Nasi mana nasi! SAMBAL CUMI!
Isian nasi kucing enak nih…
Sambal Cumi (Salted Squid in Chili Sambal)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong cumi asin menjadi tiga bagian atau sesuai selera.
- Rendam potongan cumi dengan air panas untuk mencuci tinta berlebihnya, lalu tiriskan.
- Rebus cumi di api kecil sekitar 5 menit untuk mengurangi rasa asinnya, lalu tiriskan lagi.
- Potong kecil-kecil cabai keriting dan cabai rawit supaya mudah masuk ke blender.
- Blender cabai bersama bawang merah, bawang putih, tomat, kemiri sangrai, dan sedikit air sampai halus.
- Panaskan minyak lalu tumis lengkuas geprek, daun jeruk, dan serai sampai harum.
- Masukkan bumbu halus dan tumis sampai matang, harum, dan mulai mengering.
- Bumbui dengan gula pasir dan kaldu bubuk, lalu tuang air untuk melarutkan bumbu yang menempel di wajan.
- Masukkan cumi rebus dan masak bersama sambal, tambahkan air sedikit demi sedikit supaya bumbunya meresap.
- Cicipi lalu tambahkan garam sedikit saja karena cuminya sudah asin.
- Masak sampai airnya menyusut dan cuminya terselimuti sambal berwarna merah pekat, lalu sajikan dengan nasi panas.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the salted squid into thirds or to the size you prefer.
- Soak the squid pieces in hot water to rinse off the excess ink, then drain.
- Boil the squid over low heat for about 5 minutes to reduce the saltiness, then drain again.
- Chop the curly chilies and bird's eye chilies small so they blend easily.
- Blend the chilies with the shallots, garlic, tomato, toasted candlenuts and a little water until smooth.
- Heat oil and sauté the bruised galangal, kaffir lime leaves and lemongrass until fragrant.
- Add the chili paste and stir-fry until cooked, fragrant and starting to dry out.
- Season with sugar and bouillon powder, then pour in water to loosen the paste stuck to the pan.
- Add the boiled squid and cook it in the sambal, adding water bit by bit so the seasoning soaks in.
- Taste and add only a little salt, since the squid is already salty.
- Cook until the liquid reduces and the squid is coated in a deep red sambal, then serve with hot rice.
Cook Mode
Isian nasi kucing enak nih…
Sambal Cumi (Salted Squid in Chili Sambal)
Nasi mana nasi! SAMBAL CUMI!
Nasi mana nasi! SAMBAL CUMI!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong cumi asin menjadi tiga bagian atau sesuai selera.
- Rendam potongan cumi dengan air panas untuk mencuci tinta berlebihnya, lalu tiriskan.
- Rebus cumi di api kecil sekitar 5 menit untuk mengurangi rasa asinnya, lalu tiriskan lagi.
- Potong kecil-kecil cabai keriting dan cabai rawit supaya mudah masuk ke blender.
- Blender cabai bersama bawang merah, bawang putih, tomat, kemiri sangrai, dan sedikit air sampai halus.
- Panaskan minyak lalu tumis lengkuas geprek, daun jeruk, dan serai sampai harum.
- Masukkan bumbu halus dan tumis sampai matang, harum, dan mulai mengering.
- Bumbui dengan gula pasir dan kaldu bubuk, lalu tuang air untuk melarutkan bumbu yang menempel di wajan.
- Masukkan cumi rebus dan masak bersama sambal, tambahkan air sedikit demi sedikit supaya bumbunya meresap.
- Cicipi lalu tambahkan garam sedikit saja karena cuminya sudah asin.
- Masak sampai airnya menyusut dan cuminya terselimuti sambal berwarna merah pekat, lalu sajikan dengan nasi panas.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the salted squid into thirds or to the size you prefer.
- Soak the squid pieces in hot water to rinse off the excess ink, then drain.
- Boil the squid over low heat for about 5 minutes to reduce the saltiness, then drain again.
- Chop the curly chilies and bird's eye chilies small so they blend easily.
- Blend the chilies with the shallots, garlic, tomato, toasted candlenuts and a little water until smooth.
- Heat oil and sauté the bruised galangal, kaffir lime leaves and lemongrass until fragrant.
- Add the chili paste and stir-fry until cooked, fragrant and starting to dry out.
- Season with sugar and bouillon powder, then pour in water to loosen the paste stuck to the pan.
- Add the boiled squid and cook it in the sambal, adding water bit by bit so the seasoning soaks in.
- Taste and add only a little salt, since the squid is already salty.
- Cook until the liquid reduces and the squid is coated in a deep red sambal, then serve with hot rice.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
