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Thursday, December 13, 2012

Misoa Goreng Tepung (Crispy Fried Misua Cake)


In Indonesian & English

Bahan
-  200 gr Misoa, 50 gr B.bombay-cincang     -  3 sm Margarin
-  2 st Garam, 1 st Cabai bbk (opsional)       Pelapis:
-  2 Baw.pth-hlskan, ½ st Gula, 1 st Lada    -  10 sm Terigu, 1 st Bak.pwd, 1½ st Garam
-  150 gr Daging ayam-ptg kcl, ½ lt Kaldu    -  3 sm Tp.beras, 2 Dn. jeruk-iris hls
-  50 gr Wortel-ptg kcl, 2 Daun baw-iris     -  1 st Ketumbar bbk, 250 ml Air es
-  1 sm Kcp asin, 2 Kemiri-hlskan, Minyak    -  ½ st Lada bbk, ½ st Gula, 1 sm Minyak

Cara membuat
-   Tumis baw pth, bombay & kemiri dng 2 sm margarin, sampai harum. Mskkan ayam, masak hingga matang. Tuangi kaldu, didihkan, mskkan misoa, wortel & daun baw. Aduk hingga kaldu tinggal ½ nya. Beri garam, lada, gula, cabai bbk & kcp asin, aduk hingga kaldu kering. Angkat.
-   Alasi loyang persegi dng kertas roti, olesi dng margarin. Tuang adonan merata keloyang setinggi ± 5 cm, tekan2 utk memadatkan. Dinginkan, biarkan mengeras selama ± 2 jam. Ptg2 misoa padat berukuran ± 8X5 cm.
-   Pelapis: Campur semua bhn kec. daun jrk sampai hls tak bergumpal. Beri irisan daun jrk, aduk.
-   Pnskan minyak dng api sedang. Celup misoa ke bhn pelapis, goreng hingga kuning kecoklatan. Angkat misoa & tiriskan di atas kertas minyak.

Ingredients
-  200 gr Misua, 50 gr Carrot-small cut              -  ½ lt Broth, Frying fat
-  ½ tsp Sugar, 2 Candlenuts-grind                       Coating ingredients:
-  50 gr Onion-chopped, 1 tbsp Soy sauce          -  10 tbsp Flour, 3 tbsp Rice flour
-  150 gr Chicken fillet-small cut                           -  2 Kaffir lime leaves-thinly sliced
-  2 cloves Garlic-grind, 3 tbsp Margarine           -  1 tsp ground Coriander, 1 tsp Bak.pwd
-  2 Green onions-sliced, 1 tsp ground Pepper    -  ½ tsp Pepper, 250 ml iced Water
-  2 tsp Salt, 1 tsp Chili pwd (optional)               -  ½ tsp Sugar, 1 tbsp Oil, 1½ tsp Salt

Directions
-   Saut√© garlic, onion & candlenuts with 2 tbsp margarine until fragrant. Stir in the chicken until cooked. Pour in the broth, bring to a simmer; add in the misua, carrot & green onion. Stir until only ½ of the liquid left. Season with salt, pepper, sugar, chili pwd & soy sauce. Stir constantly until the liquid absorbed. Remove from the heat.
-   Grease & line the bottom of a casserole dish with parchment paper. Evenly pour the batter into the dish ± 5 cm thick; press evenly to compact. Let it chill for ± 2 hours; allow the misua mixture to solidified & firm. Slice the misua into ± 8X5 cm pieces.
-   Coating: Combine all coating ingredients (except the lime leaves), mix until smooth (no lumps). Add in lime leaves, stir well.
-   Preheat the oil in a pan over medium heat. Dip the sliced misua in the coating batter to cover all. Fry them in hot oil a few at a time until golden brown. Take them out & drain on a paper towel.

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