Resep BAKSO ‘IKAN’ KOREA: Ekonomis Pakai Ayam & Tahu [Korean Fish Cake]

Name: Chicken “Fishcake” Soup Recipe
Yield: 4-5 servings
Ingredients: 1 pc onion, sliced; 2 pc green onion, sliced; 5 g wakame / kombu; ½ tbsp dried anchovy; ½ tbsp dried shrimp; 1-2 pc dried Shiitake; 1 pc radish, large, sliced; 2-3 L water; Seasonings, to taste; 350 g chicken breast fillet; 2 tsp salt; 1 tbsp sugar; 2 tsp stock powder / flavor enhancer; 1 pc egg white; 2 tsp baking powder; 200 g silken tofu (tube); ¼ pc onion or 2 tsp onion powder; 1-2 clove garlic or 1 tsp garlic powder; 50 g cornstarch / sago flour / tapioca flour; 70 ml cold water; Anchovy powder, to taste; 15 g carrot, cut into small dice; 25 g red bell pepper, cut into small dice; 20 g green bell pepper, cut into small dice; Pepper, to taste; 8 pc red bird’s eye chili; 1 tbsp chili powder; 6 clove garlic; 1 pc green onion; 2-3 tbsp dried anchovy

Devina Hermawan September 19, 2021 Watch on YouTube ↗

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Chicken “Fishcake” Soup Recipe

Makes 4-5 servings

Bahan

Bahan kuah:

Bahan ‘fish’ cake ayam:

Bahan sambal teri:

Lainnya:

Cara Membuat

Untuk kuah, panaskan wajan, masukkan ikan teri dan ebi, sangrai hingga harum lalu masukkan bawang bombai, daun bawang, aduk
tambahkan air, lobak, wakame, dan jamur shitake kering, rebus selama 30-40 menit
Untuk adonan, blender ayam, garam, gula, penyedap, dan baking powder hingga lengket lalu tambahkan bawang putih, bawang bombai, tahu, haluskan kembali
Masukkan putih telur, air es, tepung maizena, dan merica, haluskan hingga tercampur rata, tambahkan bubuk ikan teri
Bagi adonan menjadi dua, masukkan wortel, paprika merah, dan hijau ke dalam satu adonan, aduk rata
Panaskan minyak di api sedang, bentuk bulat adonan dengan sendok yang sudah diberi minyak, kemudian goreng hingga sedikit kecokelatan, tiriskan
Untuk sambal teri, panaskan minyak, masukkan ikan teri hingga setengah kering, lalu masukkan cabai bubuk, daun bawang, bawang putih, cabai rawit, aduk lalu tambahkan kecap asin, gula, penyedap, dan minyak wijen, aduk rata
Saring kuah, lalu pisahkan sebagian kuah ke dalam wajan, nyalakan api lalu masukkan sawi putih, mie, dan ‘fish’ cake ayam kemudian masukkan bumbu-bumbu sesuai selera

Ingredients

Stock ingredients:

Chicken “Fishcake” ingredients:

Anchovy Sambal ingredients:

Others:

Steps

For the broth, heat a pan and dry-fry the anchovies and dried shrimp until fragrant. Add the onion and green onion and stir.
Add the water, radish, wakame, and dried shiitake mushrooms and simmer for 30-40 minutes.
For the mixture, blend the chicken, salt, sugar, flavor enhancer, and baking powder until sticky. Add the garlic, onion, and tofu and blend again.
Add the egg white, ice water, cornstarch, and pepper and process until evenly combined, then add the anchovy powder.
Divide the mixture in two. Add the carrot, red bell pepper, and green bell pepper to one portion and mix well.
Heat the oil over medium heat. Shape the mixture into balls with an oiled spoon and fry until lightly browned, then drain.
For the anchovy sambal, heat the oil and fry the anchovies until half-dry. Add the chili powder, green onion, garlic, and bird's-eye chilies and stir, then add the soy sauce, sugar, flavor enhancer, and sesame oil and mix well.
Strain the broth and transfer some to a pan. Turn on the heat and add the napa cabbage, noodles, and chicken fish cakes, then season to taste.