CANTIK2 BAU PETE - RESEP CUMI PETE KECOMBRANG ALA PAO PAO LDP
Cumi Pete Kecombrang
Squid with Petai and Torch Ginger Flower (Kecombrang)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Belah cumi menjadi dua, keluarkan tulang rawannya, lalu rebus sebentar sekitar 2-3 menit agar lebih bersih dan tidak terlalu asin, tiriskan.
- Kupas pete dan belah dua.
- Haluskan bawang putih, bawang merah, dan cabe rawit.
- Iris tipis lengkuas, daun jeruk, dan kecombrang (jangan diblender agar masih terasa teksturnya); buang bagian luar kecombrang, ambil yang muda saja, lalu cuci hingga getahnya hilang.
- Panaskan minyak, tumis bumbu halus (bawang putih, bawang merah, cabe rawit) hingga harum.
- Masukkan daun salam, daun jeruk, dan lengkuas, tumis sebentar.
- Masukkan cumi, tambahkan sedikit air.
- Masukkan kecombrang terakhir agar tidak terlalu layu, lalu masukkan pete.
- Bumbui dengan kaldu ayam bubuk, garam secukupnya (karena cumi sudah asin), dan gula, aduk rata, masak sebentar, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Split the squid in half, remove the cartilage, then boil briefly for about 2-3 minutes so it's less salty and cleaner, then drain.
- Peel the petai (stink beans) and split them in half.
- Grind the garlic, shallots, and bird's-eye chilies.
- Thinly slice the galangal, kaffir lime leaves, and torch ginger flower (don't blend, so the texture stays); discard the outer layer of the torch ginger flower, use only the young part, then wash off the sap.
- Heat oil, sauté the ground paste (garlic, shallots, chilies) until fragrant.
- Add the bay leaves, kaffir lime leaves, and galangal, sauté briefly.
- Add the squid, add a little water.
- Add the torch ginger flower last so it doesn't wilt too much, then add the petai.
- Season with chicken bouillon powder, salt to taste (since the squid is already salty), and sugar, stir well, cook briefly, then serve.
Cook Mode
CANTIK2 BAU PETE - RESEP CUMI PETE KECOMBRANG ALA PAO PAO LDP
CANTIK2 BAU PETE - RESEP CUMI PETE KECOMBRANG ALA PAO PAO LDP
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Belah cumi menjadi dua, keluarkan tulang rawannya, lalu rebus sebentar sekitar 2-3 menit agar lebih bersih dan tidak terlalu asin, tiriskan.
- Kupas pete dan belah dua.
- Haluskan bawang putih, bawang merah, dan cabe rawit.
- Iris tipis lengkuas, daun jeruk, dan kecombrang (jangan diblender agar masih terasa teksturnya); buang bagian luar kecombrang, ambil yang muda saja, lalu cuci hingga getahnya hilang.
- Panaskan minyak, tumis bumbu halus (bawang putih, bawang merah, cabe rawit) hingga harum.
- Masukkan daun salam, daun jeruk, dan lengkuas, tumis sebentar.
- Masukkan cumi, tambahkan sedikit air.
- Masukkan kecombrang terakhir agar tidak terlalu layu, lalu masukkan pete.
- Bumbui dengan kaldu ayam bubuk, garam secukupnya (karena cumi sudah asin), dan gula, aduk rata, masak sebentar, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Split the squid in half, remove the cartilage, then boil briefly for about 2-3 minutes so it's less salty and cleaner, then drain.
- Peel the petai (stink beans) and split them in half.
- Grind the garlic, shallots, and bird's-eye chilies.
- Thinly slice the galangal, kaffir lime leaves, and torch ginger flower (don't blend, so the texture stays); discard the outer layer of the torch ginger flower, use only the young part, then wash off the sap.
- Heat oil, sauté the ground paste (garlic, shallots, chilies) until fragrant.
- Add the bay leaves, kaffir lime leaves, and galangal, sauté briefly.
- Add the squid, add a little water.
- Add the torch ginger flower last so it doesn't wilt too much, then add the petai.
- Season with chicken bouillon powder, salt to taste (since the squid is already salty), and sugar, stir well, cook briefly, then serve.
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