CRISPY DAN EMPUK - RESEP CUMI GORENG TEPUNG CALAMARI JANJI GAK NGECEWAIIN..
Pengempuk Cumi
Crispy and Tender - Fried Calamari Recipe, Won't Disappoint
Bahan
Dry coating / Adonan kering :
Wet coating / Adonan basah :
Aioli mayo :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan dan potong cumi menjadi cincin dengan ketebalan sekitar 1cm.
- Marinasi cumi dengan baking powder, garam, dan saus tiram, aduk rata, diamkan sekitar 30 menit di kulkas.
- Buat adonan tepung kering: campurkan tepung terigu, tepung maizena, lada putih, oregano, kaldu ayam bubuk, garam, dan baking powder, aduk rata.
- Buat aioli: campurkan mayones, bawang putih parut, perasan lemon, garam, parsley cincang, dan sedikit madu, aduk rata, cicipi dan sesuaikan rasa.
- Kocok telur dengan sedikit garam untuk adonan basah.
- Tiriskan cumi dari sisa air, balurkan tipis ke tepung kering yang sudah dibumbui, lalu rendam ke dalam adonan telur.
- Balurkan kembali ke tepung kering yang telah dicampur tepung roti kasar hingga terlapisi rata dan krispi.
- Goreng cumi dalam minyak panas sedikit demi sedikit (4-6 potong per goreng) hingga matang dan berwarna keemasan.
- Angkat, tiriskan, sajikan cumi goreng tepung dengan saus aioli mayo.
Ingredients
Dry Coating:
Wet Coating:
Aioli Mayo:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean and cut the squid into rings about 1 cm thick.
- Marinate the squid with baking powder, salt, and oyster sauce, stir well, refrigerate for about 30 minutes.
- Make the dry coating: mix wheat flour, cornstarch, white pepper, oregano, chicken bouillon powder, salt, and baking powder, stir well.
- Make the aioli: mix mayonnaise, grated garlic, lemon juice, salt, chopped parsley, and a little honey, stir well, taste and adjust.
- Beat the eggs with a little salt for the wet coating.
- Drain the squid of excess liquid, lightly dust it in the seasoned dry flour, then dip it into the egg mixture.
- Coat again in the dry flour mixed with coarse bread crumbs until fully and evenly coated.
- Deep-fry the squid in hot oil a little at a time (4-6 pieces per batch) until cooked and golden brown.
- Remove, drain, and serve the fried calamari with the aioli mayo dip.
Mode Masak
CRISPY DAN EMPUK - RESEP CUMI GORENG TEPUNG CALAMARI JANJI GAK NGECEWAIIN..
CRISPY DAN EMPUK - RESEP CUMI GORENG TEPUNG CALAMARI JANJI GAK NGECEWAIIN..
Bahan
Dry coating / Adonan kering :
Wet coating / Adonan basah :
Aioli mayo :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan dan potong cumi menjadi cincin dengan ketebalan sekitar 1cm.
- Marinasi cumi dengan baking powder, garam, dan saus tiram, aduk rata, diamkan sekitar 30 menit di kulkas.
- Buat adonan tepung kering: campurkan tepung terigu, tepung maizena, lada putih, oregano, kaldu ayam bubuk, garam, dan baking powder, aduk rata.
- Buat aioli: campurkan mayones, bawang putih parut, perasan lemon, garam, parsley cincang, dan sedikit madu, aduk rata, cicipi dan sesuaikan rasa.
- Kocok telur dengan sedikit garam untuk adonan basah.
- Tiriskan cumi dari sisa air, balurkan tipis ke tepung kering yang sudah dibumbui, lalu rendam ke dalam adonan telur.
- Balurkan kembali ke tepung kering yang telah dicampur tepung roti kasar hingga terlapisi rata dan krispi.
- Goreng cumi dalam minyak panas sedikit demi sedikit (4-6 potong per goreng) hingga matang dan berwarna keemasan.
- Angkat, tiriskan, sajikan cumi goreng tepung dengan saus aioli mayo.
Ingredients
Dry Coating:
Wet Coating:
Aioli Mayo:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean and cut the squid into rings about 1 cm thick.
- Marinate the squid with baking powder, salt, and oyster sauce, stir well, refrigerate for about 30 minutes.
- Make the dry coating: mix wheat flour, cornstarch, white pepper, oregano, chicken bouillon powder, salt, and baking powder, stir well.
- Make the aioli: mix mayonnaise, grated garlic, lemon juice, salt, chopped parsley, and a little honey, stir well, taste and adjust.
- Beat the eggs with a little salt for the wet coating.
- Drain the squid of excess liquid, lightly dust it in the seasoned dry flour, then dip it into the egg mixture.
- Coat again in the dry flour mixed with coarse bread crumbs until fully and evenly coated.
- Deep-fry the squid in hot oil a little at a time (4-6 pieces per batch) until cooked and golden brown.
- Remove, drain, and serve the fried calamari with the aioli mayo dip.
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