100% Meresap Ke Dalam! Resep Nasi Bakar Sambal Tempe Pedas

Name: Grilled Rice Recipe
Yield: 3 servings
Ingredients: 300 g rice, washed; 425 ml water; 3 clove garlic, sliced; 5 pc shallot, sliced; 2 pc bay leaf; 2 pc lemongrass, sliced; 2 cm galangal, sliced; 2 tbsp margarine; 1 tbsp chicken powder; 200 g tempeh, fried; 4 g shrimp paste; 3 clove garlic; 5 pc shallot; 2 pc candlenut; 4 pc large red chili; 20 pc bird’s eye chili; 2 pc Kaffir lime leaf; 1.5 tsp salt; 25 g palm sugar; Sugar, to taste; 1 tsp flavor enhancer / stock powder; ¼ tsp pepper; ±150 ml water; 1 fistful lemon basil; 2 pc green onion, sliced; 2 pc salted egg; Banana leaf

Devina Hermawan January 25, 2021 Watch on YouTube ↗

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Grilled Rice Recipe

Makes 3 servings

Bahan

Sambal tempe:

Pelengkap:

Cara Membuat

Tumis bawang merah dan bawang putih dengan sedikit minyak hingga wangi, tambahkan daun salam, lengkuas, dan serai lalu masak sebentar
Masukkan beras dan air kedalam rice cooker, tambahkan tumisan bawang, kaldu bubuk dan margarin tetapi jangan diaduk lalu masak dengan mode memasak nasi
Untuk sambal tempe, blender bawang merah, bawang putih, kemiri, terasi, setengah cabai merah, dan cabai rawit lalu blender dengan sedikit minyak hingga halus
Iris sisa cabai merah, cabai rawit, dan daun bawang
Tumis bumbu halus hingga kering lalu tambahkan daun bawang bagian putih dan cabai iris, aduk rata
Cincang tempe goreng lalu masukkan ke dalam tumisan
Masukkan daun jeruk, air dan bumbui dengan garam, merica, gula merah, gula, dan penyedap / kaldu bubuk kemudian masak hingga air susut
Setelah air susut matikan api kemudian masukkan daun kemangi dan daun bawang bagian hijau kemudian aduk rata
Sisihkan daun salam, lengkuas, dan serai pada nasi
Siapkan daun pisang kemudian letakkan telur asin, sambal tempe, dan nasi lalu bungkus rapat dan sematkan tusuk gigi di kedua sisinya, potong ujung daun supaya rapi
Panaskan pan anti lengket, panggang semua sisi nasi bakar hingga wangi dan kecoklatan
Nasi bakar siap disajikan

Ingredients

Savory Rice:

Tempeh Sambal:

Condiments:

Steps

Sauté the shallots and garlic in a little oil until fragrant, add the Indonesian bay leaves, galangal, and lemongrass, then cook briefly
Add the rice and water to a rice cooker, add the sautéed aromatics, bouillon powder, and margarine without stirring, then cook on the rice setting
For the tempeh sambal, blend the shallots, garlic, candlenuts, shrimp paste, half of the red chilies, and the bird's-eye chilies with a little oil until smooth
Slice the remaining red chilies, bird's-eye chilies, and green onions
Sauté the blended spices until dry, then add the white parts of the green onions and the sliced chilies and mix well
Chop the fried tempeh, then add it to the stir-fry
Add the kaffir lime leaves and water, season with salt, pepper, palm sugar, sugar, and flavor enhancer / bouillon powder, then cook until the liquid evaporates
Once the liquid has evaporated, turn off the heat, add the lemon basil and green parts of the green onions, then mix well
Remove the Indonesian bay leaves, galangal, and lemongrass from the rice
Prepare a banana leaf, add the salted egg, tempeh sambal, and rice, wrap tightly, secure both sides with toothpicks, and trim the leaf ends neatly
Heat a nonstick pan and grill all sides of the wrapped rice until fragrant and browned
The nasi bakar is ready to serve