TETELAN BUMBU MERAH
Resep Rudy Choirudin
Tetelan Bumbu Merah (Beef Trimmings in Red Spice Broth)
Bahan
Bahan 1:
Bahan 2 :
Cara Membuat
- Masak hasil blender bahan 1 (bawang merah, tomat, minyak goreng, garam, Desaku Cabe Bubuk, dan Ladaku Merica Bubuk) sampai harum dan matang
- Masukkan bahan 2 (air, Desaku Bawang Putih Bubuk, dan gula pasir), masak hingga mendidih kembali.
- Matikan api dan biarkan menjadi dingin.
- Blender kembali sesaat, masukkan ke dalam toples, lalu simpan di dalam kulkas.
- Pemakaian : tumis bumbu dasar beserta rempah daun dan aromatik sesuai jenis masakannya.
- Rebus semua bahan 1(daging tetelan/rawonan, asam jawa, daun salam, lengkuas, garam dan air) dengan api sedang, jika sudah mulai mendidih kecilkan api, masak sampai menyusut 50% dan daging empuk.
- Masukkan semua bahan 2 (bumbu dasar merah, cabe rawit merah, gula merah, terasi goreng, kecap manis, dan gula pasir) aduk rata, biarkan sesaat sampai bumbu meresap dan kuah berkurang kembali 20%.
- Angkat dan letakkan di mangkuk, hidangkan.
Ingredients
Ingredient 1:
Ingredient 2:
Steps
- Cook the blended ingredient 1 (shallots, tomatoes, cooking oil, salt, Desaku Chili Powder, and Ladaku Ground Pepper) until fragrant and cooked through
- Add ingredient 2 (water, Desaku Garlic Powder, and granulated sugar), cook until it boils again.
- Turn off the heat and let it cool.
- Blend again briefly, transfer into a jar, then store in the fridge.
- To use: sauté the base paste along with the leaf spices and aromatics suited to the dish.
- Boil all of ingredient 1 (beef trimmings/rawon-cut beef, tamarind, bay leaves, galangal, salt, and water) over medium heat, once it starts to boil lower the heat, cook until reduced by 50% and the meat is tender.
- Add all of ingredient 2 (red base paste, red bird's-eye chilies, palm sugar, fried shrimp paste, sweet soy sauce, and granulated sugar), mix well, let sit briefly until the seasoning is absorbed and the broth reduces by another 20%.
- Remove and place in a bowl, serve.
Mode Masak
Resep Rudy Choirudin
Tetelan Bumbu Merah (Beef Trimmings in Red Spice Broth)
TETELAN BUMBU MERAH
TETELAN BUMBU MERAH
Bahan
Bahan 1:
Bahan 2 :
Cara Membuat
- Masak hasil blender bahan 1 (bawang merah, tomat, minyak goreng, garam, Desaku Cabe Bubuk, dan Ladaku Merica Bubuk) sampai harum dan matang
- Masukkan bahan 2 (air, Desaku Bawang Putih Bubuk, dan gula pasir), masak hingga mendidih kembali.
- Matikan api dan biarkan menjadi dingin.
- Blender kembali sesaat, masukkan ke dalam toples, lalu simpan di dalam kulkas.
- Pemakaian : tumis bumbu dasar beserta rempah daun dan aromatik sesuai jenis masakannya.
- Rebus semua bahan 1(daging tetelan/rawonan, asam jawa, daun salam, lengkuas, garam dan air) dengan api sedang, jika sudah mulai mendidih kecilkan api, masak sampai menyusut 50% dan daging empuk.
- Masukkan semua bahan 2 (bumbu dasar merah, cabe rawit merah, gula merah, terasi goreng, kecap manis, dan gula pasir) aduk rata, biarkan sesaat sampai bumbu meresap dan kuah berkurang kembali 20%.
- Angkat dan letakkan di mangkuk, hidangkan.
Ingredients
Ingredient 1:
Ingredient 2:
Steps
- Cook the blended ingredient 1 (shallots, tomatoes, cooking oil, salt, Desaku Chili Powder, and Ladaku Ground Pepper) until fragrant and cooked through
- Add ingredient 2 (water, Desaku Garlic Powder, and granulated sugar), cook until it boils again.
- Turn off the heat and let it cool.
- Blend again briefly, transfer into a jar, then store in the fridge.
- To use: sauté the base paste along with the leaf spices and aromatics suited to the dish.
- Boil all of ingredient 1 (beef trimmings/rawon-cut beef, tamarind, bay leaves, galangal, salt, and water) over medium heat, once it starts to boil lower the heat, cook until reduced by 50% and the meat is tender.
- Add all of ingredient 2 (red base paste, red bird's-eye chilies, palm sugar, fried shrimp paste, sweet soy sauce, and granulated sugar), mix well, let sit briefly until the seasoning is absorbed and the broth reduces by another 20%.
- Remove and place in a bowl, serve.
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