Le Stanze Bistrot Cafe – Ekkado is a traditional Indonesian delicacy that combines tender chicken, succulent shrimp, and quail eggs wrapped in tofu skin, then fried to perfection. This savory treat offers a delightful blend of textures and flavors, perfect as an appetizer or a snack. At Le Stanze Bistrot Cafe, we take pride in presenting this authentic recipe that brings warmth and richness to your table.
In this recipe, you will learn how to create Ekkado step-by-step, from preparing the filling to wrapping and frying it carefully to achieve that golden, crispy exterior. Whether you want to serve it fresh or store it for later, this guide will ensure your Ekkado turns out delicious every time.
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| Ingredients | Quantity | Notes |
|---|---|---|
| Chicken thigh fillet (boneless) | 300 grams | Cut into pieces for processing |
| Peeled shrimp | 150 grams | Fresh or thawed |
| Tapioca starch (Pak Tani Gunung) | 3 tablespoons | Helps bind the filling |
| Cornstarch (Rose Brand) | 1 tablespoon | Adds smooth texture |
| Egg whites | 2 whole whites | For binding and smoothness |
| Garlic cloves | 3 cloves | Minced or crushed |
| Salt | 1 teaspoon | Adjust to taste |
| Granulated sugar (Rose Brand) | 2 teaspoons | Balances flavor |
| Oyster sauce | 1 tablespoon | Adds umami |
| Sesame oil | 2 tablespoons | Adds aroma |
| Soy sauce (light) | 1 tablespoon | For seasoning |
| Fish sauce | 1 tablespoon | Enhances savory depth |
| Chicken powder seasoning | 1 teaspoon | Optional, for extra flavor |
| Additional Ingredients | Quantity | Notes |
|---|---|---|
| Tofu skin (yuba) | Enough for wrapping | Cut into squares |
| Quail eggs (boiled) | Enough for filling | Peeled |
| Chives | Enough for tying | Blanched slightly to soften |
| Cooking oil (Rose Brand) | Enough for deep frying | Use enough to submerge Ekkado |
| Step | Instructions |
|---|---|
| 1 | Blend chicken, shrimp, garlic, starches, seasonings, and egg whites until smooth. |
| 2 | Lightly moisten tofu skin squares and remove excess salt by brushing if needed. |
| 3 | Place 1 tbsp filling on tofu skin, add a boiled quail egg, then cover with another tbsp filling. |
| 4 | Fold and wrap tightly, then tie each with a blanched chive to seal. |
| 5 | Deep-fry in hot oil on low heat until golden and cooked through. Drain and serve warm. |
Making Ekkado at home is a rewarding experience that showcases the rich culinary heritage of Indonesia. This snack, with its balanced flavors and textures, is sure to impress your guests or bring joy to your family gatherings. At Le Stanze Bistrot Cafe, we cherish recipes like these that connect us to tradition while delighting the palate.
Try this recipe today, and experience the unique taste of Ekkado – crispy on the outside, savory and tender on the inside. Whether served fresh or enjoyed after freezing, this dish remains a favorite for its comforting and satisfying flavors.
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