Resep Abon Babi | How to Make Pork Floss | Nael Onion
Resep Abon Babi | How to Make Pork Floss Recipe | Nael Onion
Homemade Pork Floss
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang bagian putih yang alot dari 1,3 kg daging tenderloin babi.
- Potong daging kurang lebih 6 cm setiap panjangnya, kalau terlalu besar belah dua lagi supaya lebih tipis.
- Masukkan daging ke dalam panci berisi air, didihkan, lalu pisahkan dagingnya dan buang air rebusannya.
- Tuang 1 liter air baru ke dalam panci dan masukkan kembali dagingnya.
- Tambahkan 2 iris jahe, 100 gram gula, bagian putih dari 2 batang daun bawang, 1/2 sdt bubuk ngohiong, 1/2 sdt lada putih, 1 sdm arak masak, 1/2 sdt kecap asin pekat, dan 3 sdm kecap asin.
- Tutup panci dan masak dengan api sedang selama 1 jam.
- Iris 1/4 kg bawang merah setebal kurang lebih 2 mm secara merata.
- Taburi bawang merah dengan 1 sdt garam, aduk-aduk, lalu diamkan selama 15 menit.
- Tuang minyak sayur yang lumayan banyak ke wajan anti lengket, lalu goreng bawang merah dengan api sedang sambil terus diaduk.
- Kecilkan apinya dan terus aduk sampai warnanya keemasan, lalu langsung angkat dan tiriskan.
- Biarkan bawang merah goreng benar-benar dingin, lalu simpan di toples kedap udara.
- Buang jahe dan daun bawang dari rebusan daging, hancurkan dagingnya, lalu masak sampai airnya kering dan matikan api.
- Suwir-suwir dagingnya setipis mungkin dengan tangan.
- Olesi wajan anti lengket dengan minyak, masukkan dagingnya, lalu tumis dengan api kecil kurang lebih 30 menit sampai benar-benar kering.
- Matikan api, biarkan dingin, lalu remas-remas dagingnya dengan tangan supaya lebih hancur dan koreksi rasanya.
- Pindahkan ke wajan yang lebih besar lalu tumis lagi 20 menit dengan api kecil sampai abonnya ringan dan mengembang.
- Matikan api, dinginkan sampai bisa dipegang, lalu remas-remas lagi dengan tangan kurang lebih 5 menit.
- Setelah abonnya benar-benar dingin, campurkan dengan bawang merah goreng lalu simpan di wadah kedap udara.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Trim off the tough white membrane from 1.3 kg of pork tenderloin.
- Cut the meat into pieces about 6 cm long, and split them again if they are too thick.
- Put the meat into a pot of water, bring it to a boil, then lift out the meat and discard the water.
- Pour 1 liter of fresh water into the pot and return the meat to it.
- Add 2 slices of ginger, 100 g of sugar, the white parts of 2 spring onion stalks, 1/2 tsp five spice powder, 1/2 tsp white pepper, 1 tbsp cooking rice wine, 1/2 tsp dark soy sauce, and 3 tbsp light soy sauce.
- Cover the pot and cook over medium heat for 1 hour.
- Slice 1/4 kg of shallots evenly to about 2 mm thick.
- Sprinkle the shallots with 1 tsp of salt, mix, then let them sit for 15 minutes.
- Pour plenty of vegetable oil into a non-stick pan, then fry the shallots over medium heat while stirring constantly.
- Lower the heat and keep stirring until they turn golden, then lift them out immediately and drain.
- Let the fried shallots cool completely, then store them in an airtight jar.
- Remove the ginger and spring onion from the cooked meat, break the meat into smaller pieces, then cook until the liquid dries up and turn off the heat.
- Shred the meat by hand as finely as you can.
- Grease a non-stick pan with oil, add the meat, then stir over low heat for about 30 minutes until it is really dry.
- Turn off the heat, let it cool, then squeeze the meat with your hands so it breaks up more, and taste to adjust the seasoning.
- Move it to a larger pan, then stir-fry for another 20 minutes over low heat until the floss is light and fluffy.
- Turn off the heat, let it cool enough to handle, then squeeze it again by hand for about 5 minutes.
- Once the floss is completely cool, mix it with the fried shallots, then store it in an airtight container.
Cook Mode
Resep Abon Babi | How to Make Pork Floss Recipe | Nael Onion
Homemade Pork Floss
Resep Abon Babi | How to Make Pork Floss | Nael Onion
Resep Abon Babi | How to Make Pork Floss | Nael Onion
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang bagian putih yang alot dari 1,3 kg daging tenderloin babi.
- Potong daging kurang lebih 6 cm setiap panjangnya, kalau terlalu besar belah dua lagi supaya lebih tipis.
- Masukkan daging ke dalam panci berisi air, didihkan, lalu pisahkan dagingnya dan buang air rebusannya.
- Tuang 1 liter air baru ke dalam panci dan masukkan kembali dagingnya.
- Tambahkan 2 iris jahe, 100 gram gula, bagian putih dari 2 batang daun bawang, 1/2 sdt bubuk ngohiong, 1/2 sdt lada putih, 1 sdm arak masak, 1/2 sdt kecap asin pekat, dan 3 sdm kecap asin.
- Tutup panci dan masak dengan api sedang selama 1 jam.
- Iris 1/4 kg bawang merah setebal kurang lebih 2 mm secara merata.
- Taburi bawang merah dengan 1 sdt garam, aduk-aduk, lalu diamkan selama 15 menit.
- Tuang minyak sayur yang lumayan banyak ke wajan anti lengket, lalu goreng bawang merah dengan api sedang sambil terus diaduk.
- Kecilkan apinya dan terus aduk sampai warnanya keemasan, lalu langsung angkat dan tiriskan.
- Biarkan bawang merah goreng benar-benar dingin, lalu simpan di toples kedap udara.
- Buang jahe dan daun bawang dari rebusan daging, hancurkan dagingnya, lalu masak sampai airnya kering dan matikan api.
- Suwir-suwir dagingnya setipis mungkin dengan tangan.
- Olesi wajan anti lengket dengan minyak, masukkan dagingnya, lalu tumis dengan api kecil kurang lebih 30 menit sampai benar-benar kering.
- Matikan api, biarkan dingin, lalu remas-remas dagingnya dengan tangan supaya lebih hancur dan koreksi rasanya.
- Pindahkan ke wajan yang lebih besar lalu tumis lagi 20 menit dengan api kecil sampai abonnya ringan dan mengembang.
- Matikan api, dinginkan sampai bisa dipegang, lalu remas-remas lagi dengan tangan kurang lebih 5 menit.
- Setelah abonnya benar-benar dingin, campurkan dengan bawang merah goreng lalu simpan di wadah kedap udara.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Trim off the tough white membrane from 1.3 kg of pork tenderloin.
- Cut the meat into pieces about 6 cm long, and split them again if they are too thick.
- Put the meat into a pot of water, bring it to a boil, then lift out the meat and discard the water.
- Pour 1 liter of fresh water into the pot and return the meat to it.
- Add 2 slices of ginger, 100 g of sugar, the white parts of 2 spring onion stalks, 1/2 tsp five spice powder, 1/2 tsp white pepper, 1 tbsp cooking rice wine, 1/2 tsp dark soy sauce, and 3 tbsp light soy sauce.
- Cover the pot and cook over medium heat for 1 hour.
- Slice 1/4 kg of shallots evenly to about 2 mm thick.
- Sprinkle the shallots with 1 tsp of salt, mix, then let them sit for 15 minutes.
- Pour plenty of vegetable oil into a non-stick pan, then fry the shallots over medium heat while stirring constantly.
- Lower the heat and keep stirring until they turn golden, then lift them out immediately and drain.
- Let the fried shallots cool completely, then store them in an airtight jar.
- Remove the ginger and spring onion from the cooked meat, break the meat into smaller pieces, then cook until the liquid dries up and turn off the heat.
- Shred the meat by hand as finely as you can.
- Grease a non-stick pan with oil, add the meat, then stir over low heat for about 30 minutes until it is really dry.
- Turn off the heat, let it cool, then squeeze the meat with your hands so it breaks up more, and taste to adjust the seasoning.
- Move it to a larger pan, then stir-fry for another 20 minutes over low heat until the floss is light and fluffy.
- Turn off the heat, let it cool enough to handle, then squeeze it again by hand for about 5 minutes.
- Once the floss is completely cool, mix it with the fried shallots, then store it in an airtight container.
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