Cocok buat masak-masak tahun baru ! Kerang Saos Tiram
Resep Kerang Kepa Saos Tiram
Oyster Sauce Clams (Medan-Style)
Bahan
Bumbu halus :
Bahan Tumis :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam kerang dalam air agar tetap hidup dan segar.
- Haluskan cabai merah keriting, bawang merah, bawang putih, dan setengah bagian tomat menjadi bumbu halus, tambahkan sedikit minyak.
- Potong daun bawang sekitar 4-5 cm dan sisa tomat dipotong kotak-kotak.
- Panaskan wajan hingga berasap, tuang minyak, lalu tumis irisan jahe, daun salam, dan daun jeruk.
- Masukkan bumbu halus, tumis dengan api besar hingga benar-benar matang dan tidak langu.
- Masukkan daun bawang, tumis sebentar hingga wangi.
- Masukkan kerang (sekitar 1 kg), masak hingga cangkangnya mulai terbuka.
- Tuang air, lalu masukkan Royco saus tiram, aduk rata dan cicipi rasanya.
- Masukkan gula (tanpa kecap manis, khas masakan Medan), masak hingga kerang terbuka semua.
- Kentalkan dengan larutan maizena, aduk cepat selagi masih panas hingga saus melapisi kerang.
- Sajikan kerang saos tiram selagi panas.
Ingredients
Ground seasoning:
Stir-fry ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak the clams in water so they stay alive and fresh.
- Blend the curly red chilies, shallots, garlic, and half the tomato into a ground seasoning, add a little oil.
- Cut the scallion into about 4-5 cm pieces and dice the rest of the tomato.
- Heat a pan until it's smoking, pour in oil, then saute the sliced ginger, bay leaf, and kaffir lime leaves.
- Add the ground seasoning, saute over high heat until fully cooked and no longer raw-tasting.
- Add the scallion, saute briefly until fragrant.
- Add the clams (about 1 kg), cook until the shells start to open.
- Pour in water, then add the Royco oyster sauce, mix well and taste.
- Add sugar (no sweet soy sauce, typical of Medan cuisine), cook until all the clams have opened.
- Thicken with the cornstarch slurry, stir quickly while still hot so the sauce coats the clams.
- Serve the oyster sauce clams while hot.
Cook Mode
Resep Kerang Kepa Saos Tiram
Oyster Sauce Clams (Medan-Style)
Cocok buat masak-masak tahun baru ! Kerang Saos Tiram
Cocok buat masak-masak tahun baru ! Kerang Saos Tiram
Bahan
Bumbu halus :
Bahan Tumis :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam kerang dalam air agar tetap hidup dan segar.
- Haluskan cabai merah keriting, bawang merah, bawang putih, dan setengah bagian tomat menjadi bumbu halus, tambahkan sedikit minyak.
- Potong daun bawang sekitar 4-5 cm dan sisa tomat dipotong kotak-kotak.
- Panaskan wajan hingga berasap, tuang minyak, lalu tumis irisan jahe, daun salam, dan daun jeruk.
- Masukkan bumbu halus, tumis dengan api besar hingga benar-benar matang dan tidak langu.
- Masukkan daun bawang, tumis sebentar hingga wangi.
- Masukkan kerang (sekitar 1 kg), masak hingga cangkangnya mulai terbuka.
- Tuang air, lalu masukkan Royco saus tiram, aduk rata dan cicipi rasanya.
- Masukkan gula (tanpa kecap manis, khas masakan Medan), masak hingga kerang terbuka semua.
- Kentalkan dengan larutan maizena, aduk cepat selagi masih panas hingga saus melapisi kerang.
- Sajikan kerang saos tiram selagi panas.
Ingredients
Ground seasoning:
Stir-fry ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak the clams in water so they stay alive and fresh.
- Blend the curly red chilies, shallots, garlic, and half the tomato into a ground seasoning, add a little oil.
- Cut the scallion into about 4-5 cm pieces and dice the rest of the tomato.
- Heat a pan until it's smoking, pour in oil, then saute the sliced ginger, bay leaf, and kaffir lime leaves.
- Add the ground seasoning, saute over high heat until fully cooked and no longer raw-tasting.
- Add the scallion, saute briefly until fragrant.
- Add the clams (about 1 kg), cook until the shells start to open.
- Pour in water, then add the Royco oyster sauce, mix well and taste.
- Add sugar (no sweet soy sauce, typical of Medan cuisine), cook until all the clams have opened.
- Thicken with the cornstarch slurry, stir quickly while still hot so the sauce coats the clams.
- Serve the oyster sauce clams while hot.
Cook Notes
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