RESEP PANGSIT REBUS KUAH ! TINGGAL TAMBAHIN BAKMI
Resep
Pangsit Rebus Kuah (Boiled Wontons in Broth)
Bahan
Kuah :
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Goreng lemak babi hingga crispy (garing); sisihkan minyaknya bersama lemak yang sudah garing.
- Campurkan daging kapsim (lengan babi) cincang, udang, bumbu (bawang putih halus, jahe parut, lada putih, garam, kaldu ayam, gula, kecap ikan, minyak wijen, minyak goreng), dan lemak goreng tadi; aduk hingga rata tapi jangan terlalu halus (masih ada tekstur chunky).
- Tambahkan tepung maizena dan tepung tapioka, aduk-aduk hingga tercampur rata (jangan diblender agar tidak terlalu kenyal seperti bakso).
- Sebelum membungkus, masak dulu air untuk kuah: masukkan kaldu ayam bubuk, gula, jahe, lada, dan bawang putih geprek; masak sekitar 15 menit hingga rata dan gurih, koreksi rasa.
- Bungkus adonan dengan kulit pangsit: isi secukupnya (jangan terlalu banyak/padat), lipat dua saja untuk mempercepat, pastikan isian tidak keluar dari kulit.
- Rebus pangsit langsung ke dalam kuah yang sudah dibuat.
- Buang bahan aromatik (jahe, bawang putih) dari kuah, lalu masukkan pangsit secukupnya untuk direbus.
- Tambahkan taburan daun bawang dan bawang goreng sebelum disajikan.
Ingredients
Broth:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Fry the pork fat until crispy; set aside along with the rendered oil.
- Combine the minced pork shoulder, shrimp, seasonings (minced garlic, grated ginger, white pepper, salt, chicken bouillon powder, sugar, fish sauce, sesame oil, cooking oil), and the fried fat bits; mix until combined but not too fine (keep some chunky texture).
- Add the cornstarch and tapioca starch, stir until combined (don't blend it smooth, or it'll turn out too bouncy like meatballs).
- Before wrapping, cook the broth first: add chicken bouillon powder, sugar, ginger, ground pepper, and smashed garlic to the water; simmer for about 15 minutes until well-blended and savory, then adjust the seasoning to taste.
- Wrap the filling in wonton wrappers: use a moderate amount of filling (not too much or too little), fold in half for speed, making sure the filling doesn't poke out of the wrapper.
- Boil the wontons directly in the prepared broth.
- Remove the spent aromatics (ginger, garlic) from the broth, then add the desired number of wontons to boil.
- Top with scallion and fried shallots before serving.
Mode Masak
RESEP PANGSIT REBUS KUAH ! TINGGAL TAMBAHIN BAKMI
Pangsit Rebus Kuah (Boiled Wontons in Broth)
RESEP PANGSIT REBUS KUAH ! TINGGAL TAMBAHIN BAKMI
RESEP PANGSIT REBUS KUAH ! TINGGAL TAMBAHIN BAKMI
Bahan
Kuah :
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Goreng lemak babi hingga crispy (garing); sisihkan minyaknya bersama lemak yang sudah garing.
- Campurkan daging kapsim (lengan babi) cincang, udang, bumbu (bawang putih halus, jahe parut, lada putih, garam, kaldu ayam, gula, kecap ikan, minyak wijen, minyak goreng), dan lemak goreng tadi; aduk hingga rata tapi jangan terlalu halus (masih ada tekstur chunky).
- Tambahkan tepung maizena dan tepung tapioka, aduk-aduk hingga tercampur rata (jangan diblender agar tidak terlalu kenyal seperti bakso).
- Sebelum membungkus, masak dulu air untuk kuah: masukkan kaldu ayam bubuk, gula, jahe, lada, dan bawang putih geprek; masak sekitar 15 menit hingga rata dan gurih, koreksi rasa.
- Bungkus adonan dengan kulit pangsit: isi secukupnya (jangan terlalu banyak/padat), lipat dua saja untuk mempercepat, pastikan isian tidak keluar dari kulit.
- Rebus pangsit langsung ke dalam kuah yang sudah dibuat.
- Buang bahan aromatik (jahe, bawang putih) dari kuah, lalu masukkan pangsit secukupnya untuk direbus.
- Tambahkan taburan daun bawang dan bawang goreng sebelum disajikan.
Ingredients
Broth:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Fry the pork fat until crispy; set aside along with the rendered oil.
- Combine the minced pork shoulder, shrimp, seasonings (minced garlic, grated ginger, white pepper, salt, chicken bouillon powder, sugar, fish sauce, sesame oil, cooking oil), and the fried fat bits; mix until combined but not too fine (keep some chunky texture).
- Add the cornstarch and tapioca starch, stir until combined (don't blend it smooth, or it'll turn out too bouncy like meatballs).
- Before wrapping, cook the broth first: add chicken bouillon powder, sugar, ginger, ground pepper, and smashed garlic to the water; simmer for about 15 minutes until well-blended and savory, then adjust the seasoning to taste.
- Wrap the filling in wonton wrappers: use a moderate amount of filling (not too much or too little), fold in half for speed, making sure the filling doesn't poke out of the wrapper.
- Boil the wontons directly in the prepared broth.
- Remove the spent aromatics (ginger, garlic) from the broth, then add the desired number of wontons to boil.
- Top with scallion and fried shallots before serving.
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