Cocok buat sahur & berbuka! NASI KUNING + TEMPE OREK
Resep
Yellow Rice with Sweet Fried Tempeh
Bahan
bumbu halus:
Tempe orek:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong kasar 3 bawang merah, 2 bawang putih, 1 telunjuk kunyit, dan 1 butir kemiri.
- Masukkan semuanya ke dalam blender.
- Tambahkan sedikit air dan perasan 1 buah jeruk nipis supaya warnanya lebih vibrant.
- Blender sampai bumbunya halus.
- Panaskan minyak di teflon lalu tumis bumbu halusnya.
- Tumis sampai bumbunya harum dan tidak berbau mentah lagi.
- Tuang 480 ml air.
- Tambahkan 60 ml santan instan.
- Masak sampai mendidih lalu matikan apinya.
- Masukkan 350 gr beras yang sudah dicuci ke dalam rice cooker.
- Geprek ujung 3 batang sereh.
- Iris-iris 1 jempol besar lengkuas.
- Masukkan sereh, lengkuas, 3 sampai 4 lembar daun salam, 3 lembar daun jeruk, dan daun pandan bersama kuah bumbunya.
- Bumbui dengan 3/4 sdt garam, 1/4 sdt lada putih, dan 3/4 sdt kaldu bubuk.
- Aduk sampai semuanya rata.
- Masak di rice cooker sampai nasinya matang.
- Potong 1 papan tempe memanjang agak tipis.
- Panaskan minyak lalu goreng tempe sampai agak kering.
- Angkat tempe lalu tiriskan.
- Goreng 75 gr kacang tanah sampai matang dan warnanya cakep.
- Angkat kacang lalu gabungkan dengan tempenya.
- Iris 7 bawang merah, 5 bawang putih, dan 3 cabai keriting memanjang.
- Panaskan minyak lalu tumis bawang merah dan bawang putih sampai harum.
- Masukkan cabai, daun jeruk, lengkuas geprek, sereh, dan daun salam.
- Tuang 2 sdm air asam jawa.
- Tambahkan 6 sampai 7 sdm kecap manis dan 1 sdm gula jawa iris.
- Bumbui dengan 1/2 sdt garam, 1/4 sdt kaldu bubuk, dan 1/8 sdt lada.
- Masukkan tempe dan kacang goreng lalu aduk sampai terbalut bumbu.
- Cicipi lalu tambahkan garam atau kecap kalau masih kurang.
- Masak terus sampai tempenya agak kering dan bumbunya lengket.
- Aduk nasi kuning yang sudah matang lalu buang daun salam, sereh, dan lengkuasnya sebelum disajikan.
Ingredients
spice paste:
Tempe orek:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Roughly chop 3 shallots, 2 cloves of garlic, a finger of turmeric, and 1 candlenut.
- Put them all into a blender.
- Add a little water and the juice of 1 lime so the colour stays vibrant.
- Blend until the paste is smooth.
- Heat oil in a pan and saute the spice paste.
- Saute until fragrant and no longer smelling raw.
- Pour in 480 ml of water.
- Add 60 ml of instant coconut milk.
- Bring it to the boil, then turn off the heat.
- Put 350 g of washed rice into the rice cooker.
- Bruise the ends of 3 lemongrass stalks.
- Slice a large thumb of galangal.
- Add the lemongrass, galangal, 3 to 4 bay leaves, 3 kaffir lime leaves, and a pandan leaf along with the spiced liquid.
- Season with 3/4 tsp of salt, 1/4 tsp of white pepper, and 3/4 tsp of stock powder.
- Stir until everything is evenly mixed.
- Cook in the rice cooker until the rice is done.
- Cut 1 block of tempeh into thin strips.
- Heat oil and fry the tempeh until it dries out a little.
- Lift out the tempeh and drain it.
- Fry 75 g of peanuts until cooked and nicely coloured.
- Lift out the peanuts and put them with the tempeh.
- Slice 7 shallots, 5 cloves of garlic, and 3 red chillies lengthwise.
- Heat oil and saute the shallots and garlic until fragrant.
- Add the chillies, kaffir lime leaves, bruised galangal, lemongrass, and bay leaves.
- Pour in 2 tbsp of tamarind water.
- Add 6 to 7 tbsp of sweet soy sauce and 1 tbsp of sliced palm sugar.
- Season with 1/2 tsp of salt, 1/4 tsp of stock powder, and 1/8 tsp of pepper.
- Add the fried tempeh and peanuts and toss until coated in the sauce.
- Taste and add more salt or soy sauce if needed.
- Keep cooking until the tempeh dries out slightly and the sauce turns sticky.
- Fluff the cooked yellow rice and remove the bay leaves, lemongrass, and galangal before serving.
Cook Mode
Cocok buat sahur & berbuka! NASI KUNING + TEMPE OREK
Yellow Rice with Sweet Fried Tempeh
Cocok buat sahur & berbuka! NASI KUNING + TEMPE OREK
Cocok buat sahur & berbuka! NASI KUNING + TEMPE OREK
Bahan
bumbu halus:
Tempe orek:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong kasar 3 bawang merah, 2 bawang putih, 1 telunjuk kunyit, dan 1 butir kemiri.
- Masukkan semuanya ke dalam blender.
- Tambahkan sedikit air dan perasan 1 buah jeruk nipis supaya warnanya lebih vibrant.
- Blender sampai bumbunya halus.
- Panaskan minyak di teflon lalu tumis bumbu halusnya.
- Tumis sampai bumbunya harum dan tidak berbau mentah lagi.
- Tuang 480 ml air.
- Tambahkan 60 ml santan instan.
- Masak sampai mendidih lalu matikan apinya.
- Masukkan 350 gr beras yang sudah dicuci ke dalam rice cooker.
- Geprek ujung 3 batang sereh.
- Iris-iris 1 jempol besar lengkuas.
- Masukkan sereh, lengkuas, 3 sampai 4 lembar daun salam, 3 lembar daun jeruk, dan daun pandan bersama kuah bumbunya.
- Bumbui dengan 3/4 sdt garam, 1/4 sdt lada putih, dan 3/4 sdt kaldu bubuk.
- Aduk sampai semuanya rata.
- Masak di rice cooker sampai nasinya matang.
- Potong 1 papan tempe memanjang agak tipis.
- Panaskan minyak lalu goreng tempe sampai agak kering.
- Angkat tempe lalu tiriskan.
- Goreng 75 gr kacang tanah sampai matang dan warnanya cakep.
- Angkat kacang lalu gabungkan dengan tempenya.
- Iris 7 bawang merah, 5 bawang putih, dan 3 cabai keriting memanjang.
- Panaskan minyak lalu tumis bawang merah dan bawang putih sampai harum.
- Masukkan cabai, daun jeruk, lengkuas geprek, sereh, dan daun salam.
- Tuang 2 sdm air asam jawa.
- Tambahkan 6 sampai 7 sdm kecap manis dan 1 sdm gula jawa iris.
- Bumbui dengan 1/2 sdt garam, 1/4 sdt kaldu bubuk, dan 1/8 sdt lada.
- Masukkan tempe dan kacang goreng lalu aduk sampai terbalut bumbu.
- Cicipi lalu tambahkan garam atau kecap kalau masih kurang.
- Masak terus sampai tempenya agak kering dan bumbunya lengket.
- Aduk nasi kuning yang sudah matang lalu buang daun salam, sereh, dan lengkuasnya sebelum disajikan.
Ingredients
spice paste:
Tempe orek:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Roughly chop 3 shallots, 2 cloves of garlic, a finger of turmeric, and 1 candlenut.
- Put them all into a blender.
- Add a little water and the juice of 1 lime so the colour stays vibrant.
- Blend until the paste is smooth.
- Heat oil in a pan and saute the spice paste.
- Saute until fragrant and no longer smelling raw.
- Pour in 480 ml of water.
- Add 60 ml of instant coconut milk.
- Bring it to the boil, then turn off the heat.
- Put 350 g of washed rice into the rice cooker.
- Bruise the ends of 3 lemongrass stalks.
- Slice a large thumb of galangal.
- Add the lemongrass, galangal, 3 to 4 bay leaves, 3 kaffir lime leaves, and a pandan leaf along with the spiced liquid.
- Season with 3/4 tsp of salt, 1/4 tsp of white pepper, and 3/4 tsp of stock powder.
- Stir until everything is evenly mixed.
- Cook in the rice cooker until the rice is done.
- Cut 1 block of tempeh into thin strips.
- Heat oil and fry the tempeh until it dries out a little.
- Lift out the tempeh and drain it.
- Fry 75 g of peanuts until cooked and nicely coloured.
- Lift out the peanuts and put them with the tempeh.
- Slice 7 shallots, 5 cloves of garlic, and 3 red chillies lengthwise.
- Heat oil and saute the shallots and garlic until fragrant.
- Add the chillies, kaffir lime leaves, bruised galangal, lemongrass, and bay leaves.
- Pour in 2 tbsp of tamarind water.
- Add 6 to 7 tbsp of sweet soy sauce and 1 tbsp of sliced palm sugar.
- Season with 1/2 tsp of salt, 1/4 tsp of stock powder, and 1/8 tsp of pepper.
- Add the fried tempeh and peanuts and toss until coated in the sauce.
- Taste and add more salt or soy sauce if needed.
- Keep cooking until the tempeh dries out slightly and the sauce turns sticky.
- Fluff the cooked yellow rice and remove the bay leaves, lemongrass, and galangal before serving.
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