Lumpia Kulit Tahu Kukus – Steamed Tofu Skin Spring Roll


LUMPIA KULIT TAHU KUKUS – STEAMED TOFU SKIN SPRING ROLL

Bahan/ingredients:
24 lbr kulit tahu, ukuran 12×12 cm, cuci air mineral dan tiriskan. 24 pcs of tofu skin, size 12×12 cm,, wash mineral water and drain.

24 lembar kucai untuk mengikat, rendam air panas selama 1 menit. 24 pcs of chives, soak 1 minute on hot water.

400 gr paha ayam tanpa tulang dan kulit, cincang kasar. 400 gr boneless and skinless chicken thigh, coarse chopped..
150 gr udang kupas. 150 gr skinless shrimp.
100 gr bengkuang, potong kotak kecil. 100 gr of jicama, tiny cut.
10 gr daun ketumbar, cincang halus. 10 gr cilantro, finely chopped.
1 cm jahe parut. 1 cm ginger grated.
5 siung bawang putih, cincang halus. 5 cloves of garlic. Finely chopped

Bumbu/seasoning:
1 sdt kecap ikan. 1 tsp fish sauce.
2 sdt saus tiram. 2 tap oyster sauce.
2 sdt minyak wijen. 2 tsp sesame oil.
½ sdt lada bubuk. ½ tsp pepper powder.
½ sdt garam. ½ tsp salt
2 sdt arak sao shing. 2 tsp sao shing wine.

Saus tiram/oyster sauce:
1 sdm saus tiram. 1 tbsp oyster sauce.
Lada secukupnya. Some pepper to taste.
100 ml air panas. 100 ml hot water.
Maizena dan air secukupnya utk pengental. Cornstarch and water for thickener.

Cara/method:
1. Campur semua bahan dan bumbu. Mix well all ingredients and seasoning.

2. Ambil 1 lembar kulit tahu dan letakkan 25 gr adonan isi, bungkus dan ikat dengan kucai (Lihat photo). Take 1 sheet of tofu skin and place 25 gr of filling dough, wrap and tide with chives. (see photos).

3. Goreng hingga keemasan dan tiriskan. Frying until golden and strain.

4. Campur dan masak saus tiram dan kentalkan. Mix and cooking oyster sauce and thickener with cornstarch mixture.
5. Letakkan diatas piring dan siram dengan saus tiram dan kukus selama 10 menit
6. Sajikan panas dgn sambal. Serve hot with chili sauce.

#LumpiaKulitTahunKukus #SteamedTofuSkinSpringRoll #DimsumFiesta #ChineseCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

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Lumpia Kulit Tahu Goreng – Fried Skin Tofu Spring Roll


LUMPIA KULIT TAHU DIMSUM – DIMSUM TOFU SKIN SPRING ROLL

(24 buah. For 24 pcs)

Bahan/ingredients:
1 bungkus kulit tahu, potong ukuran 12×12 cm, cuci air mineral dan tiriskan. 1 pack of tofu skin, cut 12×12 cm in size, wash mineral water and drain.

Putih telur secukupnya utk merekatkan kulit tahu.

300 gr daging ayam tanpa tulang, potong dadu. 300 gr boneless chicken, cut cube..
150 gr udang kupas. 150 gr skinless shrimp.
100 gr daging kepiting. 100 gr crab meat.
100 gr jamur shiitake yg sdh direndam dan di potong kecil. 100 gr of shiitake mushrooms which have been soaked and cut into small pieces.
5 gr daun ketumbar, cincang halus. 5 gr cilantro, finely chopped.
5 siung bawang putih, cincang halus. 5 cloves of garlic. Finely chopped
½ sdm tapioka. ½ tbsp tapioca.
1 sdt kecap ikan. 1 tsp fish sauce.
2 sdt saus tiram. 2 tap oyster sauce.
2 sdt minyak wijen. 2 tsp sesame oil.
½ sdt lada bubuk. ½ tsp pepper powder.
½ sdt garam. ½ tsp salt
2 sdt arak sao shing. 2 tsp sao shing wine.

Cara/method:
1. Masukkan semua bahan kedalam food processor(kecuali kulit tahu dan putih telur), proses tetapi tidak smp halus. Put all ingredients into a food processor, but not until smooth, (except the tofu skin and egg white).

2. Ambil 1 lembar kulit tahu dan letakkan 25 gr adonan isi, bungkus dan rekatkan dengan putih telur. (Lihat photo). Take 1 sheet of tofu skin and place 25 gr of filling dough, wrap and paste with egg white. (see photos).

3. Panaskan minyak, goreng ½ matang bila hendak di simpan di freezer. Heat the oil, fry 1/2 cooked if you want to store it in the freezer.

4. Goreng hingga keemasan dan tiriskan. Frying until golden and strain.
5. Sajikan panas dgn sambal. Serve hot with chili sauce.

Note:
1. Goreng lumpia yg di frozen setelah di defrost dalam minyak panas. Fry the spring rolls in the freezer after defrosting in hot oil.
2. Untuk mengurangi kadar minyak, saat memanaskan gunakan airfryer. To reduce oil, when heating, use an airfryer.

#LumpiaKulitTahunGoreng #FriedTofuSkinSpringRoll #DimsumFiesta #ChineseCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Lumpia Udang & Ayam – Shrimp & Chicken Spring Roll


LUMPIA UDANG DAN AYAM – SHRIMP AND CHICKEN SPRING ROLL

Bahan/ingredients:
300 gr paha ayam tanpa kulit dan tulang. 300 gr skinless and boneless chicken thigh.
20 ekor udang buang kulit sisa ekor. 20 pcs of shrimp remove the remaining skin of the tail.
5 gr daun ketumbar, cincang. 5 gr cilantro, chop.
5 siung bawang putih, cincang halus. 5 cloves of garlic, finely chop.
10 gr tepung tapioka. 10 gr tapioca flour.
1 butir kuning telur. 1 pcs egg yolk.
½ sdt garam(sesuai selera). ½ tsp salt. (To taste)
¼ sdt lada bubuk. ¼ tsp pepper powder.
2 sdt minyak wijen. 2 tsp sesame oil.
20 lbr kulit lumpia siap pakai untuk membungkus. 20 pcs of spring rolls are ready to use, for wrapping.

Cara/method:
1. Potong kecil2 daging ayam, masukkan ke food processor bersama bahan yang lain (kecuali udang), proses tidak terlalu halus. Cut small pieces of chicken (except shrimp), put into a food processor with other ingredients, the process is not too smooth.

2. Gurat dengan pisau bagian perut udang supaya tidak melengkung. Beri sedikit air jeruk nipis pada udang, garam, lada dan minyak wijen. Aduk dan sisihkan. Scratch with a knife on the belly of the shrimp so that it doesn’t bend. Give a bit lime juice to shrimp, salt, pepper and sesame oil. Stir and set aside.

3. Ambil adonan ayam sekitar 16 gr dan letakkan diatas kulit lumpia. Letakkan 1 ekor udang dan bungkus seperti amplop dgn ekor udang diluar. Take chicken mixture about 16gr and place it on the spring roll skin. Place 1 shrimp and wrap it like an envelope with a shrimp tail outside.





4. Goreng lumpia hingga keemasan, goreng hingga keemasan dan tiriskan. Sajikan dengan saus sambal. Fry the spring rolls until golden and drain. Serve with chili sauce.

Note:
Bila ingin membuat banyak utk stok, setelah di bungkus. Goreng ½ matang semua, tiriskan dan di frozen. Saat hendak mengkonsumsinya bisa diproses dgn air fryer atau digoreng dgn minyak sangat panas. If you want to make lots for stock, after packing. Cook all half cooked, drain and frozen. When you want to consume it can be processed with water fryer or fried in very hot oil.

#LumpiaUdangDanAyam #ShrimpAndChickenSpringRoll
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotography

Siomay Ayam dan Udang Tanpa Telur – Eggless Chicken and Shrimp Shumai


SIOMAY AYAM & UDANG TANPA TELUR -EGGLESS CHICKEN & SHRIMP SHUMAI

Bahan/ingredients:
250 gr daging paha ayam, cincang. 250 gr chicken thigh, chop.
100 gr daging dada ayam, cincang. 100 gr chicken breast, chop.
150 gr udang, cincang. 150 gr shrimp, chop.
250 gr tepung tapioka. 250 gr tapioca flour.
100 gr bengkuang, potong kotak kecil. 100 gr jicamah, small cube.
30 gr jamur hitam kering, rendam air dan cincang. 30 gr dried black mushroom, soak on water and chop.
2 sdm wortel parut, untuk taburan. 2 tbsp grated carrot, for topping.
100 gr daun bawang (bagian putihnya saja), potong kotak kecil. 100 gr spring onions(the white part only), small cube.
20 lbr kulit tahu 8x8cm. 20 pcs tofu skin 8x8cm

6 siung bawang putih, cincang halus. 6 cloves garlic, finely chop.
10 buah bawang merah, cincang halus. 10 pcs shallot, finely chop.
2 sdm minyak sayur. 2 tbsp veggie oil.

Bumbu/seasoning:
½ sdt garam. ½ tsp salt.
1 sdm saus tiram. 1 tsp oyster sauce.
1 sdm kecap raja rasa. 1 tbsp raja rasa soy sauce.
3 sdm kecap asin. 3 tbsp soy sauce.
1 sdt lada bubuk. 1 tsp pepper powder.
1 sdm kecap ikan. 1 tbsp fish sauce.
½ sdm minyak wijen. ½ tbsp sesame oil.

Saus sambal/Chili Sauce:
5 sdm saus sambal. 5 tbsp chili sauce.
2 sdm saus tomat. 2 tbsp tomato sauce.
4 siung bawang putih, haluskan. 4 cloves garlic, finely ground.
1 sdt saus inggris. 1 tsp worchester sauce.
20 ml air panas. 20 ml hot water.

Cara/method:
1. Panaskan minyak sayur, tumis bawang merah dan putih hingga harum. Sisihkan. Heat veggie oil, saute shallot and garlic until fragrant. Set aside.
2. Campur semua bahan dan bumbu kecuali tepung tapioka. Combine all ingredients and seasoning except tapioca flour.
3. Aduk hingga rata dan masukkan tepung tapioka. Aduk hingga rata, kemudian ambil adonan dan bungkus dgn kulit siomay, beri wortel diatasnya. Stir well and add tapioca. Stir well, and then take the dough and wrapping with shumai skin, put grated carrot.
4. Panaskan kukusan dan kukus siomay selama 30 menit.Preheat steamer and steam shumai for 30 minutes.

5. Campur dan panaskan bahan saus sambal. Combine and boiling chili sauce ingredients.
6. Sajikan siomay panas dgn saus sambal. Serving hot shumai with chili sauce.

Note:
Siomay ini mempunyai texture yg kenyal karena pemakaian tapioka yg cukup banyak. Bila anda lebih menyukai rasa daging, kurangi pemakaian tapiokanya.
This siomay has a rubbery texture due to the use of tapioca which is quite a lot. If you prefer the taste of meat, reduce the use of tapioca.

#SiomayAyamDanUdangTanpaTelur #EgglessChickenAndShrimpShumai #ChineseCuisine
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Siomay Babi dan Udang Tanpa Telur – Eggless Pork And Shrimp Shumai

SIOMAY BABI & UDANG TANPA TELUR -EGGLESS PORK & SHRIMP SHUMAI

Bahan/ingredients:
350 gr babi, cincang. 350 gr pork, chop.
150 gr udang, cincang. 150 gr shrimp, chop.
250 gr tepung tapioka. 250 gr tapioca flour.
100 gr bengkuang, potong kotak kecil. 100 gr jicamah, small cube.
50 gr wortel, potong kotak kecil. 50 gr carrot, small cube.
1 sdm wortel parut, utk taburan. 1 tbsp grated carrot, for topping.
100 gr daun bawang (bagian putihnya saja)potong kotak kecil. 100 gr spring onion (the white part only) small cube.
25 lbr kulit siomay. 25 pcs shumai skin.
6 siung bawang putih, cincang halus. 6 cloves garlic, finely chop.
10 buah bawang merah, cincang halus. 10 pcs shallot, finely chop.
2 sdm minyak sayur. 2 tbsp veggie oil.

Bumbu/seasoning:
½ sdt garam. ½ tsp salt.
1 sdm saus tiram. 1 tsp oyster sauce.
1 sdm kecap raja rasa. 1 tbsp raja rasa soy sauce.
3 sdm kecap asin. 3 tbsp soy sauce.
1 sdt lada bubuk. 1 tsp pepper powder.
1 sdm kecap ikan. 1 tbsp fish sauce.
½ sdm minyak wijen. ½ tbsp sesame oil.

Saus sambal/Chili Sauce:
5 sdm saus sambal. 5 tbsp chili sauce.
2 sdm saus tomat. 2 tbsp tomato sauce.
4 siung bawang putih, haluskan. 4 cloves garlic, finely ground.
1 sdt saus inggris. 1 tsp worchester sauce.
20 ml air panas. 20 ml hot water.

Cara/method:
1. Panaskan minyak sayur, tumis bawang merah dan putih hingga harum. Sisihkan. Heat veggie oil, saute shallot and garlic until fragrant. Set aside.
2. Campur semua bahan dan bumbu kecuali tepung tapioka. Combine all ingredients and seasoning except tapioca flour.
3. Aduk hingga rata dan masukkan tepung tapioka. Aduk hingga rata, kemudian ambil adonan dan bungkus dgn kulit siomay, beri wortel diatasnya. Stir well and add tapioca. Stir well, and then take the dough and wrapping with shumai skin, put grated carrot.
4. Panaskan kukusan dan kukus siomay selama 25-30 menit.Preheat steamer and steam shumai for 25-30 minutes.
5. Campur dan panaskan bahan saus sambal. Combine and boiling chili sauce ingredients.
6. Sajikan siomay panas dgn saus sambal. Serving hot shumai with chili sauce.

NOTE:
1. Daging babi bisa diganti daging ayam campur bagian paha dan dada. Pork can be changung with combine of chicken breast and chicken thigh.


2. Siomay ini mempunyai texture yg kenyal karena pemakaian tapioka yg cukup banyak. Bila anda lebih menyukai rasa daging, kurangi pemakaian tapiokanya.
This siomay has a rubbery texture due to the use of tapioca which is quite a lot. If you prefer the taste of meat, reduce the use of tapioca.

#SiomayBabiDanUdangTanpaTelur #EgglessPorkAndShrimpShumai #ChineseCuisine
#FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Siomay Tanpa Kulit – Naked Shumai

picsart_12-26-06-55-06

SIOMAY TANPA KULIT – NAKED SHUMAI

Bahan/ingredients:
300 gr daging babi giling (bisa diganti ayam). 300 gr ground pork (can be change with chicken).
200 gr udang segar tanpa kulit. 200 gr fresh shrimp skinless.
50 gr maizena. 50 gr corn starch.
1 btr telur. 1 pcs egg.
1 sdt garam. 1 tsp salt.
½ sdt lada. ½ tsp pepper.
1 sdt minyak wijen. 1 tsp sesame oil.
3 siung bwg putih haluskan. 3 cloves garlic, ground.
½ cm jahe, parut. ½ cm ginger, grated.
3 buah es batu. 3 pcs ice cube.
1 sdm tobiko. 1 tbsp tobiko.

Cetakan silikon. Silikon mold.

Saus sambal. Chilie sauce.

Cara/method:
1. Gunakan food processor utk menggiling semua bahan kecuali udang hingga halus. Using food processor for process all ingredients except until soften.
2. Cincang kasar udang. Roughly chopped the shrimp.
3. Campur udang dan daging hingga rata. Mix well shrimp and pork.
4. Panaskan kukusan. Preheat steamer.
5. Masukkan adonan 25gr kedalam cetakan silikon dan beri tobiko diatasnya. Place 25 gr dough on silicon mold and put tobiko on top.
6. Kukus selama 20 menit. Steam for 20 minutes.
7. Sajikan panas dgn saus sambal. Serve hot with chili sauce.
picsart_12-26-06-53-18

#SiomayTanpaKulit #NakedShumai  #ChineseCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

Siomay Ayam & Udang – Chicken & Shrimp Shumai

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SIOMAY AYAM & UDANG – CHICKEN & SHRIMP SHUMAI

Bahan/Ingredients:
250 gr ayam bagian dada, proses dgn alat peotong. 250 gr chicken boneless, process using copper.
100 gr daging ayam, cincang kasar. 100 gr chicken, roughly chop.
250 gr udang kupas, cincang. 250 gr shrimp skinless, chopped.
1 btr telur. 1 pcs egg
150 gr tepung sagu. 150 gr cornstarch.
50 gr bengkuang, pot kecil2. 50 gr jicamah, small cut
50 gr wortel, pot kecil. 50 gr carrot, small cut.
1 buah bwg daun, iris halus. 1 pcs.green onion, finely slice.
18 lbr kulit siomay/pangsit. 18 pcs shumai/wonton skin.

Bumbu/seasoning:
1 sdm kecap Raja Rasa. 1 tbsp Raja Rasa soy sauce.
1 sdt bwg putih bubuk. 1 tsp garlic powder. (Jay’s brand)
1 sdm saus tiram. 1 tbsp oyster sauce.
2 sdt minyak wijen. 2 tsp sesame oil.
1 sdm kecap asin premium. 1 tbsp premium soy sauce.
½ sdm kecap ikan. ½ tbsp fish sauce.
½ sdt lada bubuk. ½ tsp ground pepper.

Saus siomay /shumai sauce:
½ sdm saus tomat. ½ tsp tomato sauce.
½ sdm sambal rawit. ½ tbsp sambal chilipadi.
½ sdm saus plum. ½ tbsp plum sauce (Lee Kum Kee)
4 siung bwg putih, cincang. 4 clove garlic, chop.
Garam dan gula secukupnya. Some salt and sugar.
20 ml air panas. 20 ml hot water.
2 sdt minyak wijen utk menumis. 2 tsp sesame oil for saute.

Cara/Method:
1. Panaskan kukusan. Preheat steamer.
2. Bungkus dan bentuk siomay dgn berat bersih 40 gr. Wrap and shape the shumai dough around 40 gr per each.
3. Letakkan parutan wortel diatas siomay Add grated carrot on top of shumai.
4. Kukus selama 20 menit.
5. Masak saus. Cooking the sauce.
6. Sajikan panas siomay bersama sauce. Serve hot shumai with sauce.

Note:
Siomay juga bisa digoreng setelah di kukus. Shumai can be fried after steamed.
Bahan ayam bisa diganti daging babi. Chicken can be change with pork
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#SiomayAyamDanUdang #ChikenAndShrimpShumai #ChineseCuisine #FloKitchen #FreshFood #HealthyFood #CookingWithLove #CookingForLove #LoveForLove #YummyFood #DeliciousFood #TastyFood #CookingWithFlorenceHo
#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph