Resep Dimsum Kuo Tie/Jiaozi/Gyoza Isi Udang, Ayam, Rebung dan Jamur (Chinese Pot Sticker Dumpling)

Resep Dimsum Kuo Tie isi udang, ayam, rebung, jamur dll

resep dimsum isi udang ayam jamur rebung kuo tie

Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.

dumpling recipe chinese dim sum gyoza dimsum potsticker

Jiǎozi (simplified Chinese: 饺子; traditional Chinese: 餃子; Japanese: 餃子(gyōza); Vietnamese: bánh chẻo; Nepali: म:म: or ममचा) or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.

Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are rounder, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients. Pan fried dumplings: (guotie) literally “pan stick”, known as “potstickers” in N. America, (鍋貼; pinyin: guōtiē), also referred to as “dry-fried dumplings” (煎餃; pinyin: jiānjiǎo).

Jiaozi were so named because they were horn shaped. The Chinese for “horn” is jiǎo (角), and jiaozi was originally written with the Chinese character for “horn”, but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right’. Jiaozi are eaten all year round, and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. In China, jiaozi are sometimes served as a last course during restaurant meals. As a dish prepared at home, each family has its own preferred method of making them, using favourite fillings, with types and methods of preparation varying widely from region to region.

Ingredient:

Dough :

  • 2 cup all purpose fluor
  • 3/4- 1 cup warm water, adjustable to make workable dough
  • 1 tbsp vegetable oil

Filling:

  • 250 gr shrimp, finely chopped* i actually use squid because my nephew allergic to shrimp
  • 100 gr ground chicken
  • 200 gr rebung/young  bamboo shoots
  • 100 dried scallop, soaked overnight, chopped
  • 3 medium dried shitake mushroom/hioko, soaked overnight, chopped
  • 1 packed silken tofu, chopped*optional,
  •  salt to taste
  • 1 med size egg
  • 1/4 cup finely chopped green onions, with tops
  • 1 tbsp angciu/ rice wine
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • Dash of szechuan  peppercorn

Condiment:

  • Spicy weet sour dipping Sauce: Mix tomato sauce, honey, chilli sauce and fish sauce, rice vinegar/ lime juice evenly, set aside
  • Toasted peanut: coarsly grounded

Instruction:

Wrapper dough:

  • mixed all ingredient until smooth and workable dough form
  • let it rest about 30 minutes to make it more workable
  • rolling it with pasta maker from no.1 to no.5/6,
  • cut with round 1,5 inch diameter cookies cutter
  • spread some fluor to the wrapper surface to make the wrapper not stick each other
  • aet aside

How to making the pot sticker dunpling/ kuotie:

  • place a wrapper on a work surface, place a scant teaspoon of filling in the center.
  • dampen the edges of the wrapper with wet finger.
  • fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air
  • seal the edges thighly. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling.

Cooking the Potsticker :

  • heat the oil in a large nonstick skillet with a lid over medium heat.
  • place pot stickers into the hot oil, flat sides down without crowding it,
  • let fry until the bottoms are golden brown, 1 to 2 minutes.
  • turn the dumplings over, and pour the water over them. Cover the pan with a lid
  • let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes.
  • remove the skillet cover, let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling another 2 to 3 minutes.

Serving:

  • Serve the potsticker dumpling with chopped toasted peanut, drizzle the spicy sweet and sour sauce  all over
  • add some chopped corriander leaves

Resep Mie Hitam Tinta Cumi Tumis Seafood Pedas (Black Squid Ink Pasta Noodle Recipe)

Mie berwarna-warni  lg booming bgt skrg, salah satu variannya adalah mie berwarna hitam yang bahan pewarnanya berasal dari tinta hitam cumi.  Jgn takut dulu sblm mencicipinya, tp menurutku mie ini eye catchy, apalagi kalau dipadukan dengan bahan lain yang berwarna cerah.  Warnanya jg semakin meriah dengan dasar mie hitam pekat.  Mie ini rasanya sangat gurih karena aku menambahkan kepala cumi yang dihaluskan dalam adonan,  teksturnya sangat kenyal  alami karena protein telur dan cumi yang terkandung didalamnya. Ditumis dengan seafood dan cabe kering yang pedas menggigit….

sungguh sajian yang istimewa, yuk bikin skrg!

Bahan:

Bahan Mie Hitam Tinta  Cumi :

5 ekor kepala cumi + kantong tintanya, haluskan

1 butir telur

1 sdt garlic powder

1 sdm olive oil

250 gr tepung terigu protein tinggi Cakra

air secukupnya, skitar 1 sdm

Bahan Tumisan Seafood Pedas :

250 gr cumi, potong cincin

150 gr scallop/ kerang kampak, tiriskan

100 gr fillet ikan tuna, iris agak tipis

100 gr udang kupas

30 gr cabe kering( lebih enak cabe rawit kering), geprak sampai agak remuk

5 buah cabe hijau. iris serong tipis

50 gr jagung muda, iris serong tipis* optional

3 siung bawang putih, cincang

3 siung bawang merah, cincang

2 sdm saus tiram

1.2 sdt garam

1 sdm kecap manis

1 sdt tepung maizena, larutka dgn air secukupnya

air secukupnya

1 sdt minyak wijen

Cara membuat mie hitam tinta cumi :

1. Campurkan semua bahan cair, aduk rata

2. Taruh tepung terigu  dan garlic powder dalam wadah, buat lubang ditengahnya, masukkan bahan  cair

3. Uleni sampai cukup kalis, potong 5 bagian, bulatkan

4. Istirahatkan selama 30 menit, baluri dengan terigu secukupnya

5.  Gilas dengan gilingan mie no.1

6. Gilas kembali dengan no. 4, sampai adonan licin

7. Potong dengan pemotong mie, taburi kembali dengan terigu secukupnya

8. Rebus dengan air yang diberi minyak dan bumbu lada, garam, dan bubuk kaldu sampai cukup matang.

9. Angkat dan tiriskan.

Cara Membuat Mie Hitam Tinta Cumi Tumis seafood pedas :

1. Panaskan 2 sdm minyak, tumis bawang putih  dan bawang merahsampai kecoklatan

2. Maukkan cabe kering, cabe hijaudan jagung muda, tumis sampai harum

3. Masukkan semua seafood dan semua bumbu

4. Tambahkan air secukupnya, tutup wajan sampai seafood setengah matang.

5. Masukkan mie hitam tinta cumi dan aduk sanpai bumbunya meresap

6. Masukkan larutan maizena sampai kuah cukup mengental, masukkan minyak wijen, angkat

7. Sajikan Segera

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Resep Scallop Panggang Saus Paprika / Grilled Scallop with Roasted Bell Pepper Sauce ala Dentist Chef

Resep Scallop Panggang Saus Paprika / Grilled Scallop with Roasted Bell Pepper Sauce ala Dentist Chef

Scallop atau kerang kampak adalah salah satu seafood kegemaranku. Dagingnya yang gurih dengan tekstur yang lembut mungkin salah satu alasan kenapa kerang ini berharga mahal karena digemari oleh masyarakat. Tapi entah kenapa, kerang ini jarang disajikan di resto seafood pada umumnya ??? Tapi scallop lebih sering disajikan di resto masakan western. Biasanya scallop di grill dengan garlic butter dan disajikan dengan saus pendamping. Kebetulan Kemarin ada scallop ukuran besar di Diamond Supermarket, aku beli 270 gr untuk 11 buah scallop berukuran lumayan besar.
Bahan :
250 gr scallop, cuci bersih, lumuri 1 sdm air lemon, 2 siung bawang putih yang dihaluskan, 1/2 sdt rosemarry dan lada secukupnya, diamkan 15 menit
2 siung bawang putih, cincang kasar
1/4 bawang bombay
1 buah paprika merah besar, belah dua, buang biji
50 ml white/red wine (diganti sprite jg boleh)
1/4 sdt lada hitam
2 sdt butter
Garam, gula, dan kaldu secukupnya
Cara Membuat :
# panggang paprika layu dan kulitnya sedikit gosong, kupas kulitnya, sisihkan
# panaskan 1 sdt minyak zaitun, tumis bawang putih dan bawang bombay sampai layu
# blender tumisan bawang, paprika dan lada hitam sampai benar2 halus, bumbui dengan garan dan gula secukupnya
# kembalikan kedalam sauce pan, tambahkan white wine , masak dengan api kecil sampai sedikit mengental
# lap dan keringkan kerang scallop dengan tissu, taburi garam secukupnya dan taburi tipis dengan sedikit tepung terigu
# panaskan grill pan, masukkan butter sampai meleleh
# grill scallop sampai matang selama 2-3 menit setiap sisi, jangan ditekan2 agar scallop tidak mengering
# angkat dan sajikan dengan saus paprika dan Peas Sprout (don miau)

Grilled Scallop and Pepper Sauce Recipe :
250 gr Scallops
1 Roasted Red Peppers
50 ml Dry White Wine

2 cloves garlic, sauteed

1/4 onion, sauteed
2 Tbsp Butter, melted
Salt, to taste

Black Pepper, freshly ground, to taste
Directions:
# marinade the scallop with garlic paste, rosemarry and pepper for 15 minutes
# Share In a blender or food processor, mix peppers until smooth.
# Pour into a wide frying pan add the white wine. Boil over high heat, stirring, until
reduced to about 3/4 cup (about 5 minutes).Remove sauce from heat and keep warm.
# Pat dry the Scallop, add some salt and flour
# Brush the grill pan generously with butter
# grill n cook, turning once halfway through
cooking time, until scallops are opaque but still moist in center (about 2 minutes, don’t overcook).
#Pour sauce onto individual plates. Lay grilled scallops in
sauce.
# Serve with Peas Sprout

Resep Udon Goreng Seafood ala Dentist Chef

Resep Udon Goreng Seafood ala Dentist Chef

Mie udon asli jepang yang mempunyai tekstur kenyal terasa sangat pas kalo ditumis dengan seafood segar seperti udang, cumi cumi, ikan dan kerang kerangam. berhubung aku cuma punya udang dan cumi, aku pake kedua bahan itu aja…..
Bahan:

1 pak udon/ mie jepang
3 ekor udang ukuran besar, buang kulit dan belah punggung
5 buah kerang scallop
1 ekor cumi cumi, potong cincin
30 gr kucai, potong2
30 gr wortel, iris tipis
2 buah jagung muda, iris serong
1 buah cabe merah, iris tipis
1 buah jamur hioko/ shitake, rendam air panas dan potong2
30 gr kacang tanah goreng
2 buah bawang merah, iris tipis
3 buah cabe rawit, iris tipis
1 sdm minyak biji anggu untuk menumis
Bumbu, aduk jd satu 1 sdm kikoman, 1 sdt minyak wijen, lada hitam secukupnya, 1 sdt kecap jamur, 1 sdt minyak wijen, 1/4 sdt garam
Cara membuat:
# panaskan minyal biji anggur, tumis bawang merah dan cabe merah sampai layu
# masukkan wortel, jamur hioko/shitake, jagung muda, udang, kerang scallop dan cumi2
# masukkan udon dan tumis sebentar
# tuang campuran bumbu dan tambahkan air bila perlu, tutup wajan sebentar
# tuang minyak wijen dan tambahkan kucai, matikan api
# sajikan segera……

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