Rahasia ikan asin balado tetap renyah, kriuk terus dan tahan lama ala ICH 

#baladoikanasin #ikanasin #indoculinairehunter
Ikan asin balado sangat enak rasanya.Tapi bagaimana cara memasak ikan asin balado yang tetap renyah dan kriuk tahan lama? Rahasia ikan asin balado supaya tetap renyah dan kriuk nya tahan lama terdapat pada cara menggoreng ikan asin nya dan cara menumis bumbu nya jangan sampai masih ada kadar airnya. Bumbunya harus benar-benar kering dan disimpan di kulkas supaya tambah kriuk.
Ikan asin balado sangat cocok untuk usaha jualan, stok makanan di kulkas, atau untuk stok makanan anak kos. Ikan asin balado yang tetap renyah sangat mudah cara membuatnya. Silahkan dicoba resepnya, jangan lupa like, share, komen dan subscribe untuk mendukung channel ini terus berkembang. Terimakasih, salam sehat selalu...
BAHAN-BAHAN :
Ikan asin layangan/kalapan 250 gram
Cabe merah besar 150 gram
Bawang merah 150 gram (18 siung bawang merah kecil)
Bawang putih 6 siung
Kemiri 6 butir
Tomat merah 1 buah
Gula pasir 1 sendok makan
Daun salam 2 lembar
Daun jeruk 5 lembar
Lengkuas 4 cm
Minyak goreng secukupnya
Air 50 ml (untuk blender bumbu)
Balado salted fish tastes very delicious. But how do you cook balado salted fish that remains crispy and crunchy for a long time? The secret to balado salted fish so that it stays crunchy and crunchy for a long time is in how to fry the salted fish and how to sauté the spices so that there is no water left. The spices must be completely dry and stored in the refrigerator so they become more crunchy.
Balado salted fish is very suitable for sales businesses, to stock food in the refrigerator, or to stock food for boarding school children. Balado salted fish that remains crunchy is very easy to make. Please try the recipe, don't forget to like, share, comment and subscribe to support this channel as it continues to grow. Thank you, always healthy greetings...
INGREDIENTS :
Kite/kalapan salted fish 250 grams
Large red chilies 150 grams
Shallots 150 grams (18 small shallot cloves)
Garlic 6 cloves
Candlenut 6 items
1 red tomato
Granulated sugar 1 tablespoon
Bay leaves 2 pieces
5 lime leaves
Galangal 4 cm
Right amount of oil
50 ml water (for spice blender)