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 HEKENG
Halal Hekeng with Fresh Sambal
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.
Cook Notes
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