DIJAMIN LAKU - RESEP SE'I ASAP RUMAHAN COCOK DIJUAL - RESEP RUMAHAN

Willgoz Kitchen February 26, 2021 Watch on YouTube ↗

Homemade Smoked Beef Se'i, Perfect for Selling

Sambal matah kecombrang :

Singkong tumis :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Masukkan daging sapi (sengkel/sandung lamur) ke dalam panci presto bersama 1,5 liter air, bumbui dengan garam, gula, kaldu bubuk, ketumbar, dan lada hitam.
Tambahkan lengkuas, jahe, sereh, dan daun salam, serta bawang putih yang digeprek (tanpa dikupas).
Tuang olive oil ke dalam rebusan, lalu masak dengan presto selama 45 menit hingga 1 jam sampai daging empuk.
Cuci daun singkong, lalu blanch dalam air mendidih yang sudah diberi garam selama sekitar 1 menit.
Setelah daging empuk, angkat dari kaldu, lalu campurkan sedikit smoke liquid (perbandingan sekitar 1:7-8 dengan kaldu) ke dalam kaldu rebusan, oleskan campuran ini ke permukaan daging hingga berwarna pekat kecoklatan menyerupai daging asap.
Diamkan daging di kulkas sekitar 30 menit agar aroma asap meresap dan lebih mudah dipotong.
Tumis bawang putih cincang dengan olive oil, masukkan daun singkong yang sudah dipotong-potong, tambahkan air, gula, saus tiram, cabai rawit iris, dan sedikit kaldu bubuk, masak hingga bumbu meresap dan singkong empuk.
Buat sambal matah: iris tipis bawang merah, bawang putih, kecombrang (buang bagian luar yang keras), cabai rawit, dan daun jeruk (buang batangnya), campur jadi satu.
Panaskan olive oil, tuang terasi ke dalamnya, lalu siramkan minyak panas beserta terasi ke atas campuran sambal matah, aduk rata dan cicipi.
Potong daging se'i tipis-tipis, sajikan dengan tumis daun singkong, sambal matah kecombrang, dan nasi hangat.

Kecombrang Sambal Matah:

Sauteed Cassava Leaves:

Steps were generated from the video narration. Watch the video if unsure.

Put the beef (shank/brisket) into a pressure cooker with 1.5 liters of water, season with salt, sugar, bouillon powder, ground coriander, and black pepper.
Add galangal, ginger, lemongrass, bay leaves, and smashed garlic (skin left on).
Pour in olive oil, then pressure-cook for 45 minutes to 1 hour until the meat is tender.
Wash the cassava leaves, then blanch in salted boiling water for about 1 minute.
Once the meat is tender, remove it from the broth, mix a little liquid smoke into the broth (about a 1:7-8 ratio), then brush this mixture onto the meat's surface until it turns a deep smoky brown color.
Chill the meat in the fridge for about 30 minutes so the smoky aroma sets in and it's easier to slice.
Saute minced garlic in olive oil, add the chopped cassava leaves, then add water, sugar, oyster sauce, sliced bird's-eye chilies, and a little bouillon powder, cook until well seasoned and the leaves are tender.
Make the sambal matah: thinly slice the shallots, garlic, torch ginger flower (discarding the tough outer layer), bird's-eye chilies, and kaffir lime leaves (stems removed), mix together.
Heat olive oil, add the shrimp paste to it, then pour the hot oil and shrimp paste over the sambal matah mixture, stir well and taste.
Thinly slice the se'i beef, serve with the sauteed cassava leaves, sambal matah kecombrang, and warm rice.