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
Resep Terong Crispy Kuah Tiram
Crispy Eggplant in Savory Oyster Sauce Gravy
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.
Cook Notes
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