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Resep Kentang Mustofa Teri Daun Jeruk
Penggemar kentang mustofa wajib coba resep ini! Dipadukan dengan ikan teri dengan cita rasa pedas dan sensasi daun jeruk yang aromatik. Yuk, masak!
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Sedang mencari ide mengisi waktu senggang di rumah? Resep Kentang Mustofa Teri Daun Jeruk ini mungkin bisa jadi salah satu inspirasi kamu mengisi waktu di dapur. Bukan cuma sebagai camilan, resep ini juga pas banget buat kamu yang sedang mencari lauk kering untuk persediaan bulan Ramadan. Kamu bisa menyimpannya dalam toples kedap udara dan menyajikannnya sebagai lauk pendamping sahur atau buka puasa. Bakal jadi penyelamat kalau kamu sedang malas masak, kan?
Meski proses membuatnya cukup rumit, kamu bisa memasaknya sekaligus banyak supaya bisa dijadikan stok dalam jangka waktu lama. Resep kentang mustofa ini sengaja digabungkan dengan ikan teri dan daun jeruk supaya cita rasanya lebih komplet, yaitu pedas, manis, gurih, dan aromatik. Lauk kering ini mengandung protein (9,7 gram) dan serat pangan (1,8 gram), dan sangat pas dijadikan sebagai persediaan lauk dikala tak punya banyak waktu di dapur.
Beberapa jenis ikan teri yang bisa digunakan adalah teri nasi, teri medan, atau teri jengki. Kalau menggunakan teri jengki, pilih teri jengki yang sudah dibersihkan. Biasanya sudah terbelah menjadi dua bagian. Tambahkan cabai rawit merah ke dalam racikan sambal kering kentang ini jika kamu ingin cita rasa yang lebih pedas. Sebagai alternatif selain ikan teri, pasti tak kalah seru kalau menggunakan rebon atau bahkan ikan bilis khas Minang.
Pastikan merendam potongan kentang terlebih dahulu dalam air kapur sirih supaya tekstur kentang jadi garing atau renyah. Sesudah matang biarkan hingga Kentang Mustofa Teri Daun Jeruk tidak panas lalu simpan dalam wadah kedap udara. Yuk, bikin stok lauk bulan Ramadan!
Bahan
6
Porsi
500
g kentang, kupas, potong korek api
1
L air, untuk merendam kentang
2
sdm air kepur sirih
300
g ikan teri nasi, goreng
10
lembar daun jeruk, buang tulangnya, iris tipis
4
sdm air
minyak, untuk menumis dan menggoreng
Bumbu halus
6
buah cabai merah
6
butir bawang merah
3
siung bawang putih
Cara membuat
1
Rendam kentang bersama air dan air kapur sirih selama 30 menit. Tiriskan.
2
Panaskan minyak, goreng kentang hingga garing. Angkat dan tiriskan. Sisihkan.
3
Panaskan 2 sdm minyak, tumis bumbu halus dan daun jeruk hingga harum. Tambahkan Bango Kecap Manis dan air, aduk sebentar. Angkat.
4
Masukkan kentang dan teri, aduk hingga tersalut rata dengan sambal daun jeruk.
5
Sajikan.
Selamat sahur dan berbuka puasa!
Bahan-bahan
Royco Kaldu Jamur
Bango Kecap Manis
