Resep BAKWAN KHAS PONTIANAK: Garing TETAP Lembut! 

**English description is at the bottom section.**
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00:00 : intro
01:08 : persiapan bahan (prepping the ingredients)
02:46 : membuat adonan bakwan (making Bakwan batter)
04:00 : membuat sambal (making Sambal)
04:42 : goreng bakwan (frying Bakwan)
06:08 : hidangan siap dan serving (the dish is ready to serve)
#ResepBakwanPontianak #ResepBakwan #ResepDevinaHermawan
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[INDONESIAN]
Resep Bakwan Pontianak (12 pcs)
Adonan:
180 gr tepung terigu protein sedang
45 gr tepung beras
30 gr tepung maizena
¼ sdt merica
1 ½ sdt garam
1 sdt kaldu jamur
½ sdt baking powder
1 ikat kucai, iris
400 ml air
80 ml santan
3 siung bawang putih halus
Topping:
10 gr udang rebon
4 lembar salami
4 butir telur puyuh
1 buah cabai merah, iris
Sambal:
4 sdm saus sambal
4 sdm sambal Bangkok
2 siung bawang putih, cincang
3 buah cabai merah keriting / cabai rawit cincang
1 sdm cuka
¼ sdt garam
¼ sdt penyedap
150 ml air
1. Campurkan semua bahan adonan hingga rata
2. Siapkan minyak panas, celupkan sendok sayur / cetakan bakwan ke dalam minyak panas
3. Tuang adonan kedalam cetakan, beri topping salami / rebon / telur puyuh lalu diaduk dan diberi irisan cabai merah
4. Celupkan cetakan lalu tunggu hingga setengah kering, lepaskan dari cetakan dan goreng hingga cokelat keemasan dan tiriskan
5. Untuk sambal, campurkan semua bahan lalu masak hingga mendidih dan mengental
6. Sajikan bakwan pontianak dengan sambal sebagai pelengkap
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[ENGLISH]
Pontianak Bakwan Recipe (12 pcs)
Batter:
180 g all-purpose flour
45 g rice flour
30 g cornstarch
¼ tsp pepper
1.5 tsp salt
1 tsp mushroom stock powder
½ tsp baking powder
1 bunch chives, sliced
400 ml water
80 ml coconut milk
3 clove garlic, mashed
Topping:
10 g rebon
4 pc salami
4 pc quail egg
1 pc red chili, sliced
Sambal:
4 tbsp chili sauce
4 tbsp Bangkok chili sauce
2 clove garlic, minced
3 pc red curly chili / bird’s eye chili, chopped
1 tbsp vinegar
¼ tsp salt
¼ tsp flavor enhancer
150 ml water
Steps:
1. Combine all the batter ingredients.
2. Prepare hot oil. Dip a ladle / Bakwan mold into the hot oil.
3. Pour the batter into the mold. Add the salami / rebon / quail egg topping. Whisk the egg a bit, then add sliced red chili on top.
4. Dip the mold in and fry until half-crisp. Remove the Bakwan from the mold and fry until golden brown. Set aside.
5. For the Sambal, combine all the ingredients. Bring to a boil and cook until thickens.
6. Serve Bakwan Pontianak with Sambal on the side.
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