Bikin Nagih! Resep SIOMAY AYAM UDANG JUMBO & SAMBAL BAWANG TAUCO [Gurih, Kenyal & Bertekstur]
Resep Ayam Udang Jumbo
Jumbo Chicken & Shrimp Shumai Recipe
Makes 40-50 pcs
Bahan
Bahan adonan siomay:
Bahan sambal bawang tauco:
Lainnya:
Cara Membuat
- Blender halus bawang putih dengan air kemudian masukkan bawang bombai, blender kembali hingga halus
- Di dalam mangkuk, masukkan paha ayam giling, dada ayam giling, udang, kulit ayam giling, garam, kaldu jamur, gula pasir, merica, saus tiram, kecap ikan, minyak wijen, minyak goreng dan bumbu halus, aduk hingga merata
- Masukkan tapioka, aduk hingga rata. Diamkan adonan siomay selama 1-2 jam di suhu ruang atau masukkan ke dalam kulkas semalaman
- Di dalam blender, masukkan bawang putih, bawang merah, cabai merah keriting, cabai rawit merah dan sebagian air, haluskan
- Pindahkan ke dalam panci, masukkan saus sambal, tauco manis, gula pasir, kaldu jamur, cuka, dan sisa air, masak di api sedang kecil selama 10 menit
- Pipihkan kulit pangsit lalu bentuk siomay kurang lebih 70-75 gr. Letakkan parutan wortel di atas siomay dan kukus selama 30 menit
- Siomay ayam udang jumbo siap disajikan
Ingredients
Shumai Filling ingredients:
Tauco Sambal ingredients:
Others:
Steps
- Blend garlic with water until smooth, then add onion and blend again until smooth.
- In a bowl, add ground chicken thigh, ground chicken breast, shrimp, ground chicken skin, salt, mushroom bouillon, sugar, pepper, oyster sauce, fish sauce, sesame oil, cooking oil, and the blended spices. Mix until evenly combined.
- Add tapioca flour and mix until evenly combined. Let the shumai mixture rest for 1-2 hours at room temperature or refrigerate overnight.
- In a blender, add garlic, shallot, curly red chili, Thai chili, and part of the water. Blend until smooth.
- Transfer to a saucepan, add chili sauce, sweet tauco, sugar, mushroom bouillon, vinegar, and the remaining water. Cook over medium-low heat for 10 minutes.
- Flatten the wonton skin, then shape the Shumai with about 70-75 g of filling each. Place grated carrot on top of the Shumai and steam for 30 minutes.
- Jumbo Chicken & Shrimp Shumai is ready to serve.
Mode Masak
Resep Ayam Udang Jumbo
Jumbo Chicken & Shrimp Shumai Recipe
Bikin Nagih! Resep SIOMAY AYAM UDANG JUMBO & SAMBAL BAWANG TAUCO [Gurih, Kenyal & Bertekstur]
Bikin Nagih! Resep SIOMAY AYAM UDANG JUMBO & SAMBAL BAWANG TAUCO [Gurih, Kenyal & Bertekstur]
Bahan
Bahan adonan siomay:
Bahan sambal bawang tauco:
Lainnya:
Cara Membuat
- Blender halus bawang putih dengan air kemudian masukkan bawang bombai, blender kembali hingga halus
- Di dalam mangkuk, masukkan paha ayam giling, dada ayam giling, udang, kulit ayam giling, garam, kaldu jamur, gula pasir, merica, saus tiram, kecap ikan, minyak wijen, minyak goreng dan bumbu halus, aduk hingga merata
- Masukkan tapioka, aduk hingga rata. Diamkan adonan siomay selama 1-2 jam di suhu ruang atau masukkan ke dalam kulkas semalaman
- Di dalam blender, masukkan bawang putih, bawang merah, cabai merah keriting, cabai rawit merah dan sebagian air, haluskan
- Pindahkan ke dalam panci, masukkan saus sambal, tauco manis, gula pasir, kaldu jamur, cuka, dan sisa air, masak di api sedang kecil selama 10 menit
- Pipihkan kulit pangsit lalu bentuk siomay kurang lebih 70-75 gr. Letakkan parutan wortel di atas siomay dan kukus selama 30 menit
- Siomay ayam udang jumbo siap disajikan
Ingredients
Shumai Filling ingredients:
Tauco Sambal ingredients:
Others:
Steps
- Blend garlic with water until smooth, then add onion and blend again until smooth.
- In a bowl, add ground chicken thigh, ground chicken breast, shrimp, ground chicken skin, salt, mushroom bouillon, sugar, pepper, oyster sauce, fish sauce, sesame oil, cooking oil, and the blended spices. Mix until evenly combined.
- Add tapioca flour and mix until evenly combined. Let the shumai mixture rest for 1-2 hours at room temperature or refrigerate overnight.
- In a blender, add garlic, shallot, curly red chili, Thai chili, and part of the water. Blend until smooth.
- Transfer to a saucepan, add chili sauce, sweet tauco, sugar, mushroom bouillon, vinegar, and the remaining water. Cook over medium-low heat for 10 minutes.
- Flatten the wonton skin, then shape the Shumai with about 70-75 g of filling each. Place grated carrot on top of the Shumai and steam for 30 minutes.
- Jumbo Chicken & Shrimp Shumai is ready to serve.
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