STEAMBOAT KUAH TOMYAM DAN KUAH KALDU MAKANAN BERKUAH SAAT TAUN BARUAN ! COBAIN YA
STEAMBOAT TOMYUM
Steamboat with Tomyam Broth and Odeng Broth (Two Broths for Steamboat/Hot Pot)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Cuci udang, beri perasan jeruk lemon/nipis, aduk rata, dan diamkan sekitar 15 menit, lalu cuci bersih kembali.
- Rebus kepala dan kulit udang dengan air (1,5 liter) sampai mendidih dan harum untuk membuat kaldu udang, lalu saring agar kuah bersih.
- Rebus cabe merah besar dan cabe keriting merah agar tidak bau langu, lalu haluskan bersama bawang putih dan ebi kering dengan sedikit air.
- Tumis bumbu halus sampai matang dan harum, lalu masukkan ke kaldu udang bersama sereh, lengkuas, dan daun jeruk yang disobek.
- Bumbui kuah dengan garam, kaldu ayam bubuk, gula pasir, merica bubuk, kecap ikan, minyak wijen, dan perasan jeruk lemon/nipis, aduk rata, biarkan mendidih.
- Masukkan udang, bakso, sosis, sayuran, cabe rawit, dan jamur enoki ke dalam kuah tomyam, masak sampai semua topping matang.
- Untuk kuah odeng, siapkan bahan: iris bawang putih, bagi bawang bombay menjadi empat, iris daun bawang, dan potong lobak besar-besar.
- Panaskan minyak, tumis ikan teri jengki, bawang putih, dan daun bawang sampai wangi dan sedikit kering.
- Tambahkan air (1,5 liter), lalu masukkan bawang bombay dan lobak.
- Tambahkan kecap asin, garam, penyedap, gula pasir, dan sedikit micin, aduk rata, masak dengan api kecil sampai mendidih dan lobak empuk.
- Saring lobak, bawang, dan bahan lain dari kuahnya menggunakan saringan halus agar kuahnya bersih.
- Masukkan topping ke kuah odeng: odeng, sayuran, dan jamur enoki.
- Terakhir masukkan cpstick (fish cake stick) karena cepat matang, lalu sajikan kedua kuah steamboat ini.
Ingredients
Steps
Steps were generated from the video narration — watch the video if unsure.
- Wash the shrimp, coat with lemon or lime juice, mix well, and let sit for about 15 minutes, then rinse clean again.
- Boil the shrimp heads and shells with water (1.5 liters) until it boils and smells fragrant to make shrimp stock, then strain for a clean broth.
- Boil the large red chilies and curly red chilies to remove the raw smell, then grind them with garlic and dried shrimp (ebi) with a little water.
- Saute the ground paste until cooked and fragrant, then add it to the shrimp stock along with lemongrass, galangal, and torn kaffir lime leaves.
- Season the broth with salt, chicken bouillon powder, sugar, ground pepper, fish sauce, sesame oil, and lemon/lime juice, stir well, and let it come to a boil.
- Add shrimp, meatballs, sausage, vegetables, bird's-eye chilies, and enoki mushrooms to the tomyam broth, and cook until all the toppings are done.
- For the odeng broth, prepare the ingredients: slice the garlic, quarter the onion, slice the scallions, and cut the radish into large pieces.
- Heat oil and saute the dried anchovies (teri jengki), garlic, and scallions until fragrant and slightly dry.
- Add water (1.5 liters), then add the onion and radish.
- Add soy sauce, salt, seasoning powder, sugar, and a little MSG, stir well, and cook over low heat until it boils and the radish is tender.
- Strain out the radish, onion, and other solids using a fine strainer for a clean broth.
- Add the toppings to the odeng broth: fish cakes, vegetables, and enoki mushrooms.
- Add the fast-cooking crab stick last, then serve both steamboat broths.
Mode Masak
STEAMBOAT TOMYUM
Steamboat with Tomyam Broth and Odeng Broth (Two Broths for Steamboat/Hot Pot)
STEAMBOAT KUAH TOMYAM DAN KUAH KALDU MAKANAN BERKUAH SAAT TAUN BARUAN ! COBAIN YA
STEAMBOAT KUAH TOMYAM DAN KUAH KALDU MAKANAN BERKUAH SAAT TAUN BARUAN ! COBAIN YA
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Cuci udang, beri perasan jeruk lemon/nipis, aduk rata, dan diamkan sekitar 15 menit, lalu cuci bersih kembali.
- Rebus kepala dan kulit udang dengan air (1,5 liter) sampai mendidih dan harum untuk membuat kaldu udang, lalu saring agar kuah bersih.
- Rebus cabe merah besar dan cabe keriting merah agar tidak bau langu, lalu haluskan bersama bawang putih dan ebi kering dengan sedikit air.
- Tumis bumbu halus sampai matang dan harum, lalu masukkan ke kaldu udang bersama sereh, lengkuas, dan daun jeruk yang disobek.
- Bumbui kuah dengan garam, kaldu ayam bubuk, gula pasir, merica bubuk, kecap ikan, minyak wijen, dan perasan jeruk lemon/nipis, aduk rata, biarkan mendidih.
- Masukkan udang, bakso, sosis, sayuran, cabe rawit, dan jamur enoki ke dalam kuah tomyam, masak sampai semua topping matang.
- Untuk kuah odeng, siapkan bahan: iris bawang putih, bagi bawang bombay menjadi empat, iris daun bawang, dan potong lobak besar-besar.
- Panaskan minyak, tumis ikan teri jengki, bawang putih, dan daun bawang sampai wangi dan sedikit kering.
- Tambahkan air (1,5 liter), lalu masukkan bawang bombay dan lobak.
- Tambahkan kecap asin, garam, penyedap, gula pasir, dan sedikit micin, aduk rata, masak dengan api kecil sampai mendidih dan lobak empuk.
- Saring lobak, bawang, dan bahan lain dari kuahnya menggunakan saringan halus agar kuahnya bersih.
- Masukkan topping ke kuah odeng: odeng, sayuran, dan jamur enoki.
- Terakhir masukkan cpstick (fish cake stick) karena cepat matang, lalu sajikan kedua kuah steamboat ini.
Ingredients
Steps
Steps were generated from the video narration — watch the video if unsure.
- Wash the shrimp, coat with lemon or lime juice, mix well, and let sit for about 15 minutes, then rinse clean again.
- Boil the shrimp heads and shells with water (1.5 liters) until it boils and smells fragrant to make shrimp stock, then strain for a clean broth.
- Boil the large red chilies and curly red chilies to remove the raw smell, then grind them with garlic and dried shrimp (ebi) with a little water.
- Saute the ground paste until cooked and fragrant, then add it to the shrimp stock along with lemongrass, galangal, and torn kaffir lime leaves.
- Season the broth with salt, chicken bouillon powder, sugar, ground pepper, fish sauce, sesame oil, and lemon/lime juice, stir well, and let it come to a boil.
- Add shrimp, meatballs, sausage, vegetables, bird's-eye chilies, and enoki mushrooms to the tomyam broth, and cook until all the toppings are done.
- For the odeng broth, prepare the ingredients: slice the garlic, quarter the onion, slice the scallions, and cut the radish into large pieces.
- Heat oil and saute the dried anchovies (teri jengki), garlic, and scallions until fragrant and slightly dry.
- Add water (1.5 liters), then add the onion and radish.
- Add soy sauce, salt, seasoning powder, sugar, and a little MSG, stir well, and cook over low heat until it boils and the radish is tender.
- Strain out the radish, onion, and other solids using a fine strainer for a clean broth.
- Add the toppings to the odeng broth: fish cakes, vegetables, and enoki mushrooms.
- Add the fast-cooking crab stick last, then serve both steamboat broths.
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