Gulai Campur Asam Pedas (Telur, Tahu, Ikan, Kentang, Jengkol)

Gulai Campur Asam Pedas (Telur, Tahu, Ikan, Kentang, Jengkol) ~ Vivo Purba ~ Gulai satu ini punya cita rasa yang cukup pedas dan memiliki sensasi rasa asam. Nikmat bangettt. remas.nu ~ Info Selengkapnya ~ Page 1 of 15 Bahan-bahan 2 butir telur ayam ras 8 balok tahu 2 ekor ikan kembung, beri garam dan perasan air jeruk nipis 8 keping jengkol belah yang direndam selama 2 hari 1 buah kentang (potong menjadi 8 bagian) 200 mL santan kental pekat (perasan pertama) 600 mL santan kental sedang (perasan kedua) 15 buah cabe rawit hijau ukuran besar Secukupnya daun salam kering Secukupnya ruku-ruku (ambil daunnya saja, buang tulang daunnya) Secukupnya daun kunyit, iris tipis-tipis Secukupnya merica bubuk, garam, dan penyedap rasa Secukupnya perasan air jeruk nipis Bumbu halus: 2 sdm cabe merah halus (aku: cabe setan) 1 sdm masing-masing jahe halus dan lengkuas halus 1/2 sdm kunyit halus Secukupnya minyak sayur untuk menumis remas.nu Page 2 of 15 Langkah-langkah pembuatan Untuk mengurangi bau jengkol: rendam jengkol belah dalam air selama 2 hari, ganti airnya tiap pagi. Akan muncul buih dan kulitnya mudah dikelupas. Selanjutnya rebus dalam air bersama daun salam, daun kunyit, merica dan garam. Setelah air menyusut, buang airnya tanpa membuang daun salam dan daun kunyit. Rebus lagi dengan daun salam dan daun kunyit yang tadi (tanpa merica dan garam). Setelah air sudah menyusut, buang airnya. Rendam dan cuci dalam air biasa. Geprek dengan batu cobek. remas.nu Page 3 of 15 remas.nu Siapkan bahan utama: telur ayam, tahu, ikan, jengkol, kentang dan cabe rawit hijau. Page 4 of 15 remas.nu Page 5 of 15 remas.nu Page 6 of 15 remas.nu Siapkan bumbu halus: cabe setan, lengkuas, jahe, kunyit, santan kental pekat dan santan kental sedang. Page 7 of 15 remas.nu Page 8 of 15 remas.nu Page 9 of 15 Siapkan: daun salam kering, ruku-ruku, daun kunyit yang sudah diiris tipis-tipis dan jeruk nipis remas.nu(ambil airnya). Page 10 of 15 remas.nu Rebus telur ayam. Kupas kulitnya. Cuci bersih dari sisa kulit yang masih menempel. Tumis bumbu halus sampai harum, masukkan daun salam kering, ruku-ruku dan daun kunyit. Sambil masukkan secukupnya merica, garam dan penyedap rasa. Page 11 of 15 remas.nu Tuang seluruhnya santan kental sedang. Masukkan telur, tahu, ikan, kentang dan jengkol. Aduk terus. Hati-hati saat mengaduk agar tahu dan ikan tidak hancur. Setelah dirasa bumbu sudah cukup meresap dan kentang mulai melunak, tuang seluruhnya santan kental pekat. Aduk terus agar santan tidak pecah. Masukkan cabe rawit hijau. Cabe dimasukkan terakhir agar tidak terlalu lembek dan agar sensasi pedasnya tidak hilang. Page 12 of 15 Setelah santan sudah mulai menyusut dan bumbu sudah meresap, tambahkan perasan air jeruk nipis. Koreksi rasa. Jika sudah dirasa cocok, angkat dan sajikan. remas.nu Page 13 of 15 remas.nu Page 14 of 15 Resep-resep Terkait Kol Goreng Orak Arik Telur Garlic Oil (Minyak Bawang Putih) Homemade Samba Lado Tanak Telur Puyuh dan Teri (Kuliner Minang) remas.nu Page 15 of 15.

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A Special Issue to Commemorate Singapore Bicentennial 2019
2019 A Special Issue to Commemorate Singapore Bicentennial 2019 About the Culture Academy Singapore Te Culture Academy Singapore was established in 2015 by the Ministry of Culture, Community and Youth to groom the next generation of cultural leaders in the public sector. Guided by its vision to be a centre of excellence for the development of culture professionals and administrators, the Culture Academy Singapore’s work spans three areas: Education and Capability Development, Research and Scholarship and Tought Leadership. Te Culture Academy Singapore also provides professional development workshops, public lectures and publishes research articles through its journal, Cultural Connections, to nurture thought leaders in Singapore’s cultural scene. One of the Academy’s popular oferings is its annual thought leadership conference which provides a common space for cultural leaders to gather and exchange ideas and best practices, and to incubate new ideas. It also ofers networking opportunities and platforms for collaborative ideas-sharing. Cultural Connections is a journal published annually by the Culture Academy Singapore to nurture thought leadership in cultural work in the public sector. Te views expressed in the publication are solely those of the authors and contributors, and do not in any way represent the views of the National Heritage Board or the Singapore Government. Editor-in-Chief: Tangamma Karthigesu Editor: Tan Chui Hua Editorial Assistants: Geraldine Soh & Nur Hummairah Design: Fable Printer: Chew Wah Press Distributed by the Culture Academy Singapore Published in July 2019 by Culture Academy Singapore, 61 Stamford Road #02-08 Stamford Court Singapore 178892 © 2019 National Heritage Board. All rights reserved. National Heritage Board shall not be held liable for any damages, disputes, loss, injury or inconvenience arising in connection with the contents of this publication.
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