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How to Make Hekeng Chicken Shrimp Typical Pontianak Halal

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Hekeng Chicken Shrimp Recipe Typical Pontianak Halal Simple Special Original Delicious. The skin can be used with tofu skin, so if you fry it until it's dry, it will be crispy on the outside. Hekeng is from Pontianak, West Kalimantan, Indonesia. This is a chicken prawn hekeng recipe and you can make a chicken hekeng recipe without shrimp.

Picture of Chicken Shrimp Recipe Hekeng Typical Pontianak Halal Simple Special Original Delicious
Halal Fried Shrimp Hekeng Picture



Hekeng is food from acculturation of Chinese and Pontianak culture. Usually hekeng is made from mashed shrimp and pork. Hekeng is also known as Ngohiong, which is famous in the Bogor area, West Java. While Lap Cheong is dried pork sausage, which is usually wrapped in red color.

Hekeng / ngohiong chicken prawns with ngohiong seasoning (five spice powder) is hekeng by vianneylim Ingredients: Hekeng chicken prawns, practically just fried, menu for sahur. Hekeng halal fried Chinese ethnic. Eggs, meat, and feces can be used and we can't even grow them.

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Bumbu ngohiong (five spice powder) is a seasoning of ingredients: Hekeng / kekian prawns (chicken minced shrimp rolls). Hekeng Hakong Gohiong Homemade Halal Shrimp Chicken. The following is a collection of secrets of various creations and variations of the recipe for hekeng chicken, shrimp, soft and tender, a special delicious dish complete by making your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for selling business ideas. the typical food business of Pontianak, KALBAR which is halal without pork.

HEKENG CHICKEN RECIPE


INGREDIENTS :
  • 100 grams of fresh peeled prawns
  • 250 grams of fresh chicken
  • 4 cloves garlic
  • 4 cloves of red onion (can be replaced with 1/2 onion)
  • 1 egg
  • 1 spring onion, finely chopped
  • 1 carrot, grated
  • 4 tbsp sago flour (I use sago tani)
  • 1/2 tbsp sesame oil
  • 1 tsp oyster sauce
  • 1/2 tsp pepper powder
  • 1 tsp mushroom stock
  • 1 tsp sugar
  • 1/2 tsp salt (or to taste)
  • 3-4 sheets of tofu skin sheets
HOW TO MAKE HEKENG CHICKEN SHRIMP:
  1. Puree chicken, shrimp, onion and white with a chopper. Transfer to a large bowl.
  2. Add with other ingredients (except tofu skin). Mix together, mix well.
  3. Prepare a sheet of tofu skin like this, moms. Also prepare a large baking dish, fill it with enough boiled water, then soak the tofu skin until it's just soft (approximately if you roll it up it won't break).
  4. Drain and put on a wide cutting board or anything that can make a base. Fill it with enough chicken mixture. This is the size according to taste, it can be large, medium, or small (mini). If you want to make small pieces like otak-otak, you can also cut the skin of the tofu according to taste. If it's already... roll it like making risoles or just roll it while it's compacted. Then steam for 30 minutes (the base of the steamer can be smeared with a little oil so it doesn't stick).
  5. After it's cooked, take it out, cut it according to your taste and then dip it with Bangkok sauce / chili sauce / sweet and sour spicy sauce, it's really good.
  6. If I just want it fried, the skin of the tofu is more crispy because. Immediately cut into pieces, then fry until brown.
  7. The rest can be placed in a closed container and stored in the freezer, whenever you want to consume it, just fry it so it's more practical.
  8. Serve as a side dish or snack too.
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