INI NIH, RESEP JAJANAN KECINTAAN SEMUANYA ! Ote Ote Roti

Simple Rudy TV July 3, 2025 Watch on YouTube ↗

Ote-Ote Roti (Fried Vegetable Bread Fritters with Sweet-Spicy Cuko Sauce)

Bahan 1:

Bahan 2:

Bahan 3:

Bahan 4 (cuko):

Bahan 5 (cuko):

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Campurkan tepung terigu (250 gr) dengan Desaku Bawang Putih Bubuk (2 sdt), Ladaku Merica Bubuk (1/2 sdt), Desaku Marinasi (1 sdt), garam (1 sdt), gula pasir (1 sdt), dan ragi instan (1 sdt).
Aduk rata bahan-bahan kering tersebut.
Tambahkan air (300 ml) sedikit demi sedikit sambil diaduk sampai adonan mengkilat dan bisa mengucur tanpa putus (tetap kalis meski cair).
Masukkan sayuran: kol, wortel potong korek api, dan seledri, aduk hingga tercampur rata.
Tutup adonan dengan serbet, biarkan berfermentasi selama 1 jam.
Setelah mengembang, kempeskan adonan sampai benar-benar kempes kembali.
Goreng adonan (langsung mengapung karena ragi bereaksi lagi) sampai berwarna kuning kecoklatan, lalu balik agar matang merata.
Angkat dan tiriskan, hasil sekitar 15 buah.
Untuk cuko, masak gula merah (100 gr), asam jawa, garam (1/2 sdt), dan Desaku Cabe Bubuk dengan air (250 ml) sampai gula dan asam larut serta mendidih, lalu matikan api dan biarkan dingin.
Setelah dingin, saring cukonya.
Campurkan Desaku Bawang Putih Bubuk (1 saset) ke cuko yang sudah disaring, aduk rata.
Sajikan ote-ote roti dengan cuko bawang putih tersebut.

Part 1:

Part 2:

Part 3:

Part 4 (cuko sauce):

Part 5 (cuko sauce):

Steps were generated from the video narration. Watch the video if unsure.

Combine all-purpose flour (250 g) with Desaku Garlic Powder (2 tsp), Ladaku Ground Pepper (1/2 tsp), Desaku Marinade Seasoning (1 tsp), salt (1 tsp), sugar (1 tsp), and instant yeast (1 tsp).
Mix the dry ingredients together well.
Add water (300 ml) little by little while stirring until the batter turns glossy and pours in an unbroken stream (still elastic even though runny).
Add the vegetables: cabbage, julienned carrot, and celery, and stir until well combined.
Cover the batter with a cloth and let it ferment for 1 hour.
Once risen, deflate the batter completely.
Fry the batter (it floats immediately as the yeast reacts again) until golden brown, then flip to cook evenly.
Remove and drain; this makes about 15 pieces.
For the cuko (dipping sauce), cook palm sugar (100 g), tamarind, salt (1/2 tsp), and Desaku Chili Powder with water (250 ml) until the sugar and tamarind dissolve and it boils, then turn off the heat and let it cool.
Once cooled, strain the cuko.
Mix Desaku Garlic Powder (1 sachet) into the strained cuko, and stir well.
Serve the ote-ote roti with the garlic cuko sauce.