***English description is at the bottom section.***
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00:00 : intro
01:18 : persiapan bahan (prepping the ingredients)
03:39 : mulai memasak (start of cook)
07:05 : hidangan siap dan tahap plating (the dish is ready to plate and serve)
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[INDONESIAN]
Seafood paling mantap disantap dengan saus pelengkap, salah satunya sambal cocol. Kali ini aku mau share resep sambal cocol seafood menggunakan nanas segar yang banyak dihidangkan di restoran seafood. Perpaduan rasa pedas, asam, manis serta gurih memperlembut aroma seafood yang tajam. Cocok disantap dengan udang, ikan, cumi, kepiting, atau seafood lainnya.
Resep Sambal Cocol Seafood
Bahan:
200 gr udang
1 buah jahe, digeprek
1 batang daun bawang, potong 5 cm
150 ml Sambel Cap Ibu Jari
3 siung bawang putih halus
2 cm jahe parut, tambahkan sedikit air
3 sdm saus tomat
8 sdm nanas parut
2 pcs jeruk limau
Air es secukupnya
Langkah:
1. Rebus air lalu masukkan jahe geprek, gula, garam, dan daun bawang
2. Setelah daun bawang agak layu, masukkan udang, rebus selama 2-3 menit lalu angkat dan celup di air es sebentar
3. Untuk sambal, campur Sambel Cap Ibu Jari, bawang putih halus, air jahe parut, saus tomat, nanas parut, dan air jeruk limau. Aduk rata
4. Udang siap disajikan dengan sambal cocol
Jangan lupa cek Instagram @SAMBELCAPJEMPOL
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[ENGLISH]
Pineapple Makes it Fresh! Non-Fishy Seafood Sambal Recipe a la Restaurant
Seafood is best consumed with an accompanying sauce like a dipping sauce. This time, I'm sharing a recipe for a dipping Sambal for seafood using fresh pineapples just like the ones served in restaurants. The combination of the spicy, tart, sweet, and umami flavor will abate the seafood's sharp fragrance. It's great for shrimp, fish, squid, crab, and other seafood.
Seafood Dipping Sambal Recipe
Ingredients:
200 g shrimp
1 pc ginger, pounded
1 stalk leeks, cut in 2" increments
150 ml Cap Ibu Jari chili sauce
3 clove garlic, grated
1 inch grated ginger, add a bit of water
3 tbsp tomato sauce
8 tbsp grated pineapple
2 pc lime
Ice water as needed
Steps:
1. Boil the water and add pounded ginger, sugar, salt, and leeks.
2. After the leeks wilt, add the shrimp and boil for 2-3 minutes. Drain and dip in the ice bath for a bit.
3. For the Sambal, combine the Cap Ibu Jari chili sauce, grated garlic, ginger liquid, tomato sauce, grated pineapple, and lime juice. Mix well.
4. The boiled shrimp is ready to serve with the dipping Sambal.
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