Resep Tuna Goreng Biasa

Resep Tuna Goreng Biasa – .com – Weekend meals will feel more complete when we feature this Coconut Flour Fried Tuna Recipe as a side dish.

So that you don’t want to know about the taste anymore, it is better to immediately present the following simple menu as a matching menu for tonight’s dinner.

Resep Tuna Goreng Biasa

3. Dip the tuna in the dip. Roll it out on top of the toppings. Repeat one more time. Fry in hot oil over medium heat until cooked.

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#gobhoza quality #how to make turmeric concoction #vinegar #how to store it #solo iced tea #practical menu #school clothes #delete ID card data #body parts should not be copied #birthday expenses at KFCTuna fish is one of the most popular sources of food contains sources lots of protein. This type of fish is often loved by many people as a daily food. Tuna has a variety of healthy nutrients.

Such as calories, carbohydrates, proteins, fats, sodium, and various vitamins. Tuna themes can be used by all groups, from children to adults. So perhaps you will not be surprised that this fish is often served as a dish at different times.

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Tuna is also an easy food to prepare. They are almost like other types of fish, you only need to add spices that go with the spices to make the taste more delicious.

Moreover, now many people prepare tuna fish for snacks, you know. One tuna snack that you can try is tuna tofu.

So, before you start leaking, it is better to try it yourself and make a design with tuna fish. Check out the following recipes for processed tuna, as compiled from various sources on Monday (5/9).

1. Boil the tuna fish in the flour stock and 3 cloves of garlic until the meat is soft, drain and set aside.

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2. Fry the fish only until it changes color slightly but do not dry it so that the fish meat is not tough. Remove and set aside.

3. Heat enough cooking oil, saute the sliced ​​tomatoes with the crushed shallots, bay lemongrass, until the tomatoes are slightly reduced. (You can also stir fry with ground spices).

1. Combine all the flour ingredients and mix well. Then take 3 spoons of flour mixture. Put it in a bowl, add 4-5 tablespoons of ice water or cold water to the wet dough.

3. Take enough rice, fill with tuna mayo, and roll it into a triangle shape (you can also use an onigiri mold). Beforehand, wet the mold or your hands with water so that the rice does not stick.

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5. Once cool, cut into pieces. Dip in egg then coat in breadcrumbs, fry until brown, remove and serve.

3 pieces or 2 kg of tuna, cut into pieces, sprinkle with salt and leave for about 15 minutes, rub until brown.

1. Marinate tuna with lime, salt and pepper for 30 to 60 minutes then wash to remove dirt and mucus.

2. Add ground spices and spring onion until fragrant and cooked, then pour in water and wait until it boils.

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3. Saute the minced shallots with the lime leaves and galangal until smooth. Then add finely chopped green chillies and saute again.

6. Prepare the banana leaves, dry as desired. Prepare the rice and add the mixed tuna. Cover tightly and bake. Ready to serve.

3. Melt the butter, sauté the shallots until fragrant, add the garlic, sauté until tender, add the curry powder solution, and sauté briefly.

1. Boil large red chilies until wilted, then mash them with shallot. Chop the cayenne pepper and red onion.

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2. Add the chopped shallots and bird’s eye chili then add the ground chili. Cook until the oil has thickened and the cooked chillies are deep in colour, add the sugar, salt and stock powder. Jump. Adjust the flavor.

1. Rub the tuna with lime and salt to prevent it from getting fishy. Then let it rest for about 10 minutes. Then, wash it thoroughly and season with enough mushroom stock.

3. Coat the tuna fish evenly with flour. Dip in beaten egg. Roll in the oats quickly while pressing so that the oats stick to the tuna. Do this until the fish is gone.

4. If you want to fry it immediately, put it in the fridge for about 15 minutes before you fry it. So that the oats stick together perfectly.

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2. Fry shallots, garlic, when wilted, add shrimp paste, galangal and lemongrass, stir-fry until fragrant.

3. Boil the water until it boils, add the grilled fish, add the fried spices and palm sugar, cook until the spices are mixed, let it boil again and do not mix often (so that the texture of the fish. is not destroyed), adjust the taste and it is ready to serve.

3. Add pre-heated cooking oil, stir well, add sugar, salt, tuna and lime juice, taste test, serve.

2. Heat margarine, fry garlic and onion until fragrant. Add the remaining ingredients except the tuna. Stir well to adjust the flavor. When it’s done, add the tuna. Cook until thickened and set aside.Brilio.net – High in omega-3 fatty acids, processed tuna is often used in a healthy diet to reduce bad cholesterol levels in the body. The protein content in tuna can make the body feel fuller for longer. Besides being nutritious, tuna is also easy to process into a variety of delicious foods, you know.

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By adding simple spices like onions and chilies, tuna can be cooked into a simple stir-fry. Not only that, tuna fish can be processed into tofu, fritters, oat bites healthy snacks, and much more.

This natural tuna fish recipe is very easy for you to make at home. Instead of waiting a long time, let’s create tuna fish immediately using a recipe summarized from various sources, on Sunday (13/2).

1. Combine all the flour ingredients and mix well. Then take 3 tablespoons of the flour mixture. Put it in a bowl, add 4-5 tablespoons of ice water or cold water to the wet dough.

2. Take a piece of tuna, dip it in beaten egg and coat it with flour while pressing and squeezing, then fry the tuna until it is cooked, remove it and put it on a plate.

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3. Take enough rice, fill with tuna mayo, and roll it into a triangle shape (you can also use an onigiri mold). Beforehand, wet the mold and hands with water to prevent the rice from sticking.

2. Combine ingredients B, stir well, you can add water, medium consistency, not too much and not too much.

4. Take a piece of tuna, dip it in ingredient B, then coat it in ingredient C, put it in hot oil, and fry it until it is golden brown. Do this until all the tuna is fried.

6. Add black pepper sauce, oyster sauce, water, black pepper and salt, cook and boil. Add pepper, onion, spring onion and cornstarch solution, cook and boil, adjust to taste. You can add a little water if it is too thick or too salty.

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1. Boil the tuna fish in the flour stock and 3 cloves of garlic until the meat is soft, drain and set aside.

2. Fry the fish only until it changes color slightly but do not dry it so that the fish meat is not tough. Remove and set aside.

3. Heat enough cooking oil, saute the sliced ​​tomatoes with the crushed shallots, bay lemongrass, until the tomatoes are slightly reduced. (You can also stir fry with ground spices).

3. Add tuna, add water then chili powder, cook until water boils, add salt, mushroom broth and sugar.

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1. Wash the tuna, squeeze the lime, rub with a little sesame oil, salt and pepper. Rub the meat. Let it sit for about 15 minutes for the flavor to absorb.

2. Heat a non-stick pan, rub the fish with sesame seeds, add olive oil to the hot pan (use low heat). Don’t forget to turn it.

2. Saute the shallots and garlic until sweet and wilted, then add the chilli, ginger, turmeric, bay leaf, lime leaf, galangal and lemongrass until fragrant.

4. Add brown sugar, tamarind water and sweet soy sauce, mix well and adjust the taste. Let the water boil.

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5. Add the tuna, cook until tender and add the green tomatoes and spring onions. Jump well. Turn off the heat. Tuna pindang is ready to eat.

2. Heat margarine, fry garlic and onion until fragrant. Add the remaining ingredients except the tuna. Stir well to adjust the flavor. When it’s done, add the tuna. Cook until thickened and set aside.

2. Allow to boil for 5 minutes, then add tuna, cayenne pepper, tomatoes and coconut milk, cook for 10-15 minutes so that the flavor is absorbed.

1. Season the tuna with lime and salt to prevent it from sticking. Then let it rest for about 10 minutes. Then, wash it thoroughly and season with enough mushroom stock.

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3. Melt butter, sauté shallots until fragrant, add garlic, sauté until tender, add curry powder solution, sauté briefly.

3. Saute the minced shallots with the lime leaves and galangal until smooth. Then add green chili, stir-fry again. Besides tuna, you can use other types of fish like skipjack or pindang. Find out how to make tuna rica rica fish in the book “Indonesian Culinary Overview” (2018) by Tuti Soenardi published by PT Gramedia Pustaka Utama.

The book “A Glance at Indonesian Culinary” (2018) by Tuti Soenardi published by PT Gramedia Pustaka Utama can be purchased at Gramedia.com.

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