Gak Alot! Gurih bgt! Resep Cumi Bakar Jimbaran! Nasi abis terus nih!
Cumi Bakar
Cumi Bakar Jimbaran (Balinese-Style Grilled Squid)
Bahan
Marinasi di Tumis :
Olesan :
Pickles / Acar :
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Empukin cumi dengan cara scoring tipis (tidak terlalu dalam).
- Rendam cumi dengan air dan baking soda (1 sdm) sampai terendam, lalu simpan di kulkas selama 15 menit.
- Untuk bumbu bakaran, potong cabe merah, lalu masukkan cabe rawit, bawang merah, bawang putih, kemiri sangrai, terasi bakar, dan ketumbar sangrai.
- Tuang minyak sayur, sedikit minyak kelapa, dan perasan jeruk limo.
- Tambahkan garam dan gula jawa, lalu blender semua bahan hingga halus.
- Tumis bumbu halus, masukkan aromatik (serai dan daun jeruk), tumis sampai bau langunya hilang dan minyaknya keluar.
- Tambahkan gula jawa lagi, koreksi rasa, lalu sisihkan beberapa sendok bumbu untuk olesan.
- Bilas cumi yang sudah direndam baking soda sampai benar-benar bersih dan kering.
- Marinasi cumi dengan bumbu yang sudah ditumis selama kurang lebih 30 menit di kulkas.
- Campurkan bumbu olesan dengan kecap manis dan perasan jeruk limo, lalu oles-oleskan ke cumi.
- Bakar/torch cumi hingga matang dan sedikit smokey.
- Siapkan acar dari timun, tomat, dan bawang merah dengan cuka, gula pasir, dan air hangat, lalu sajikan cumi bakar dengan acar dan daun kemangi.
Ingredients
Sauteed marinade:
Basting glaze:
Pickles:
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Tenderize the squid with shallow scoring cuts (not too deep).
- Soak the squid in water with baking soda (1 tbsp) until submerged, then refrigerate for 15 minutes.
- For the grilling seasoning, cut the red chilies, then add the bird's-eye chilies, shallots, garlic, toasted candlenuts, charred shrimp paste, and toasted coriander.
- Add vegetable oil, a little coconut oil, and key lime juice.
- Add salt and palm sugar, then blend everything until smooth.
- Saute the ground paste, add the aromatics (lemongrass and kaffir lime leaves), and saute until the raw smell is gone and the oil comes out.
- Add more palm sugar, adjust the seasoning, then set aside a few spoonfuls of the paste for basting.
- Rinse the baking-soda-soaked squid until completely clean and pat dry.
- Marinate the squid with the sauteed seasoning for about 30 minutes in the fridge.
- Mix the basting seasoning with sweet soy sauce and key lime juice, then brush it onto the squid.
- Grill/torch the squid until cooked and slightly smoky.
- Prepare the pickle from cucumber, tomato, and shallots with vinegar, sugar, and warm water, then serve the grilled squid with the pickle and Thai basil.
Cook Mode
Cumi Bakar
Cumi Bakar Jimbaran (Balinese-Style Grilled Squid)
Gak Alot! Gurih bgt! Resep Cumi Bakar Jimbaran! Nasi abis terus nih!
Gak Alot! Gurih bgt! Resep Cumi Bakar Jimbaran! Nasi abis terus nih!
Bahan
Marinasi di Tumis :
Olesan :
Pickles / Acar :
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Empukin cumi dengan cara scoring tipis (tidak terlalu dalam).
- Rendam cumi dengan air dan baking soda (1 sdm) sampai terendam, lalu simpan di kulkas selama 15 menit.
- Untuk bumbu bakaran, potong cabe merah, lalu masukkan cabe rawit, bawang merah, bawang putih, kemiri sangrai, terasi bakar, dan ketumbar sangrai.
- Tuang minyak sayur, sedikit minyak kelapa, dan perasan jeruk limo.
- Tambahkan garam dan gula jawa, lalu blender semua bahan hingga halus.
- Tumis bumbu halus, masukkan aromatik (serai dan daun jeruk), tumis sampai bau langunya hilang dan minyaknya keluar.
- Tambahkan gula jawa lagi, koreksi rasa, lalu sisihkan beberapa sendok bumbu untuk olesan.
- Bilas cumi yang sudah direndam baking soda sampai benar-benar bersih dan kering.
- Marinasi cumi dengan bumbu yang sudah ditumis selama kurang lebih 30 menit di kulkas.
- Campurkan bumbu olesan dengan kecap manis dan perasan jeruk limo, lalu oles-oleskan ke cumi.
- Bakar/torch cumi hingga matang dan sedikit smokey.
- Siapkan acar dari timun, tomat, dan bawang merah dengan cuka, gula pasir, dan air hangat, lalu sajikan cumi bakar dengan acar dan daun kemangi.
Ingredients
Sauteed marinade:
Basting glaze:
Pickles:
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Tenderize the squid with shallow scoring cuts (not too deep).
- Soak the squid in water with baking soda (1 tbsp) until submerged, then refrigerate for 15 minutes.
- For the grilling seasoning, cut the red chilies, then add the bird's-eye chilies, shallots, garlic, toasted candlenuts, charred shrimp paste, and toasted coriander.
- Add vegetable oil, a little coconut oil, and key lime juice.
- Add salt and palm sugar, then blend everything until smooth.
- Saute the ground paste, add the aromatics (lemongrass and kaffir lime leaves), and saute until the raw smell is gone and the oil comes out.
- Add more palm sugar, adjust the seasoning, then set aside a few spoonfuls of the paste for basting.
- Rinse the baking-soda-soaked squid until completely clean and pat dry.
- Marinate the squid with the sauteed seasoning for about 30 minutes in the fridge.
- Mix the basting seasoning with sweet soy sauce and key lime juice, then brush it onto the squid.
- Grill/torch the squid until cooked and slightly smoky.
- Prepare the pickle from cucumber, tomato, and shallots with vinegar, sugar, and warm water, then serve the grilled squid with the pickle and Thai basil.
Cook Notes
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