MASTERCHEF INDONESIA SEASON 11 JURINYA JAGO CHEF RENATTA - RESEP KERANG BAKAR!
Resep
Kerang Bakar (Grilled Clams in Spiced Sauce)
Bahan
Bumbu Halus :
Acar bawang :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai/bakar kemiri, terasi, kunyit, dan jahe hingga harum sebagai dasar bumbu.
- Haluskan bumbu: cabai keriting, bawang merah, bawang putih, kunyit, jahe, kencur, terasi bakar, kemiri bakar, dan tomat dengan blender hingga halus.
- Panaskan margarin, lalu tumis bumbu halus hingga harum.
- Masukkan sereh geprek, lengkuas, jahe, dan kencur geprek, daun salam, dan daun jeruk, lalu masak bersama gula jawa/aren dan madu hingga bumbu agak mengental dan karamel.
- Buat acar bawang: campur irisan bawang merah dan cabai keriting dengan garam dan gula pasir, diamkan hingga keluar cairan, lalu tambahkan air jeruk nipis dan zest jeruk nipis.
- Bumbui bumbu halus dengan garam secukupnya di akhir masak.
- Masukkan kerang ke dalam panci berisi bumbu, masak dengan api besar hingga kerang terbuka.
- Pindahkan ke oven, panggang dengan api atas hingga matang dan sedikit karamel.
- Sajikan kerang bakar dengan perasan jeruk nipis, daun kemangi, dan acar bawang.
Ingredients
Bumbu Halus:
Shallot Pickle:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Roast the candlenuts, shrimp paste, turmeric, and ginger until fragrant as the base of the spice paste.
- Blend the curly chilies, shallots, garlic, turmeric, ginger, kencur, roasted shrimp paste, roasted candlenuts, and tomatoes until smooth.
- Heat the margarine, then saute the spice paste until fragrant.
- Add the smashed lemongrass, galangal, ginger, and kencur, the bay leaves and kaffir lime leaves, then cook together with the palm sugar and honey until the paste thickens slightly and turns caramel.
- Make the shallot pickle: mix the sliced shallots and curly chilies with salt and sugar, let sit until they release liquid, then add the lime juice and lime zest.
- Season the spice paste with salt to taste at the end of cooking.
- Add the clams into the pot with the spice paste, cook over high heat until the clams open.
- Transfer to the oven and broil under the top heat until cooked and slightly caramelized.
- Serve the grilled clams with a squeeze of lime, basil leaves, and the shallot pickle.
Cook Mode
MASTERCHEF INDONESIA SEASON 11 JURINYA JAGO CHEF RENATTA - RESEP KERANG BAKAR!
Kerang Bakar (Grilled Clams in Spiced Sauce)
MASTERCHEF INDONESIA SEASON 11 JURINYA JAGO CHEF RENATTA - RESEP KERANG BAKAR!
MASTERCHEF INDONESIA SEASON 11 JURINYA JAGO CHEF RENATTA - RESEP KERANG BAKAR!
Bahan
Bumbu Halus :
Acar bawang :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai/bakar kemiri, terasi, kunyit, dan jahe hingga harum sebagai dasar bumbu.
- Haluskan bumbu: cabai keriting, bawang merah, bawang putih, kunyit, jahe, kencur, terasi bakar, kemiri bakar, dan tomat dengan blender hingga halus.
- Panaskan margarin, lalu tumis bumbu halus hingga harum.
- Masukkan sereh geprek, lengkuas, jahe, dan kencur geprek, daun salam, dan daun jeruk, lalu masak bersama gula jawa/aren dan madu hingga bumbu agak mengental dan karamel.
- Buat acar bawang: campur irisan bawang merah dan cabai keriting dengan garam dan gula pasir, diamkan hingga keluar cairan, lalu tambahkan air jeruk nipis dan zest jeruk nipis.
- Bumbui bumbu halus dengan garam secukupnya di akhir masak.
- Masukkan kerang ke dalam panci berisi bumbu, masak dengan api besar hingga kerang terbuka.
- Pindahkan ke oven, panggang dengan api atas hingga matang dan sedikit karamel.
- Sajikan kerang bakar dengan perasan jeruk nipis, daun kemangi, dan acar bawang.
Ingredients
Bumbu Halus:
Shallot Pickle:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Roast the candlenuts, shrimp paste, turmeric, and ginger until fragrant as the base of the spice paste.
- Blend the curly chilies, shallots, garlic, turmeric, ginger, kencur, roasted shrimp paste, roasted candlenuts, and tomatoes until smooth.
- Heat the margarine, then saute the spice paste until fragrant.
- Add the smashed lemongrass, galangal, ginger, and kencur, the bay leaves and kaffir lime leaves, then cook together with the palm sugar and honey until the paste thickens slightly and turns caramel.
- Make the shallot pickle: mix the sliced shallots and curly chilies with salt and sugar, let sit until they release liquid, then add the lime juice and lime zest.
- Season the spice paste with salt to taste at the end of cooking.
- Add the clams into the pot with the spice paste, cook over high heat until the clams open.
- Transfer to the oven and broil under the top heat until cooked and slightly caramelized.
- Serve the grilled clams with a squeeze of lime, basil leaves, and the shallot pickle.
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