Kekian Campur Siram - Perpaduan Ayam, Ikan, dan Udang Dengan Kuah Legit
Resep & Metode Desaku Marinasi
Kekian Campur Siram (Fish, Chicken, and Shrimp Rolls with Sweet Savory Sauce)
Bahan
Cara Membuat
- Chopper bahan 1 (daging ikan, udang kupas, daging ayam, telur, bawang putih halus, keripik bawang putih goreng, kecap asin, saus tiram, minyak wijen, minyak goreng, es kepruk, Ladaku merica bubuk, gula pasir, tepung tapioka) hingga adonan menjadi emolsi dan homogen.
- Tambahkan garam, chopper kembali hingga kenyal.
- Pindahkan adonan ke dalam bowl. Tambahkan daun brambang dan tongcai, aduk rata.
- Ratakan adonan di seluruh permukaan kulit kembang tahu kemudian gulung. Lakukan hingga semua bahan habis.
- Kukus kekian selama 10 menit (dengan api kecil dan tutup kukusan sedikit terbuka).
- Sambil menunggu, didihkan semua bahan 4 (gula aren, bawang putih, cabe rawit, kecap asin, kecap manis, garam, air). Biarkan tetap mendidih selama 5 menit. Sisihkan dan biarkan dingin.
- Setelah kekian matang, angkat dan diamkan hingga agak dingin. Kemudian potong-potong kekian setebal 3 cm. Goreng kekian hingga permukaannya garing.
- Untuk penyajiannya, letakkan kekian, tahu dan telur di piring saji. Beri kuah, daun brambang, dan acar cabe rawit hijau. Hidangkan.
Ingredients
Steps
- Chop/process Ingredient 1 (fish meat, peeled shrimp, chicken meat, egg, ground garlic, crispy fried garlic, soy sauce, oyster sauce, sesame oil, cooking oil, crushed ice, Ladaku ground pepper, granulated sugar, tapioca starch) until the mixture becomes an emulsion and is homogenous.
- Add the salt, and process again until springy.
- Transfer the mixture to a bowl. Add the scallion greens and preserved mustard greens, and mix well.
- Spread the mixture evenly over the entire surface of the tofu skin, then roll up. Repeat until all the mixture is used.
- Steam the kekian rolls for 10 minutes (over low heat, with the steamer lid slightly ajar).
- While waiting, boil all of Ingredient 4 (palm sugar, garlic, bird's-eye chilies, soy sauce, sweet soy sauce, salt, water). Keep it boiling for 5 minutes. Set aside and let cool.
- Once the kekian rolls are cooked, remove and let cool slightly. Then slice the kekian into 3 cm thick pieces. Fry the kekian until the surface is crispy.
- To serve, arrange the kekian, tofu, and eggs on a serving plate. Add the sauce, scallion greens, and pickled green bird's-eye chilies. Serve.
Mode Masak
Resep & Metode Desaku Marinasi
Kekian Campur Siram (Fish, Chicken, and Shrimp Rolls with Sweet Savory Sauce)
Kekian Campur Siram - Perpaduan Ayam, Ikan, dan Udang Dengan Kuah Legit
Kekian Campur Siram - Perpaduan Ayam, Ikan, dan Udang Dengan Kuah Legit
Bahan
Cara Membuat
- Chopper bahan 1 (daging ikan, udang kupas, daging ayam, telur, bawang putih halus, keripik bawang putih goreng, kecap asin, saus tiram, minyak wijen, minyak goreng, es kepruk, Ladaku merica bubuk, gula pasir, tepung tapioka) hingga adonan menjadi emolsi dan homogen.
- Tambahkan garam, chopper kembali hingga kenyal.
- Pindahkan adonan ke dalam bowl. Tambahkan daun brambang dan tongcai, aduk rata.
- Ratakan adonan di seluruh permukaan kulit kembang tahu kemudian gulung. Lakukan hingga semua bahan habis.
- Kukus kekian selama 10 menit (dengan api kecil dan tutup kukusan sedikit terbuka).
- Sambil menunggu, didihkan semua bahan 4 (gula aren, bawang putih, cabe rawit, kecap asin, kecap manis, garam, air). Biarkan tetap mendidih selama 5 menit. Sisihkan dan biarkan dingin.
- Setelah kekian matang, angkat dan diamkan hingga agak dingin. Kemudian potong-potong kekian setebal 3 cm. Goreng kekian hingga permukaannya garing.
- Untuk penyajiannya, letakkan kekian, tahu dan telur di piring saji. Beri kuah, daun brambang, dan acar cabe rawit hijau. Hidangkan.
Ingredients
Steps
- Chop/process Ingredient 1 (fish meat, peeled shrimp, chicken meat, egg, ground garlic, crispy fried garlic, soy sauce, oyster sauce, sesame oil, cooking oil, crushed ice, Ladaku ground pepper, granulated sugar, tapioca starch) until the mixture becomes an emulsion and is homogenous.
- Add the salt, and process again until springy.
- Transfer the mixture to a bowl. Add the scallion greens and preserved mustard greens, and mix well.
- Spread the mixture evenly over the entire surface of the tofu skin, then roll up. Repeat until all the mixture is used.
- Steam the kekian rolls for 10 minutes (over low heat, with the steamer lid slightly ajar).
- While waiting, boil all of Ingredient 4 (palm sugar, garlic, bird's-eye chilies, soy sauce, sweet soy sauce, salt, water). Keep it boiling for 5 minutes. Set aside and let cool.
- Once the kekian rolls are cooked, remove and let cool slightly. Then slice the kekian into 3 cm thick pieces. Fry the kekian until the surface is crispy.
- To serve, arrange the kekian, tofu, and eggs on a serving plate. Add the sauce, scallion greens, and pickled green bird's-eye chilies. Serve.
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