Translate

Saturday, May 23, 2015

Samosa Daging/Ayam (Beef/Chicken Samosa)




In Indonesian & English

Bahan
 (untuk 24 buah)

  • 500 gr Daging sapi/Ayam cincang, 1 st Kunyit bubuk, Garam
  • 2 Bawang putih-haluskan, 250 gr Bawang bombay-cincang
  • 1 st Ketumbar bubuk, 2 st Jahe parut, 1 st Air jrk nipis
  • 1 st Cabai bubuk, 1½ st Garam masala, 1 Cabai hijau-iris
  • 3 sm Minyak samin, 1½ st Jintan, Lada hitam bubuk
Bahan Kulit:
  • 225 gr Terigu, 2 sm Minyak samin/-sayur
  • 2 st Garam, 80 ml Air hangat
  • 1 st Mungsi (Ajowain-/Carom seed) *

Cara membuat
  • Isi: Tumis bawang putih, bombay, jintan & jahe dengan minyak. Masukkan daging, cabai, semua bumbu & air nipis, aduk sampai rasa menyatu & matang. Sisihkan hingga dingin.
  • Kulit: Campur rata terigu, mungsi, garam & minyak. Tuangi air, sedikit demi sedikit sambil diuleni sampai kalis. Tutupi adonan dng lap lembab selama 30 menit. Bagi adonan menjadi 12, bentuk seperti bola2. Gilas adonan menjadi lingkaran berdiameter 15 cm kemudian belah/potong 2 sama besar.
  • Ulasi tepi tiap potongan dengan air. Bentuk/lipat menjadi seperti corong. Tekan2 sisi samping corong utk merekatkan. Mskkan ± 2 sm adonan isi ke dalam corong, padatkan isi. Ulasi sisi dalam kulit dengan air. Tutup bagian atasnya, tekan2 kulit utk merekatkan & menutup sempurna (bentuk jadi segitiga). Ulangi prosedur untuk sisa adonan. Panaskan minyak dng api sedang. Goreng samosa sampai kuning kecoklatan (panggang dng suhu 200° C selama ± 30-35 menit). Angkat & tiriskan.
  • * Dapat diganti dengan Thyme

Ingredients
 (for 24 pieces)
  • 500 gr ground Beef/Chicken, 1½ tsp Cumin
  • 2 cloves Garlic-grind, 1 tsp ground Turmeric
  • 1 tsp ground Coriander, 250 gr Onion-chopped
  • 1 tsp Chili flakes, 1 tsp Lime juice, Salt
  • 1½ tsp Garam masala, 2 tsp grated Ginger
  • 3 tbsp Ghee, 1 Green chili-sliced, ground Pepper
Wrapper ingredients:
  • 225 gr Flour, 2 tbsp Vegetable oil/Ghee
  • 2 tsp Salt, 80 ml Warm water
  • 1 tsp Ajowain/Carom seed *

Directions
  • Filling: Sauté onion, garlic, cumin & ginger with ghee; add in the meat & chili. Put in all dry seasoning. Stir in lime juice; cook until the flavor blended & the meat cooked. Set aside & allowing it to cool down.
  • Wrapper: Mix flour, salt, ajowain seed & ghee/oil well. Pour in the water a little at a time while you knead the dough until it becomes smooth. Cover the dough with damp cloth; let it sit for 30 minutes. Divide the dough into 12 equal parts & then form them into balls. Roll each ball into a 15 cm diameter circle; cut each circle in half.
  • Smear each semicircle wrapper edge with water. Pick it up with both hands & fold it into a cone shape. Pinch the side of cone to seal. Put ~ 2 tbsp of filling into the cone; gently press the filling down. Smear the upper inside part of wrapper with water. Close the top of the cone to form a triangle shape. Pinch the top edge to seal completely. Repeat the procedures for the rest of wrappers & filling. Heat some oil over medium heat. Deep fry the samosas until golden brown (baked at 200° C for ~ 30-35 minutes). Take out & drain on paper towels.
  • * You can substitute the Ajowain seed with Thyme.

Popular Posts

Followers