{"id":557,"date":"2016-06-03T01:45:23","date_gmt":"2016-06-02T17:45:23","guid":{"rendered":"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/?p=557"},"modified":"2016-06-03T01:45:30","modified_gmt":"2016-06-02T17:45:30","slug":"dimsum","status":"publish","type":"post","link":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/dimsum\/","title":{"rendered":"Dimsum"},"content":{"rendered":"

\"dimsum\"<\/a><\/p>\n

Kulit – Bahan2:-
\n500g Tepung gandum
\n160g Tepung ubi
\n1\/4 tsp Garam
\n3tbsp Minyak jagung\/minyak masak
\n440ml Air panas mendidih (klu guna penyukat jug plastik yg x tahan panas, sukat dlu air bru didihkan, takut jug tu mengembang bila kena air panas)<\/p>\n

Cara2:-
\n1. Satukan tpg gandum, tpg ubi, garam & minyak.
\n2. Masukkan air panas sedikit demi sedikit sambil kacau. Uli sehingga sebati & tak lekat ditangan.
\n3. Bahagikan kpd 4 (snang nak canai nanti) & biarkan rehat 30mnt, cover ya.<\/p>\n

\u25cfklu x ada mesin pengadun, atau mcm saya, malas nak guna mesin, leh guna tangan tp hati2 ya sbb air panas. Kacau dgn sudu atau sudip kayu. Msuk air sdikit2 smbil kacau. Adunan akan klihatan mcm kering TAPI JANGAN tmbah air, sbb manual so lmbat la nak sbati. Continue uli guna jari smpai doh jd licin. Hahaha… mmg panas tp tangan ni dah biasa so no prob.. tongue emoticon<\/p>\n

Inti – Bahan2:-
\n1 & setengah tube ayam cincang (saya guna ayamas)
\nSebatang Lobak merah disagat halus
\n3 ulas Bawang putih- cincang halus
\n1 biji Bawang merah besar- cincang halus
\n(Saya guna mesin chopper je snang)
\n2tbsp Kicap cair
\n2tsp Minyak bijan
\n1tsp Sos tiram
\n2tbsp Tepung jagung
\n1\/4tsp Garam
\nSedikit lada hitam & lada sulah
\nSebiji telur – dipukul dahulu<\/p>\n

\u25cf blh jg letak daun bawang, mushroom, udang dll, ikut selera- bhn2 kena cincang or potong kecik2 ya.
\n\u25cf campurkan kesemua bahan2 tersebut<\/p>\n

Penyediaan:-
\n1. Tabur tepung jagung atas papan canai.
\n2. Uli & canai nipis doh (nak guna mesin mee yg blh canai pun blh)
\n3. Terap doh (saya guna cutter ring) – lebihan doh yg diterap tu saya uli & biarkan 10mnt so doh tu akan nmpak licin blk.
\n4. Letak inti dan lipat, ikut kreativiti. Nak bentuk bulat atau karipap pun blh. X yah guna air tuk lekatkan, just tekan aje dia blh lekat sdiri.
\n5. Panaskan periuk kukus guna api besar. Bekas yg nak letak dim sum tu sapu nipis minyak, saya sapu guna tisu tebal je sbb nak elakkan dim sum melekat.
\n6. Kukus dlm 10-15minit bergantung kpd size dan ketebalan kulit. (Doh nipis lg sedap)
\n7. Nak goreng pun boleh smile emoticon
\n8. Makan panas2 dgn sos cili thai & kicap bijan
\n(3tbsp kicap cair campur dgn 1tsp minyak bijan)<\/p>\n

\u25cfklu bt byk, leh frozenkan. Klu kulit nipis kukus 5mnt & klu kulit tebal skit kukus 10mnt. Bila dah sejuk leh simpan dlm bekas bertutup, jgn lupa alas dgn plastik ya, then frozenkan. Nak mkn kukus aje kendian. Selamat mencuba….<\/p>\n

SUMBER RESEPI :Areena Abidin<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Kulit – Bahan2:- 500g Tepung gandum 160g Tepung ubi 1\/4 tsp Garam 3tbsp Minyak jagung\/minyak masak 440ml Air panas mendidih (klu guna penyukat jug plastik yg x tahan panas, sukat dlu air bru didihkan, takut jug tu mengembang bila kena air panas) Cara2:- 1. Satukan tpg gandum, tpg ubi, garam & minyak. 2. Masukkan air panas sedikit demi sedikit sambil kacau. Uli sehingga sebati & tak lekat ditangan. 3. Bahagikan kpd 4 (snang nak canai nanti) & biarkan rehat 30mnt, cover ya. \u25cfklu x ada mesin pengadun, atau mcm saya, malas nak guna mesin, leh guna tangan tp hati2 ya <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[28,32],"tags":[],"class_list":["post-557","post","type-post","status-publish","format-standard","hentry","category-diet-food","category-dimsum"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/s88if4-dimsum","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/comments?post=557"}],"version-history":[{"count":2,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/557\/revisions"}],"predecessor-version":[{"id":560,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/557\/revisions\/560"}],"wp:attachment":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/media?parent=557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/categories?post=557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/tags?post=557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}