Resep lengkap buka di description box ini dan geser sampai ke bawah.
*English description is at the bottom section.*
00:00 : intro
01:16 : persiapan bahan (prepping the ingredients)
01:49 : goreng bawang dan cabai, haluskan (frying and blending garlic, shallots, and chilis)
03:20 : potong tomat dan goreng (dicing and frying the tomatoes)
04:01 : masak sambal (cooking the Sambal)
05:06 : hidangan siap dan serving (the dish is ready to serve)
#ResepSambalTomat #Resep Sambal #ResepDevinaHermawan
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[INDONESIAN]
Resep Sambal Tomat (2 jar @250ml)
Bahan:
80 gr bawang merah
35 gr bawang putih
350 gr tomat merah
70 gr cabai merah tanjung
1 sdm terasi
120 gr cabai rawit merah
3 lembar daun jeruk
100-150 ml minyak goreng
50 ml air
¾ sdt garam
2 sdm gula pasir
1 sdt kaldu jamur / msg
Lainnya:
1 buah jeruk limau
Langkah:
1. Potong bawang putih dan bawang merah, goreng sesaat kemudian pindahkan ke dalam food processor
2. Tambahkan terasi, haluskan
3. Potong cabai merah dan cabai rawit lalu goreng di api kecil hingga lunak, pindahkan ke dalam food processor, haluskan
4. Potong tomat, goreng sesaat di api besar, lalu masukkan campuran cabai, daun jeruk, garam, gula pasir, dan kaldu jamur, aduk rata
5. Tambahkan sedikit air, masak di api kecil hingga matang
6. Sambal tomat siap disajikan
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[ENGLISH]
Tomato Sambal Recipe (yield 2 jars @250ml)
Ingredients:
80 g shallot
35 g garlic
350 g red tomato
70 g Tanjung red chili
1 tbsp shrimp paste
120 g red Thai chili
3 pc lime leaf
150 ml oil
50 ml water
¾ tsp salt
2 tbsp sugar
1 tsp mushroom stock powder / MSG
Others:
1 pc kaffir lime
Steps:
1. Slice the garlic and shallots. Fry for a moment, then transfer to the food processor.
2. Add shrimp paste and blend.
3. Slice the red chili and Thai chili. Fry them on low heat until soft. Add into the food processor and blend.
4. Dice the tomatoes. Fry it for a moment on high heat, then add the blended chili, lime leaf, salt, sugar, and mushroom stock powder. Stir.
5. Add a bit of water. Cook on low heat thoroughly.
6. Tomato Sambal is ready to serve.
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