RESEP SAMBAL EBI KHAS PONTIANAK || BAHAYA BUAT STOK NASI DI RUMAH
Resep
Pontianak Dried Shrimp Sambal
Bahan
Cara Membuat
- Larutkan 30 gram asam jawa dengan 10 sendok makan air hangat, lalu sisihkan.
- Blender 250 gram ebi yang sudah dicuci bersih, direndam air panas, dan ditiriskan; blender sebentar untuk tekstur kasar atau lebih lama untuk tekstur halus.
- Blender semua bahan bumbu halus, yaitu 30 gram cabe kering, 250 gram bawang merah, 125 gram bawang putih, 2 sendok teh terasi bakar, 250 ml minyak goreng, dan air asam jawa.
- Siapkan wajan yang cukup besar, tumis bumbu halus bersama ebi yang sudah dihaluskan, aduk hingga tercampur rata.
- Masak dengan api sedang cenderung kecil sambil terus diaduk agar sambalnya tidak gosong di bawah dan matang merata.
- Masukkan 1/2 sendok teh garam dan 1 sendok teh kaldu jamur, lalu aduk kembali hingga rata.
- Lanjutkan memasak sambil terus diaduk kurang lebih selama satu jam.
- Setelah warna sambalnya cukup gelap, masukkan 3 sendok makan gula pasir, aduk rata, dan masak kembali hingga cukup kering.
- Setelah sambalnya cukup kering, angkat dan sajikan bersama nasi hangat.
Ingredients
Steps
- Dissolve 30 g tamarind in 10 tbsp warm water, then set aside.
- Blend 250 g dried shrimp that has been washed, soaked in hot water and drained; blend briefly for a coarse texture or longer for a fine one.
- Blend all the spice paste ingredients, which are 30 g dried chilies, 250 g shallots, 125 g garlic, 2 tsp roasted shrimp paste, 250 ml cooking oil and the tamarind water.
- Prepare a large wok, saute the spice paste together with the blended dried shrimp, stirring until evenly combined.
- Cook over medium low heat while stirring constantly so the sambal does not scorch at the bottom and cooks evenly.
- Add 1/2 tsp salt and 1 tsp mushroom bouillon, then stir again until combined.
- Keep cooking while stirring constantly for roughly one hour.
- Once the sambal is dark enough, add 3 tbsp sugar, stir it in, and cook again until it is dry enough.
- Once the sambal is dry enough, take it off the heat and serve it with warm rice.
Cook Mode
RESEP SAMBAL EBI KHAS PONTIANAK || BAHAYA BUAT STOK NASI DI RUMAH
Pontianak Dried Shrimp Sambal
RESEP SAMBAL EBI KHAS PONTIANAK || BAHAYA BUAT STOK NASI DI RUMAH
RESEP SAMBAL EBI KHAS PONTIANAK || BAHAYA BUAT STOK NASI DI RUMAH
Bahan
Cara Membuat
- Larutkan 30 gram asam jawa dengan 10 sendok makan air hangat, lalu sisihkan.
- Blender 250 gram ebi yang sudah dicuci bersih, direndam air panas, dan ditiriskan; blender sebentar untuk tekstur kasar atau lebih lama untuk tekstur halus.
- Blender semua bahan bumbu halus, yaitu 30 gram cabe kering, 250 gram bawang merah, 125 gram bawang putih, 2 sendok teh terasi bakar, 250 ml minyak goreng, dan air asam jawa.
- Siapkan wajan yang cukup besar, tumis bumbu halus bersama ebi yang sudah dihaluskan, aduk hingga tercampur rata.
- Masak dengan api sedang cenderung kecil sambil terus diaduk agar sambalnya tidak gosong di bawah dan matang merata.
- Masukkan 1/2 sendok teh garam dan 1 sendok teh kaldu jamur, lalu aduk kembali hingga rata.
- Lanjutkan memasak sambil terus diaduk kurang lebih selama satu jam.
- Setelah warna sambalnya cukup gelap, masukkan 3 sendok makan gula pasir, aduk rata, dan masak kembali hingga cukup kering.
- Setelah sambalnya cukup kering, angkat dan sajikan bersama nasi hangat.
Ingredients
Steps
- Dissolve 30 g tamarind in 10 tbsp warm water, then set aside.
- Blend 250 g dried shrimp that has been washed, soaked in hot water and drained; blend briefly for a coarse texture or longer for a fine one.
- Blend all the spice paste ingredients, which are 30 g dried chilies, 250 g shallots, 125 g garlic, 2 tsp roasted shrimp paste, 250 ml cooking oil and the tamarind water.
- Prepare a large wok, saute the spice paste together with the blended dried shrimp, stirring until evenly combined.
- Cook over medium low heat while stirring constantly so the sambal does not scorch at the bottom and cooks evenly.
- Add 1/2 tsp salt and 1 tsp mushroom bouillon, then stir again until combined.
- Keep cooking while stirring constantly for roughly one hour.
- Once the sambal is dark enough, add 3 tbsp sugar, stir it in, and cook again until it is dry enough.
- Once the sambal is dry enough, take it off the heat and serve it with warm rice.
Cook Notes
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