Kuah Gurih Meresap! Resep MANGUT LELE KHAS JOGJA & MAGELANG [Tips Ikan Anti Amis & Bau Tanah]

Resep lengkap buka di description box ini dan geser sampai ke bawah. *English description is at the bottom section.* 00:00 : intro 00:55 : persiapan bahan (prepping the ingredients) 01:56 : olah ikan lele (prepping the catfish) 03:49 : buat bumbu halus (blending the spices) 04:11 : tumis bahan (sautéing the ingredients) 05:41 : hidangan siap & serving (the dish is ready to serve) #ResepMangutLele #ResepIkanLele #ResepDevinaHermawan =================== [INDONESIAN] Resep Mangut Lele (untuk 6 porsi) Bahan: 1 kg ikan lele ½ buah jeruk nipis Bahan bumbu halus: 6 siung bawang putih 10 siung bawang merah 6 butir kemiri 3 cm kunyit 10-15 buah cabai rawit merah 15 buah cabai merah keriting 150 ml air Bahan aromatik: 8 cm lengkuas 2 batang serai 4 lembar daun salam 10 lembar daun jeruk Bahan lainnya: 35 gr teri medan, rebus (opsional) 1 liter air 10 buah cabai rawit merah 45 gr gula merah, iris 3 sdm santan 1 sdm garam 1 sdt penyedap ¼ sdt merica Pelengkap: nasi putih Cara membuat: 1. Marinasi lele dengan perasan jeruk nipis, lalu aduk rata 2. Goreng lele di minyak panas dengan api sedang-besar hingga matang. Angkat dan tiriskan, lalu bakar permukaan lele menggunakan blow torch (tahap membakar ini opsional) 3. Untuk bumbu halus, siapkan blender kemudian masukkan bawang putih, bawang merah, kemiri, kunyit, cabai rawit merah, cabai merah keriting, dan air, lalu haluskan 4. Panaskan sedikit minyak di wajan, masukkan bumbu halus dan tumis hingga wangi. Geprek serai dan lengkuas lalu masukkan ke wajan bersama daun salam dan daun jeruk, lalu tumis kembali hingga pecah minyak 5. Masukkan teri medan, aduk dan masak kembali sesaat hingga harum dan matang 6. Tambahkan air, cabai rawit merah, gula merah, garam, penyedap, merica, dan santan. Aduk rata lalu masak dengan api sedang hingga mendidih 7. Masukkan lele yang sudah digoreng, masak kembali 5-10 menit 8. Mangut Lele siap disajikan =================== [ENGLISH] Mangut Lele Recipe (yield 6 servings) Ingredients: 1 kg catfish ½ pc lime Spice Paste: 6 clove garlic 10 clove shallot 6 pc candlenut 3 cm turmeric 10-15 red Thai chili 15 pc curly red chili 150 ml water Aromatics: 8 cm galangal 2 stalk lemongrass 4 pc bay leaf 10 pc kaffir lime leaf Other ingredients: 35 g Medan anchovy, boiled (optional) 1 liter water 10 red Thai chili 45 g palm sugar, sliced 3 tbsp coconut milk 1 tbsp salt 1 tsp MSG ¼ tsp pepper To serve: White rice Steps: 1. Marinate the catfish with lime juice, then mix well. 2. Fry the catfish in hot oil over medium-high heat until cooked through. Remove and drain, then torch the surface of the catfish using a blowtorch (this torching step is optional). 3. For the spice paste, prepare a blender then add garlic, shallot, candlenut, turmeric, red Thai chili, curly red chili, and water, then blend until smooth. 4. Heat a little oil in a pan, add the spice paste and sauté until fragrant. Bruise the lemongrass and galangal, then add them to the pan along with bay leaf and kaffir lime leaf, then sauté again until oily. 5. Add the Medan anchovy, stir and cook briefly until fragrant and cooked. 6. Add water, red Thai chili, palm sugar, salt, MSG, pepper, and coconut milk. Stir well, then cook over medium heat until boiling. 7. Add the fried catfish and cook again for 5-10 minutes. 8. Mangut Lele is ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram:   / devinahermawan   Business inquiries: contact@devinahermawan.com Don’t reupload our content but you can share our videos. Production 2026 © Copyrights by Devina Hermawan.