CARA BIKIN CUMI TIDAK ALOT - RESEP CUMI MERCON SAMBAL JERUK.
Resep yang mudah tanpa ribet cocok utk kaum pecinta nasi hangat dan lauk pedas!
Tender Spicy Squid with Kaffir Lime Sambal (Cumi Mercon)
Bahan
bumbu dasar haluskan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan cumi, buang mata dan bagian dalamnya, cuci bersih, lalu iris cumi setebal 1-2 cm.
- Beri garam sekitar 1 sendok teh pada cumi.
- Haluskan cabai merah, cabai rawit, bawang merah, bawang putih, micin, garam, dan sedikit air menggunakan blender.
- Iris tipis aromatik: daun salam, serai, lengkuas, dan daun jeruk (buang batang tengah), lalu geprek serai dan lengkuas.
- Panaskan minyak agak banyak, masukkan bumbu halus, masak hingga sekitar 3/4 matang, lalu masukkan aromatik.
- Masak hingga cairan bumbu mulai mengering, lalu masukkan cumi.
- Tambahkan saus tiram, kecap asin, dan penyedap, aduk rata.
- Tambahkan sedikit air agar bumbu meresap ke cumi, masak dan diamkan sekitar 5 menit hingga cumi empuk dan bumbu meresap.
Ingredients
ground base spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean the squid, remove the eyes and innards, rinse well, then slice into 1-2 cm pieces.
- Sprinkle about 1 teaspoon of salt over the squid.
- Grind the red chilies, bird's-eye chilies, shallots, garlic, MSG, salt, and a little water in a blender.
- Thinly slice the aromatics: bay leaves, lemongrass, galangal, and kaffir lime leaves (discard the center rib), then bruise the lemongrass and galangal.
- Heat a generous amount of oil, add the ground spice paste, cook until about 3/4 done, then add the aromatics.
- Cook until the liquid from the paste starts to dry up, then add the squid.
- Add oyster sauce, soy sauce, and seasoning, and stir well.
- Add a little water so the seasoning can be absorbed by the squid, cook and let sit for about 5 minutes until the squid is tender and the seasoning is absorbed.
Mode Masak
Resep yang mudah tanpa ribet cocok utk kaum pecinta nasi hangat dan lauk pedas!
Tender Spicy Squid with Kaffir Lime Sambal (Cumi Mercon)
CARA BIKIN CUMI TIDAK ALOT - RESEP CUMI MERCON SAMBAL JERUK.
CARA BIKIN CUMI TIDAK ALOT - RESEP CUMI MERCON SAMBAL JERUK.
Bahan
bumbu dasar haluskan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan cumi, buang mata dan bagian dalamnya, cuci bersih, lalu iris cumi setebal 1-2 cm.
- Beri garam sekitar 1 sendok teh pada cumi.
- Haluskan cabai merah, cabai rawit, bawang merah, bawang putih, micin, garam, dan sedikit air menggunakan blender.
- Iris tipis aromatik: daun salam, serai, lengkuas, dan daun jeruk (buang batang tengah), lalu geprek serai dan lengkuas.
- Panaskan minyak agak banyak, masukkan bumbu halus, masak hingga sekitar 3/4 matang, lalu masukkan aromatik.
- Masak hingga cairan bumbu mulai mengering, lalu masukkan cumi.
- Tambahkan saus tiram, kecap asin, dan penyedap, aduk rata.
- Tambahkan sedikit air agar bumbu meresap ke cumi, masak dan diamkan sekitar 5 menit hingga cumi empuk dan bumbu meresap.
Ingredients
ground base spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean the squid, remove the eyes and innards, rinse well, then slice into 1-2 cm pieces.
- Sprinkle about 1 teaspoon of salt over the squid.
- Grind the red chilies, bird's-eye chilies, shallots, garlic, MSG, salt, and a little water in a blender.
- Thinly slice the aromatics: bay leaves, lemongrass, galangal, and kaffir lime leaves (discard the center rib), then bruise the lemongrass and galangal.
- Heat a generous amount of oil, add the ground spice paste, cook until about 3/4 done, then add the aromatics.
- Cook until the liquid from the paste starts to dry up, then add the squid.
- Add oyster sauce, soy sauce, and seasoning, and stir well.
- Add a little water so the seasoning can be absorbed by the squid, cook and let sit for about 5 minutes until the squid is tender and the seasoning is absorbed.
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