Sunday, May 5, 2013

Siomay Ayam (Chicken Dim Sum)


500gr   Ground Chicken
150gr   Garlic (Chopped)
50gr     Corn Oil)
20gr     Butter
10gr     Lime (Squeeze)
10gr     Ginger (Chopped)
50gr    Carrot (Chopped)
200gr  Corn Flour
3pcs    Chicken Egg
10gr    Ground Coriander
7gr      Table Salt
1pak   Dim Sum Skin

Bumbu Kacang:
50gr    Garlic (Chopped)
10gr    Ginger (Chopped)


Meat Dough:
  1. Saute Red Onion with butter and lime juice until wet and pink color
  2. Blend garlic, sauted onion, ginger, corn oil until smooth
  3. Mix blended items with Ground Chicken, Carrot, Flour, Eggs, Coriander, Pepper, Salt, Chicken Stock
For Siomay DimSum without Skin:
  1. Boil water and mix with chicken stock powder
  2. Shape Meat Dough by using you palm and squeeze it until ball shape, try 1 pc and boil to check the taste, is the taste is ok, repeat the same thing
  3. Boil for about 10 minutes or untnil the dim sum floating
  4. Saute garlic, red onion, red chili until flavor comes out
  5. Blend sauted ingredients with fried peanut (add water as needed)
  6. Saute again this blended items for about 30 minutes (medium heat)
  7. Steam Siomay before serve
  8. Serve with Peanut Sauce

For Dim Sum with Skin
  1. Take a Dim Sum Skin and fill in with Meat Dough and shape it
  2. Steam for about 30 minutes or until cook
  3. Serve with Chili Sauce or Peanut Sauce

For Chicken Mpek2
  1. Blend again the meat dough until the texture really smooth
  2. Boil water and mix with Chicken Stock Powder
  3. Wet your palm with corn oil
  4. Shape Meat Dough in a Cylinder Shape and boil for about 10-15 minutes and floating
  5. Save in Refrigerator or Serve (Steam is preferable)
  6. Serve with Mpek2 Ssauce (Vinegar/Soy/Tamarind)
  7. Happy Cooking ;)

(Note: For Mpek2, Ground Chicken can be replaced with King Fish)

No comments:

Post a Comment