EMPUK MERESAP ! RESEP BUNTUT BAKAR RASA INDOMIE GORENG
BUNTUT BAKAR
Grilled Oxtail with Fragrant Rice (Buntut Bakar)
Bahan
BUMBU HALUS:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus buntut sapi sebentar untuk membuang kotoran dan bau amis.
- Haluskan bawang bombai, bawang merah, bawang putih, jahe, dan kemiri dengan sedikit air.
- Tumis bumbu halus (sisihkan setengah untuk kuah, setengah untuk bumbu bakar) sampai tidak bau langu.
- Tumis bawang merah, bawang putih, dan cabai rawit untuk sambal, cincang kasar, lalu tumis lagi dengan garam, gula, dan kaldu jamur serta sedikit air.
- Presto buntut bersama rempah utuh (bunga lawang, cengkeh, kapulaga, kayu manis, jahe, bubuk pala), setengah bumbu halus, daun bawang, dan seledri selama 30 menit.
- Buat bumbu bakar dari sisa bumbu halus, kecap manis, margarin cair, garam, dan kaldu jamur.
- Masak nasi menggunakan kaldu sop buntut sebagai pengganti air.
- Bakar buntut sambil diolesi bumbu bakar berulang kali sampai matang dan mengering.
- Sajikan nasi gurih dengan buntut bakar, sambal, taburan daun bawang, bawang goreng, dan jeruk kunci.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the oxtail briefly to remove dirt and the strong meaty smell.
- Grind the onion, shallots, garlic, ginger, and candlenuts with a little water.
- Sauté the ground paste (set aside half for the broth, half for the grilling glaze) until it no longer smells raw.
- Sauté shallots, garlic, and bird's-eye chilies for the sambal, chop coarsely, then sauté again with salt, sugar, mushroom bouillon, and a little water.
- Pressure-cook the oxtail with the whole spices (star anise, cloves, cardamom, cinnamon, ginger, ground nutmeg), half the ground paste, scallion, and celery for 30 minutes.
- Make the grilling glaze from the remaining ground paste, sweet soy sauce, melted margarine, salt, and mushroom bouillon.
- Cook the rice using the oxtail stock instead of water.
- Grill the oxtail, brushing repeatedly with the glaze, until cooked and slightly dry on the surface.
- Serve the fragrant rice with the grilled oxtail, sambal, scallion, fried shallots, and kaffir lime.
Cook Mode
EMPUK MERESAP ! RESEP BUNTUT BAKAR RASA INDOMIE GORENG
EMPUK MERESAP ! RESEP BUNTUT BAKAR RASA INDOMIE GORENG
Bahan
BUMBU HALUS:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus buntut sapi sebentar untuk membuang kotoran dan bau amis.
- Haluskan bawang bombai, bawang merah, bawang putih, jahe, dan kemiri dengan sedikit air.
- Tumis bumbu halus (sisihkan setengah untuk kuah, setengah untuk bumbu bakar) sampai tidak bau langu.
- Tumis bawang merah, bawang putih, dan cabai rawit untuk sambal, cincang kasar, lalu tumis lagi dengan garam, gula, dan kaldu jamur serta sedikit air.
- Presto buntut bersama rempah utuh (bunga lawang, cengkeh, kapulaga, kayu manis, jahe, bubuk pala), setengah bumbu halus, daun bawang, dan seledri selama 30 menit.
- Buat bumbu bakar dari sisa bumbu halus, kecap manis, margarin cair, garam, dan kaldu jamur.
- Masak nasi menggunakan kaldu sop buntut sebagai pengganti air.
- Bakar buntut sambil diolesi bumbu bakar berulang kali sampai matang dan mengering.
- Sajikan nasi gurih dengan buntut bakar, sambal, taburan daun bawang, bawang goreng, dan jeruk kunci.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the oxtail briefly to remove dirt and the strong meaty smell.
- Grind the onion, shallots, garlic, ginger, and candlenuts with a little water.
- Sauté the ground paste (set aside half for the broth, half for the grilling glaze) until it no longer smells raw.
- Sauté shallots, garlic, and bird's-eye chilies for the sambal, chop coarsely, then sauté again with salt, sugar, mushroom bouillon, and a little water.
- Pressure-cook the oxtail with the whole spices (star anise, cloves, cardamom, cinnamon, ginger, ground nutmeg), half the ground paste, scallion, and celery for 30 minutes.
- Make the grilling glaze from the remaining ground paste, sweet soy sauce, melted margarine, salt, and mushroom bouillon.
- Cook the rice using the oxtail stock instead of water.
- Grill the oxtail, brushing repeatedly with the glaze, until cooked and slightly dry on the surface.
- Serve the fragrant rice with the grilled oxtail, sambal, scallion, fried shallots, and kaffir lime.
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