Netizen dakwa sambal nasi lemak Andy Cook gagal 100 peratus, banyak sangat guna belacan
Pengguna media sosial ‘menyekolahkan’ seorang tukang masak luar negara selepas mereka kurang bersetuju dengan penyediaan sambal nasi lemak yang mengandungi banyak belacan.
Kata pengguna, cara pembuatan sambal nasi lemak oleh tukang masak dikenali sebagai Andy Cook di laman TikTok itu adalah gagal 100 peratus.
Ini kerana kata mereka, tukang masak itu terlalu banyak menggunakan belacan dalam resepinya, sambal tidak pecah minyak dan kurang bawang merah.
“Dia buat sambal nasi lemak gagal 100% sebab belacan banyak sangat,” tulis @azhar M.
“Bahan dah ngam (kena), cuma tak pecah minyak dan bawang merah tak banyak,” kata @cikcha.shop.
Malah dakwa pengguna lagi, cara masakan sambal nasi lemak itu sudah ‘lari’ dan tidak menggunakan bahan yang betul.
“Dia buat sambal ke pes tomyam? Sambal nasi lemak rasanya pakai banyak bawang bukan serai,”ujar @hujanblueberry
“Dia guna belacan macam nak buat air asam makan sekampung,” kata @JohnDblend.
Malah kata pengguna lagi, penyediaan sambal nasi lemak yang betul dan lazat adalah dengan memasak lama sambal sehingga pecah minyak serta meletakkan sedikit gula perang.
“Kena letak banyak minyak baru pecah minyak tu sedap, sambal kena masak lama atas dapur bagi pecah minyak dan letak gula perang,” jelas @KAYUHOME PERABOT MEWAH.
Terdahulu, menerusi klip video yang dikongsi di laman TikTok, Andy Cook dilihat menggunakan banyak hirisan belacan dan serai ketika memasak sambal nasi lemak.
Selain itu, dia turut menggunakan bahan lain seperti bawang merah dan putih dan lada kering.
@andy_cooks Replying to @zrfazhr Sambal Vote for me for the creator of the year Australia and New Zealand! Link in my bio ✌️ Ingredients – 40 dried chillies – 4 fresh chillies, sliced – 1 stick of lemongrass, diced small – 2 tbsp brown sugar – 3 tbsp tamarind purée – 3 large shallots, sliced – 8 cloves of garlic, peeled and crushed – 50g shrimp paste (Belacan) – 8 kaffir lime leaves, centre stems removed – 3 tbsp peanut oil Method 1. Begin by cutting your dried chillies and letting any seeds fall out, then soak them in enough warm water just to cover for 20 minutes. 2. To toast the shrimp paste, cut it into small cubes, then place it in a dry, medium-sized frying pan. Cook over medium-low heat, breaking it up with a wooden spoon until it dries into a powder. 3. Place everything, apart from the tamarind purée, into a blender and blend until smooth, but not completely. 4. In a saucepan over medium-high heat, add the peanut oil. Once the oil is hot, add the chilli paste you just blended and cook for 8-10 minutes, stirring continuously. 5. Once it’s cooked, check for seasoning and add some salt if needed. Then add the tamarind purée, stir well, and check the seasoning again before letting it cool. Store it in the fridge to enjoy whenever you please. 6. This will last safely in your fridge for at least 1 week. You can also break it down into smaller batches and keep it frozen for up to one year. (As a personal note, I’ve had some in my fridge for a month and still enjoy it, but consume older batches at your own risk!) #cooking #recipe #food #chile #howto #foryou