Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**
00:00 : intro
01:41 : persiapan bahan (prepping the ingredients)
03:19 : marinasi daging (marinating the beef)
05:09 : membuat saus (making the sauce)
06:11 : potong-potong sayuran (slicing the vegetables)
07:10 : tusuk daging dan sayuran (skewering the beef and veggies)
08:32 : panggang sate daging (grilling the Shashlik)
09:39 : hidangan siap dan serving (the dish is ready to serve)
#ResepShashlik #ResepDagingSapi #ResepSateDaging #ResepDevinaHermawan
=================== [INDONESIAN]Resep Shashlik (untuk 3-4 porsi)
Bahan shashlik:
350 gr daging sapi has dalam
1 buah bawang bombai ukuran kecil, iris
2 siung bawang putih, iris
1 sdm kecap inggris
1 sdm kecap asin
1 sdt kaldu bubuk
¼ sdt merica
1 sdm minyak
1 sdt mixed herbs
Sedikit perasan jeruk nipis
Bahan lainnya:
Beef bacon / smoked beef opsional, potong kotak
1 buah bawang bombai, potong kotak
1 buah paprika merah, potong kotak
1 buah paprika hijau, potong kotak
Bahan saus sweet sour bbq:
3 siung bawang putih halus
5 siung bawang merah halus
1 sdm margarin
7 sdm saus tomat
2 ½ sdm saus sambal
2 sdm saus tiram
1 sdm kecap inggris
1 sdm cuka
3 sdm madu / gula
150 ml air
½ sdt kaldu bubuk
Langkah:
1. Potong daging memanjang lalu marinasi dengan bawang bombai, bawang putih, kecap asin, kecap inggris, mixed herbs, perasan jeruk nipis, kaldu bubuk, merica, dan minyak, aduk rata lalu tutup dengan plastic wrap sambil ditekan, diamkan selama 15-30 menit
2. Untuk saus, panaskan minyak masukkan bawang merah dan bawang putih yang telah dihaluskan,tumis hingga wangi lalu masukkan margarin, aduk rata
3. Masukkan saus tomat, saus sambal, saus tiram, kecap inggris, cuka, madu, air, dan kaldu bubuk, aduk rata
4. Balut beef bacon dengan daging has, lalu tusukan ke dalam tusuk sate beserta paprika merah, bawang bombai, daging, paprika hijau, bawang bombai, dan daging
5. Panaskan panggangan, masak sate hingga matang di semua sisi lalu oleskan saus, panggang sebentar
6. Shashlik siap disajikan dengan saus sebagai pelengkap
Gunakan kode voucher “DEVINABLIBLI” untuk dapatkan potongan belanja. Jangan lupa cek juga promo Bliblimart di http://blib.li/bliblimart-devina
Jangan lupa cek Instagram @BLIBLIDOTCOM
Instagram: https://instagram.com/bliblidotcom/
Blibli: https://blibli.com/c/1/bliblimart/53400/53400
=================== [ENGLISH]Shashlik Recipe (yield 3-4 servings)
Shashlik ingredients:
350 g beef fillet
1 pc onion, small, sliced
2 clove garlic, sliced
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp stock powder
¼ tsp pepper
1 tbsp oil
1 tsp mixed herbs
A bit of lime juice
Others:
Beef bacon / smoked beef, optional, diced
1 pc onion, diced
1 pc red bell pepper, diced
1 pc green bell pepper, diced
Sweet Sour BBQ Sauce ingredients:
3 clove garlic, minced
5 pc shallot, minced
1 tbsp margarine
7 tbsp tomato sauce
2.5 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp vinegar
3 tbsp honey / sugar
150 ml water
½ tsp stock powder
Steps:
1. Cut the beef into long slices. Marinate with onion, garlic, soy sauce, Worcestershire sauce, mixed herbs, lime juice, stock powder, pepper, and oil. Mix well and cover with plastic wrap and press down. Marinate for 15-30 minutes.
2. For the sauce, heat the oil. Add the minced shallots and garlic in. Sauté until fragrant, then add margarine. Stir.
3. Add tomato sauce, chili sauce, oyster sauce, Worcestershire sauce, vinegar, honey, water, and stock powder. Stir.
4. Fold the beef bacon inside the beef fillet and skewer them in with red bell pepper, onion, beef, green bell pepper, onion, and beef.
5. Heat the grill. Grill the Shashlik until they’re cooked evenly on all sides. Then, brush the sauce on and grill for a moment.
6. Shashlik is ready to serve with the sauce on the side.
===================
Official Site:
https://devinahermawan.com/
Instagram:
https://instagram.com/devinahermawan/
Business inquiries: contact@devinahermawan.com
Don’t reupload our content but you can share our videos. Production 2021 © Copyrights by Devina Hermawan.
