LAGI VIRAL BANGET !! Resep Gohyong wajib dicoba RESEP LENGKAP
Resep
Gohyong (Fried Meat Rolls with Sweet-Sour Broth)
Bahan
BAHAN KUAH :
BAHAN KULIT GOHYONG :
ISIAN GOHYONG :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Untuk kuah, campur air, asam jawa, dan gula merah, aduk, lalu masak dengan api sedang. Tambahkan garam, kecap asin, dan sedikit merica bubuk, aduk rata, masak hingga mendidih dan gula larut. Matikan api, saring, dan sisihkan hingga dingin.
- Untuk kulit, campur tepung terigu, tepung tapioka, dan garam, aduk rata. Masukkan telur, minyak goreng, dan air sedikit demi sedikit sambil diaduk hingga adonan halus dan smooth, lalu masukkan sisa air dan aduk rata. Saring adonan.
- Panaskan teflon besar yang sudah diolesi minyak tipis, tuang adonan kulit (sekitar 75 ml), goyangkan hingga merata, dan masak hingga tidak lengket. Ulangi hingga adonan habis.
- Rebus daging ayam (dada dan paha) hingga matang, angkat, tiriskan, lalu potong-potong dan cincang kasar menggunakan chopper.
- Cincang kasar bakso sapi menggunakan chopper, lalu campurkan dengan ayam yang sudah dicincang.
- Tambahkan bawang putih cincang, daun bawang, garam, kaldu ayam bubuk, merica bubuk, dan bubuk ngohiong, aduk rata.
- Masukkan telur, aduk rata, lalu masukkan tepung tapioka dan aduk kembali. Tambahkan sedikit air agar adonan tidak terlalu kering, aduk hingga tercampur rata.
- Ambil satu lembar kulit gohyong, isi dengan isian secara tebal dan padatkan, lalu oles pinggirannya dengan perekat (campuran tepung terigu dan air), lipat, dan gulung. Ulangi hingga semua kulit dan isian habis.
- Potong-potong gulungan gohyong sesuai selera.
- Goreng gohyong dalam minyak panas dengan api sedang, biarkan hingga agak kokoh sebelum dibalik, masak hingga kecoklatan, lalu angkat dan tiriskan.
- Sajikan gohyong dengan kuah dan cabe rawit hijau.
Ingredients
BROTH INGREDIENTS:
GOHYONG WRAPPER INGREDIENTS:
GOHYONG FILLING:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- For the broth, combine the water, tamarind, and palm sugar, stir, then cook over medium heat. Add the salt, light soy sauce, and a little ground pepper, stir well, and cook until boiling and the sugar dissolves. Turn off the heat, strain, and set aside to cool.
- For the wrappers, mix the flour, tapioca starch, and salt. Add the egg, cooking oil, and water gradually while stirring until the batter is smooth, then add the rest of the water and stir well. Strain the batter.
- Heat a large nonstick pan lightly greased with oil, pour in some batter (about 75 ml), swirl to coat evenly, and cook until it no longer sticks. Repeat until all the batter is used.
- Boil the chicken (breast and thigh) until cooked, remove, drain, then cut up and coarsely process in a chopper.
- Coarsely process the beef meatballs in a chopper, then combine with the chopped chicken.
- Add the minced garlic, scallions, salt, chicken bouillon powder, ground pepper, and five-spice powder, and mix well.
- Add the eggs, mix well, then add the tapioca starch and mix again. Add a little water so the mixture isn't too dry, and stir until combined.
- Take a wrapper, fill it thickly with the filling and press down firmly, brush the edges with a paste of flour and water, fold, and roll up. Repeat until all the wrappers and filling are used.
- Cut the rolled gohyong into pieces as desired.
- Fry the gohyong in hot oil over medium heat, letting them firm up before turning, until golden brown, then drain.
- Serve the gohyong with the broth and green bird's-eye chilies.
Cook Mode
LAGI VIRAL BANGET !! Resep Gohyong wajib dicoba RESEP LENGKAP
Gohyong (Fried Meat Rolls with Sweet-Sour Broth)
LAGI VIRAL BANGET !! Resep Gohyong wajib dicoba RESEP LENGKAP
LAGI VIRAL BANGET !! Resep Gohyong wajib dicoba RESEP LENGKAP
Bahan
BAHAN KUAH :
BAHAN KULIT GOHYONG :
ISIAN GOHYONG :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Untuk kuah, campur air, asam jawa, dan gula merah, aduk, lalu masak dengan api sedang. Tambahkan garam, kecap asin, dan sedikit merica bubuk, aduk rata, masak hingga mendidih dan gula larut. Matikan api, saring, dan sisihkan hingga dingin.
- Untuk kulit, campur tepung terigu, tepung tapioka, dan garam, aduk rata. Masukkan telur, minyak goreng, dan air sedikit demi sedikit sambil diaduk hingga adonan halus dan smooth, lalu masukkan sisa air dan aduk rata. Saring adonan.
- Panaskan teflon besar yang sudah diolesi minyak tipis, tuang adonan kulit (sekitar 75 ml), goyangkan hingga merata, dan masak hingga tidak lengket. Ulangi hingga adonan habis.
- Rebus daging ayam (dada dan paha) hingga matang, angkat, tiriskan, lalu potong-potong dan cincang kasar menggunakan chopper.
- Cincang kasar bakso sapi menggunakan chopper, lalu campurkan dengan ayam yang sudah dicincang.
- Tambahkan bawang putih cincang, daun bawang, garam, kaldu ayam bubuk, merica bubuk, dan bubuk ngohiong, aduk rata.
- Masukkan telur, aduk rata, lalu masukkan tepung tapioka dan aduk kembali. Tambahkan sedikit air agar adonan tidak terlalu kering, aduk hingga tercampur rata.
- Ambil satu lembar kulit gohyong, isi dengan isian secara tebal dan padatkan, lalu oles pinggirannya dengan perekat (campuran tepung terigu dan air), lipat, dan gulung. Ulangi hingga semua kulit dan isian habis.
- Potong-potong gulungan gohyong sesuai selera.
- Goreng gohyong dalam minyak panas dengan api sedang, biarkan hingga agak kokoh sebelum dibalik, masak hingga kecoklatan, lalu angkat dan tiriskan.
- Sajikan gohyong dengan kuah dan cabe rawit hijau.
Ingredients
BROTH INGREDIENTS:
GOHYONG WRAPPER INGREDIENTS:
GOHYONG FILLING:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- For the broth, combine the water, tamarind, and palm sugar, stir, then cook over medium heat. Add the salt, light soy sauce, and a little ground pepper, stir well, and cook until boiling and the sugar dissolves. Turn off the heat, strain, and set aside to cool.
- For the wrappers, mix the flour, tapioca starch, and salt. Add the egg, cooking oil, and water gradually while stirring until the batter is smooth, then add the rest of the water and stir well. Strain the batter.
- Heat a large nonstick pan lightly greased with oil, pour in some batter (about 75 ml), swirl to coat evenly, and cook until it no longer sticks. Repeat until all the batter is used.
- Boil the chicken (breast and thigh) until cooked, remove, drain, then cut up and coarsely process in a chopper.
- Coarsely process the beef meatballs in a chopper, then combine with the chopped chicken.
- Add the minced garlic, scallions, salt, chicken bouillon powder, ground pepper, and five-spice powder, and mix well.
- Add the eggs, mix well, then add the tapioca starch and mix again. Add a little water so the mixture isn't too dry, and stir until combined.
- Take a wrapper, fill it thickly with the filling and press down firmly, brush the edges with a paste of flour and water, fold, and roll up. Repeat until all the wrappers and filling are used.
- Cut the rolled gohyong into pieces as desired.
- Fry the gohyong in hot oil over medium heat, letting them firm up before turning, until golden brown, then drain.
- Serve the gohyong with the broth and green bird's-eye chilies.
Cook Notes
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