Resep Daun Ubi Tumbuk | Gulai Daun Singkong Tumbuk Khas Batak | Cassava Leaves in Curry Recipe |
Resep Daun Gulai Singkong Tumbuk Khas Batak
Bahan serta bumbu yg dihaluskan :
500 gr daun singkong atau sebagai alternatif 900 gr Boerenkool (vriezer) utk yg tinggal di luar Indonesia yg sulit mendapatkan daun singkon. Kl aku lebih suka bila keduanya di mix krn rasanyalebih enak. Mixnya 1 banding 2
700 liter santan instan
3 bh rawit + 2 bh cabe merah, sesuai selera
1 kecombrang, optional
2 genggam cempokak atau takokak atau rimbang, atau sesuai selera
Bumbu yg dihaluskan/blender :
2 siung bwg putih
100 gr bwg merah atau 1 siung shallot, ukuran besar
1/2 jempol jahe
5 butir kemiri
2 lbr daun jeruk, buang tulangnya
1 1/2 sdt ketumbar bubuk
Bumbu pelengkap :
1 jempol jahe, geprek
2 btg serai, geprek
2 jempol lengkuas, geprek
3 lbr daun salam
3 buah kapulaga
1/2 sdt kaldu
1 sdt gula
garam & minyak sayur secukupnya
cara memasak :
Indonesia : tumbuk 500 gr daun singkong segar bersama cabe, cempokak/rimbang & kecombrang.
Utk yg tinggal di Eropah ato negara lain yg sulit mendapatkan daun singkong, cairkan boerenkool & daun singkong tumbuk, bila sdh mencair, lobangi plastik dan tiriskan/peras air yg ada diplastik. Kemudian tumbuk kasar cempokak, cabe & kecombrang (kecombrang aku skip).
Tumis bumbu halus dengan kapulaga, daun salam, jahe, serai, laos dgn minyak panas. Apabila bumbu sudah wangi tuangkan santan, gula, garam dan kaldu. Aduk terus hingga santan mendidih dgn menggunakan api
sedang, kemudian tambahkan cempokak/rimbang, cabe, kecombrang (yg sudah terlebih dahulu ditumbuk kasar). Apabila santan sudah
mendidih, tambahkan daun singkong + boerenkool (atau hanya boorenkool saja terserah) kemudian aduk2 hingga gulai sayur singkong tumbuk
matang. Dan apabila semua sayur sudah mendidih, masak sekitar 3 menit lg dgn menggunakan api kecil.
====Selamat mencoba====
English sub :
Hello everyone, today I want to share the recipe of cassava leaves/kale/boerenkool in curry, which I often use frozen
kale/boerenkool as a substitute for cassava leaves. What is kale/Boerenkool? Kale/Boerenkool is a tribe or family of broccoli and cabbage.
Boerenkool is one of the most popular and nutritious winter vegetables. And usually planted in spring or autumn. So, for those who
lives overseas and want to eat cassava leaves in curry, the cassava leaves can be replaced with kale/Boerenkool & the taste is pretty similar.
Follow the video until it's finished and please don't change the spices dose to get a correct taste. So if you want to mix vegetables, the ratio
of cassava leaves and kale/boerenkool is 1 to 2 or if you just want to use kale/boerenkool, the total size of Kale is about 1500 gr.
It is recommended to squeeze out the access water before cooking.
Kale or Cassava leaves in Curry recipe
Ingredients :
500 gr frozen mashed cassava leaves or
900 gr frozen kale, for those who live in countries where it is difficult to get cassava leaves, as an alternative
700 Ml of instant coconut milk
3 pcs cayenne + 2 red chilies (spicy according to taste)
1 torch ginger, optional
1 handful of sparrow eggplant
Blended spices :
2 cloves of garlic
100 gr or 1 large shallot
1/2 thumb ginger
5 pcs candlenut
2 pieces of lime leaves, discard the middle bone
1 1/2 tsp coriander powder
Seasonings:
1 thumb ginger, bruised
2 stalks lemongrass, bruised
2 thumbs of galangal
3 bay leaves
3 cardamom
1/2 tsp broth powder
1 tsp sugar
salt to taste
enough vegetable oil
Steps :
We can use frozen kale as a substitute for cassava leaves or mixed them to get a better taste and texture ( i mixed them in my video)
The frozen cassava leaves and kale should be fully defrosted before emptying them into a bowl. It is recommended to squeeze out the
access water before cooking (because frozen cassava leaves/kale contains pretty much water). Roughly pound sparrow eggplant,
chilli and torch ginger with a pestle and put it aside (I skip the torch ginger because my husband and children don't like the taste).
Blend the spices except the sparrow eggplant, chili and torch ginger (if you use the torch ginger)
Heat cooking oil. Saute blended spices, bruised ginger, bruised lemongrass, bay leaf until fragrant. Once the spices are fragrant
add the coconut milk, sugar, salt and broth powder, bring them to boil (keep stirring until the coconut milk is bubbling), once they
are bubbling/boiled, add the roughly pound sparrow eggplant, chilli and torch ginger into the pan by using a middle heat. When
the coconut milk is bubling / boiling, add the cassava leaves + the kale and mix them well. Simmer the mixture until they are bubbling
steadily. Once it starts bubbling, reduce the heat to low and stir the mixture for another 3 minutes or until the cassava/kale leaves reach
the desired texture.
Stir the mixture briefly then switch the heat OFF. The Cassava Leaves Curry is now ready to be served.
====Good luck====
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Resep Bakwan Sayur Goreng Gurih dan Renyah| Rasa super enak..
Bahan :
6 ½ sdm tepung terigu
1 ½ sdm tapioka
250 gr irisan kol
200 gr parutan wortel
1 siung irisan shallot (4 siung bwg merah)
2 btg irisan daun bawang
3 btg irisan daun saledri
1 bh irisan cabe merah (buang biji)
Bumbu :
½ sdt ketumbar bubuk
½ sdt merica bubuk
2 sdt kaldu ayam bubuk
1 sdt gula pasir
1 ½ sdt garam (sesuai selera)
1 btr telor
250 ml air putih
Ingredienst :
6 ½ tbsp flour
1 ½ tbsp tapioca
250 gr cabbage cut in thin slices
200 gr grated carrots
1 shallot, chopped
2 spring onion, chopped
3 salery, chopped
1 chilli , chopped
½ tsp coriander powder
½ tsp pepper powder
2 tsp chicken broth powder
1 tsp sugar
1 ½ tsp salt (to taste)
1 whole egg
250 ml water
Silahkan ikuti langkah2 memasak divideo.
====Selamat mencoba===
#JajananPasar
#BakwanSayurGoreng
#vegetarianrecipe
#ResepBakwanSayurGorengGurihdanRenyah
#CaramembuatBakwanSayurGorengGurihdanRenyah
Grilled squid (calamari) at night market in Chiang Mai, Thailand, Southeast Asia, Asia
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Grilled squid (calamari) at night market in Chiang Mai, Thailand, Southeast Asia, Asia
Pepes pindang tongkol daun singkong bumbu Padang ~ Endang Mengge
Pepes daun singkong ikan tongkol bumbu Padang
resep lengkap buka description box gulir terus kebawah
Hai semuanya
channel endang mengge kali ini akan berbagi, pepes daun singkong ikan tongkol bumbu padang, ide jualan, indonesia, Indonesian food, masak apa hari ini, Resep, kuliner, masakan Indonesia, resep masakan Indonesia, resep masakan rumahan, masakan sederhana sehari-hari, ide usaha kreatif, jajanan pasar, bisnis rumahan, usaha rumahan, menu masakan sehari-hari, resep masakan indonesia sehari hari, masakan nusantara, resep masakan sederhana sehari-hari, resep kue tradisional Indonesia, resep ide masak, masakan rumahan,
selamat menonton
=======================================
bahannya :
Bahan :
8 ekor pindang Ikan Tongkol
Bumbu Pepes :
50 gr Bawang Merah
6 siung Bawang Putih
50 gr Cabe Merah keriting
6 btr Kemiri Sangrai
2 buah tomat
1 sdm Ketumbar
cabe rawit secukupnya
Garam secukupnya
Micin secukupnya
2 cm Lengkuas
1 ruas Jahe
2 ruas Kunyit
2 btg Serai
5 lbr Daun Jeruk
Bahan Lainnya :
300 gr Daun Singkong
30 ml Minyak Goreng
1/2 sdt Soda Kue
Daun Pisang Untuk Membungkus
2 lbr Daun Kunyit Utk Membungkus
#pepesan #pepesikan #pepestongkol #pepespadang