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Resep Baceman Bawang Putih Resep Rahasia Nasgor Abang2 dll...

Selamat malam, tadi siang saya panen baceman bawang putih yang saya buat 3 hari lalu. Sama istri dibuat untuk masak mie goreng dan wanginya semerbak ke mana-mana. Baceman bawang putih ini bisa tahan 1 bulan di suhu ruang, jadi sangat memudahkan masak memasak selama romadhon nanti. Pemakaian bawang putih juga menjadi lebih ngirit bila dijadikan baceman. Yuk, langsung ke resepnya saja 😊😊😊


BACEMAN BAWANG PUTIH
Oleh: @banususanto (IG)
Resep: @ocha_chupid dengan modifikasi

Bahan:

  • 500 gr bawang putih kupas
  • 10 butir kemiri, dihaluskan
  • 100 cc minyak wijen kualitas bagus
  • 800 cc minyak goreng

Cara Membuat:

  1. Cuci bersih bawang putih. Selanjutnya jemur hingga benar-benar kering dan tidak ada sedikit pun air.
  2. Cek wadah dan alat (wadah baceman, sendok, gelas ukur, termasuk ulekan). Pastikan benar-benar kering sebelum digunakan.
  3. Hancurkan bawang putih dengan cara dibejek dengan ulekan, jangan dicincang dengan pisau nanti aroma bawangnya tidak maksimal.
  4. Campur bawang putih dengan kemiri halus, lalu masukkan ke dalam wadah.
  5. Masukkan minyak wijen dan minyak goreng ke dalam wadah, aduk aduk sehingga minyak bercampur dengan bawang putih. Tutup rapat wadah.
  6. Baceman bawang putih bisa mulai digunakan setelah 3 hari didiamkan, bisa tahan sampai 1 bulan. Semakin lama, aroma bawang putih akan semakin kuat.
  7. Pastikan sendok kering saat mengambil baceman bawang putih, jangan lupa wadah ditutup rapat lagi.
  8. Takaran memasak 1 sdm baceman bawang putih (minyak dan bawangnya) untuk 400-500 gr bahan padat ataupun 400-500 cc bahan cair (nasi, mie, sayur, sop, dll)


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