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Monday, February 6, 2012

Ngohiong Bogor (Chinese Ngohiong ala Bogor/Crispy Chinese Meatloaf)





In Indonesian & English

Bahan

Bahan Kulit:                                                     Bahan Isi:
160 gr Terigu, 1½ st Garam                     -  250 gr Daging ayam/babi cincang
300 ml Air, 1 Telur, ¼ st Lada               -  15 gr Ebi-hlskan, 2 sm Maizena
25 gr Maizena                                              -  1 st Bumbu Ngohiong, ½ st Garam
Bahan Pelapis:                                                  -  2 Bawang putih-hlskan, 1 st Gula
75 gr Terigu, 150 cc Air                          Bahan Acar:
½ st Garam, ¼ st Lada, Minyak               -  100 gr Lobak & 100 gr Wortel-serut
Bahan Saus:                                                     -  2 st Cuka, 1½ st Grm, 6 st Gula, 30 ml Air
1 sm Minyak wijen, ¾ st Garam               Bahan Lain2:
2 sm Terigu, 2 sm Kacang goreng           -  2 Kentang-ptg2 kmd goreng
¾ st Bumbu ngohiong, 2 sm Kcp mns      -  2 Tahu goreng-potong2
300 ml Air, 1 st Kcp asin, 2 st Gula

Cara membuat
-   Bhn Saus: Tumbuk kacang goreng tanpa kulitnya. Campur dng semua bahan. Hangatkan sebentar di api kcl sambil diaduk (agar tak bergumpal) hanya sampai saus agak kental.
-   Asinan:  Campur lobak & wortel dng garam, gula pasir, cuka & air.
-   Bhn Kulit: Campur rata semua bahan, buat dadar tipis2.
-   Bhn Isi: Remas2 daging dng semua bhn sampai tercampur rata, letakkan di dadar, gulung/bungkus sesuai selera. Kukus ± 15-20 mnt (hingga matang).
-   Bhn Pelapis: Aduk rata semua bahan. Celupkan dadar di pelapis, goreng sampai kuning.
-   Penyajian: Potong2 ngohiong, letakkan di piring saji, beri tahu & kentang goreng, siram dng saus. Makan dng asinan.

Ingredients
Wrapper ingredients:                                     Stuffing ingredients:
160 gr Flour, 300 ml Water                    -  250 gr minced Chicken/Pork
1½ tsp Salt, ¼ tsp Pepper                         -  15 gr dried Shrimp-grind
25 gr Corn starch, 1 Egg                         -  2 tbsp Corn starch, ½ tsp Salt
Coating ingredients:                                       -  1 tsp Chinese 5-Spice Powder
150 cc Water, ¼ tsp Pepper                    -  2 cloves Garlic-grind, 1 tsp Sugar
½ tsp Salt, 75 gr Flour, fry.Oil             Pickle:
Sauce:                                                               -  100 gr Radish-shredded, 1½ tsp Salt
1 tbsp Sesame oil, 300 ml Water          -  100 gr Carrot-shredded, 30 ml Water
2 tsp Sugar, 1 tsp salty Soya sauce      -  2 tsp Vinegar, 6 tsp Sugar
¾ tsp Chinese 5-Spice Powder                  Complements:
2 tbsp sweet Soya sauce, ¾ tsp Salt     -  2 Potatoes-cut & then fried
2 tbsp fried Peanuts, 2 tbsp Flour        -  2 fried Tofus-cut

Directions
-   Sauce: Grind skinless fried Peanuts. Mix with all sauce ingredients. Cook for awhile over low heat, stir constantly until the sauce becomes rather thick.
-   Pickle: Mix radish & carrot together with salt, sugar, vinegar & water.
-   Wrapper: Mix well all wrapper ingredients; make thin omelettes.
-   Stuffing: Knead minced chicken/pork with other ingredients. Place the meat in the omelets & then roll/wrap the omelets. Steam for ± 15-20 mins.
-   Coating: Stir well all ingredients. Dip stuffed omelets in batter; fry until golden brown
-   Serving: Cut ngohiong into pieces; put it together with fried tofus & potatoes in serving plates. Pour in the sauce & then serve it with the pickle.

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