Resep GOHYONG VIRAL CIKINI: Lengkap Dengan Kuah Sausnya

Name: Cikini Gohyong Recipe
Yield: 5 servings
Ingredients: 80 g all-purpose flour; 40 g cornstarch; 280 ml water; 1 pc egg; 2 tbsp oil; ¾ tsp salt; 500 g raw chicken thigh fillet, with skin, boiled; 250 g beef meatball; 130 g tapioca flour; 40 g all-purpose flour; 2 pc egg; 1 pc green onion, sliced; 5 pc shallot; 5 clove garlic; 1 tsp baking powder; 2 tsp salt; 2 tsp chicken powder; 1 tsp MSG; 2 tsp sugar; ½ tsp pepper; 1 tbsp water, if needed; 4 tbsp ketchup; 2 tbsp soy sauce; 1.5 tbsp oyster sauce; 2 tbsp Worcestershire sauce; 40 g palm sugar; 2 tsp MSG; 4 clove garlic; 6 pc shallot; 1 tbsp margarine

Devina Hermawan February 6, 2024 Watch on YouTube ↗

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Cikini Gohyong Recipe

Makes 5 servings

Bahan

Bahan kulit:

Bahan isian:

Bahan saus:

Pelengkap:

Cara Membuat

Untuk kulit, campurkan tepung terigu, maizena, telur, minyak dan air, aduk rata kemudian masukkan garam, aduk kembali
Panaskan wajan, tuang sedikit adonan kulit lalu ratakan, masak hingga kering. Ulangi hingga habis
Belah dua bawang putih dan bawang merah
Panaskan wajan, masukkan margarin, bawang putih dan bawang merah, tumis hingga wangi
Masukkan saus tiram, saus tomat, kecap asin, kecap inggris, gula merah, bubuk ngohiong, air dan penyedap, masak hingga mendidih
Untuk adonan, masukkan bawang putih dan bawang merah ke dalam food processor, haluskan kemudian masukkan ayam, haluskan kembali. Pindahkan ke dalam mangkuk
Masukkan baso ke dalam food processor, haluskan sesaat dan pindahkan ke dalam mangkuk
Masukkan tepung tapioka, terigu, garam, merica, kaldu ayam bubuk, gula pasir, baking powder dan penyedap, aduk rata kemudian masukkan telur dan daun bawang, aduk rata
Siapkan kulit, bagi dua adonan kemudian letakkan adonan di atas kulit dan gulung
Potong-potong kemudian goreng selama 7 menit atau hingga matang, tiriskan
Gohyong siap disajikan

Ingredients

Skin ingredients:

Stuffing ingredients:

Sauce ingredients:

Add-ons:

Steps

For the skin, combine flour, cornstarch, egg, oil, and water. Mix well, then add salt and mix again.
Heat the pan. Pour a little of the batter and spread evenly. Cook until it’s dry. Repeat until the batter is finished.
Halve the garlic and shallots.
Heat the pan. Add margarine, garlic, and shallots. Sauté until fragrant.
Add oyster sauce, ketchup, soy sauce, Worcestershire sauce, palm sugar, five-spice powder, water, and MSG. Bring to a boil.
For the stuffing, blend the garlic and shallots in the food processor. Add chicken and blend again. Set aside in a bowl.
Add meatballs into the food processor. Blend for a moment, then place in the bowl.
Add tapioca flour, flour, salt, pepper, chicken powder, sugar, baking powder, and MSG. Mix well, then add eggs and green onions. Mix well again.
Prepare the skin. Divide the stuffing into two parts, then place it on the skin and roll.
Slice the Gohyong, then fry for 7 minutes or until cooked. Set aside.
Gohyong is ready to serve.