RESEP HEKKENG HALAL PAKE SAMBEL SEGER LETS GO
RESEP HEKENG
Halal Hekeng with Fresh Sambal
Bahan
Sambel :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan food processor, masukkan ayam (paha dan dada), kulit ayam (sedikit, sekitar setengah bagian), dan udang; giling bersama.
- Masukkan putih telur, tepung tapioka, tepung maizena, kaldu ayam, garam, gula, saus tiram, minyak wijen, dan bubuk ngohiong; blender hingga halus.
- Setelah adonan halus, siapkan kulit tahu (pilih yang lentur, bukan yang kering) untuk membungkus, potong menjadi 4 bagian.
- Ambil sebagian adonan (dari 4 bagian), bentuk memanjang di atas kulit tahu, lalu padatkan dengan lembut agar tidak sobek.
- Lipat dan gulung kulit tahu seperti membungkus lumpia hingga rapi dan seragam ukurannya.
- Olesi permukaan dengan sedikit minyak agar tidak lengket, lalu kukus dalam air mendidih.
- Sambil dikukus, buat sambal: haluskan bawang putih, bawang bombay, cabe merah, dan cabe rawit dengan sedikit air; bumbui dengan garam, gula, dan cuka.
- Masak sambal dalam panci hingga matang (tidak berbau langu); koreksi rasa sesuai selera.
- Setelah dikukus kurang lebih 10 menit dan tekstur hekeng sudah keras/berurat, angkat dan dinginkan.
- Setelah dingin, potong-potong hekeng agak tebal (lebih baik didiamkan semalaman di kulkas dulu agar lebih kenyal/lengket).
- Panaskan minyak, lalu goreng hekeng hingga matang.
- Sajikan hekeng goreng dengan sambal.
Ingredients
Sambal:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a food processor, add the chicken (thigh and breast), chicken skin (just a little, about half the usual amount), and shrimp; grind together.
- Add the egg white, tapioca starch, cornstarch, chicken bouillon, salt, sugar, oyster sauce, sesame oil, and five-spice powder; blend until smooth.
- Once the mixture is smooth, prepare the tofu skin wrappers (choose the pliable kind, not the dry, brittle kind) and cut into 4 portions.
- Take a portion of the filling, shape it lengthwise on the tofu skin, and gently press to compact it without tearing the wrapper.
- Fold and roll the tofu skin like wrapping a spring roll, keeping the size consistent for each roll.
- Brush the surface lightly with oil so it doesn't stick, then steam over boiling water.
- While steaming, make the sambal: blend the garlic, onion, chilies, and bird's-eye chilies with a little water; season with salt, sugar, and vinegar.
- Cook the sambal in a saucepan until it's no longer raw-tasting; adjust the seasoning to taste.
- After steaming for about 10 minutes and the hekeng feels firm and set, remove and let it cool.
- Once cooled, slice the hekeng into fairly thick pieces (it's even better if left in the fridge overnight first, for a chewier texture).
- Heat oil, then deep-fry the hekeng until cooked.
- Serve the fried hekeng with the sambal.
Cook Mode
RESEP HEKKENG HALAL PAKE SAMBEL SEGER LETS GO
RESEP HEKKENG HALAL PAKE SAMBEL SEGER LETS GO
Bahan
Sambel :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan food processor, masukkan ayam (paha dan dada), kulit ayam (sedikit, sekitar setengah bagian), dan udang; giling bersama.
- Masukkan putih telur, tepung tapioka, tepung maizena, kaldu ayam, garam, gula, saus tiram, minyak wijen, dan bubuk ngohiong; blender hingga halus.
- Setelah adonan halus, siapkan kulit tahu (pilih yang lentur, bukan yang kering) untuk membungkus, potong menjadi 4 bagian.
- Ambil sebagian adonan (dari 4 bagian), bentuk memanjang di atas kulit tahu, lalu padatkan dengan lembut agar tidak sobek.
- Lipat dan gulung kulit tahu seperti membungkus lumpia hingga rapi dan seragam ukurannya.
- Olesi permukaan dengan sedikit minyak agar tidak lengket, lalu kukus dalam air mendidih.
- Sambil dikukus, buat sambal: haluskan bawang putih, bawang bombay, cabe merah, dan cabe rawit dengan sedikit air; bumbui dengan garam, gula, dan cuka.
- Masak sambal dalam panci hingga matang (tidak berbau langu); koreksi rasa sesuai selera.
- Setelah dikukus kurang lebih 10 menit dan tekstur hekeng sudah keras/berurat, angkat dan dinginkan.
- Setelah dingin, potong-potong hekeng agak tebal (lebih baik didiamkan semalaman di kulkas dulu agar lebih kenyal/lengket).
- Panaskan minyak, lalu goreng hekeng hingga matang.
- Sajikan hekeng goreng dengan sambal.
Ingredients
Sambal:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a food processor, add the chicken (thigh and breast), chicken skin (just a little, about half the usual amount), and shrimp; grind together.
- Add the egg white, tapioca starch, cornstarch, chicken bouillon, salt, sugar, oyster sauce, sesame oil, and five-spice powder; blend until smooth.
- Once the mixture is smooth, prepare the tofu skin wrappers (choose the pliable kind, not the dry, brittle kind) and cut into 4 portions.
- Take a portion of the filling, shape it lengthwise on the tofu skin, and gently press to compact it without tearing the wrapper.
- Fold and roll the tofu skin like wrapping a spring roll, keeping the size consistent for each roll.
- Brush the surface lightly with oil so it doesn't stick, then steam over boiling water.
- While steaming, make the sambal: blend the garlic, onion, chilies, and bird's-eye chilies with a little water; season with salt, sugar, and vinegar.
- Cook the sambal in a saucepan until it's no longer raw-tasting; adjust the seasoning to taste.
- After steaming for about 10 minutes and the hekeng feels firm and set, remove and let it cool.
- Once cooled, slice the hekeng into fairly thick pieces (it's even better if left in the fridge overnight first, for a chewier texture).
- Heat oil, then deep-fry the hekeng until cooked.
- Serve the fried hekeng with the sambal.
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