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Explore Andalan Resto Chinese! Resep KAILAN DUA RASA: Gurih & Krispi [Ala Resto Chinese] with 382,689 views, 5,760 likes, and 133 comments. Experience the impact of this video content that has captured audience attention.

***English description is at the bottom section.*** Matikan subtitle: Settings - Subtitle/CC - Off 00:00 : intro 01:22 : persiapan bahan (prepping the ingredients) 02:33 : cuci sayuran, keringkan, dan iris (rinsing, drying, slicing the greens) 04:03 : goreng daun kailan (frying gai lan leaves) 04:40 : membuat bumbu cabai garam (making Salt & Pepper Gai Lan) 05:29 : membuat kailan saus tiram (making Oyster Sauce Gai Lan) 07:59 : hidangan siap dan serving (the dish is ready to serve) #ResepKailanDuaRasa #ResepKailanKrispi #ResepSausTiram #ResepDevinaHermawan =================== [INDONESIAN] Resep Kailan Dua Rasa (untuk 2 porsi) Bahan: 500 gr Greenville Kalian Saus tiram untuk bagian batang dan daun kailan: 1 batang daun bawang, potong 2 siung bawang putih, geprek 1 sdm arak masak, opsional 250 ml air kaldu atau air + kaldu bubuk 2 sdm saus tiram 2 sdt gula 1 sdt minyak wijen 2 sdt kecap asin ½ sdm maizena Cabai garam untuk bagian daun kailan: 10 siung bawang putih, cincang halus 8 buah cabai rawit, iris ¼ sdt garam ½ sdt gula halus ¼ sdt penyedap Lainnya: Minyak untuk menggoreng Langkah: 1. Cuci bersih Greenville kailan lalu pisahkan bagian batang dan daun 2. Belah 2 bagian batang daun kailan 3. Iris setengah daun kailan untuk membuat kailan cabai garam 4. Untuk kailan saus tiram, rebus kailan yang sudah dibelah dengan air mendidih dan sedikit garam selama 1-2 menit, angkat dan susun diatas piring 5. Panaskan sedikit minyak, tumis daun bawang hingga wangi lalu tambahkan bawang putih geprek 6. Glaze dengan arak 7. Masukkan air kaldu, saus tiram, gula, kecap asin, minyak wijen dan maizena yang sudah dilarutkan lalu masak hingga mengental 8. Siram kailan yang sudah direbus dengan saus tiram 9. Untuk kailan cabai garam, goreng kailan lalu tutup wajan dan goreng hingga kering 10. Panaskan sedikit minyak, goreng bawang putih dengan api kecil hingga kekuningan 11. Masukkan cabai rawit iris, goreng sebentar lalu tiriskan 12. Letakkan kailan yang sudah digoreng diatas piring, taburi dengan bawang putih dan cabai goreng 13. Kailan dua rasa siap disajikan Jangan lupa cek Instagram @GREENVILLEFARM.ID Instagram: https://instagram.com/greenvillefarm.id/ WhatsApp: 0811-818 5-587 =================== [ENGLISH] Gai Lan Two Ways Recipe (yield: 2 servings) Ingredients: 500 g Greenville Gai Lan Oyster Sauce for Gai Lan stems and leaves: 1 pc green onion, sliced 2 clove garlic, pounded 1 tbsp cooking wine, optional 250 ml stock or water + stock powder 2 tbsp oyster sauce 2 tsp sugar 1 tsp sesame oil 2 tsp soy sauce ½ tbsp cornstarch Salt & Pepper for Gai Lan leaves: 10 clove garlic, minced 8 pc bird’s eye chili, sliced ¼ tsp salt ½ tsp powdered sugar ¼ tsp flavor enhancer Others: Oil for frying Steps: 1. Rinse the Greenville Gai Lan thoroughly. Separate the stems and the leaves. 2. Halve the stems. 3. Slice half of the leaves for the Salt & Pepper version. 4. For the Oyster Sauce Gai Lan, boil the Gai Lan with a bit of salt for 1-2 minutes. Drain and set on the plate. 5. Heat some oil. Sauté the green onions until fragrant, then add minced garlic in. 6. Deglaze the pan with cooking wine. 7. Add stock, oyster sauce, sugar, soy sauce, sesame oil, and diluted cornstarch in. Cook until the sauce thickens. 8. Pour the oyster sauce on top of the boiled gai lan. 9. For the Salt & Pepper version, add the gai lan leaves in, place the lid on, and fry until crisp. 10. Heat some oil and sauté the garlic on low heat until yellow. 11. Add the sliced bird’s eye chili. Fry for a bit, then drain. 12. Set the fried gai lan on the plate. Sprinkle it with fried garlic and bird’s eye chili. 13. Gai Lan Two Ways is ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram: https://instagram.com/devinahermawan/ Business inquiries: [email protected] Don’t reupload our content but you can share our videos. Production 2021 © Copyrights by Devina Hermawan.

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