☁️ Bumbu Ikan Bakar Padang Tanpa Santan

1 Bahan yang Dibutuhkan. id.openrice.com. Dalam resep ikan bakar padang, Sedulur membutuhkan bahan yaitu: 3 ekor ikan nila sekitar 700 gram, belah di bagian punggung lebarkan, cuci bersih beri perasaan air jeruk nipis, sisihkan di kulkas. 150 ml santan kental dari perasan pertama. 1 batang serai memarkan. Dibutuhkan3 buah of Cabe merah. Sediakan 1/2 sdt of Ketumbar dan 1/2sdt lada bubuk. Dibutuhkan 1 buah of tomat ukuran kecil. Hal pertama untuk membuat bumbu ikan nila bakar bisa dilakukan dengan menghaluskan bumbu yang harus dihaluskan. Setelah bumbu kering, angkat dan sajikan diatas ikan bakar yang sudah dibuat tadi. Bumbuikan bakar padang tanpa sanan,,langsung saja nonton videonya tentang bahan dan cara pembuatannyaterimakasih bagi yang udah nonton channel ini,,.jangan. Bahkan banyak juga yang menjadikan kegiatan memasak ini sebagai hobi dan bisa menghasilkan uang. 1 ekor ikan nila ukuran besar (kurang lebih 800 gram). CaraMembuat Ayam Bakar Bumbu Padang Tanpa Santan: Haluskan semua bumbu halus dengan ulekan ataupun blender. Panaskan minyak goreng dalam wajan sedikit. Tumis bumbu halus sampai beraroma harum yang wangi dan lezat. Setelah itu, masukkan bawang putih, bawang merah, dan serai. Tumis merata. CaraMembuat Rendang Khas Bumbu Minang: Langkah pertama mempraktekan resep rendang daging yaitu mencuci daging sampai bersih, lalu potong sesuai selera. Ulek atau blender semua bumbu halus. Panaskan wajan, lalu masukkan santan, air, dan daging sapi. aduk terus agar santan tidak pecah. 224resep ikan bakar padang tanpa santan ala rumahan yang sederhana dan lezat dari komunitas memasak terbesar dunia! Lihat juga cara membuat Kembung bakar padang dan masakan sehari-hari lainnya. Beranda. Cari. Premium. Daftar. Terbaru Teruji; 483Bawal Bakar RM Padang. ikan bawal laut • minyak kelapa (unt blender bumbu) • air (unt blender bumbu) • garam • jeruk nipis (optional) • air unt matangkan bumbu (rsp :100 ml santan) • bawang merah • bawang putih. 1 jam. 2 porsi. 🍹🍕 pawonku 🍜🍚. IkanTongkol Masak Woku Gulai Ikan Nila Tanpa Santan Bahan dan bumbu ikan goreng. 8874 resep ikan nila ala rumahan yang mudah dan enak dari komunitas memasak terbesar dunia. Tutup kedua ujung daun pisang dengan tusuk gigi lalu kukus selama 70 menit. Makan ikan tanpa minyak juga baik buat ptsng menjelang berumur kayak kita ya. 3resep ayam bakar bumbu padang tanpa santan ala rumahan yang sederhana dan lezat dari komunitas memasak terbesar dunia! Lihat juga cara membuat Ayam bakar nasi padang tanpa santan dan masakan sehari-hari lainnya. . Grilled fish is smothered in flavorful, spicy, and addicting Padang-style sauce. Padang is known for its amazing culinary, intense in flavor and aroma. If you have ever tried Rendang Sapi Padang, you will know exactly what I’m talking about. I’ve had many people told me how insanely good rendang was 🙂 and I would not argue a bit! This ikan bakar/panggang bumbu Padang may not be as intense as rendang, but the sauce is still really good. The fish is baked and then smothered in the sauce and you can broil it in the oven again for that extra “char” if you like. You have to make sure you cook enough rice to mop that sauce 😉TYPE OF FISH TO USE1. USE WHOLE FISH INSTEAD OF FILLET I suggest using a whole fish if you can even if it’s headless, like the one I’m using here. I bought the whole fishes which had been gutted and head removed. We need to have the skin still intact 2. USE YOUR FAVORITE FISHES I used tilapia here but you can use any of your favorite fishes. Just some ideas Snapper, Yellow Tail, SeabassHOW TO COOK IKAN BAKAR BUMBU PADANG1. MARINATE THE FISH Once you have scaled and gutted the fish, rinse briefly with water and then pat them dry with an absorbent paper towel Squeeze some lime juice over and rub on both sides of the body Cut 3-4 diagonal slits on top of the bodies Sprinkle with salt, pepper, and coriander powder, rubbing them on both sides of the body. Let them marinate for about 15 minutes 2. BAKE THE FISH Brush with some cooking oil on both sides Bake in a preheated oven at 450 F for 20-25 minutes. If you can easily flake the fish, it’s done cooking 3. PREPARE THE SAUCE While the fishes are baking, put all the ground ingredients for sauce in a blender and process into a paste. Add a bit oil to keep it going if needed Preheat 1 Tbsp of oil Add the ground up paste and stir fry until fragrant, about 5 minutes Add the herbs and seasonings. Add about 1/4 cup or more as needed of hot water to thin down the thick sauce a bit. Let it simmer for another 5 minutes 4. TOP WITH SAUCE Once the fish is done baking, pour the sauce on top and you can serve immediately or for an extra step, you can broil the fish briefly in the oven to get that slightly “char” bakar look 5. BROIL THE FISH Turn your broiler to low. Place the fish bake in the oven and let it broil until nicely charred, but not burn on both sides. Do not walk away during this process as they may get burn easily. Serve immediately after that THE SAUCE IS VERSATILEYou can definitely use the sauce with other types of seafood or meat too. For example grilled/sauteed shrimp, grilled/sauteed squid, grilled/baked chicken or duck. It’s great to be served on a side as a “sambal”. It’s your call!MAKE AN EXTRA SAUCEI like to double or triple the recipe for future use. Here’s how 1. After grinding the ingredients for the sauce, portion them out to one recipe portion and keep in a freezer bag or container 2. When ready to use, simply thaw them overnight in the fridge or submerged in cold water for quick thawing 3. Just proceed per recipe and add the fresh herbs and seasoningsDID YOU MAKE THIS IKAN BAKAR BUMBU PADANG RECIPE?I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me WhatToCookToday WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Ikan Bakar Bumbu Padang Grilled Fish in Spicy Padang SaucePrep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 4 servingsIngredients 2 large whole fishes scaled and gutted1 Tbsp cooking oil plus more to brush on the fishes laterMarinade ingredientsJuice from 1 lime1 tsp coriander powderPinch of salt and ground white pepperGround ingredients for the sauce200 gr red chili or use 4 Tbsp or more sambal oelek3 Thai chili optional4 cloves garlic4 shallots1 inch ginger1 inch galangal or use 1 Tbsp galangal powder1 inch turmeric or use 1 tsp turmeric powderInstructions Marinate the fishesOnce you have scaled and gutted the fish, rinse briefly with water and then pat them dry with an absorbent paper towelPreheat oven to 450 F 232 C. Line the baking sheets with heavy-duty aluminum foil. Place the fish. Squeeze some lime juice over and rub on both sides of the body. Cut 3-4 diagonal slits on top of the bodies. Sprinkle with salt, pepper, and coriander powder, rubbing them on both sides of the body. Let them marinate for about 15 minutesBake the fishBrush the fishes with some cooking oil the one that can withstand high heatPlace the baking sheet 3rd rack from the top at bake for 20 - 25 minutes, depending on how big is the fish. If you can easily flake the flesh of the fish, it's cooked through, if not, let them cook a little longerPrepare the sauceWhile the fishes are baking, put all the ground ingredients for sauce in a blender and process into a paste. Add a bit oil to keep it going if neededPreheat 1 Tbsp of oil. Add the ground up paste and stir fry until fragrant, about 5 minutes. Add the herbs and seasonings. Add about 1/4 cup or more as needed of hot water to thin down the thick sauce a bit. Let it simmer for another 5 minutes. Remove from the stove and set asideTop with the sauceOnce the fish is done baking, pour the sauce on top and you can serve immediately or for an extra step, you can broil the fish briefly in the oven to get that slightly "char" bakar lookBroil the fish in the oven optionalTurn your broiler to low. Place the fish bake in the oven and let it broil until nicely charred, but not burn on both sides. Do not walk away during this process as they may get burn easily. Serve immediately after thatRecommended productsMarvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes. Sepertinya Anda menggunakan alat otomatisasi untuk menelusuri situs web kami. 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bumbu ikan bakar padang tanpa santan