Resep lengkap buka di description box ini dan geser sampai ke bawah.
*English description is at the bottom section.*

00:00 : intro
01:20 : persiapan bahan (prepping the ingredients)
02:50 : membuat adonan kulit gohyong (making the Gohyong skin batter)
04:18 : membuat saus (making the sauce)
05:48 : mencampur isian gohyong (mixing the Gohyong stuffing)
07:02 : membentuk dan menggoreng gohyong (shaping and frying)
08:50 : hidangan siap dan serving (the dish is ready to serve)

#ResepGohyong #ResepGohyongCikini #ResepDevinaHermawan

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[INDONESIAN]
Resep Gohyong Cikini (untuk 5 porsi)

Bahan kulit:
80 gr tepung terigu protein sedang
40 gr maizena
280 ml air
1 butir telur
2 sdm minyak
¾ sdt garam

Bahan isian:
500 gr paha ayam filet dengan kulit ( keadaan mentah lalu rebus )
250 gr baso sapi
130 gr tapioka
40 gr tepung terigu protein sedang
2 butir telur
1 batang daun bawang, iris
5 siung bawang merah
5 siung bawang putih
1 sdt baking powder
2 sdt garam
2 sdt kaldu ayam bubuk
1 sdt penyedap
2 sdt gula pasir
½ sdt merica
1 sdm air, jika diperlukan

Bahan saus:
4 sdm saus tomat
2 sdm kecap asin
1 ½ sdm saus tiram
2 sdm kecap inggris
40 gr gula merah
2 sdt penyedap
4 siung bawang putih
6 siung bawang merah
1 sdm margarin
1 ½ sdt bubuk ngohiong
800 ml air rebusan ayam

Pelengkap:
cabai rawit hijau iris

Cara membuat:
1. Untuk kulit, campurkan tepung terigu, maizena, telur, minyak dan air, aduk rata kemudian masukkan garam, aduk kembali
2. Panaskan wajan, tuang sedikit adonan kulit lalu ratakan, masak hingga kering. Ulangi hingga habis
3. Belah dua bawang putih dan bawang merah
4. Panaskan wajan, masukkan margarin, bawang putih dan bawang merah, tumis hingga wangi
5. Masukkan saus tiram, saus tomat, kecap asin, kecap inggris, gula merah, bubuk ngohiong, air dan penyedap, masak hingga mendidih
6. Untuk adonan, masukkan bawang putih dan bawang merah ke dalam food processor, haluskan kemudian masukkan ayam, haluskan kembali. Pindahkan ke dalam mangkuk
7. Masukkan baso ke dalam food processor, haluskan sesaat dan pindahkan ke dalam mangkuk
8. Masukkan tepung tapioka, terigu, garam, merica, kaldu ayam bubuk, gula pasir, baking powder dan penyedap, aduk rata kemudian masukkan telur dan daun bawang, aduk rata
9. Siapkan kulit, bagi dua adonan kemudian letakkan adonan di atas kulit dan gulung
10. Potong-potong kemudian goreng selama 7 menit atau hingga matang, tiriskan
11. Gohyong siap disajikan

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[ENGLISH]
Cikini Gohyong Recipe (yield 5 servings)

Skin ingredients:
80 g all-purpose flour
40 g cornstarch
280 ml water
1 pc egg
2 tbsp oil
¾ tsp salt

Stuffing ingredients:
500 g raw chicken thigh fillet, with skin, boiled
250 g beef meatball
130 g tapioca flour
40 g all-purpose flour
2 pc egg
1 pc green onion, sliced
5 pc shallot
5 clove garlic
1 tsp baking powder
2 tsp salt
2 tsp chicken powder
1 tsp MSG
2 tsp sugar
½ tsp pepper
1 tbsp water, if needed

Sauce ingredients:
4 tbsp ketchup
2 tbsp soy sauce
1.5 tbsp oyster sauce
2 tbsp Worcestershire sauce
40 g palm sugar
2 tsp MSG
4 clove garlic
6 pc shallot
1 tbsp margarine
1.5 tsp five-spice powder
800 ml chicken stock

Add-ons:
Green Thai chili, sliced

Steps:
1. For the skin, combine flour, cornstarch, egg, oil, and water. Mix well, then add salt and mix again.
2. Heat the pan. Pour a little of the batter and spread evenly. Cook until it’s dry. Repeat until the batter is finished.
3. Halve the garlic and shallots.
4. Heat the pan. Add margarine, garlic, and shallots. Sauté until fragrant.
5. Add oyster sauce, ketchup, soy sauce, Worcestershire sauce, palm sugar, five-spice powder, water, and MSG. Bring to a boil.
6. For the stuffing, blend the garlic and shallots in the food processor. Add chicken and blend again. Set aside in a bowl.
7. Add meatballs into the food processor. Blend for a moment, then place in the bowl.
8. Add tapioca flour, flour, salt, pepper, chicken powder, sugar, baking powder, and MSG. Mix well, then add eggs and green onions. Mix well again.
9. Prepare the skin. Divide the stuffing into two parts, then place it on the skin and roll.
10. Slice the Gohyong, then fry for 7 minutes or until cooked. Set aside.
11. Gohyong is ready to serve.

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