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Explore Bikin Nagih! Resep SIOMAY AYAM UDANG JUMBO & SAMBAL BAWANG TAUCO [Gurih, Kenyal & Bertekstur] with 157,446 views, 2,834 likes, and 124 comments. Experience the impact of this video content that has captured audience attention.

Resep lengkap buka di description box ini dan geser sampai ke bawah. **English description is at the bottom section.** 00:00 : intro 01:18 : persiapan bahan (prepping the ingredients) 03:06 : membuat adonan siomay (making Shumai filling) 07:06 : membuat sambal bawang tauco (making Sambal Tauco) 08:06 : bentuk dan kukus siomay (shaping and steaming) 10:51 : hidangan siap & serving (the dish is ready to serve) #ResepSiomay #ResepSiomayAyamUdangJumbo #ResepDevinaHermawan =================== [INDONESIAN] Resep Ayam Udang Jumbo (40-50 pcs) Bahan adonan siomay: 1 kg paha ayam giling 350 gr dada ayam giling 350 gr udang cincang kasar 300 gr kulit ayam rebus, giling 80 gr bawang putih 250 gr bawang bombai 250 ml air 30 gr garam 100 gr gula pasir 15 gr kaldu jamur 1 sdt merica 70 gr saus tiram 40 gr kecap ikan 70 gr minyak goreng 2 sdm minyak wijen 600 gr tapioka Bahan sambal bawang tauco: 10 siung bawang putih 6 siung bawang merah 6 buah cabai rawit merah 6 buah cabai merah keriting 300 ml air 170 gr saus sambal 4 sdm tauco manis 2 sdt cuka 60 gr gula pasir 1 sdt kaldu jamur Lainnya: wortel parut kulit pangsit Cara membuat : 1. Blender halus bawang putih dengan air kemudian masukkan bawang bombai, blender kembali hingga halus 2. Di dalam mangkuk, masukkan paha ayam giling, dada ayam giling, udang, kulit ayam giling, garam, kaldu jamur, gula pasir, merica, saus tiram, kecap ikan, minyak wijen, minyak goreng dan bumbu halus, aduk hingga merata 3. Masukkan tapioka, aduk hingga rata. Diamkan adonan siomay selama 1-2 jam di suhu ruang atau masukkan ke dalam kulkas semalaman 4. Di dalam blender, masukkan bawang putih, bawang merah, cabai merah keriting, cabai rawit merah dan sebagian air, haluskan 5. Pindahkan ke dalam panci, masukkan saus sambal, tauco manis, gula pasir, kaldu jamur, cuka, dan sisa air, masak di api sedang kecil selama 10 menit 6. Pipihkan kulit pangsit lalu bentuk siomay kurang lebih 70-75 gr. Letakkan parutan wortel di atas siomay dan kukus selama 30 menit 7. Siomay ayam udang jumbo siap disajikan =================== [ENGLISH] Jumbo Chicken & Shrimp Shumai Recipe (yield 40-50 pcs) Shumai Filling ingredients: 1 kg ground chicken thigh 350 g ground chicken breast 350 g coarsely chopped shrimp 300 g boiled chicken skin, ground 80 g garlic 250 g onion 250 ml water 30 g salt 100 g sugar 15 g mushroom bouillon 1 tsp pepper 70 g oyster sauce 40 g fish sauce 70 g cooking oil 2 tbsp sesame oil 600 g tapioca flour Tauco Sambal ingredients: 10 clove garlic 6 pc shallot 6 pc red Thai chili 6 pc curly red chili 300 ml water 170 g chili sauce 4 tbsp sweet tauco 2 tsp vinegar 60 g sugar 1 tsp mushroom bouillon Others: Grated carrot Wonton skin Steps: 1. Blend garlic with water until smooth, then add onion and blend again until smooth. 2. In a bowl, add ground chicken thigh, ground chicken breast, shrimp, ground chicken skin, salt, mushroom bouillon, sugar, pepper, oyster sauce, fish sauce, sesame oil, cooking oil, and the blended spices. Mix until evenly combined. 3. Add tapioca flour and mix until evenly combined. Let the shumai mixture rest for 1-2 hours at room temperature or refrigerate overnight. 4. In a blender, add garlic, shallot, curly red chili, Thai chili, and part of the water. Blend until smooth. 5. Transfer to a saucepan, add chili sauce, sweet tauco, sugar, mushroom bouillon, vinegar, and the remaining water. Cook over medium-low heat for 10 minutes. 6. Flatten the wonton skin, then shape the Shumai with about 70-75 g of filling each. Place grated carrot on top of the Shumai and steam for 30 minutes. 7. Jumbo Chicken & Shrimp Shumai is ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram: https://instagram.com/devinahermawan/ Business inquiries: [email protected] Don’t reupload our content but you can share our videos. Production 2026 © Copyrights by Devina Hermawan.

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