SANG HIDUNG BERKELANA INFP's girl who loves traveling and explore the new things..

Passport & Plate - Legendary Kuo-tie encek Shantong 68

Indonesia | Monday, March 2, 2015 | 3 photos

Ingredients

Dough
-medium protein flour (250Gr)
-Hot water (115ml)
-Salt (1 teaspoon)

Filling :
-Chopped Pork/chicken (200Gr)
-Chopped Shrimp (100Gr optional)
-Chopped Chinese cabbage (100Gr)
-Chopped Garlic ( 1 tablespoon)
-Chopped Yansui leaves,or you can use coriander leaves (1teaspoon)
-Sugar (1 teaspoon)
-Salt (1teaspoon)
-Sesame oil ( 1 tablespoon)
-Angsiu or red vinegar ( 1 teaspoon)
-Fish Sauce (2 tablespoon)
-White pepper ( 1/2 teaspoon)
-Maizena (2 tablespoon)

Filling:
-Mix up every filling's ingredient into bowl and stir it and blend it.

Prepare dough:
-Put the flour into different bowl and put salt together,Pour over the hot water and stir it with wooden stick until getting hard and dough. Leave it for 15-30minutes
-After 15-30minutes, takes at least a thumb of dough, shape the dough round and roller it,make it thin. like a round sheet

Sambal :
-Chili sauce (or chili paste 1 teaspoon)
-Garlic (1/2 teaspoon chopped)
-Black soy sauce (1 tablespoon)
-Sesame oil (1/2tablespoon)
(mix all together)



Cooking :
- After rolling the dough, take a sheet of dough and pointing the middle of doughs sheet with teaspoon,and filling it with the ingredients .Filling it into half over dough's
-Fold the sheet, and wringkle it every tip of doughs sheet. do it to all over dough sheet with filling inside
-Prepare a pan, and put 2 tablespoon vegetable oil
-Put the doughs inside and cover it. Until color changes into brown and flush with a cup of water, Cover it until the water runs out and dry
-Take out the kuo tie to the plate
-Served it with sambal


The story behind this recipe

Encek santong's kuo tie is a legendary kuo tie in Jakarta, kuo tie or maybe you're more familiar and you also called gyoza (in Japan) was originally from a town called santong in china,it was traditional chinese medicine recipe but its become famous when imigrants from china(and maybe one of them is from santong) was coming to Indonesia,and their generation called "Peranakan" keep the recipe over, and over the years. Encek santong 68 is the one of legendary kuoties in town over the decades.
The location is in famous china town (Glodok) in Jakarta. and still open until now. one day i went to china town (Glodok) for try their famous ice coffee (Kopi ta kie) and i feel hungry but i dont want to eat some heavy dish.
I've been heard about the famous kuo tie in Glodok for a long time,but i dont know why,i've never have enough time to try it.
And finally i walking straight after "gang gloria" (a small street in Glodok with their famous street food and chinese food all over the street) and found a small building with small line "Kuotie Asli Encek santong 68".
Woow finally i got it! and enter the restaurant with happy smile because I am really curious about their famous kuotie. When you entering the door,its different atmosphere you've got here. Its like you enter a time capsule and bring you in different time,maybe 1960-1970s atmosphere . Its old and feel homey. And the kuoties?ITS AWESOME! really great,and i felt like i have travel time and i've started to think about how the chinese people in 1960s lived and trying to cook every piece this awesome dish.
Its very touched my heart and my imagination when i started to entering the restaurant and ate the kuotie.
It is like one bite would give you a history about how chinese people keeps their culture and recipe in Indonesia especially Jakarta and one bite of kuo tie will brought you to see a journey from santong,China to Indonesia. To see a history about chinese people in indonesia and the generation over the years and decades with their mixed culture inside it.
I think its kinda precious legacy. One bite is never enough.