PEDAS MANIS BUMBUNYA ! RESEP SATE KERANG !
Resep
Medan-Style Sweet Spicy Cockle Satay (Sate Kerang)
Bahan
BUMBU HALUS :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan kerang darah di bawah air mengalir sampai kotoran hilang.
- Rebus kerang bersama serai geprek, bawang putih geprek (dengan kulitnya), jahe, dan daun salam selama sekitar 15 menit.
- Saring kerang, bilas dengan air dingin, tunggu sampai dingin lalu kupas.
- Blender bumbu halus: bawang merah, bawang putih, cabai merah keriting, dan kemiri.
- Tumis bumbu halus, tambahkan daun jeruk, serai geprek, jahe, lengkuas geprek, kunyit bubuk, dan ketumbar bubuk.
- Haluskan kelapa parut sangrai (serundeng) untuk ditambahkan ke bumbu.
- Masukkan serundeng, gula merah, garam, dan kaldu jamur ke dalam tumisan bumbu.
- Masukkan santan dan air asam jawa, masak sampai bumbu matang dan minyaknya terpisah.
- Kupas kerang yang sudah direbus dan dingin.
- Masukkan kerang ke dalam bumbu, masak sebentar hingga bumbu meresap.
- Tusuk kerang ke tusuk sate, lalu panggang sambil dioles sisa bumbu hingga matang.
Ingredients
SPICE PASTE :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean the blood cockles under running water until the dirt is gone.
- Boil the cockles with crushed lemongrass, crushed garlic (skin on), ginger, and bay leaves for about 15 minutes.
- Drain the cockles, rinse with cold water, wait until cool then shell them.
- Blend the spice paste: shallots, garlic, curly red chilies, and candlenuts.
- Sauté the spice paste, add kaffir lime leaves, crushed lemongrass, ginger, crushed galangal, turmeric powder, and ground coriander.
- Grind the toasted grated coconut (serundeng) to add to the spice mix.
- Add the serundeng, palm sugar, salt, and mushroom bouillon into the sautéed spices.
- Add coconut milk and tamarind water, cook until the spices are done and the oil separates.
- Shell the cooled, boiled cockles.
- Add the cockles into the spice mixture, cook briefly until the seasoning is absorbed.
- Skewer the cockles onto satay sticks, then grill while basting with the remaining sauce until cooked.
Mode Masak
PEDAS MANIS BUMBUNYA ! RESEP SATE KERANG !
Medan-Style Sweet Spicy Cockle Satay (Sate Kerang)
PEDAS MANIS BUMBUNYA ! RESEP SATE KERANG !
PEDAS MANIS BUMBUNYA ! RESEP SATE KERANG !
Bahan
BUMBU HALUS :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan kerang darah di bawah air mengalir sampai kotoran hilang.
- Rebus kerang bersama serai geprek, bawang putih geprek (dengan kulitnya), jahe, dan daun salam selama sekitar 15 menit.
- Saring kerang, bilas dengan air dingin, tunggu sampai dingin lalu kupas.
- Blender bumbu halus: bawang merah, bawang putih, cabai merah keriting, dan kemiri.
- Tumis bumbu halus, tambahkan daun jeruk, serai geprek, jahe, lengkuas geprek, kunyit bubuk, dan ketumbar bubuk.
- Haluskan kelapa parut sangrai (serundeng) untuk ditambahkan ke bumbu.
- Masukkan serundeng, gula merah, garam, dan kaldu jamur ke dalam tumisan bumbu.
- Masukkan santan dan air asam jawa, masak sampai bumbu matang dan minyaknya terpisah.
- Kupas kerang yang sudah direbus dan dingin.
- Masukkan kerang ke dalam bumbu, masak sebentar hingga bumbu meresap.
- Tusuk kerang ke tusuk sate, lalu panggang sambil dioles sisa bumbu hingga matang.
Ingredients
SPICE PASTE :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean the blood cockles under running water until the dirt is gone.
- Boil the cockles with crushed lemongrass, crushed garlic (skin on), ginger, and bay leaves for about 15 minutes.
- Drain the cockles, rinse with cold water, wait until cool then shell them.
- Blend the spice paste: shallots, garlic, curly red chilies, and candlenuts.
- Sauté the spice paste, add kaffir lime leaves, crushed lemongrass, ginger, crushed galangal, turmeric powder, and ground coriander.
- Grind the toasted grated coconut (serundeng) to add to the spice mix.
- Add the serundeng, palm sugar, salt, and mushroom bouillon into the sautéed spices.
- Add coconut milk and tamarind water, cook until the spices are done and the oil separates.
- Shell the cooled, boiled cockles.
- Add the cockles into the spice mixture, cook briefly until the seasoning is absorbed.
- Skewer the cockles onto satay sticks, then grill while basting with the remaining sauce until cooked.
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