CALON KONTESTAN MASTERCHEF MENANTANG CHEF JUNA - RESEP LAKSA SINGAPUR YANG MUDAH
Prawn laksa
Easy Singapore Laksa
Bahan
Paste ( Bumbu dasar ) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam cabai kering dalam air panas selama 10 menit hingga mengembang.
- Masak kulit dan kepala udang dengan sedikit minyak di api sedang hingga berubah warna, lalu tambahkan wortel, bawang bombay, dan sereh, tuang air sekitar 750 ml, didihkan, dan rebus selama 20 menit sambil membuang buih yang muncul untuk membuat kaldu.
- Haluskan bumbu: bawang merah, bawang putih, kemiri, jahe, lengkuas, terasi, coriander powder, dan air rendaman cabai menggunakan blender hingga halus.
- Panaskan 2 sendok makan minyak, tumis bumbu halus hingga harum, lalu masukkan sereh dan daun jeruk, tumis lagi hingga wangi.
- Tuang kaldu udang ke dalam tumisan bumbu, masak sambil sesekali diaduk.
- Bumbui dengan garam, gula, merica, dan kaldu ayam, lalu tambahkan santan dan aduk rata hingga semua tercampur.
- Rebus toge sebentar sekitar 30 detik, lalu tiriskan; rebus bihun hingga matang lalu tiriskan.
- Susun tahu goreng, bakso ikan, dan telur rebus, siram dengan kuah laksa yang sudah jadi.
- Tata bihun dan toge di mangkuk, tuang kuah laksa panas beserta topping-nya, lalu sajikan.
Ingredients
Paste (Base Seasoning):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak the dried chilies in hot water for 10 minutes until they bloom.
- Cook the shrimp shells and heads with a little oil over medium heat until they change color, then add carrot, onion, and lemongrass, pour in about 750 ml water, bring to a boil, and simmer for 20 minutes while skimming off the foam to make the stock.
- Blend the paste: shallots, garlic, candlenuts, ginger, galangal, shrimp paste, coriander powder, and the chili-soaking water until smooth.
- Heat 2 tbsp oil, saute the ground paste until fragrant, then add the lemongrass and kaffir lime leaves, saute again until aromatic.
- Pour the shrimp stock into the sauteed paste, cook while stirring occasionally.
- Season with salt, sugar, pepper, and bouillon powder, then add the coconut milk and stir until everything is combined.
- Blanch the bean sprouts for about 30 seconds, then drain; boil the rice vermicelli until cooked, then drain.
- Arrange the fried tofu, fish balls, and boiled egg, and ladle the finished laksa broth over them.
- Arrange the vermicelli and bean sprouts in a bowl, pour over the hot laksa broth with its toppings, and serve.
Cook Mode
Prawn laksa
Easy Singapore Laksa
CALON KONTESTAN MASTERCHEF MENANTANG CHEF JUNA - RESEP LAKSA SINGAPUR YANG MUDAH
CALON KONTESTAN MASTERCHEF MENANTANG CHEF JUNA - RESEP LAKSA SINGAPUR YANG MUDAH
Bahan
Paste ( Bumbu dasar ) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam cabai kering dalam air panas selama 10 menit hingga mengembang.
- Masak kulit dan kepala udang dengan sedikit minyak di api sedang hingga berubah warna, lalu tambahkan wortel, bawang bombay, dan sereh, tuang air sekitar 750 ml, didihkan, dan rebus selama 20 menit sambil membuang buih yang muncul untuk membuat kaldu.
- Haluskan bumbu: bawang merah, bawang putih, kemiri, jahe, lengkuas, terasi, coriander powder, dan air rendaman cabai menggunakan blender hingga halus.
- Panaskan 2 sendok makan minyak, tumis bumbu halus hingga harum, lalu masukkan sereh dan daun jeruk, tumis lagi hingga wangi.
- Tuang kaldu udang ke dalam tumisan bumbu, masak sambil sesekali diaduk.
- Bumbui dengan garam, gula, merica, dan kaldu ayam, lalu tambahkan santan dan aduk rata hingga semua tercampur.
- Rebus toge sebentar sekitar 30 detik, lalu tiriskan; rebus bihun hingga matang lalu tiriskan.
- Susun tahu goreng, bakso ikan, dan telur rebus, siram dengan kuah laksa yang sudah jadi.
- Tata bihun dan toge di mangkuk, tuang kuah laksa panas beserta topping-nya, lalu sajikan.
Ingredients
Paste (Base Seasoning):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak the dried chilies in hot water for 10 minutes until they bloom.
- Cook the shrimp shells and heads with a little oil over medium heat until they change color, then add carrot, onion, and lemongrass, pour in about 750 ml water, bring to a boil, and simmer for 20 minutes while skimming off the foam to make the stock.
- Blend the paste: shallots, garlic, candlenuts, ginger, galangal, shrimp paste, coriander powder, and the chili-soaking water until smooth.
- Heat 2 tbsp oil, saute the ground paste until fragrant, then add the lemongrass and kaffir lime leaves, saute again until aromatic.
- Pour the shrimp stock into the sauteed paste, cook while stirring occasionally.
- Season with salt, sugar, pepper, and bouillon powder, then add the coconut milk and stir until everything is combined.
- Blanch the bean sprouts for about 30 seconds, then drain; boil the rice vermicelli until cooked, then drain.
- Arrange the fried tofu, fish balls, and boiled egg, and ladle the finished laksa broth over them.
- Arrange the vermicelli and bean sprouts in a bowl, pour over the hot laksa broth with its toppings, and serve.
Cook Notes
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