Resep DIMSUM MENTAI & NORI Ala Resto: Kenyal, Gurih, Pedas! [100% Sukses]

Name: Dim Sum Mentai Recipe
Yield: 4-5 servings
Ingredients: 100 g chicken thigh, small-diced; 80 g peeled shrimp, small-diced; 1 tsp salt; 2 tsp sugar; ½ tsp baking powder; 150 g ground chicken thigh; ½ tbsp salt; 1 tbsp sugar; 1 tbsp garlic liquid; 2 tsp ginger liquid, optional; 1 pc egg white; 4-5 tbsp sago flour / tapioca flour; 50 ml cold water; 2 tsp oyster sauce; 2 tsp sesame oil; ½ tbsp soy sauce; 1 tsp mushroom stock powder / flavor enhancer; ¼ tsp pepper; 3-4 tbsp Mazola Canola Oil; 5 pc white part of green onion, sliced; 75 g Shiitake mushroom; Large nori / dim sum skin to wrap; Tobiko; Dried parsley; 7.5 tbsp mayonnaise; 1 ½ tbsp chili sauce; 1 tbsp rice wine vinegar or ½ tsp white vinegar; 1 tsp sugar or condensed milk; ½ tsp mushroom stock powder or dashi; ½ tbsp tomato sauce

Devina Hermawan June 27, 2021 Watch on YouTube ↗

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Dim Sum Mentai Recipe

Makes 4-5 servings

Bahan

Bahan marinasi (tahap ini opsional):

Bahan adonan siomay:

Dynamite mayo:

Kentang krispi:

Cara Membuat

Masukkan daging ayam dan udang ke dalam wadah, tambahkan baking powder, garam, dan gula, aduk, diamkan sebentar, lalu bilas dengan air, keringkan
Masukkan daging giling, garam, dan gula, aduk hingga berserat, lalu tambahkan air bawang putih, air jahe, kaldu jamur, merica, saus tiram, minyak wijen, kecap asin, putih telur, dan tepung sagu, aduk rata
Tambahkan air es sedikit demi sedikit, aduk rata
Panaskan Mazola Canola Oil, tumis jamur dan daun bawang hingga kecokelatan, diamkan beberapa saat, lalu masukkan ke dalam adonan dimsum, aduk rata, diamkan selama 30 menit
Siapkan nori dan kulit dimsum, isi dengan 1 ½ sdm adonan, rapikan
Untuk bentuk sushi, masukkan adonan ke dalam kulit nori, gulung, lalu potong
Untuk wadah kukusan, olesi dengan dengan sedikit minyak, kukus dimsum selama 10-12 menit. Jika kukus dalam keadaan dingin akan memerlukan waktu yang lebih banyak.
Untuk dynamite mayo, campurkan semua bahan ke dalam mayo kecuali cabai rawit, aduk rata
Panaskan sedikit Mazola Canola Oil, tumis sebentar cabai rawit, lalu masukkan ke dalam saus dynamite mayo, aduk rata
Untuk kentang krispi, potong tipis kentang, bilas dengan air, keringkan, lalu goreng dengan Mazola Canola Oil hingga kuning keemasan, tiriskan
Keluarkan dimsum dari kukusan, tuang dynamite mayo di atasnya, lalu torch hingga kecokelatan, beri topping tobiko, kentang krispi, dan parsley kering di atasnya

Ingredients

Marinating ingredients (optional step):

Shumai Dough ingredients:

Dynamite Mayo:

Crispy Potato:

Steps

Place the chicken and shrimp in a container. Add the baking powder, salt, and sugar, mix, rest briefly, then rinse with water and pat dry.
Add the ground meat, salt, and sugar and stir until stringy. Add the garlic water, ginger water, mushroom bouillon, pepper, oyster sauce, sesame oil, soy sauce, egg white, and sago starch and mix well.
Gradually add the ice water and mix well.
Heat Mazola Canola Oil and sauté the mushrooms and green onion until browned. Let cool briefly, add to the dim sum mixture, mix well, and rest for 30 minutes.
Prepare the nori and dim sum wrappers. Fill each with 1½ tbsp mixture and neaten the shape.
For the sushi shape, put the mixture on a nori sheet, roll it, then cut into pieces.
Lightly oil the steamer tray and steam the dim sum for 10-12 minutes. Starting with a cold steamer will require more time.
For the dynamite mayonnaise, combine all ingredients with the mayonnaise except the bird's-eye chilies and mix well.
Heat a little Mazola Canola Oil and briefly sauté the bird's-eye chilies. Add them to the dynamite mayonnaise and mix well.
For the crispy potatoes, thinly slice the potatoes, rinse with water, pat dry, then fry in Mazola Canola Oil until golden and drain.
Remove the dim sum from the steamer, spoon dynamite mayonnaise over it, and torch until browned. Top with tobiko, crispy potatoes, and dried parsley.