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Thursday 29 May 2025 20:33:14 GMT
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Sea Bass with Roasted Pepper & Chickpea Ragù, Zhoug & Charred Broccoli & Aubergine 🔥 Serves 2 Ingredients: Sea Bass - 2 sea bass fillets - 1 tbsp olive oil - ½ lemon, juiced - Salt & pepper Roasted Pepper & Chickpea Ragù - 1 tin (400g) chickpeas, drained & rinsed - 4 red peppers, roasted (or jarred roasted peppers, drained) - 2 red onions, thinly sliced - 3–4 garlic cloves, thinly sliced - 1 tsp smoked paprika - ½ tsp ground cumin - 1 tsp chilli flakes (optional) - 2 tbsp olive oil - 1 tbsp red wine vinegar - Small splash of water (to loosen) - Handful of parsley + mint, chopped - Salt & pepper Charred Broccoli & Aubergine - 200g tenderstem broccoli - 1 medium aubergine, cut into chunks - 2 tbsp olive oil - 1 tsp ground cumin - Pinch of sea salt - ½ lemon Herby Zhoug - 1 bunch coriander - 1 green chilli - 1 garlic clove - ½ tsp cumin - Juice of ½ lemon - 3 tbsp olive oil - Pinch of salt Method: Make the ragù Roast the peppers at 200°C until charred, peel off the skins, and slice. In a pan, warm olive oil, then sauté onions and garlic until softened. Add smoked paprika, cumin, and chilli flakes, cook for 1 min. Stir in chickpeas, roasted peppers, and red wine vinegar. Mash lightly with a fork for a rustic texture, then add a splash of water to loosen. Simmer 5–10 minutes, season well, and fold in chopped parsley & mint. Cook the sea bass Pat fillets dry, season with salt, pepper, and a squeeze of lemon. Heat olive oil in a non-stick pan, cook skin-side down until the skin is crisp (3–4 minutes), then flip and cook for 1–2 minutes until just done. Roast the broccoli & aubergine Toss broccoli and aubergine chunks in olive oil, cumin, salt, and pepper. Roast at 200°C for 20–25 minutes until tender and lightly charred. Finish with a squeeze of lemon. Make the zhoug Blitz coriander, chilli, garlic, cumin, lemon juice, olive oil, and salt into a vibrant green sauce. Plate up Spoon the chickpea & pepper ragù onto plates. Lay the crispy-skinned sea bass on top. Add the roasted broccoli & aubergine on the side. Drizzle zhoug over everything for that Ottolenghi-style hit. #SeaBassRecipe #OttolenghiInspired #HealthyDinner #MediterraneanFood
Sea Bass with Roasted Pepper & Chickpea Ragù, Zhoug & Charred Broccoli & Aubergine 🔥 Serves 2 Ingredients: Sea Bass - 2 sea bass fillets - 1 tbsp olive oil - ½ lemon, juiced - Salt & pepper Roasted Pepper & Chickpea Ragù - 1 tin (400g) chickpeas, drained & rinsed - 4 red peppers, roasted (or jarred roasted peppers, drained) - 2 red onions, thinly sliced - 3–4 garlic cloves, thinly sliced - 1 tsp smoked paprika - ½ tsp ground cumin - 1 tsp chilli flakes (optional) - 2 tbsp olive oil - 1 tbsp red wine vinegar - Small splash of water (to loosen) - Handful of parsley + mint, chopped - Salt & pepper Charred Broccoli & Aubergine - 200g tenderstem broccoli - 1 medium aubergine, cut into chunks - 2 tbsp olive oil - 1 tsp ground cumin - Pinch of sea salt - ½ lemon Herby Zhoug - 1 bunch coriander - 1 green chilli - 1 garlic clove - ½ tsp cumin - Juice of ½ lemon - 3 tbsp olive oil - Pinch of salt Method: Make the ragù Roast the peppers at 200°C until charred, peel off the skins, and slice. In a pan, warm olive oil, then sauté onions and garlic until softened. Add smoked paprika, cumin, and chilli flakes, cook for 1 min. Stir in chickpeas, roasted peppers, and red wine vinegar. Mash lightly with a fork for a rustic texture, then add a splash of water to loosen. Simmer 5–10 minutes, season well, and fold in chopped parsley & mint. Cook the sea bass Pat fillets dry, season with salt, pepper, and a squeeze of lemon. Heat olive oil in a non-stick pan, cook skin-side down until the skin is crisp (3–4 minutes), then flip and cook for 1–2 minutes until just done. Roast the broccoli & aubergine Toss broccoli and aubergine chunks in olive oil, cumin, salt, and pepper. Roast at 200°C for 20–25 minutes until tender and lightly charred. Finish with a squeeze of lemon. Make the zhoug Blitz coriander, chilli, garlic, cumin, lemon juice, olive oil, and salt into a vibrant green sauce. Plate up Spoon the chickpea & pepper ragù onto plates. Lay the crispy-skinned sea bass on top. Add the roasted broccoli & aubergine on the side. Drizzle zhoug over everything for that Ottolenghi-style hit. #SeaBassRecipe #OttolenghiInspired #HealthyDinner #MediterraneanFood

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