RESEP OTENTIK CHAIKUE PONTIANAK
Chaikue Pontianak
Authentic Pontianak Chai Kue (Jicama Dumplings)
Bahan
Bahan isian :
Bahan kulit :
Bahan sambal :
Cara Membuat
- Panaskan minyak sayur yang cukup banyak, lalu goreng bawang putih cincang halus hingga keemasan dan jangan sampai hangus.
- Saring bawang putih goreng, pisahkan minyak bawang dan bawang putih gorengnya di dua wadah berbeda.
- Panaskan 3 sendok makan minyak bawang di wajan bekas menggoreng tadi, lalu tumis ebi cincang kasar hingga wangi.
- Masukkan bengkuang parut, aduk rata, dan masak cukup lama hingga bumbunya meresap tanpa menambahkan air.
- Masukkan gula pasir, garam, dan merica, lalu aduk rata.
- Setelah bengkuang layu, masukkan 3 sendok teh bawang putih goreng dan aduk rata.
- Pindahkan isian ke saringan yang diberi wadah penampung agar airnya turun, lalu dinginkan.
- Campur tepung beras, tepung tapioka, dan garam, lalu aduk rata.
- Tuang air matang suhu ruang sambil diaduk hingga adonan licin dan tidak ada tepung yang menggumpal.
- Saring adonan langsung ke wajan anti lengket, lalu tambahkan minyak sayur dan garam.
- Masak dengan api kecil sambil terus diaduk tanpa berhenti hingga adonan menggumpal dan matang.
- Matikan api, pindahkan adonan ke wadah yang lebih lebar, lalu uleni hingga kalis dan licin.
- Blender cabe rawit, bawang putih, dan air hingga halus untuk sambal.
- Masak sambal dengan api sedang, tambahkan gula pasir, garam, dan saus sambal, lalu aduk hingga mendidih.
- Setelah mendidih masukkan cuka dapur, aduk rata, lalu pindahkan ke wadah dan dinginkan.
- Alasi panci kukusan dengan daun pisang, lalu olesi dengan minyak bawang.
- Taburi alas kerja dengan tepung tapioka, balur adonan kulit, gulung memanjang, lalu potong dengan ukuran sama besar.
- Bentuk tiap potongan menjadi kulit tipis menyerupai mangkok, beri isian bengkuang secukupnya, lalu rapatkan pinggirannya.
- Tata chaikue di panci kukusan berisi air mendidih, semprot seluruh permukaan kulitnya dengan air matang, lalu kukus selama 10 menit.
- Olesi permukaan chaikue dengan minyak bawang, lalu taburi bawang putih goreng.
Ingredients
Filling ingredients:
Wrapper ingredients:
Chilli sauce ingredients:
Steps
- Heat a generous amount of vegetable oil, then fry the finely chopped garlic until golden without letting it burn.
- Strain the fried garlic and keep the garlic oil and the fried garlic in two separate containers.
- Heat 3 tablespoons of the garlic oil in the same pan, then saute the coarsely chopped dried shrimp until fragrant.
- Add the grated jicama, stir well, and cook for a good while until the seasoning is absorbed without adding any water.
- Add the granulated sugar, salt, and pepper, then stir well.
- Once the jicama has wilted, add 3 teaspoons of the fried garlic and stir well.
- Transfer the filling to a strainer set over a bowl so the liquid drains off, then let it cool.
- Mix the rice flour, tapioca starch, and salt, then stir well.
- Pour in the room-temperature boiled water while stirring until the batter is smooth and no dry flour remains.
- Strain the batter straight into a non-stick pan, then add the vegetable oil and salt.
- Cook over low heat while stirring constantly without stopping until the dough clumps together and is cooked through.
- Turn off the heat, move the dough to a wider bowl, then knead until smooth and satiny.
- Blend the bird's eye chillies, garlic, and water until smooth for the sauce.
- Cook the sauce over medium heat, add the granulated sugar, salt, and chilli sauce, then stir until it boils.
- Once boiling add the vinegar, stir well, then transfer to a container and let it cool.
- Line the steamer with banana leaf, then brush it with garlic oil.
- Dust the work surface with tapioca starch, coat the dough, roll it into a long log, then cut it into equal-sized pieces.
- Shape each piece into a thin bowl-like wrapper, add enough jicama filling, then seal the edges.
- Arrange the chai kue in the steamer over boiling water, spray the whole surface of the wrappers with water, then steam for 10 minutes.
- Brush the chai kue with garlic oil, then sprinkle with fried garlic.
Cook Mode
RESEP OTENTIK CHAIKUE PONTIANAK
RESEP OTENTIK CHAIKUE PONTIANAK
Bahan
Bahan isian :
Bahan kulit :
Bahan sambal :
Cara Membuat
- Panaskan minyak sayur yang cukup banyak, lalu goreng bawang putih cincang halus hingga keemasan dan jangan sampai hangus.
- Saring bawang putih goreng, pisahkan minyak bawang dan bawang putih gorengnya di dua wadah berbeda.
- Panaskan 3 sendok makan minyak bawang di wajan bekas menggoreng tadi, lalu tumis ebi cincang kasar hingga wangi.
- Masukkan bengkuang parut, aduk rata, dan masak cukup lama hingga bumbunya meresap tanpa menambahkan air.
- Masukkan gula pasir, garam, dan merica, lalu aduk rata.
- Setelah bengkuang layu, masukkan 3 sendok teh bawang putih goreng dan aduk rata.
- Pindahkan isian ke saringan yang diberi wadah penampung agar airnya turun, lalu dinginkan.
- Campur tepung beras, tepung tapioka, dan garam, lalu aduk rata.
- Tuang air matang suhu ruang sambil diaduk hingga adonan licin dan tidak ada tepung yang menggumpal.
- Saring adonan langsung ke wajan anti lengket, lalu tambahkan minyak sayur dan garam.
- Masak dengan api kecil sambil terus diaduk tanpa berhenti hingga adonan menggumpal dan matang.
- Matikan api, pindahkan adonan ke wadah yang lebih lebar, lalu uleni hingga kalis dan licin.
- Blender cabe rawit, bawang putih, dan air hingga halus untuk sambal.
- Masak sambal dengan api sedang, tambahkan gula pasir, garam, dan saus sambal, lalu aduk hingga mendidih.
- Setelah mendidih masukkan cuka dapur, aduk rata, lalu pindahkan ke wadah dan dinginkan.
- Alasi panci kukusan dengan daun pisang, lalu olesi dengan minyak bawang.
- Taburi alas kerja dengan tepung tapioka, balur adonan kulit, gulung memanjang, lalu potong dengan ukuran sama besar.
- Bentuk tiap potongan menjadi kulit tipis menyerupai mangkok, beri isian bengkuang secukupnya, lalu rapatkan pinggirannya.
- Tata chaikue di panci kukusan berisi air mendidih, semprot seluruh permukaan kulitnya dengan air matang, lalu kukus selama 10 menit.
- Olesi permukaan chaikue dengan minyak bawang, lalu taburi bawang putih goreng.
Ingredients
Filling ingredients:
Wrapper ingredients:
Chilli sauce ingredients:
Steps
- Heat a generous amount of vegetable oil, then fry the finely chopped garlic until golden without letting it burn.
- Strain the fried garlic and keep the garlic oil and the fried garlic in two separate containers.
- Heat 3 tablespoons of the garlic oil in the same pan, then saute the coarsely chopped dried shrimp until fragrant.
- Add the grated jicama, stir well, and cook for a good while until the seasoning is absorbed without adding any water.
- Add the granulated sugar, salt, and pepper, then stir well.
- Once the jicama has wilted, add 3 teaspoons of the fried garlic and stir well.
- Transfer the filling to a strainer set over a bowl so the liquid drains off, then let it cool.
- Mix the rice flour, tapioca starch, and salt, then stir well.
- Pour in the room-temperature boiled water while stirring until the batter is smooth and no dry flour remains.
- Strain the batter straight into a non-stick pan, then add the vegetable oil and salt.
- Cook over low heat while stirring constantly without stopping until the dough clumps together and is cooked through.
- Turn off the heat, move the dough to a wider bowl, then knead until smooth and satiny.
- Blend the bird's eye chillies, garlic, and water until smooth for the sauce.
- Cook the sauce over medium heat, add the granulated sugar, salt, and chilli sauce, then stir until it boils.
- Once boiling add the vinegar, stir well, then transfer to a container and let it cool.
- Line the steamer with banana leaf, then brush it with garlic oil.
- Dust the work surface with tapioca starch, coat the dough, roll it into a long log, then cut it into equal-sized pieces.
- Shape each piece into a thin bowl-like wrapper, add enough jicama filling, then seal the edges.
- Arrange the chai kue in the steamer over boiling water, spray the whole surface of the wrappers with water, then steam for 10 minutes.
- Brush the chai kue with garlic oil, then sprinkle with fried garlic.
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