PANDAN WANGI MINGGIR - RESEP TERONG RAOS WILLGOZ MAU LEWAT..
Resep
Terong Raos (Willgoz's Mom's Crispy Eggplant)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, cabai merah, dan bawang bombay (sereh, daun jeruk, cabai rawit disisihkan, tidak dihaluskan).
- Buat saus: campurkan air, kecap manis, kecap asin, dan cuka putih, aduk rata.
- Iris tipis daun jeruk dan cabai rawit untuk ditambahkan nanti.
- Buat adonan tepung: campurkan tepung serbaguna dengan baking powder, lalu tuang air dingin sedikit demi sedikit sambil diaduk hingga kekentalannya bisa membentuk angka delapan.
- Potong terong (bentuk jajar genjang tipis) di bagian akhir agar tidak cepat menghitam karena oksidasi.
- Panaskan minyak goreng dengan api kecil hingga panas.
- Tumis bumbu halus dengan sedikit minyak hingga matang dan tidak langu, tambahkan terasi, sereh, cabai rawit, dan irisan daun jeruk, masak hingga wangi dan kecokelatan.
- Tuang campuran saus ke bumbu tumis, aduk rata, lalu matikan api dan sisihkan sebentar.
- Celupkan potongan terong ke adonan tepung basah, lalu goreng dalam minyak panas hingga mengambang dan berwarna kecokelatan krispi.
- Panaskan kembali bumbu saus hingga mendidih dan mengental seperti karamel, lalu masukkan terong goreng, aduk cepat hingga terlapisi merata.
- Angkat dan sajikan terong raos selagi hangat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots, garlic, red chilies, and onion together (set aside the lemongrass, kaffir lime leaves, and bird's-eye chilies whole, not ground).
- Make the sauce: mix water, sweet soy sauce, soy sauce, and white vinegar, stir well.
- Thinly slice the kaffir lime leaves and bird's-eye chilies to add later.
- Make the batter: mix the all-purpose flour with baking powder, then pour in cold water a little at a time while stirring until the batter can form a figure-eight when lifted.
- Cut the eggplant (thin diamond shapes) last, since it browns quickly from oxidation.
- Heat the frying oil over low heat until hot.
- Saute the ground spice paste with a little oil until cooked and no longer raw-tasting, add the shrimp paste, lemongrass, bird's-eye chilies, and sliced kaffir lime leaves, cook until fragrant and lightly browned.
- Pour the sauce mixture into the sauteed spices, stir well, then turn off the heat and set aside briefly.
- Dip the eggplant pieces into the wet batter, then deep-fry in hot oil until they float and turn golden brown and crispy.
- Reheat the sauce mixture until it boils and thickens like caramel, then add the fried eggplant, toss quickly until evenly coated.
- Remove and serve the terong raos while warm.
Cook Mode
PANDAN WANGI MINGGIR - RESEP TERONG RAOS WILLGOZ MAU LEWAT..
Terong Raos (Willgoz's Mom's Crispy Eggplant)
PANDAN WANGI MINGGIR - RESEP TERONG RAOS WILLGOZ MAU LEWAT..
PANDAN WANGI MINGGIR - RESEP TERONG RAOS WILLGOZ MAU LEWAT..
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah, bawang putih, cabai merah, dan bawang bombay (sereh, daun jeruk, cabai rawit disisihkan, tidak dihaluskan).
- Buat saus: campurkan air, kecap manis, kecap asin, dan cuka putih, aduk rata.
- Iris tipis daun jeruk dan cabai rawit untuk ditambahkan nanti.
- Buat adonan tepung: campurkan tepung serbaguna dengan baking powder, lalu tuang air dingin sedikit demi sedikit sambil diaduk hingga kekentalannya bisa membentuk angka delapan.
- Potong terong (bentuk jajar genjang tipis) di bagian akhir agar tidak cepat menghitam karena oksidasi.
- Panaskan minyak goreng dengan api kecil hingga panas.
- Tumis bumbu halus dengan sedikit minyak hingga matang dan tidak langu, tambahkan terasi, sereh, cabai rawit, dan irisan daun jeruk, masak hingga wangi dan kecokelatan.
- Tuang campuran saus ke bumbu tumis, aduk rata, lalu matikan api dan sisihkan sebentar.
- Celupkan potongan terong ke adonan tepung basah, lalu goreng dalam minyak panas hingga mengambang dan berwarna kecokelatan krispi.
- Panaskan kembali bumbu saus hingga mendidih dan mengental seperti karamel, lalu masukkan terong goreng, aduk cepat hingga terlapisi merata.
- Angkat dan sajikan terong raos selagi hangat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots, garlic, red chilies, and onion together (set aside the lemongrass, kaffir lime leaves, and bird's-eye chilies whole, not ground).
- Make the sauce: mix water, sweet soy sauce, soy sauce, and white vinegar, stir well.
- Thinly slice the kaffir lime leaves and bird's-eye chilies to add later.
- Make the batter: mix the all-purpose flour with baking powder, then pour in cold water a little at a time while stirring until the batter can form a figure-eight when lifted.
- Cut the eggplant (thin diamond shapes) last, since it browns quickly from oxidation.
- Heat the frying oil over low heat until hot.
- Saute the ground spice paste with a little oil until cooked and no longer raw-tasting, add the shrimp paste, lemongrass, bird's-eye chilies, and sliced kaffir lime leaves, cook until fragrant and lightly browned.
- Pour the sauce mixture into the sauteed spices, stir well, then turn off the heat and set aside briefly.
- Dip the eggplant pieces into the wet batter, then deep-fry in hot oil until they float and turn golden brown and crispy.
- Reheat the sauce mixture until it boils and thickens like caramel, then add the fried eggplant, toss quickly until evenly coated.
- Remove and serve the terong raos while warm.
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