Tun Nyuk Singkawang [Cocok Buat Imlek]| Braised Pork Belly With Preserved Mustard Greens |Nael Onion
Bahan-bahan Tun Nyuk
Braised Pork Belly With Preserved Vegetables | Tun Nyuk Singkawang [Cocok Buat Imlek] | Nael Onion
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan panci, tambahkan air, lalu masak sampai mendidih.
- Masukkan 600 gram samcan, tutup pancinya, lalu rebus kurang lebih 15 menit.
- Rendam 150 gram sawi asin kering dengan air panas selama 10 menit lalu keringkan.
- Iris tipis-tipis sawi asinnya lalu cincang sampai halus.
- Iris tipis 8 buah jamur shiitake yang sudah direndam, potong dulu jadi dua bagian supaya lebih mudah.
- Cincang 100 gram lobak manis kering.
- Rendam 30 gram udang kering dengan air hangat selama 10 menit, keringkan, lalu cincang jadi bagian-bagian kecil dan sisihkan.
- Rendam 30 gram cumi kering lalu keringkan, gunting kecil-kecil supaya lebih mudah, lalu cincang.
- Cincang 10 siung bawang putih dan 10 siung bawang merah.
- Siapkan 70 gram gula merah, 70 ml kecap asin, 1 sdt lada, dan 1 sdt kaldu jamur.
- Setelah 15 menit, angkat samcannya dan tiriskan.
- Tusuk-tusuk kulitnya dengan garpu sebanyak mungkin.
- Siapkan panci atau wajan lalu tambahkan minyak secukupnya untuk menggoreng samcannya.
- Goreng samcannya dengan posisi kulit di bagian bawah selama 5 menit dengan api kecil, dan tutup wajannya supaya minyaknya tidak meletup.
- Setelah 5 menit dan kulitnya cukup kering, angkat lalu tiriskan.
- Iris samcan yang sudah digoreng tadi agak besar-besar.
- Siapkan wajan, tambahkan minyak goreng secukupnya, lalu tumis bawang merah dan bawang putih sampai harum.
- Masukkan udang kering cincang, cumi kering cincang, dan lobak manis cincang.
- Masukkan jamur shiitake yang sudah diiris lalu tumis sampai semuanya harum.
- Masukkan sawi asin kering yang sudah dicincang lalu aduk sampai rata.
- Masukkan irisan samcannya lalu tumis sampai tercampur rata.
- Tuang 1200 ml air.
- Tambahkan kecap asin, gula merah, lada, dan kaldu jamurnya, dan tidak perlu pakai garam karena sayuran keringnya sudah asin.
- Tutup wajannya lalu masak selama 45 sampai 60 menit dengan api kecil sampai dagingnya lembut, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a pot, add water, then bring it to a boil.
- Add 600 g of pork belly, cover the pot, then boil for about 15 minutes.
- Soak 150 g of dried preserved mustard greens in hot water for 10 minutes, then dry them.
- Slice the mustard greens thinly, then chop them until fine.
- Thinly slice 8 soaked shiitake mushrooms, cutting them in half first to make it easier.
- Chop 100 g of dried sweet radish.
- Soak 30 g of dried shrimp in warm water for 10 minutes, dry them, then chop them into small pieces and set aside.
- Soak 30 g of dried squid and dry it, snip it into small pieces with scissors to make it easier, then chop it.
- Chop 10 cloves of garlic and 10 shallots.
- Prepare 70 g palm sugar, 70 ml light soy sauce, 1 tsp pepper, and 1 tsp mushroom stock powder.
- After 15 minutes, lift out the pork belly and drain it.
- Prick the skin with a fork as many times as you can.
- Prepare a pot or wok and add enough oil to fry the pork belly.
- Fry the pork belly skin side down for 5 minutes over low heat, and cover the pan so the oil does not spit.
- After 5 minutes, when the skin is dry enough, lift it out and drain it.
- Slice the fried pork belly into fairly large pieces.
- Prepare a wok, add enough cooking oil, then saute the shallots and garlic until fragrant.
- Add the chopped dried shrimp, chopped dried squid, and chopped sweet radish.
- Add the sliced shiitake mushrooms, then stir fry until everything smells fragrant.
- Add the chopped preserved mustard greens and stir until evenly combined.
- Add the sliced pork belly and stir fry until everything is mixed through.
- Pour in 1200 ml of water.
- Add the light soy sauce, palm sugar, pepper, and mushroom stock powder, and no salt is needed because the dried vegetables are already salty.
- Cover the wok and cook for 45 to 60 minutes over low heat until the meat is tender, then serve.
Cook Mode
Bahan-bahan Tun Nyuk
Braised Pork Belly With Preserved Vegetables | Tun Nyuk Singkawang [Cocok Buat Imlek] | Nael Onion
Tun Nyuk Singkawang [Cocok Buat Imlek]| Braised Pork Belly With Preserved Mustard Greens |Nael Onion
Tun Nyuk Singkawang [Cocok Buat Imlek]| Braised Pork Belly With Preserved Mustard Greens |Nael Onion
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan panci, tambahkan air, lalu masak sampai mendidih.
- Masukkan 600 gram samcan, tutup pancinya, lalu rebus kurang lebih 15 menit.
- Rendam 150 gram sawi asin kering dengan air panas selama 10 menit lalu keringkan.
- Iris tipis-tipis sawi asinnya lalu cincang sampai halus.
- Iris tipis 8 buah jamur shiitake yang sudah direndam, potong dulu jadi dua bagian supaya lebih mudah.
- Cincang 100 gram lobak manis kering.
- Rendam 30 gram udang kering dengan air hangat selama 10 menit, keringkan, lalu cincang jadi bagian-bagian kecil dan sisihkan.
- Rendam 30 gram cumi kering lalu keringkan, gunting kecil-kecil supaya lebih mudah, lalu cincang.
- Cincang 10 siung bawang putih dan 10 siung bawang merah.
- Siapkan 70 gram gula merah, 70 ml kecap asin, 1 sdt lada, dan 1 sdt kaldu jamur.
- Setelah 15 menit, angkat samcannya dan tiriskan.
- Tusuk-tusuk kulitnya dengan garpu sebanyak mungkin.
- Siapkan panci atau wajan lalu tambahkan minyak secukupnya untuk menggoreng samcannya.
- Goreng samcannya dengan posisi kulit di bagian bawah selama 5 menit dengan api kecil, dan tutup wajannya supaya minyaknya tidak meletup.
- Setelah 5 menit dan kulitnya cukup kering, angkat lalu tiriskan.
- Iris samcan yang sudah digoreng tadi agak besar-besar.
- Siapkan wajan, tambahkan minyak goreng secukupnya, lalu tumis bawang merah dan bawang putih sampai harum.
- Masukkan udang kering cincang, cumi kering cincang, dan lobak manis cincang.
- Masukkan jamur shiitake yang sudah diiris lalu tumis sampai semuanya harum.
- Masukkan sawi asin kering yang sudah dicincang lalu aduk sampai rata.
- Masukkan irisan samcannya lalu tumis sampai tercampur rata.
- Tuang 1200 ml air.
- Tambahkan kecap asin, gula merah, lada, dan kaldu jamurnya, dan tidak perlu pakai garam karena sayuran keringnya sudah asin.
- Tutup wajannya lalu masak selama 45 sampai 60 menit dengan api kecil sampai dagingnya lembut, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a pot, add water, then bring it to a boil.
- Add 600 g of pork belly, cover the pot, then boil for about 15 minutes.
- Soak 150 g of dried preserved mustard greens in hot water for 10 minutes, then dry them.
- Slice the mustard greens thinly, then chop them until fine.
- Thinly slice 8 soaked shiitake mushrooms, cutting them in half first to make it easier.
- Chop 100 g of dried sweet radish.
- Soak 30 g of dried shrimp in warm water for 10 minutes, dry them, then chop them into small pieces and set aside.
- Soak 30 g of dried squid and dry it, snip it into small pieces with scissors to make it easier, then chop it.
- Chop 10 cloves of garlic and 10 shallots.
- Prepare 70 g palm sugar, 70 ml light soy sauce, 1 tsp pepper, and 1 tsp mushroom stock powder.
- After 15 minutes, lift out the pork belly and drain it.
- Prick the skin with a fork as many times as you can.
- Prepare a pot or wok and add enough oil to fry the pork belly.
- Fry the pork belly skin side down for 5 minutes over low heat, and cover the pan so the oil does not spit.
- After 5 minutes, when the skin is dry enough, lift it out and drain it.
- Slice the fried pork belly into fairly large pieces.
- Prepare a wok, add enough cooking oil, then saute the shallots and garlic until fragrant.
- Add the chopped dried shrimp, chopped dried squid, and chopped sweet radish.
- Add the sliced shiitake mushrooms, then stir fry until everything smells fragrant.
- Add the chopped preserved mustard greens and stir until evenly combined.
- Add the sliced pork belly and stir fry until everything is mixed through.
- Pour in 1200 ml of water.
- Add the light soy sauce, palm sugar, pepper, and mushroom stock powder, and no salt is needed because the dried vegetables are already salty.
- Cover the wok and cook for 45 to 60 minutes over low heat until the meat is tender, then serve.
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