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Explore Pasembur Style Padang Kota di Rumah | Kuah Pekat & 3 Jenis Cucur with 87,646 views, 967 likes, and 49 comments. Experience the impact of this video content that has captured audience attention.

Hari ni Che Nom buat pasembur style Padang Kota, versi yang mudah disediakan di rumah. Kuahnya pekat berkilat, dikisar daripada keledek, kacang tanah dan biskut Marie, dimakan bersama tiga jenis cucur: cucur udang yis yang kembang gebu, cucur kelapa yang lemak padat dan cucur nipis yang rangup. Che Nom juga kongsi susunan kerja supaya semuanya siap serentak, sesuai untuk menu gathering. 0:00 Pasembur style Padang Kota 1:39 Kuah pasembur pekat 4:41 Cucur udang versi yis 5:36 Cucur kelapa lemak padat 6:20 Bancuhan cucur nipis 6:55 Goreng cucur nipis rangup 8:01 Goreng cucur kelapa 8:38 Goreng tauhu 8:53 Goreng cucur udang 9:51 Timun, sengkuang & kentang 10:09 Recap tip penting 11:05 Hidang pasembur BAHAN-BAHAN Kuah pasembur: • 250 g keledek oren atau keledek Cilembu, ditimbang selepas dikupas • 80 g kacang tanah, disangai dan dibuang kulit • 5–6 biji bawang merah kecil, dihiris • 3 ulas bawang putih, dihiris • 15 g udang geragau kering (atau udang kering biasa) • 15–20 tangkai cili kering panjang yang kurang pedas, digunting dan dibuang biji • 5 sudu besar minyak masak • 5 keping biskut Marie • ⅓ cawan gula putih, tambah mengikut rasa • 2 sudu besar gula merah serbuk • 1 sudu besar asam jawa + ½ cawan air, diramas dan ditapis • Garam secukup rasa • 4–5 cawan air • Beberapa titik pewarna oren atau merah (jika suka) • Bijan sangai untuk ditabur Cucur udang (versi yis): • 200 g tepung gandum • ¾ sudu kecil yis segera • 1 sudu kecil gula • ½ sudu kecil garam • ¼ sudu kecil serbuk kunyit • Sedikit serbuk perasa • 1 cawan air, dituang sedikit demi sedikit • 80–100 g isi udang kecil, dicincang kasar • ½ biji bawang besar, dihiris nipis • 3 tangkai kucai, dipotong pendek • Minyak untuk menggoreng Cucur kelapa: • 75 g tepung gandum • 75 g tepung beras • 1 cawan kelapa parut putih • ½ biji bawang besar, dicincang halus • ½ sudu kecil garam • 2 sudu kecil gula • ½ sudu kecil serbuk penaik • ½ cawan air, dituang sedikit demi sedikit • Minyak untuk menggoreng Cucur nipis rangup: • ¾ cawan tepung beras • 2 sudu besar tepung gandum • 1 ulas bawang putih, ditumbuk halus • ½ sudu kecil serbuk ketumbar • ¼ sudu kecil garam • ⅛ sudu kecil serbuk kunyit • Serbuk perasa atau serbuk pati ayam secukup rasa (jika suka) • 200 ml air • Minyak untuk menggoreng Pelengkap: • 1 biji timun, dihiris memanjang • 250 g sengkuang, dihiris memanjang • 3 keping tauhu keras, digaul sedikit garam, digoreng dan dipotong • 2 biji kentang, direbus dan dipotong • 3 biji telur rebus, dibelah INGREDIENTS Pasembur sauce: • 250 g orange sweet potato or Cilembu sweet potato, weighed after peeling • 80 g peanuts, dry-roasted and skinned • 5–6 small shallots, sliced • 3 cloves garlic, sliced • 15 g dried baby shrimp (geragau), or regular dried shrimp • 15–20 long mild dried chillies, snipped and deseeded • 5 tbsp cooking oil • 5 Marie biscuits • ⅓ cup white sugar, more to taste • 2 tbsp powdered brown sugar • 1 tbsp tamarind pulp + ½ cup water, squeezed and strained • Salt to taste • 4–5 cups water • A few drops of orange or red food colouring (optional) • Toasted sesame seeds, to sprinkle Prawn fritters (yeast version): • 200 g plain flour • ¾ tsp instant yeast • 1 tsp sugar • ½ tsp salt • ¼ tsp turmeric powder • A little seasoning powder • 1 cup water, added gradually • 80–100 g small shelled prawns, roughly chopped • ½ onion, thinly sliced • 3 stalks garlic chives, cut short • Oil for frying Coconut fritters: • 75 g plain flour • 75 g rice flour • 1 cup grated white coconut • ½ onion, finely chopped • ½ tsp salt • 2 tsp sugar • ½ tsp baking powder • ½ cup water, added gradually • Oil for frying Crispy thin fritters: • ¾ cup rice flour • 2 tbsp plain flour • 1 clove garlic, finely pounded • ½ tsp ground coriander • ¼ tsp salt • ⅛ tsp turmeric powder • Seasoning powder or chicken stock powder to taste (optional) • 200 ml water • Oil for frying Sides: • 1 cucumber, cut into long strips • 250 g jicama (sengkuang), cut into long strips • 3 pieces firm tofu, tossed with a little salt, fried and cut • 2 potatoes, boiled and cut • 3 hard-boiled eggs, halved

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