JERRY MASTERCHEF INDO 7 - RESEP CHOIPAN PONTIANAK GANTENG DOANG JEMPUT CEWE GAK BAWA CHOIPAN.
Resep
Choipan Pontianak (Jerry MasterChef Version)
Bahan
SAMBAL :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas bengkuang, potong julienne seperti korek api (jangan terlalu besar).
- Cincang kasar ebi (udang kering) sesuai selera.
- Panaskan minyak, tumis bawang putih cincang hingga kecokelatan lalu matikan api (masih akan matang karena residual heat).
- Tumis ebi hingga wangi, lalu masukkan bengkuang, masak hingga layu, bumbui dengan garam, gula, dan bisa tambah kaldu jamur/micin sesuai selera.
- Buat kulit: campurkan tepung tapioka, tepung beras, dan air, aduk hingga menggumpal membentuk adonan, bumbui sedikit garam dan gula, lalu diamkan hingga agak dingin.
- Buat sambal: rebus cabai rawit, cabai merah keriting, dan bawang putih hingga matang, lalu blender bersama garam, gula, dan cuka hingga halus.
- Bentuk adonan kulit menjadi bulatan-bulatan kecil dengan ukuran sama.
- Pipihkan adonan, isi dengan tumisan bengkuang, lalu bungkus rapat membentuk choipan.
- Olesi kukusan dengan minyak agar tidak lengket, lalu kukus choipan hingga kulitnya matang dan tampak transparan.
- Angkat dan sajikan choipan dengan taburan ebi goreng sebagai topping dan sambal choipan.
Ingredients
SAMBAL:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel the jicama (bengkuang), then julienne it like matchsticks (not too thick).
- Coarsely chop the dried shrimp (ebi) to taste.
- Heat oil, saute the minced garlic until golden brown, then turn off the heat (it will keep cooking from residual heat).
- Saute the dried shrimp until fragrant, then add the jicama, cook until wilted, season with salt, sugar, and mushroom bouillon/MSG to taste.
- Make the wrapper: mix tapioca starch, rice flour, and water, stir until it forms a dough, season with a little salt and sugar, then let it cool slightly.
- Make the sambal: boil the bird's-eye chilies, curly red chilies, and garlic until cooked, then blend with salt, sugar, and vinegar until smooth.
- Shape the dough into small balls of equal size.
- Flatten the dough, fill with the sauteed jicama, then wrap tightly to seal into choipan.
- Grease the steamer with oil so it doesn't stick, then steam the choipan until the skin is cooked and turns translucent.
- Remove and serve the choipan topped with fried dried shrimp and the choipan sambal.
Cook Mode
JERRY MASTERCHEF INDO 7 - RESEP CHOIPAN PONTIANAK GANTENG DOANG JEMPUT CEWE GAK BAWA CHOIPAN.
Choipan Pontianak (Jerry MasterChef Version)
JERRY MASTERCHEF INDO 7 - RESEP CHOIPAN PONTIANAK GANTENG DOANG JEMPUT CEWE GAK BAWA CHOIPAN.
JERRY MASTERCHEF INDO 7 - RESEP CHOIPAN PONTIANAK GANTENG DOANG JEMPUT CEWE GAK BAWA CHOIPAN.
Bahan
SAMBAL :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas bengkuang, potong julienne seperti korek api (jangan terlalu besar).
- Cincang kasar ebi (udang kering) sesuai selera.
- Panaskan minyak, tumis bawang putih cincang hingga kecokelatan lalu matikan api (masih akan matang karena residual heat).
- Tumis ebi hingga wangi, lalu masukkan bengkuang, masak hingga layu, bumbui dengan garam, gula, dan bisa tambah kaldu jamur/micin sesuai selera.
- Buat kulit: campurkan tepung tapioka, tepung beras, dan air, aduk hingga menggumpal membentuk adonan, bumbui sedikit garam dan gula, lalu diamkan hingga agak dingin.
- Buat sambal: rebus cabai rawit, cabai merah keriting, dan bawang putih hingga matang, lalu blender bersama garam, gula, dan cuka hingga halus.
- Bentuk adonan kulit menjadi bulatan-bulatan kecil dengan ukuran sama.
- Pipihkan adonan, isi dengan tumisan bengkuang, lalu bungkus rapat membentuk choipan.
- Olesi kukusan dengan minyak agar tidak lengket, lalu kukus choipan hingga kulitnya matang dan tampak transparan.
- Angkat dan sajikan choipan dengan taburan ebi goreng sebagai topping dan sambal choipan.
Ingredients
SAMBAL:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel the jicama (bengkuang), then julienne it like matchsticks (not too thick).
- Coarsely chop the dried shrimp (ebi) to taste.
- Heat oil, saute the minced garlic until golden brown, then turn off the heat (it will keep cooking from residual heat).
- Saute the dried shrimp until fragrant, then add the jicama, cook until wilted, season with salt, sugar, and mushroom bouillon/MSG to taste.
- Make the wrapper: mix tapioca starch, rice flour, and water, stir until it forms a dough, season with a little salt and sugar, then let it cool slightly.
- Make the sambal: boil the bird's-eye chilies, curly red chilies, and garlic until cooked, then blend with salt, sugar, and vinegar until smooth.
- Shape the dough into small balls of equal size.
- Flatten the dough, fill with the sauteed jicama, then wrap tightly to seal into choipan.
- Grease the steamer with oil so it doesn't stick, then steam the choipan until the skin is cooked and turns translucent.
- Remove and serve the choipan topped with fried dried shrimp and the choipan sambal.
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