Nasi auto abis! OSENG MERCON!
Resep
Spicy Beef Oseng Mercon
Bahan
Bumbu halus:
Untuk rebus:
Untuk memasak:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan air di panci, beri garam, lalu masukkan sereh geprek, daun salam, dan daun jeruk.
- Masukkan daging sapi dan rebus, sambil membuang kotoran yang naik ke permukaan.
- Rebus 40 menit sampai 1 jam sampai dagingnya empuk tapi tidak hancur, lalu simpan air rebusannya.
- Blender bawang putih, bawang merah, cabai keriting, cabai merah besar, cabai rawit, dan jahe dengan sedikit air sampai halus tapi masih bertekstur.
- Tumis bumbu halus bersama sereh, daun salam, daun jeruk, dan lengkuas geprek sampai matang dan minyaknya pecah.
- Masukkan daging rebus dan aduk sampai terbalur rata dengan bumbunya.
- Tuang 500 sampai 600 ml air rebusan daging.
- Bumbui dengan gula jawa, air asam jawa, kecap manis, garam, dan kaldu bubuk.
- Masak di api kecil sampai airnya menyusut dan bumbunya meresap ke dagingnya.
- Sesuaikan rasa dengan sedikit gula pasir dan tambahan air asam jawa, lalu masak terus sampai kental dan hampir kering.
- Masukkan cabai rawit utuh yang banyak lalu masak sebentar sampai cabainya empuk.
- Sajikan panas-panas dengan nasi putih hangat.
Ingredients
Spice paste:
For boiling:
For cooking:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat a pot of water, add salt, then add the bruised lemongrass, bay leaves, and lime leaves.
- Add the beef and bring it to a boil, skimming off the scum that rises to the surface.
- Simmer for 40 minutes to 1 hour until the beef is tender but not falling apart, then keep the cooking liquid.
- Blend the garlic, shallots, curly chilies, large red chilies, bird's eye chilies, and ginger with a little water until smooth but still slightly textured.
- Saute the spice paste with the lemongrass, bay leaves, lime leaves, and bruised galangal until cooked and the oil separates.
- Add the boiled beef and stir until it is evenly coated in the paste.
- Pour in 500 to 600 ml of the beef cooking liquid.
- Season with palm sugar, tamarind water, sweet soy sauce, salt, and stock powder.
- Cook over low heat until the liquid reduces and the seasoning soaks into the beef.
- Adjust with a little granulated sugar and more tamarind water, then keep cooking until thick and almost dry.
- Add plenty of whole bird's eye chilies and cook briefly until they soften.
- Serve hot with warm white rice.
Cook Mode
Nasi auto abis! OSENG MERCON!
Spicy Beef Oseng Mercon
Nasi auto abis! OSENG MERCON!
Nasi auto abis! OSENG MERCON!
Bahan
Bumbu halus:
Untuk rebus:
Untuk memasak:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan air di panci, beri garam, lalu masukkan sereh geprek, daun salam, dan daun jeruk.
- Masukkan daging sapi dan rebus, sambil membuang kotoran yang naik ke permukaan.
- Rebus 40 menit sampai 1 jam sampai dagingnya empuk tapi tidak hancur, lalu simpan air rebusannya.
- Blender bawang putih, bawang merah, cabai keriting, cabai merah besar, cabai rawit, dan jahe dengan sedikit air sampai halus tapi masih bertekstur.
- Tumis bumbu halus bersama sereh, daun salam, daun jeruk, dan lengkuas geprek sampai matang dan minyaknya pecah.
- Masukkan daging rebus dan aduk sampai terbalur rata dengan bumbunya.
- Tuang 500 sampai 600 ml air rebusan daging.
- Bumbui dengan gula jawa, air asam jawa, kecap manis, garam, dan kaldu bubuk.
- Masak di api kecil sampai airnya menyusut dan bumbunya meresap ke dagingnya.
- Sesuaikan rasa dengan sedikit gula pasir dan tambahan air asam jawa, lalu masak terus sampai kental dan hampir kering.
- Masukkan cabai rawit utuh yang banyak lalu masak sebentar sampai cabainya empuk.
- Sajikan panas-panas dengan nasi putih hangat.
Ingredients
Spice paste:
For boiling:
For cooking:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat a pot of water, add salt, then add the bruised lemongrass, bay leaves, and lime leaves.
- Add the beef and bring it to a boil, skimming off the scum that rises to the surface.
- Simmer for 40 minutes to 1 hour until the beef is tender but not falling apart, then keep the cooking liquid.
- Blend the garlic, shallots, curly chilies, large red chilies, bird's eye chilies, and ginger with a little water until smooth but still slightly textured.
- Saute the spice paste with the lemongrass, bay leaves, lime leaves, and bruised galangal until cooked and the oil separates.
- Add the boiled beef and stir until it is evenly coated in the paste.
- Pour in 500 to 600 ml of the beef cooking liquid.
- Season with palm sugar, tamarind water, sweet soy sauce, salt, and stock powder.
- Cook over low heat until the liquid reduces and the seasoning soaks into the beef.
- Adjust with a little granulated sugar and more tamarind water, then keep cooking until thick and almost dry.
- Add plenty of whole bird's eye chilies and cook briefly until they soften.
- Serve hot with warm white rice.
Cook Notes
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