RESEP RENDANG RAKYAT TANPA DAGING CUY!!
Resep lainnya
Budget-Friendly Meatless Rendang (Mushroom Rendang)
Bahan
BUMBU HALUS :
Resep lainnya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan cabai merah keriting, cabai rawit merah, bawang merah, bawang putih, kunyit, jahe, ketumbar, dan merica menggunakan santan cair.
- Rendam jamur tiram yang sudah disobek-sobek dan kentang kupas dengan air kelapa, kaldu ayam bubuk, dan bumbu halus.
- Siapkan bumbu aromatik utuh: serai, daun jeruk, daun salam, kapulaga, pekak, cengkeh, dan asam kandis.
- Tumis bumbu halus dengan minyak panas sekitar 5-6 sendok makan hingga matang dan wangi, lalu bilas sisa bumbu di blender dengan santan cair.
- Masukkan serai geprek, daun jeruk, daun salam, kapulaga, pekak, cengkeh, dan asam kandis, masak hingga wangi.
- Masukkan kentang dan jamur yang sudah direndam kaldu ayam.
- Tuang santan kental.
- Tambahkan kacang merah.
- Bumbui dengan garam sesuai selera, masak hingga bumbu meresap dan mengental dengan api kecil, sambil sesekali diaduk.
- Angkat aromatik utuh sebelum disajikan, dan matikan api setelah rendang mengental sesuai selera.
Ingredients
GROUND SPICE PASTE:
More recipes:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the curly red chilies, red bird's-eye chilies, shallots, garlic, turmeric, ginger, coriander, and pepper using coconut milk.
- Marinate the torn oyster mushrooms and peeled potatoes with coconut water, chicken bouillon powder, and the ground spice paste.
- Prepare the whole aromatics: lemongrass, kaffir lime leaves, Indonesian bay leaves, cardamom pods, star anise, and asam kandis.
- Sauté the ground spice paste in about 5-6 tablespoons of hot oil until cooked and fragrant, then rinse the remaining paste from the blender with coconut milk.
- Add the bruised lemongrass, kaffir lime leaves, bay leaves, cardamom, star anise, and asam kandis, and cook until fragrant.
- Add the potatoes and mushrooms that were marinated in the chicken stock.
- Pour in the thick coconut milk.
- Add the red kidney beans.
- Season with salt to taste, and cook over low heat until the seasoning is absorbed and it thickens, stirring occasionally.
- Remove the whole aromatics before serving, and turn off the heat once the rendang has thickened to your liking.
Cook Mode
Resep lainnya
Budget-Friendly Meatless Rendang (Mushroom Rendang)
RESEP RENDANG RAKYAT TANPA DAGING CUY!!
RESEP RENDANG RAKYAT TANPA DAGING CUY!!
Bahan
BUMBU HALUS :
Resep lainnya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan cabai merah keriting, cabai rawit merah, bawang merah, bawang putih, kunyit, jahe, ketumbar, dan merica menggunakan santan cair.
- Rendam jamur tiram yang sudah disobek-sobek dan kentang kupas dengan air kelapa, kaldu ayam bubuk, dan bumbu halus.
- Siapkan bumbu aromatik utuh: serai, daun jeruk, daun salam, kapulaga, pekak, cengkeh, dan asam kandis.
- Tumis bumbu halus dengan minyak panas sekitar 5-6 sendok makan hingga matang dan wangi, lalu bilas sisa bumbu di blender dengan santan cair.
- Masukkan serai geprek, daun jeruk, daun salam, kapulaga, pekak, cengkeh, dan asam kandis, masak hingga wangi.
- Masukkan kentang dan jamur yang sudah direndam kaldu ayam.
- Tuang santan kental.
- Tambahkan kacang merah.
- Bumbui dengan garam sesuai selera, masak hingga bumbu meresap dan mengental dengan api kecil, sambil sesekali diaduk.
- Angkat aromatik utuh sebelum disajikan, dan matikan api setelah rendang mengental sesuai selera.
Ingredients
GROUND SPICE PASTE:
More recipes:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the curly red chilies, red bird's-eye chilies, shallots, garlic, turmeric, ginger, coriander, and pepper using coconut milk.
- Marinate the torn oyster mushrooms and peeled potatoes with coconut water, chicken bouillon powder, and the ground spice paste.
- Prepare the whole aromatics: lemongrass, kaffir lime leaves, Indonesian bay leaves, cardamom pods, star anise, and asam kandis.
- Sauté the ground spice paste in about 5-6 tablespoons of hot oil until cooked and fragrant, then rinse the remaining paste from the blender with coconut milk.
- Add the bruised lemongrass, kaffir lime leaves, bay leaves, cardamom, star anise, and asam kandis, and cook until fragrant.
- Add the potatoes and mushrooms that were marinated in the chicken stock.
- Pour in the thick coconut milk.
- Add the red kidney beans.
- Season with salt to taste, and cook over low heat until the seasoning is absorbed and it thickens, stirring occasionally.
- Remove the whole aromatics before serving, and turn off the heat once the rendang has thickened to your liking.
Cook Notes
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