NASI SERAI & TEMPEH TAUHU LEMAK BERLADO - CHEF DAVE ft @Lalqilla
#chefdavaveganjourney #nasiserai #veganstyle #lalqilla
Masa penyediaan: 20 minit
Masa memasak: 40 minit
Hidangan: 4-6 pax
Resipi
Bahan nasi serai:
2 cawan beras basmati lalqilla
3 cawan santan cair
½ sudu kecil serbuk kunyit
Sedikit minyak(untuk tumis)
1 inchi halia(hiris halus)
3 ulas bawang putih(hiris halus)
2-3 batang serai(dititik)
Bahan tempeh tauhu lemak berlado:
Bahan-bahan:
150g tofu keras (dipotong dadu)
150g tempeh (dipotong dadu)
Sedikit serbuk kunyit
2 batang serai (dititik)
1 sudu besar pes asam jawa
1 ½ cawan santan cair
Minyak
Garam dan gula secukup rasa
Daun limau purut (pilihan, untuk aroma tambahan
Bahan kisar:
10 cili hijau
3 cili padi hijau (pilihan, jika mahu lebih pedas)
2 biji bawang merah
3 ulas bawang putih
1 inci halia
1 inci kunyit segar
Hari ni saya masak Nasi Serai dan Tempeh Tauhu Lemak Berlado. Hujan2 makan macam ni gunakan beras basmati dari @Lalqilla pulak! Memang terangkat!! Korang jangan lepaskan peluang untuk claim RM10 tau kalau grab yang 5kg.
Cara memasak:
1.Basuh beras bersih, masukkan santai cair, serbuk kunyit, garam dan kacau sebati. Ketepikan.
2. Tumis serai, bawang putih dan halia sehingga naik bau dan tuang ke dalam periuk nasi tadi. Kacau sebati dan masak nasi seperti biasa.
3.Untuk masak tauhu tempeh berlado pula, gaul rata tauhu, tempeh, serbuk kunyit dan sedikit garam. Goreng hingga keperangan dan ketepikan.
4.Guna kuali yang sama, tumis serai, bahan kisar hingga masak.Msukkan garam, santan dan air asam jawa. Adjust rasa dan masukkan daun limau purut, tempeh goreng, tauhu goreng lalu kacau sebati. Sedia untuk dihidang.
LEMONGRASS RICE & TEMPEH TAUHU LEMAK BERLADO
Preparation time: 20 minit
Cooking time: 40 minutes
Serving: 4-6 pax
Recipe
Lemongrass rice ingredients:
2 cups basmati rice
3 cups liquid coconut milk
½ tsp turmeric powder
A little oil (for sautéing)
1 inch ginger (thinly sliced)
3 cloves garlic (thinly sliced)
2-3 stalks lemongrass (tapped)
Tempeh Tofu Lemak Berlado Ingredients:
150g firm tofu (cubed)
150g tempeh (cubed)
A pinch turmeric powder
2 stalks lemongrass (tapped)
1 tbsp tamarind paste
1 ½ cups liquid coconut milk
Oil
Salt and sugar to taste
Kaffir lime leaves (optional, for added aroma)
Ground Ingredients:
10 green chilies
3 bird's eye chilies (optional, for extra heat)
2 onions
3 cloves garlic
1 inch ginger
1 inch fresh turmeric
Today I made Lemongrass Rice and Tempeh Tofu Lemak Berlado. Perfect for a rainy day, especially using @Lalqilla basmati rice! It's absolutely delicious! Don’t miss out on claiming RM10 off when you grab the 5kg pack.
Cooking Instructions:
1.Rinse the rice thoroughly, then add liquid coconut milk, turmeric powder, salt, and stir to combine. Set aside.
2.In a pan, sauté lemongrass, garlic, and ginger until fragrant, then pour into the rice pot. Stir well and cook the rice as usual.
3.For the tofu tempeh berlado, mix the tofu, tempeh, turmeric powder, and a pinch of salt. Fry until golden brown and set aside.
4.Using the same pan, sauté lemongrass and ground ingredients until cooked. Add salt, coconut milk, and tamarind paste. Adjust the flavor, then add kaffir lime leaves, fried tempeh, and tofu. Stir well and it’s ready to serve.