LUMPIA AYAM KULIT TAHU
Steamed Chicken Lumpia in Tofu Skin
Bahan
KUAH :
SAMBAL :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang halus 10 siung bawang putih, lalu goreng dengan api sedang cenderung kecil hingga kuning kecoklatan; matikan api.
- Cincang kasar 250 gr paha ayam fillet, lalu pindahkan ke wadah dan tambahkan 25 gr kulit ayam cincang, garam, kaldu ayam bubuk, gula pasir, merica bubuk, kecap asin, saus tiram, dan minyak wijen; aduk hingga tercampur rata.
- Masukkan 1 sdt bawang putih goreng, 1 butir putih telur, dan daun bawang iris, aduk lagi, lalu terakhir masukkan 4 sdm tepung tapioka dan aduk hingga tercampur rata.
- Ambil selembar kulit tahu (12x12cm), olesi tipis dengan air, isi dengan sekitar 1 sdm adonan, lipat kanan-kiri lalu gulung; goreng dengan api sedang cenderung kecil sambil dibalik hingga matang merata dan kecoklatan.
- Buat kuah: campurkan kaldu ayam bubuk, kecap asin, saus tiram, gula pasir, minyak wijen, sedikit kecap manis, dan 400 ml air; masak hingga mendidih lalu matikan api.
- Susun lumpia yang sudah digoreng di kelakat bambu (3 per kelakat), masukkan ke kukusan, siram dengan kuah, lalu kukus selama 15-20 menit.
- Sambil menunggu, buat sambal: campurkan bawang putih cincang, cabe rawit iris, daun seledri iris, cabe bubuk, kecap asin, saus tiram, cuka, garam, kaldu ayam bubuk, gula pasir, dan air panas; aduk rata.
- Setelah 15 menit dikukus, angkat lumpia, taburi dengan bawang putih goreng dan daun seledri, lalu sajikan bersama sambalnya.
Ingredients
BROTH:
SAMBAL:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely mince 10 cloves of garlic, then fry over medium-low heat until golden brown; turn off the heat.
- Coarsely chop 250 g boneless chicken thigh, transfer to a bowl, and add the 25 g minced chicken skin, salt, chicken bouillon powder, sugar, ground pepper, light soy sauce, oyster sauce, and sesame oil; mix until well combined.
- Add 1 tsp fried garlic, 1 egg white, and the sliced scallion, mix again, then finally add 4 tbsp tapioca starch and mix until combined.
- Take one sheet of tofu skin (12x12cm), lightly brush with water, fill with about 1 tbsp of the filling, fold the sides in and roll it up; fry over medium-low heat, flipping, until evenly cooked and browned.
- Make the broth: combine chicken bouillon powder, light soy sauce, oyster sauce, sugar, sesame oil, a little sweet soy sauce, and 400 ml water; bring to a boil, then turn off the heat.
- Arrange the fried lumpia on small bamboo steaming trays (3 per tray), place into the steamer, pour the broth over them, and steam for 15-20 minutes.
- While waiting, make the sambal: combine minced garlic, sliced bird's-eye chilies, sliced celery leaf, chili powder, light soy sauce, oyster sauce, vinegar, salt, chicken bouillon powder, sugar, and hot water; mix well.
- After about 15 minutes of steaming, remove the lumpia, top with fried garlic and celery leaf, then serve together with the sambal.
Cook Mode
LUMPIA AYAM KULIT TAHU
Steamed Chicken Lumpia in Tofu Skin
LUMPIA AYAM KULIT TAHU KUKUS
LUMPIA AYAM KULIT TAHU KUKUS
Bahan
KUAH :
SAMBAL :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang halus 10 siung bawang putih, lalu goreng dengan api sedang cenderung kecil hingga kuning kecoklatan; matikan api.
- Cincang kasar 250 gr paha ayam fillet, lalu pindahkan ke wadah dan tambahkan 25 gr kulit ayam cincang, garam, kaldu ayam bubuk, gula pasir, merica bubuk, kecap asin, saus tiram, dan minyak wijen; aduk hingga tercampur rata.
- Masukkan 1 sdt bawang putih goreng, 1 butir putih telur, dan daun bawang iris, aduk lagi, lalu terakhir masukkan 4 sdm tepung tapioka dan aduk hingga tercampur rata.
- Ambil selembar kulit tahu (12x12cm), olesi tipis dengan air, isi dengan sekitar 1 sdm adonan, lipat kanan-kiri lalu gulung; goreng dengan api sedang cenderung kecil sambil dibalik hingga matang merata dan kecoklatan.
- Buat kuah: campurkan kaldu ayam bubuk, kecap asin, saus tiram, gula pasir, minyak wijen, sedikit kecap manis, dan 400 ml air; masak hingga mendidih lalu matikan api.
- Susun lumpia yang sudah digoreng di kelakat bambu (3 per kelakat), masukkan ke kukusan, siram dengan kuah, lalu kukus selama 15-20 menit.
- Sambil menunggu, buat sambal: campurkan bawang putih cincang, cabe rawit iris, daun seledri iris, cabe bubuk, kecap asin, saus tiram, cuka, garam, kaldu ayam bubuk, gula pasir, dan air panas; aduk rata.
- Setelah 15 menit dikukus, angkat lumpia, taburi dengan bawang putih goreng dan daun seledri, lalu sajikan bersama sambalnya.
Ingredients
BROTH:
SAMBAL:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely mince 10 cloves of garlic, then fry over medium-low heat until golden brown; turn off the heat.
- Coarsely chop 250 g boneless chicken thigh, transfer to a bowl, and add the 25 g minced chicken skin, salt, chicken bouillon powder, sugar, ground pepper, light soy sauce, oyster sauce, and sesame oil; mix until well combined.
- Add 1 tsp fried garlic, 1 egg white, and the sliced scallion, mix again, then finally add 4 tbsp tapioca starch and mix until combined.
- Take one sheet of tofu skin (12x12cm), lightly brush with water, fill with about 1 tbsp of the filling, fold the sides in and roll it up; fry over medium-low heat, flipping, until evenly cooked and browned.
- Make the broth: combine chicken bouillon powder, light soy sauce, oyster sauce, sugar, sesame oil, a little sweet soy sauce, and 400 ml water; bring to a boil, then turn off the heat.
- Arrange the fried lumpia on small bamboo steaming trays (3 per tray), place into the steamer, pour the broth over them, and steam for 15-20 minutes.
- While waiting, make the sambal: combine minced garlic, sliced bird's-eye chilies, sliced celery leaf, chili powder, light soy sauce, oyster sauce, vinegar, salt, chicken bouillon powder, sugar, and hot water; mix well.
- After about 15 minutes of steaming, remove the lumpia, top with fried garlic and celery leaf, then serve together with the sambal.
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