RESEP IKAN MAS BUMBU ACAR KUNING
IKAN MAS ACAR KUNING
Carp in Yellow Pickle Spice
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih 3 ekor ikan mas dan buang insangnya, lalu lumuri seluruh bagian dengan garam dan diamkan 15 menit.
- Panaskan minyak, lalu taburi sedikit tepung terigu biar minyaknya tidak menciprat.
- Goreng ikan dengan api sedang sampai matang dan kecoklatan sambil dibalik agar matangnya merata, lalu angkat dan tiriskan.
- Potong 2 buah wortel dan 2 buah timun seperti korek api agak tebal, timunnya pakai bagian pinggir saja tanpa bijinya.
- Potong 3 lembar daun bawang memanjang.
- Haluskan 8 siung bawang merah, 5 siung bawang putih, 4 butir kemiri, sedikit jahe dan 3 ruas kunyit bersama sedikit minyak goreng.
- Tumis bumbu halus di wajan, lalu tambahkan daun salam, serai yang sudah digeprek, lengkuas dan daun jeruk yang sudah disobek.
- Masak dengan api kecil sampai bumbunya matang dan tanak.
- Tuang air kurang lebih 400 ml, masukkan wortel dan masak sampai setengah matang.
- Bumbui dengan garam, kaldu ayam bubuk, merica bubuk, gula pasir dan cuka, lalu aduk sampai tercampur rata.
- Masukkan ikan yang sudah digoreng dan potongan timun.
- Masak dengan api sedang cenderung kecil dan tutup wajannya agar bumbu meresap, balik ikan pelan-pelan cukup sekali saja.
- Tambahkan cabe rawit utuh sesuai selera.
- Terakhir masukkan potongan daun bawang, koreksi rasanya, lalu sajikan di atas piring.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean 3 carp and remove the gills, then rub salt all over them and rest them for 15 minutes.
- Heat the oil, then sprinkle in a little flour so the oil does not spatter.
- Fry the fish over medium heat until cooked and golden brown, turning them so they cook evenly, then lift them out and drain them.
- Cut 2 carrots and 2 cucumbers into thick matchsticks, using only the outer part of the cucumber without the seedy core.
- Cut 3 scallions into long pieces.
- Blend 8 shallots, 5 cloves garlic, 4 candlenuts, a little ginger and 3 finger-lengths of turmeric with a little cooking oil into a smooth paste.
- Fry the spice paste in a wok, then add Indonesian bay leaves, bruised lemongrass, galangal and torn kaffir lime leaves.
- Cook over low heat until the spice paste is cooked through and the raw smell is gone.
- Pour in about 400 ml water, add the carrots and cook them until half tender.
- Season with salt, chicken bouillon powder, ground pepper, granulated sugar and vinegar, then stir it all through.
- Add the fried fish and the cucumber.
- Cook over medium to low heat with the wok covered so the seasoning soaks in, turning the fish gently and only once.
- Add whole bird's eye chilies to taste.
- Finally add the scallion pieces, adjust the seasoning, then serve it on a plate.
Cook Mode
RESEP IKAN MAS BUMBU ACAR KUNING
RESEP IKAN MAS BUMBU ACAR KUNING
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih 3 ekor ikan mas dan buang insangnya, lalu lumuri seluruh bagian dengan garam dan diamkan 15 menit.
- Panaskan minyak, lalu taburi sedikit tepung terigu biar minyaknya tidak menciprat.
- Goreng ikan dengan api sedang sampai matang dan kecoklatan sambil dibalik agar matangnya merata, lalu angkat dan tiriskan.
- Potong 2 buah wortel dan 2 buah timun seperti korek api agak tebal, timunnya pakai bagian pinggir saja tanpa bijinya.
- Potong 3 lembar daun bawang memanjang.
- Haluskan 8 siung bawang merah, 5 siung bawang putih, 4 butir kemiri, sedikit jahe dan 3 ruas kunyit bersama sedikit minyak goreng.
- Tumis bumbu halus di wajan, lalu tambahkan daun salam, serai yang sudah digeprek, lengkuas dan daun jeruk yang sudah disobek.
- Masak dengan api kecil sampai bumbunya matang dan tanak.
- Tuang air kurang lebih 400 ml, masukkan wortel dan masak sampai setengah matang.
- Bumbui dengan garam, kaldu ayam bubuk, merica bubuk, gula pasir dan cuka, lalu aduk sampai tercampur rata.
- Masukkan ikan yang sudah digoreng dan potongan timun.
- Masak dengan api sedang cenderung kecil dan tutup wajannya agar bumbu meresap, balik ikan pelan-pelan cukup sekali saja.
- Tambahkan cabe rawit utuh sesuai selera.
- Terakhir masukkan potongan daun bawang, koreksi rasanya, lalu sajikan di atas piring.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean 3 carp and remove the gills, then rub salt all over them and rest them for 15 minutes.
- Heat the oil, then sprinkle in a little flour so the oil does not spatter.
- Fry the fish over medium heat until cooked and golden brown, turning them so they cook evenly, then lift them out and drain them.
- Cut 2 carrots and 2 cucumbers into thick matchsticks, using only the outer part of the cucumber without the seedy core.
- Cut 3 scallions into long pieces.
- Blend 8 shallots, 5 cloves garlic, 4 candlenuts, a little ginger and 3 finger-lengths of turmeric with a little cooking oil into a smooth paste.
- Fry the spice paste in a wok, then add Indonesian bay leaves, bruised lemongrass, galangal and torn kaffir lime leaves.
- Cook over low heat until the spice paste is cooked through and the raw smell is gone.
- Pour in about 400 ml water, add the carrots and cook them until half tender.
- Season with salt, chicken bouillon powder, ground pepper, granulated sugar and vinegar, then stir it all through.
- Add the fried fish and the cucumber.
- Cook over medium to low heat with the wok covered so the seasoning soaks in, turning the fish gently and only once.
- Add whole bird's eye chilies to taste.
- Finally add the scallion pieces, adjust the seasoning, then serve it on a plate.
Cook Notes
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