RESEP SIOMAY AYAM UDANG / DIMSUM LAYAK JUAL ENAK BANGET ‼️
DIMSUM / SIOMAY AYAM UDANG
Chicken and Shrimp Siomay (Dimsum)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang halus 4 siung bawang putih.
- Haluskan 350 gr dari 500 gr paha ayam menggunakan chopper.
- Cincang halus 70 gr kulit ayam (potong kecil-kecil dulu karena sulit dihaluskan).
- Cincang kasar 150 gr sisa paha ayam dan 120 gr udang agar teksturnya masih terasa.
- Campurkan ayam yang sudah dihaluskan, ayam cincang, udang cincang, dan kulit ayam cincang dalam satu wadah.
- Tambahkan garam, kaldu ayam bubuk, gula pasir, kecap asin, saus tiram, minyak wijen, kecap ikan, dan merica bubuk; aduk hingga tercampur rata.
- Masukkan putih telur yang sudah dikocok lepas dan tepung tapioka; aduk hingga benar-benar tercampur.
- Ambil kulit dimsum (jaga tetap lembab dengan tisu basah), beri isian, olesi pinggirannya dengan air, lalu bentuk dan rapatkan menjadi siomay.
- Susun siomay di atas kukusan yang sudah diolesi minyak, beri jarak antar siomay.
- Kukus selama total 20 menit; setelah 5 menit pertama, buka tutupnya dan olesi permukaan siomay dengan air agar tidak kering, lalu tutup kembali dan lanjutkan mengukus selama 15 menit.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely chop 4 cloves of garlic.
- Finely process 350 g of the 500 g chicken thigh.
- Finely chop 70 g chicken skin (pre-cut into small pieces since it's hard to process finely).
- Coarsely mince the remaining 150 g chicken thigh and the 120 g shrimp so some texture remains.
- Combine the processed chicken, minced chicken, minced shrimp, and chopped chicken skin in one bowl.
- Add salt, chicken bouillon powder, sugar, salty soy sauce, oyster sauce, sesame oil, fish sauce, and ground pepper; mix until well combined.
- Add the lightly beaten egg whites and the tapioca starch; mix until fully combined.
- Take a dimsum wrapper (keep the stack covered with a damp tissue), add filling, brush the edges with water, then shape and seal into siomay.
- Arrange the siomay on an oiled steamer tray, leaving space between each piece.
- Steam for 20 minutes total; after the first 5 minutes, open the lid and brush the tops with water to keep them from drying out, then re-cover and steam for the remaining 15 minutes.
Cook Mode
DIMSUM / SIOMAY AYAM UDANG
Chicken and Shrimp Siomay (Dimsum)
RESEP SIOMAY AYAM UDANG / DIMSUM LAYAK JUAL ENAK BANGET ‼️
RESEP SIOMAY AYAM UDANG / DIMSUM LAYAK JUAL ENAK BANGET ‼️
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang halus 4 siung bawang putih.
- Haluskan 350 gr dari 500 gr paha ayam menggunakan chopper.
- Cincang halus 70 gr kulit ayam (potong kecil-kecil dulu karena sulit dihaluskan).
- Cincang kasar 150 gr sisa paha ayam dan 120 gr udang agar teksturnya masih terasa.
- Campurkan ayam yang sudah dihaluskan, ayam cincang, udang cincang, dan kulit ayam cincang dalam satu wadah.
- Tambahkan garam, kaldu ayam bubuk, gula pasir, kecap asin, saus tiram, minyak wijen, kecap ikan, dan merica bubuk; aduk hingga tercampur rata.
- Masukkan putih telur yang sudah dikocok lepas dan tepung tapioka; aduk hingga benar-benar tercampur.
- Ambil kulit dimsum (jaga tetap lembab dengan tisu basah), beri isian, olesi pinggirannya dengan air, lalu bentuk dan rapatkan menjadi siomay.
- Susun siomay di atas kukusan yang sudah diolesi minyak, beri jarak antar siomay.
- Kukus selama total 20 menit; setelah 5 menit pertama, buka tutupnya dan olesi permukaan siomay dengan air agar tidak kering, lalu tutup kembali dan lanjutkan mengukus selama 15 menit.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely chop 4 cloves of garlic.
- Finely process 350 g of the 500 g chicken thigh.
- Finely chop 70 g chicken skin (pre-cut into small pieces since it's hard to process finely).
- Coarsely mince the remaining 150 g chicken thigh and the 120 g shrimp so some texture remains.
- Combine the processed chicken, minced chicken, minced shrimp, and chopped chicken skin in one bowl.
- Add salt, chicken bouillon powder, sugar, salty soy sauce, oyster sauce, sesame oil, fish sauce, and ground pepper; mix until well combined.
- Add the lightly beaten egg whites and the tapioca starch; mix until fully combined.
- Take a dimsum wrapper (keep the stack covered with a damp tissue), add filling, brush the edges with water, then shape and seal into siomay.
- Arrange the siomay on an oiled steamer tray, leaving space between each piece.
- Steam for 20 minutes total; after the first 5 minutes, open the lid and brush the tops with water to keep them from drying out, then re-cover and steam for the remaining 15 minutes.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
