MASAK CUMI HARUM DAN LEZAT - CUMI BAKAR GAPIT
Resep by Rudy Choirudin
Cumi Bakar Gapit
Bahan
Bahan 1 :
Bahan 2 (Bumbu Olesan) :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur bumbu olesan: 1 sdm saus cabe, 2 sdm saus tomat, 2 sdm madu, 1 sdm kecap asin, 2 sdm kecap manis, aduk rata, sisihkan.
- Siangi cumi, memarkan lengkuas 3 cm, haluskan 6 siung bawang putih, belah dan memarkan serai, siapkan 2 lembar daun salam.
- Panaskan 4 sdm minyak goreng dengan api sedang, tumis bawang putih halus sampai kuning.
- Masukkan daun salam, serai, dan lengkuas, aduk sampai harum, lalu masukkan 1 sdt garam.
- Masukkan cumi, aduk.
- Masukkan 1 sdt Desaku ketumbar bubuk dan 1 sdt Ladaku merica bubuk.
- Masukkan saus olesan yang sudah dicampur, masak sampai karamel dan cumi matang (jangan setengah matang agar tidak alot).
- Angkat cumi, biarkan agak hangat, lalu jepit dengan bambu basah dan ikat dengan tali bambu.
- Bakar cumi di atas panggangan, biarkan sedikit kering dulu baru oles dengan sisa saus olesan, balik sesekali.
- Sajikan cumi bakar dengan siraman saus dan sambal terasi serta lalapan.
Ingredients
Part 1:
Part 2 (Basting Sauce):
Accompaniments:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the basting sauce: 1 tbsp chili sauce, 2 tbsp tomato sauce, 2 tbsp honey, 1 tbsp light soy sauce, and 2 tbsp sweet soy sauce, stir well, and set aside.
- Clean the squid, bruise the 3 cm galangal, grind the 6 cloves of garlic, split and bruise the lemongrass, and prepare the 2 bay leaves.
- Heat 4 tbsp cooking oil over medium heat, sauté the ground garlic until golden.
- Add the bay leaves, lemongrass, and galangal, stir until fragrant, then add 1 tsp salt.
- Add the squid, stir.
- Add 1 tsp Desaku ground coriander and 1 tsp Ladaku ground pepper.
- Add the mixed basting sauce, cook until caramelized and the squid is cooked through (don't leave it half-cooked or it will turn rubbery).
- Remove the squid, let it cool slightly, then clamp it between damp bamboo skewers and tie with bamboo string.
- Grill the squid over the fire, let it dry out slightly first before basting with the remaining sauce, flipping occasionally.
- Serve the grilled squid drizzled with sauce alongside shrimp paste sambal and fresh vegetables.
Mode Masak
Resep by Rudy Choirudin
Cumi Bakar Gapit
MASAK CUMI HARUM DAN LEZAT - CUMI BAKAR GAPIT
MASAK CUMI HARUM DAN LEZAT - CUMI BAKAR GAPIT
Bahan
Bahan 1 :
Bahan 2 (Bumbu Olesan) :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur bumbu olesan: 1 sdm saus cabe, 2 sdm saus tomat, 2 sdm madu, 1 sdm kecap asin, 2 sdm kecap manis, aduk rata, sisihkan.
- Siangi cumi, memarkan lengkuas 3 cm, haluskan 6 siung bawang putih, belah dan memarkan serai, siapkan 2 lembar daun salam.
- Panaskan 4 sdm minyak goreng dengan api sedang, tumis bawang putih halus sampai kuning.
- Masukkan daun salam, serai, dan lengkuas, aduk sampai harum, lalu masukkan 1 sdt garam.
- Masukkan cumi, aduk.
- Masukkan 1 sdt Desaku ketumbar bubuk dan 1 sdt Ladaku merica bubuk.
- Masukkan saus olesan yang sudah dicampur, masak sampai karamel dan cumi matang (jangan setengah matang agar tidak alot).
- Angkat cumi, biarkan agak hangat, lalu jepit dengan bambu basah dan ikat dengan tali bambu.
- Bakar cumi di atas panggangan, biarkan sedikit kering dulu baru oles dengan sisa saus olesan, balik sesekali.
- Sajikan cumi bakar dengan siraman saus dan sambal terasi serta lalapan.
Ingredients
Part 1:
Part 2 (Basting Sauce):
Accompaniments:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the basting sauce: 1 tbsp chili sauce, 2 tbsp tomato sauce, 2 tbsp honey, 1 tbsp light soy sauce, and 2 tbsp sweet soy sauce, stir well, and set aside.
- Clean the squid, bruise the 3 cm galangal, grind the 6 cloves of garlic, split and bruise the lemongrass, and prepare the 2 bay leaves.
- Heat 4 tbsp cooking oil over medium heat, sauté the ground garlic until golden.
- Add the bay leaves, lemongrass, and galangal, stir until fragrant, then add 1 tsp salt.
- Add the squid, stir.
- Add 1 tsp Desaku ground coriander and 1 tsp Ladaku ground pepper.
- Add the mixed basting sauce, cook until caramelized and the squid is cooked through (don't leave it half-cooked or it will turn rubbery).
- Remove the squid, let it cool slightly, then clamp it between damp bamboo skewers and tie with bamboo string.
- Grill the squid over the fire, let it dry out slightly first before basting with the remaining sauce, flipping occasionally.
- Serve the grilled squid drizzled with sauce alongside shrimp paste sambal and fresh vegetables.
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