk hingga layu dan harum.
- Masukkan jamur yang sudah ditumis, aduk rata.
- Tuang air, lalu masukkan saus tiram, masak hingga sedikit mendidih; koreksi rasa.
- Tambahkan gula untuk menyeimbangkan rasa asin-pedas dengan manis, dan sedikit dark soy sauce untuk warna lebih pekat (opsional).
- Kentalkan dengan larutan maizena sesuai selera kekentalan.
- Tuang terong crispy ke dalam kuah tumisan tepat sebelum disajikan agar tetap renyah.
Ingredients
Batter:
Oyster sauce gravy:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash and dry the eggplant, then slice it (not too thick, not too thin) so it stays crisp when fried.
- Make the batter: mix the flour, cornstarch, baking powder, and water until it drips in a figure-8 consistency; season with a little white pepper and salt.
- Dip the eggplant into the batter (wet hand for dipping, dry hand for handling), then deep-fry in hot oil until golden brown; remove and set aside.
- Prepare the gravy ingredients: cut the scallion, smash the lemongrass, slice the chilies (large red and bird's-eye), thinly slice the shallots, and mince the garlic.
- Cook the mushrooms first until golden brown and shrunken, season lightly, then set aside.
- Sauté the garlic, shallots, scallion, chilies, smashed lemongrass, and kaffir lime leaves until wilted and fragrant.
- Add the cooked mushrooms and stir to combine.
- Pour in the water, then add the oyster sauce, and simmer until it comes to a light boil; taste and adjust.
- Add sugar to balance the salty and spicy flavors with sweetness, and a little dark soy sauce for a deeper color (optional).
- Thicken with the cornstarch slurry to your desired consistency.
- Pour the fried eggplant into the gravy right before serving to keep it crispy.
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