{"id":9645,"date":"2017-07-31T11:06:59","date_gmt":"2017-07-31T04:06:59","guid":{"rendered":"http:\/\/library.uc.ac.id\/?p=9645"},"modified":"2018-01-24T15:59:06","modified_gmt":"2018-01-24T08:59:06","slug":"merica-hitam-penyedap-sajian","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/en\/merica-hitam-penyedap-sajian\/","title":{"rendered":"Merica Hitam Penyedap Sajian"},"content":{"rendered":"<p><a ref=\"magnificPopup\" href=\"https:\/\/dieng.blob.core.windows.net\/library\/2017\/07\/Udang-Lada-Hitam.Radar-Surabaya-5-Februari-2014.Hal_.6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9646\" src=\"https:\/\/dieng.blob.core.windows.net\/library\/2017\/07\/Udang-Lada-Hitam.Radar-Surabaya-5-Februari-2014.Hal_.6-1500x1309.jpg\" alt=\"Udang Lada Hitam.Radar Surabaya 5 Februari 2014.Hal.6\" width=\"1170\" height=\"1021\" \/><\/a><\/p>\n<p>ADA berbagai jenis merica. Dinamai berdasarkan warna. Ada merica putih, hitam, hijau, dan merah. Di industri kuliner nusantara, merica putih dan hitam lah yang paling sering digunakan untuk bumbu. Khusus merica hitam, biasanya digunakan untuk aneka olahan daging. Bisa unntuk daging sapi atau ayam lada hitam, steak dan makanan sejenisnya. Yang bewrna hitam, justru diambil dari merica yang tidak terlalu tua. Bunda bisa membelinya di pasar tradisional atau moderen. Ada yang dijual\u00a0 sudah dalam bentuk serbuk, ada juga yang masih butiran-butiran yang strukturnya agak keriput. (opi)<\/p>\n<p>KENAPA MEMILIH MERICA BUTIRAN?<\/p>\n<p>ADA banyak merica bubuk\u00a0 yang dijual di pasar tradisional hingga supermarket moderen. Sah- sah saja Bunda menggunakannya kalau waktu sedang kepepet. Selain lebih praktis, harganya juga murah meriah.<\/p>\n<p>Tapi sangat disarankan untuk menggunakan merica butiran yanng ditumbuk sendiri. Memang agak repot, karena kita harus mengulek merica yang butiran cukup keras. Namun, kalau dibandingkan dengan cita rasa hasil olahan dengan merica tumbuk sendiri, dijamin lebih mak nyus. (net)<\/p>\n<p>Sapi lada hitam<\/p>\n<p>BAHAN:<\/p>\n<ul>\n<li>250 gr daging has dalam, iris tipis melawan serat<\/li>\n<li>Kecap manis secukupnya<\/li>\n<li>1 sdt saus tiram<\/li>\n<li>1 sdt merica hitam bubuk<\/li>\n<li>1\/2 buah bawang bombay, potong panjang besar<\/li>\n<li>3 siung bawang putih, cincang kasar<\/li>\n<li>Saus tiram secukupnya<\/li>\n<li>1\/4 sdt teh garam<\/li>\n<li>1\/2 sdm merica hitam butiran,tumbuk kasar<\/li>\n<li>1\/4 sdt teh gula pasir<\/li>\n<li>1 batang daun bawang,potong miring<\/li>\n<li>3 sdm minyak goreng untuk menumis<\/li>\n<li>1\/2 buah paprika merah atau hijau, potong-potong<\/li>\n<\/ul>\n<p>CARA MENGOLAH:<\/p>\n<ol>\n<li>Lumuri daging has dalam dengan 3 sdm kecap manis, merica bubuk dan 1 sdt saus tiram. Remas-remas dan diamkan 60 menit dalam lemari es. Panaskan<\/li>\n<li>Sendok makan minyak goreng. Masukkan daging satu persatu. Tumis daging sampai matang. Angkat, sisihkan.<\/li>\n<li>Panaskan sisa minyak goreng. Tumis bawang putih sampai harum. Masukkan bawang bombay dan paprika.<\/li>\n<li>Masukkan daging goreng, 1 sdt saus tiram, 2 sdm kecap manis, garam, merica hitam, dan gula pa sir. Aduk rata. Tambahkan daun bawang. Aduk rata.Angkat, hidangkan.<\/li>\n<\/ol>\n<p>Keterangan:<\/p>\n<ul>\n<li>Untuk 3 porsi<\/li>\n<li>Proses 90 menit<\/li>\n<li>Biaya Rp 20 ribu<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Kepiting lada hitam<\/p>\n<p>BAHAN:<\/p>\n<ul>\n<li>2 ekor kepiting, bagi dua vertikal<\/li>\n<li>3 siung bawang putih, cincang kasar<\/li>\n<li>1\/2 buah bawang bombay, cincang kasar<\/li>\n<li>3 cm jahe, cincang halus<\/li>\n<li>2 sdm saus tiram<\/li>\n<li>1 sdt kecap \u00a1nggris<\/li>\n<li>1\/2 sdm kecap man\u00eds<\/li>\n<li>1\/\/4 sdt garam<\/li>\n<li>1\/4 sdt gula pasir<\/li>\n<li>2 sdt merica hitam, tumbuk kasar<\/li>\n<li>100 ml air<\/li>\n<li>2 batang daun bawang, iris miring<\/li>\n<li>Minyak untuk menggoreng<\/li>\n<\/ul>\n<p>CARA MENGOLAH:<\/p>\n<ol>\n<li>Goreng kepiting sampai berubah warna.Angkat, tiriskan.<\/li>\n<li>Panaskan 1 sendok makan minyak. Tumis bawang putih, bawang bombay, dan jahe sampai harum.<\/li>\n<li>Masukkan kepiting. Aduk rata.Tambah kan saus tiram, kecap inggris, kecap manis, garam, gula, dan merica. Aduk rata.<\/li>\n<li>Tuang air. Masak hingga meresap. Tambahkan daun bawang menjelang diangkat. Angkat, hidangkan.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Keterangan :<\/p>\n<ul>\n<li>Untuk 4 porsi<\/li>\n<li>Proses 60 menit<\/li>\n<li>Biaya Rp 30 ribu<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Udang Lada Hitam<\/p>\n<p>BAHAN:<\/p>\n<ul>\n<li>500 gr udang besar, sayat punggungnya<\/li>\n<li>4 siung bawang putih, parut<\/li>\n<li>1 sdt garam<\/li>\n<li>1 sdm air jeruk nipis<\/li>\n<li>Minyak goreng<\/li>\n<\/ul>\n<p>SAUS LADA HITAM:<\/p>\n<ul>\n<li>1 sdm minyak sayur<\/li>\n<li>2 siung bawang putih, cincang halus<\/li>\n<li>30 gr bawang bombay, cincang<\/li>\n<li>2 sdm saus tiram<\/li>\n<li>1 sdm kecap asin<\/li>\n<li>1 sdm kecap manis<\/li>\n<li>2 sdt lada hitam, memarkan kasar<\/li>\n<li>200 ml air<\/li>\n<li>1 sdt tepung kanji, larutkan dengan sedikt air<\/li>\n<\/ul>\n<p>CARA MENGOLAH:<\/p>\n<ol>\n<li>Lumuri dengan bawang putih, garam dan air jeruk nipis. Diamkan selama 30 menit.<\/li>\n<li>Goreng dalam minyak panas dan banyak hingga agak kering. Tiriskan.<\/li>\n<li>Saus: tumis bawang putih dan bawang bombay hingga layu. Tambahkan bumbu lainnya dan air. Didihkan. Tuangi larutan tepung kanji, aduk hingga kental.<\/li>\n<li>Masukkan udang goreng ke saus, didihkan sebentar. Angkat, hidangkan.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Keterangan:<\/p>\n<ul>\n<li>Untuk 6 porsi<\/li>\n<li>Proses 60 menit<\/li>\n<li>Biaya Rp 25 ribu<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Sumber:\u00a0Radar-Surabaya-5-Februari-2014.Hal_.6<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ADA berbagai jenis merica. Dinamai berdasarkan warna. Ada merica putih, hitam, hijau, dan merah. Di industri kuliner nusantara, merica putih dan hitam lah yang paling sering digunakan untuk bumbu. Khusus merica hitam, biasanya digunakan untuk aneka olahan daging. Bisa unntuk daging sapi atau ayam lada hitam, steak dan makanan sejenisnya. Yang bewrna hitam, justru diambil&#8230;<\/p>\n","protected":false},"author":1,"featured_media":9646,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-id"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Merica Hitam Penyedap Sajian - Library<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/library\/merica-hitam-penyedap-sajian\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Merica Hitam Penyedap Sajian - Library\" \/>\n<meta property=\"og:description\" content=\"ADA berbagai jenis merica. Dinamai berdasarkan warna. Ada merica putih, hitam, hijau, dan merah. Di industri kuliner nusantara, merica putih dan hitam lah yang paling sering digunakan untuk bumbu. Khusus merica hitam, biasanya digunakan untuk aneka olahan daging. Bisa unntuk daging sapi atau ayam lada hitam, steak dan makanan sejenisnya. 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Dinamai berdasarkan warna. Ada merica putih, hitam, hijau, dan merah. Di industri kuliner nusantara, merica putih dan hitam lah yang paling sering digunakan untuk bumbu. Khusus merica hitam, biasanya digunakan untuk aneka olahan daging. Bisa unntuk daging sapi atau ayam lada hitam, steak dan makanan sejenisnya. 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