TUMIS KERANG BATIK DENGAN SEREH | CLAMS STIR FRY WITH LEMONGRASS RECIPE | NAEL ONION
Resep
TUMIS KERANG BATIK DENGAN SEREH | CLAMS STIR FRY WITH LEMONGRASS RECIPE
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Larutkan 1 sendok makan garam ke dalam 1,5 liter air, masukkan 1 kg kerang, lalu tunggu sekitar 10 menit sampai kerangnya mengeluarkan kotorannya.
- Potong 3 batang serai menjadi dua bagian lalu geprek.
- Iris tipis 4 siung bawang merah dan cincang halus 3 siung bawang putih.
- Iris tipis sekitar 5 cm jahe.
- Buang biji dari 1 buah cabe merah besar lalu iris tipis tipis.
- Potong 1 batang daun bawang memanjang kurang lebih setengah inci.
- Buang air rendaman yang kotor lalu gosok gosok cangkang kerangnya dengan dua tangan.
- Bilas kerangnya dengan air bersih 2 sampai 3 kali sampai benar benar bersih.
- Panaskan wajan dengan minyak goreng lalu tumis jahe dan serainya sampai harum.
- Masukkan bawang merah dan bawang putih cincang lalu tumis sampai harum, jangan sampai kuning kecoklatan karena rasanya bisa jadi pahit.
- Masukkan cabe iris dan daun bawang iris lalu tumis sebentar saja.
- Masukkan kerangnya dan tumis sampai sebagian kerang terbuka dan cangkangnya berubah agak pink, lalu tutup wajannya.
- Bumbui dengan setengah sendok teh gula, setengah sendok teh kaldu jamur, setengah sendok teh lada, dan 1 sendok teh kecap asin.
- Tambahkan 1 sendok teh angciu dan 1 sendok makan saus tiram.
- Tambahkan 2/3 sendok makan kecap manis.
- Larutkan 1 sendok teh tepung maizena ke dalam 70 ml air lalu tuang, dan aduk sampai semua bumbunya tercampur rata.
- Tumis sampai kerangnya terbuka semua dan sausnya mengental, lalu angkat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dissolve 1 tbsp of salt in 1.5 litres of water, add 1 kg of clams, then wait about 10 minutes until the clams spit out their dirt.
- Cut 3 stalks of lemongrass in half and bruise them.
- Thinly slice 4 shallots and finely chop 3 cloves of garlic.
- Thinly slice about 5 cm of ginger.
- Remove the seeds from 1 large red chili and slice it thinly.
- Cut 1 stalk of scallion into pieces about half an inch long.
- Throw away the dirty soaking water, then rub the shells against each other with both hands.
- Rinse the clams with clean water 2 to 3 times until they are really clean.
- Heat a wok with frying oil and fry the ginger and lemongrass until fragrant.
- Add the shallots and chopped garlic and fry until fragrant, without letting them brown or the taste turns bitter.
- Add the sliced chili and sliced scallion and stir-fry only briefly.
- Add the clams and stir-fry until some of them open and the shells turn slightly pink, then cover the wok.
- Season with half a teaspoon of sugar, half a teaspoon of mushroom bouillon, half a teaspoon of pepper and 1 tsp of soy sauce.
- Add 1 tsp of Chinese cooking wine and 1 tbsp of oyster sauce.
- Add 2/3 tbsp of sweet soy sauce.
- Dissolve 1 tsp of cornstarch in 70 ml of water and pour it in, then stir until all the seasoning is evenly mixed.
- Stir-fry until all the clams have opened and the sauce thickens, then take it off the heat.
Cook Mode
TUMIS KERANG BATIK DENGAN SEREH | CLAMS STIR FRY WITH LEMONGRASS RECIPE | NAEL ONION
TUMIS KERANG BATIK DENGAN SEREH | CLAMS STIR FRY WITH LEMONGRASS RECIPE
TUMIS KERANG BATIK DENGAN SEREH | CLAMS STIR FRY WITH LEMONGRASS RECIPE | NAEL ONION
TUMIS KERANG BATIK DENGAN SEREH | CLAMS STIR FRY WITH LEMONGRASS RECIPE | NAEL ONION
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Larutkan 1 sendok makan garam ke dalam 1,5 liter air, masukkan 1 kg kerang, lalu tunggu sekitar 10 menit sampai kerangnya mengeluarkan kotorannya.
- Potong 3 batang serai menjadi dua bagian lalu geprek.
- Iris tipis 4 siung bawang merah dan cincang halus 3 siung bawang putih.
- Iris tipis sekitar 5 cm jahe.
- Buang biji dari 1 buah cabe merah besar lalu iris tipis tipis.
- Potong 1 batang daun bawang memanjang kurang lebih setengah inci.
- Buang air rendaman yang kotor lalu gosok gosok cangkang kerangnya dengan dua tangan.
- Bilas kerangnya dengan air bersih 2 sampai 3 kali sampai benar benar bersih.
- Panaskan wajan dengan minyak goreng lalu tumis jahe dan serainya sampai harum.
- Masukkan bawang merah dan bawang putih cincang lalu tumis sampai harum, jangan sampai kuning kecoklatan karena rasanya bisa jadi pahit.
- Masukkan cabe iris dan daun bawang iris lalu tumis sebentar saja.
- Masukkan kerangnya dan tumis sampai sebagian kerang terbuka dan cangkangnya berubah agak pink, lalu tutup wajannya.
- Bumbui dengan setengah sendok teh gula, setengah sendok teh kaldu jamur, setengah sendok teh lada, dan 1 sendok teh kecap asin.
- Tambahkan 1 sendok teh angciu dan 1 sendok makan saus tiram.
- Tambahkan 2/3 sendok makan kecap manis.
- Larutkan 1 sendok teh tepung maizena ke dalam 70 ml air lalu tuang, dan aduk sampai semua bumbunya tercampur rata.
- Tumis sampai kerangnya terbuka semua dan sausnya mengental, lalu angkat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dissolve 1 tbsp of salt in 1.5 litres of water, add 1 kg of clams, then wait about 10 minutes until the clams spit out their dirt.
- Cut 3 stalks of lemongrass in half and bruise them.
- Thinly slice 4 shallots and finely chop 3 cloves of garlic.
- Thinly slice about 5 cm of ginger.
- Remove the seeds from 1 large red chili and slice it thinly.
- Cut 1 stalk of scallion into pieces about half an inch long.
- Throw away the dirty soaking water, then rub the shells against each other with both hands.
- Rinse the clams with clean water 2 to 3 times until they are really clean.
- Heat a wok with frying oil and fry the ginger and lemongrass until fragrant.
- Add the shallots and chopped garlic and fry until fragrant, without letting them brown or the taste turns bitter.
- Add the sliced chili and sliced scallion and stir-fry only briefly.
- Add the clams and stir-fry until some of them open and the shells turn slightly pink, then cover the wok.
- Season with half a teaspoon of sugar, half a teaspoon of mushroom bouillon, half a teaspoon of pepper and 1 tsp of soy sauce.
- Add 1 tsp of Chinese cooking wine and 1 tbsp of oyster sauce.
- Add 2/3 tbsp of sweet soy sauce.
- Dissolve 1 tsp of cornstarch in 70 ml of water and pour it in, then stir until all the seasoning is evenly mixed.
- Stir-fry until all the clams have opened and the sauce thickens, then take it off the heat.
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