Ngohiong Bogor (Chinese Ngohiong ala Bogor/Crispy Chinese Meatloaf)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
Bahan Kulit:
300 ml Air, 160 gr Terigu, 25 gr Maizena, 1½ st Garam
¼ st Lada bubuk, 1 Telur
Bahan Pelapis:
75 gr Terigu, 150 ml Air, ½ st Garam, ¼ st Lada bubuk
Bahan Saus:
¾ st Bumbu ngohiong, 1 sm Minyak wijen, 1 st Kecap asin
300 ml Air, 2 sm Terigu, 2 sm Kacang goreng tanpa kulit
2 st Gula, ¾ st Garam, 2 sm Kecap manis
Bahan Isi:
1 st Bumbu Ngohiong, 250 gr Daging babi/ayam cincang
15 gr Ebi & 2 Bawang putih-haluskan, 2 sm Maizena
1 st Gula, ½ st Garam
Bahan Acar:
100 gr Lobak & 100 gr Wortel-serut, 1½ st Garam
2 st Cuka, 6 st Gula, 30 ml Air
Bahan Lain2:
2 Kentang-iris & goreng, 2 Tahu goreng-potong2, Minyak
Cara membuat
Saus: Tumbuk kacang goreng. Campur dengan semua bahan saus. Hangatkan sebentar di api kecil sambil diaduk agar tak bergumpal, hanya sampai saus agak kental.
Acar: Campur lobak & wortel dengan garam, gula pasir, cuka & air.
Kulit: Campur rata semua bahan, buat dadar tipis2.
Isi: Remas2 daging dengan semua bahan sampai tercampur rata. Letakkan di dadar lalu gulung/bungkus sesuai selera. Kukus 15-20 menit (hingga matang).
Pelapis: Aduk rata semua bahan. Celupkan dadar di pelapis, goreng sampai kuning. Angkat & tiriskan d kertas penyerap minyak.
Penyajian: Potong2 ngohiong, letakkan di piring saji, beri tahu & kentang goreng, siram dengan sausnya. Hidangkan dengan acar.
Ingredients
Wrapper ingredients:
160 gr Flour, 25 gr Corn starch, 300 ml Water, 1½ tsp Salt
1 Egg, ¼ tsp ground Pepper
Coating ingredients:
75 gr Flour, 150 cc Water, ½ tsp Salt, ¼ tsp ground Pepper
Sauce:
1 tbsp Sesame oil, ¾ tsp Chinese 5-spice powder, 2 tsp Sugar
2 tbsp sweet Soya sauce, 1 tsp salty Soya sauce, ¾ tsp Salt
2 tbsp Flour, 2 tbsp skinless fried Peanuts, 300 ml Water
Stuffing ingredients:
250 gr minced Pork/Chicken, 1 tsp Chinese 5-spice powder
15 gr dried Shrimp & 2 Garlic cloves-grind, 1 tsp Sugar
2 tbsp Corn starch, ½ tsp Salt
Pickle:
2 tsp Vinegar, 100 gr Radish & 100 gr Carrot-shredded
6 tsp Sugar, 1½ tsp Salt, 30 ml Water
Complements:
2 fried Tofu-sliced, 2 Potatoes-sliced & fried, frying Oil
Directions
Sauce: Grind fried peanuts. Mix it with all sauce ingredients. Cook for awhile over low heat; stir constantly until there is no lumps & the sauce thickens.
Pickle: Squeeze the radish & carrot with salt, sugar, vinegar & water to combine the flavour well .
Wrapper: Combine all wrapper ingredients well & then cook it into thin omelettes.
Stuffing: Knead minced chicken/pork with other ingredients. Put some of this filling in the omelettes & then roll/wrap them. Steam for 15-20 minutes (until it's cooked).
Coating: Stir well all ingredients. Dip stuffed omelettes in the batter & then fry until golden brown. Remove from the heat & drain it in paper towels.
Serving: Cut the meatloaf into pieces. Arrange it together with fried tofu & potato in serving plates. Pour the sauce over & then serve it with the pickle.