Resep Siomay Bandung Terenak! Lengkap Dengan Sambal Kacang
Siomay Bandung Sambal Kacang
Chicken Siomay Bandung with Peanut Sauce
Bahan
Bahan Siomay:
Bahan Pelengkap:
Bahan bumbu kacang:
Cara Membuat
- Masukkan bawang merah dan bawang putih ke dalam chopper, lalu proses sebentar hingga bawangnya hancur.
- Masukkan daging ayam yang sudah dicuci bersih dan dipotong kecil-kecil, telur, labu siam, tepung tapioka, garam, gula pasir, kaldu bubuk, dan lada bubuk.
- Proses hingga daging ayamnya halus dan semua bahan tercampur rata.
- Masukkan daun bawang yang sudah diiris halus, lalu aduk hingga tercampur rata dan sisihkan.
- Cuci bersih pare, potong-potong, buang bagian tengahnya, lalu lumuri dengan satu sendok makan garam untuk mengurangi rasa pahitnya.
- Diamkan pare sekitar lima menit, lalu cuci bersih kembali.
- Potong serong tahu kulit sampai bagian dalamnya terbuka.
- Isi tahu dengan adonan ayam hingga semuanya selesai.
- Isi pare dengan adonan ayam.
- Didihkan air di dalam panci, lalu bentuk sisa adonan menjadi bulatan seperti membuat bakso; sendoknya boleh dicelupkan ke air dulu supaya tidak lengket.
- Rebus sebentar sampai bulatannya mengapung, tidak usah sampai matang karena nanti dikukus lagi, lalu angkat dan tiriskan.
- Susun tahu, pare, dan siomay bulat di dalam kukusan yang airnya sudah mendidih, lalu kukus sekitar 20 menit dengan api sedang sampai matang.
- Rebus kentang yang sudah dikupas, dicuci, dan dipotong sekitar 10 menit hingga lembut, tes tusuk, lalu angkat dan tiriskan.
- Celur kol di dalam air bekas rebusan kentang dengan api kompor dimatikan sampai kolnya layu, angkat, tiriskan, lalu gulung atau lipat kolnya.
- Rebus telur hingga matang, banyaknya sesuai selera.
- Goreng kacang tanah dengan api sedang cenderung kecil sampai matang, lalu angkat dan tiriskan hingga minyaknya turun.
- Ambil 200 gram kentang rebus, lalu haluskan bersama kacang goreng di dalam chopper atau blender dengan sedikit air.
- Haluskan bawang merah, bawang putih, cabai rawit merah, dan cabai merah bersama sedikit minyak goreng di dalam chopper.
- Panaskan sedikit minyak di dalam wajan, lalu tumis bumbu halus dengan api sedang hingga harum.
- Masukkan daun jeruk yang sudah disobek, lalu masukkan kacang dan kentang halus dan aduk sebentar.
- Tuang air sedikit demi sedikit, lalu masak sambil terus diaduk sampai mengental dan meletup-letup.
- Masukkan gula pasir, gula merah, larutan asam jawa, garam, kaldu bubuk, dan kecap manis, lalu masak sampai gulanya larut dan tercampur rata.
- Koreksi rasa, lalu matikan api kompornya.
- Tata siomay, tahu, pare, gulungan kol, kentang rebus, dan telur rebus di piring saji.
- Siram dengan bumbu kacang, tambahkan sedikit kecap manis, cabai rawit rebus yang telah dihaluskan, dan perasan jeruk nipis.
Ingredients
Siomay Ingredients:
To serve:
Peanut sauce ingredients:
Steps
- Put the shallots and garlic into a chopper, then process briefly until broken down.
- Add the chicken that has been washed clean and cut into small pieces, the egg, chayote, tapioca flour, salt, sugar, stock powder, and ground pepper.
- Process until the chicken is smooth and everything is evenly combined.
- Add the finely sliced spring onion, then stir until evenly combined and set aside.
- Wash the bitter gourd, cut it into pieces, remove the centre, then rub it with one tablespoon of salt to reduce the bitterness.
- Leave the bitter gourd for about five minutes, then wash it clean again.
- Cut the tofu puffs diagonally so the hollow inside opens up.
- Fill the tofu with the chicken mixture until they are all done.
- Fill the bitter gourd with the chicken mixture.
- Bring water to a boil in a pot, then shape the remaining mixture into balls as you would for meatballs; dip the spoon in water first so it does not stick.
- Boil briefly until the balls float, they do not need to be fully cooked as they will be steamed later, then lift them out and drain.
- Arrange the tofu, bitter gourd, and siomay balls in a steamer with already boiling water, then steam for about 20 minutes over medium heat until cooked.
- Boil the peeled, washed, and cut potatoes for about 10 minutes until soft, test with a skewer, then drain them.
- Blanch the cabbage in the potato cooking water with the heat turned off until it wilts, lift it out, drain it, then roll or fold the leaves.
- Boil as many eggs as you like until hard cooked.
- Fry the peanuts over medium low heat until cooked, then lift them out and drain off the oil.
- Take 200 grams of the boiled potato, then grind it with the fried peanuts in a chopper or blender with a little water.
- Grind the shallots, garlic, red bird's eye chillies, and red chillies with a little cooking oil in the chopper.
- Heat a little oil in a wok, then fry the chilli paste over medium heat until fragrant.
- Add the torn kaffir lime leaves, then add the ground peanut and potato mixture and stir briefly.
- Pour in the water a little at a time, then cook while stirring constantly until it thickens and bubbles.
- Add the granulated sugar, palm sugar, tamarind water, salt, stock powder, and sweet soy sauce, then cook until the sugar has dissolved and everything is combined.
- Taste and adjust the seasoning, then turn off the heat.
- Arrange the siomay, tofu, bitter gourd, cabbage rolls, boiled potato, and boiled eggs on a serving plate.
- Pour over the peanut sauce, then add a little sweet soy sauce, the boiled and ground bird's eye chillies, and a squeeze of lime.
Cook Mode
Resep Siomay Bandung Terenak! Lengkap Dengan Sambal Kacang
Resep Siomay Bandung Terenak! Lengkap Dengan Sambal Kacang
Bahan
Bahan Siomay:
Bahan Pelengkap:
Bahan bumbu kacang:
Cara Membuat
- Masukkan bawang merah dan bawang putih ke dalam chopper, lalu proses sebentar hingga bawangnya hancur.
- Masukkan daging ayam yang sudah dicuci bersih dan dipotong kecil-kecil, telur, labu siam, tepung tapioka, garam, gula pasir, kaldu bubuk, dan lada bubuk.
- Proses hingga daging ayamnya halus dan semua bahan tercampur rata.
- Masukkan daun bawang yang sudah diiris halus, lalu aduk hingga tercampur rata dan sisihkan.
- Cuci bersih pare, potong-potong, buang bagian tengahnya, lalu lumuri dengan satu sendok makan garam untuk mengurangi rasa pahitnya.
- Diamkan pare sekitar lima menit, lalu cuci bersih kembali.
- Potong serong tahu kulit sampai bagian dalamnya terbuka.
- Isi tahu dengan adonan ayam hingga semuanya selesai.
- Isi pare dengan adonan ayam.
- Didihkan air di dalam panci, lalu bentuk sisa adonan menjadi bulatan seperti membuat bakso; sendoknya boleh dicelupkan ke air dulu supaya tidak lengket.
- Rebus sebentar sampai bulatannya mengapung, tidak usah sampai matang karena nanti dikukus lagi, lalu angkat dan tiriskan.
- Susun tahu, pare, dan siomay bulat di dalam kukusan yang airnya sudah mendidih, lalu kukus sekitar 20 menit dengan api sedang sampai matang.
- Rebus kentang yang sudah dikupas, dicuci, dan dipotong sekitar 10 menit hingga lembut, tes tusuk, lalu angkat dan tiriskan.
- Celur kol di dalam air bekas rebusan kentang dengan api kompor dimatikan sampai kolnya layu, angkat, tiriskan, lalu gulung atau lipat kolnya.
- Rebus telur hingga matang, banyaknya sesuai selera.
- Goreng kacang tanah dengan api sedang cenderung kecil sampai matang, lalu angkat dan tiriskan hingga minyaknya turun.
- Ambil 200 gram kentang rebus, lalu haluskan bersama kacang goreng di dalam chopper atau blender dengan sedikit air.
- Haluskan bawang merah, bawang putih, cabai rawit merah, dan cabai merah bersama sedikit minyak goreng di dalam chopper.
- Panaskan sedikit minyak di dalam wajan, lalu tumis bumbu halus dengan api sedang hingga harum.
- Masukkan daun jeruk yang sudah disobek, lalu masukkan kacang dan kentang halus dan aduk sebentar.
- Tuang air sedikit demi sedikit, lalu masak sambil terus diaduk sampai mengental dan meletup-letup.
- Masukkan gula pasir, gula merah, larutan asam jawa, garam, kaldu bubuk, dan kecap manis, lalu masak sampai gulanya larut dan tercampur rata.
- Koreksi rasa, lalu matikan api kompornya.
- Tata siomay, tahu, pare, gulungan kol, kentang rebus, dan telur rebus di piring saji.
- Siram dengan bumbu kacang, tambahkan sedikit kecap manis, cabai rawit rebus yang telah dihaluskan, dan perasan jeruk nipis.
Ingredients
Siomay Ingredients:
To serve:
Peanut sauce ingredients:
Steps
- Put the shallots and garlic into a chopper, then process briefly until broken down.
- Add the chicken that has been washed clean and cut into small pieces, the egg, chayote, tapioca flour, salt, sugar, stock powder, and ground pepper.
- Process until the chicken is smooth and everything is evenly combined.
- Add the finely sliced spring onion, then stir until evenly combined and set aside.
- Wash the bitter gourd, cut it into pieces, remove the centre, then rub it with one tablespoon of salt to reduce the bitterness.
- Leave the bitter gourd for about five minutes, then wash it clean again.
- Cut the tofu puffs diagonally so the hollow inside opens up.
- Fill the tofu with the chicken mixture until they are all done.
- Fill the bitter gourd with the chicken mixture.
- Bring water to a boil in a pot, then shape the remaining mixture into balls as you would for meatballs; dip the spoon in water first so it does not stick.
- Boil briefly until the balls float, they do not need to be fully cooked as they will be steamed later, then lift them out and drain.
- Arrange the tofu, bitter gourd, and siomay balls in a steamer with already boiling water, then steam for about 20 minutes over medium heat until cooked.
- Boil the peeled, washed, and cut potatoes for about 10 minutes until soft, test with a skewer, then drain them.
- Blanch the cabbage in the potato cooking water with the heat turned off until it wilts, lift it out, drain it, then roll or fold the leaves.
- Boil as many eggs as you like until hard cooked.
- Fry the peanuts over medium low heat until cooked, then lift them out and drain off the oil.
- Take 200 grams of the boiled potato, then grind it with the fried peanuts in a chopper or blender with a little water.
- Grind the shallots, garlic, red bird's eye chillies, and red chillies with a little cooking oil in the chopper.
- Heat a little oil in a wok, then fry the chilli paste over medium heat until fragrant.
- Add the torn kaffir lime leaves, then add the ground peanut and potato mixture and stir briefly.
- Pour in the water a little at a time, then cook while stirring constantly until it thickens and bubbles.
- Add the granulated sugar, palm sugar, tamarind water, salt, stock powder, and sweet soy sauce, then cook until the sugar has dissolved and everything is combined.
- Taste and adjust the seasoning, then turn off the heat.
- Arrange the siomay, tofu, bitter gourd, cabbage rolls, boiled potato, and boiled eggs on a serving plate.
- Pour over the peanut sauce, then add a little sweet soy sauce, the boiled and ground bird's eye chillies, and a squeeze of lime.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
