NASI GORENG SALMON KECOMBRANG - MEWAH RASANYA
Nasi Goreng Salmon Kecombrang
Nasi Goreng Salmon Kecombrang (Salmon Torch-Ginger-Flower Fried Rice)
Bahan
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris daun bawang, lalu iris kecombrang (setengah buah).
- Blender kecombrang, cabe rawit merah, bawang merah, bawang putih, sedikit minyak, garam, dan micin hingga halus agak kasar untuk bumbu dasar.
- Garami salmon cukup banyak, lalu goreng hingga kulitnya lepas dan kedua sisi kecoklatan.
- Tumis bumbu halus dengan tambahan sedikit minyak kelapa hingga matang dan wangi, sekitar 2-3 menit.
- Kupas kulit salmon, lalu hancurkan salmon sambil dicampur ke bumbu yang sedang dimasak.
- Kecilkan api, tambahkan sedikit minyak, masukkan 2 butir telur, besarkan api, garami dikit, lalu orak-arik.
- Masukkan nasi (nasi bekas kemarin), aduk hingga rata dengan bumbu dan telur.
- Masukkan salmon yang sudah dihancurkan, daun bawang, dan saus tiram royco, aduk rata.
- Tambahkan sedikit micin, lada, dan tambahan saus tiram royco, aduk rata hingga matang.
- Goreng satu butir telur ceplok terpisah untuk topping, lalu sajikan nasi goreng dengan telur ceplok, ekstra daun bawang, dan bawang goreng.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the scallions, then slice half a kecombrang (torch ginger flower).
- Blend the kecombrang, red bird's-eye chilies, shallots, garlic, a little oil, salt, and MSG into a slightly coarse paste for the base seasoning.
- Salt the salmon generously, then pan-fry until the skin releases and both sides turn golden brown.
- Saute the ground seasoning paste with a little coconut oil until cooked and fragrant, about 2-3 minutes.
- Peel the skin off the salmon, then flake it and mix it into the seasoning as it cooks.
- Lower the heat, add a little oil, crack in 2 eggs, raise the heat, season with a pinch of salt, and scramble.
- Add the rice (day-old rice) and stir until combined with the seasoning and egg.
- Add the flaked salmon, scallions, and oyster sauce, and stir well.
- Add a little more MSG, white pepper, and extra oyster sauce, and stir until cooked through.
- Fry one egg sunny-side up separately for topping, then serve the fried rice with the fried egg, extra scallions, and fried shallots.
Cook Mode
Nasi Goreng Salmon Kecombrang
Nasi Goreng Salmon Kecombrang (Salmon Torch-Ginger-Flower Fried Rice)
NASI GORENG SALMON KECOMBRANG - MEWAH RASANYA
NASI GORENG SALMON KECOMBRANG - MEWAH RASANYA
Bahan
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris daun bawang, lalu iris kecombrang (setengah buah).
- Blender kecombrang, cabe rawit merah, bawang merah, bawang putih, sedikit minyak, garam, dan micin hingga halus agak kasar untuk bumbu dasar.
- Garami salmon cukup banyak, lalu goreng hingga kulitnya lepas dan kedua sisi kecoklatan.
- Tumis bumbu halus dengan tambahan sedikit minyak kelapa hingga matang dan wangi, sekitar 2-3 menit.
- Kupas kulit salmon, lalu hancurkan salmon sambil dicampur ke bumbu yang sedang dimasak.
- Kecilkan api, tambahkan sedikit minyak, masukkan 2 butir telur, besarkan api, garami dikit, lalu orak-arik.
- Masukkan nasi (nasi bekas kemarin), aduk hingga rata dengan bumbu dan telur.
- Masukkan salmon yang sudah dihancurkan, daun bawang, dan saus tiram royco, aduk rata.
- Tambahkan sedikit micin, lada, dan tambahan saus tiram royco, aduk rata hingga matang.
- Goreng satu butir telur ceplok terpisah untuk topping, lalu sajikan nasi goreng dengan telur ceplok, ekstra daun bawang, dan bawang goreng.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the scallions, then slice half a kecombrang (torch ginger flower).
- Blend the kecombrang, red bird's-eye chilies, shallots, garlic, a little oil, salt, and MSG into a slightly coarse paste for the base seasoning.
- Salt the salmon generously, then pan-fry until the skin releases and both sides turn golden brown.
- Saute the ground seasoning paste with a little coconut oil until cooked and fragrant, about 2-3 minutes.
- Peel the skin off the salmon, then flake it and mix it into the seasoning as it cooks.
- Lower the heat, add a little oil, crack in 2 eggs, raise the heat, season with a pinch of salt, and scramble.
- Add the rice (day-old rice) and stir until combined with the seasoning and egg.
- Add the flaked salmon, scallions, and oyster sauce, and stir well.
- Add a little more MSG, white pepper, and extra oyster sauce, and stir until cooked through.
- Fry one egg sunny-side up separately for topping, then serve the fried rice with the fried egg, extra scallions, and fried shallots.
Cook Notes
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