RESEP DIMSUM + SAUSNYA! DIMSUM AYAM UDANG!
Resep yang ngedaging + kenyaaal!
Chicken and Shrimp Dimsum with Chili Sauce
Bahan
Saus cocolan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong kecil paha ayam dan kulit ayam, lalu masukkan ke blender.
- Geprek dan potong kasar bawang putih, lalu masukkan ke blender.
- Tambahkan satu putih telur, es batu, dan tepung tapioka.
- Bumbui dengan garam, lada, gula, kaldu bubuk, saus tiram, kecap asin, dan minyak wijen.
- Blender semua bahan sampai halus.
- Masukkan udang yang sudah dibersihkan lalu blender sebentar saja agar teksturnya masih kasar.
- Ambil kulit dumpling, taruh di telapak tangan, dan ratakan isian ke seluruh permukaan kulit.
- Cubit dan kumpulkan sisi kulit jadi satu, isi lagi bagian tengahnya, lalu rapikan.
- Beri parutan wortel di atas tiap dimsum.
- Olesi dasar kukusan dengan minyak dan alasi dengan kertas dimsum berminyak.
- Susun dimsum tanpa terlalu rapat lalu kukus 16 sampai 18 menit di api sedang.
- Potong cabai rawit dan cabai besar, lalu giling kasar bersama bawang putih dan sedikit minyak.
- Tumis bumbu giling sampai agak kering dan minyaknya keluar.
- Tambahkan air, saus sambal, dan cuka nasi.
- Bumbui dengan gula, sedikit garam, dan kaldu bubuk.
- Tambahkan larutan maizena lalu masak sampai saus mengental.
Ingredients
Dipping sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken thigh and chicken skin into small pieces and put them in a blender.
- Smash and roughly chop the garlic, then add it to the blender.
- Add one egg white, ice cubes, and tapioca starch.
- Season with salt, pepper, sugar, stock powder, oyster sauce, soy sauce, and sesame oil.
- Blend everything until smooth.
- Add the cleaned shrimp and pulse briefly so the texture stays chunky.
- Take a dumpling wrapper, place it on your palm, and spread the filling over the whole surface.
- Pinch and gather the sides of the wrapper together, top up the centre with more filling, then tidy it up.
- Top each dumpling with grated carrot.
- Grease the steamer base with oil and line it with oiled dimsum paper.
- Arrange the dumplings without crowding them and steam for 16 to 18 minutes over medium heat.
- Cut the bird's eye chillies and large chillies, then coarsely grind them with garlic and a little oil.
- Fry the chilli paste until it dries slightly and the oil separates.
- Add water, chilli sauce, and rice vinegar.
- Season with sugar, a little salt, and stock powder.
- Add the cornstarch slurry and cook until the sauce thickens.
Cook Mode
Resep yang ngedaging + kenyaaal!
Chicken and Shrimp Dimsum with Chili Sauce
RESEP DIMSUM + SAUSNYA! DIMSUM AYAM UDANG!
RESEP DIMSUM + SAUSNYA! DIMSUM AYAM UDANG!
Bahan
Saus cocolan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong kecil paha ayam dan kulit ayam, lalu masukkan ke blender.
- Geprek dan potong kasar bawang putih, lalu masukkan ke blender.
- Tambahkan satu putih telur, es batu, dan tepung tapioka.
- Bumbui dengan garam, lada, gula, kaldu bubuk, saus tiram, kecap asin, dan minyak wijen.
- Blender semua bahan sampai halus.
- Masukkan udang yang sudah dibersihkan lalu blender sebentar saja agar teksturnya masih kasar.
- Ambil kulit dumpling, taruh di telapak tangan, dan ratakan isian ke seluruh permukaan kulit.
- Cubit dan kumpulkan sisi kulit jadi satu, isi lagi bagian tengahnya, lalu rapikan.
- Beri parutan wortel di atas tiap dimsum.
- Olesi dasar kukusan dengan minyak dan alasi dengan kertas dimsum berminyak.
- Susun dimsum tanpa terlalu rapat lalu kukus 16 sampai 18 menit di api sedang.
- Potong cabai rawit dan cabai besar, lalu giling kasar bersama bawang putih dan sedikit minyak.
- Tumis bumbu giling sampai agak kering dan minyaknya keluar.
- Tambahkan air, saus sambal, dan cuka nasi.
- Bumbui dengan gula, sedikit garam, dan kaldu bubuk.
- Tambahkan larutan maizena lalu masak sampai saus mengental.
Ingredients
Dipping sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken thigh and chicken skin into small pieces and put them in a blender.
- Smash and roughly chop the garlic, then add it to the blender.
- Add one egg white, ice cubes, and tapioca starch.
- Season with salt, pepper, sugar, stock powder, oyster sauce, soy sauce, and sesame oil.
- Blend everything until smooth.
- Add the cleaned shrimp and pulse briefly so the texture stays chunky.
- Take a dumpling wrapper, place it on your palm, and spread the filling over the whole surface.
- Pinch and gather the sides of the wrapper together, top up the centre with more filling, then tidy it up.
- Top each dumpling with grated carrot.
- Grease the steamer base with oil and line it with oiled dimsum paper.
- Arrange the dumplings without crowding them and steam for 16 to 18 minutes over medium heat.
- Cut the bird's eye chillies and large chillies, then coarsely grind them with garlic and a little oil.
- Fry the chilli paste until it dries slightly and the oil separates.
- Add water, chilli sauce, and rice vinegar.
- Season with sugar, a little salt, and stock powder.
- Add the cornstarch slurry and cook until the sauce thickens.
Cook Notes
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