Resep by Rudy Choirudin
Masak Nus — Squid in Sweet Soy Sauce
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tusuk bagian kepala setiap cumi-cumi ke badannya agar tidak lepas atau keluar saat dimasak.
- Rajang bawang putih dan bawang merah, dan rajang serong cabai keriting merah (buang kuntumnya dulu).
- Belah lengkuas lalu memarkan.
- Panaskan 5 sendok makan minyak goreng dengan api besar, tumis bawang putih hingga kekuningan.
- Masukkan bawang merah, aduk hingga layu.
- Masukkan lengkuas, daun jeruk, dan daun salam, aduk rata.
- Masukkan cabai merah, kecap asin, dan kecap manis, aduk hingga berbuih (mengkaramel) agar aromanya lebih enak.
- Masukkan garam dan gula pasir, aduk rata.
- Masukkan cumi-cumi, aduk hingga cumi mengeluarkan tintanya, sambil masukkan gula aren.
- Tambahkan air (200 ml), masak hingga cumi matang.
- Terakhir, masukkan merica bubuk (agar rasa dan aromanya tetap terjaga), aduk rata.
- Masak sebentar hingga kuahnya sedikit mengental, lalu angkat dan sajikan dengan sedikit hiasan.
Ingredients
Ingredient Set 1:
Ingredient Set 2:
Ingredient Set 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Skewer each squid's head into its body so it doesn't come loose or fall out while cooking.
- Slice the garlic and shallots, and slice the curly red chilies diagonally (remove the stems first).
- Split the galangal, then bruise it.
- Heat 5 tablespoons of cooking oil over high heat, saute the garlic until light golden.
- Add the shallots, stir until wilted.
- Add the galangal, kaffir lime leaves, and bay leaf, stir well.
- Add the red chilies, salty soy sauce, and sweet soy sauce, stir until it bubbles (caramelizes) for a better aroma.
- Add the salt and granulated sugar, stir well.
- Add the squid, stir until it releases its ink, adding the palm sugar as you go.
- Add water (200 ml), cook until the squid is done.
- Finally, add the ground pepper (kept for last so its flavor and aroma stay fresh), stir well.
- Cook briefly until the sauce thickens slightly, then remove and serve with a light garnish.
Mode Masak
Resep by Rudy Choirudin
Masak Nus — Squid in Sweet Soy Sauce
MASAK NUS
MASAK NUS
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tusuk bagian kepala setiap cumi-cumi ke badannya agar tidak lepas atau keluar saat dimasak.
- Rajang bawang putih dan bawang merah, dan rajang serong cabai keriting merah (buang kuntumnya dulu).
- Belah lengkuas lalu memarkan.
- Panaskan 5 sendok makan minyak goreng dengan api besar, tumis bawang putih hingga kekuningan.
- Masukkan bawang merah, aduk hingga layu.
- Masukkan lengkuas, daun jeruk, dan daun salam, aduk rata.
- Masukkan cabai merah, kecap asin, dan kecap manis, aduk hingga berbuih (mengkaramel) agar aromanya lebih enak.
- Masukkan garam dan gula pasir, aduk rata.
- Masukkan cumi-cumi, aduk hingga cumi mengeluarkan tintanya, sambil masukkan gula aren.
- Tambahkan air (200 ml), masak hingga cumi matang.
- Terakhir, masukkan merica bubuk (agar rasa dan aromanya tetap terjaga), aduk rata.
- Masak sebentar hingga kuahnya sedikit mengental, lalu angkat dan sajikan dengan sedikit hiasan.
Ingredients
Ingredient Set 1:
Ingredient Set 2:
Ingredient Set 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Skewer each squid's head into its body so it doesn't come loose or fall out while cooking.
- Slice the garlic and shallots, and slice the curly red chilies diagonally (remove the stems first).
- Split the galangal, then bruise it.
- Heat 5 tablespoons of cooking oil over high heat, saute the garlic until light golden.
- Add the shallots, stir until wilted.
- Add the galangal, kaffir lime leaves, and bay leaf, stir well.
- Add the red chilies, salty soy sauce, and sweet soy sauce, stir until it bubbles (caramelizes) for a better aroma.
- Add the salt and granulated sugar, stir well.
- Add the squid, stir until it releases its ink, adding the palm sugar as you go.
- Add water (200 ml), cook until the squid is done.
- Finally, add the ground pepper (kept for last so its flavor and aroma stay fresh), stir well.
- Cook briefly until the sauce thickens slightly, then remove and serve with a light garnish.
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