Misoa Goreng Tepung (Crispy Fried Misua Cake)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 200 gr Misoa, 50 gr Bawang bombay-cincang, 1 sm Kecap asin
• 50 gr Wortel & 150 gr Daging ayam-potong2 kecil, ½ lt Kaldu
• 2 Kemiri+2 Bawang putih-haluskan, ½ st Gula, 3 sm Margarin
• 2 Daun bawang-iris, 1 st Lada bubuk, 2 st Garam, Minyak
• 1 st Cabai bubuk (opsional)

Pelapis:

• 10 sm Terigu, 1 st Baking powder, 1½ st Garam, 1 sm Minyak
• 3 sm Tepung beras, 2 Daun jeruk-iris halus, ½ st Lada bubuk
• 1 st Ketumbar bubuk, 250 ml Air es, ½ st Gula

Cara membuat

• Tumis bumbu halus & bombay dng 2 sm margarin sampai harum. Masukkan ayam, masak hingga matang. Tuangi kaldu, didihkan, masukkan misoa, wortel & daun bawang. Aduk hingga kaldu tinggal ½ nya. Beri garam, lada, gula, cabai bubuk & kecap asin, aduk hingga kaldu kering. Angkat.
• Alasi loyang persegi dng kertas roti, olesi dng margarin. Tuang adonan merata ke loyang setinggi ± 5 cm, tekan2 untuk memadatkan. Dinginkan, biarkan mengeras selama ± 2 jam. Ptg2 misoa padat berukuran ± 8X5 cm.
• Pelapis: Campur semua bahan kecuali daun jeruk sampai halus tak bergumpal. Beri irisan daun jeruk lalu aduk rata.
• Panaskan minyak dengan api sedang. Celup misoa ke bahan pelapis, goreng hingga kuning kecokelatan. Angkat misoa & tiriskan di atas kertas minyak.

Ingredients

• 200 gr Misua, 150 gr Chicken fillet & 50 gr Carrot-cut small
• 2 Green onions-sliced, 1 tsp ground Pepper, 3 tbsp Margarine
• 50 gr Onion-chopped, 2 Candlenuts & 2 Garlic cloves-grind
• ½ lt Broth, 1 tbsp Soy sauce, ½ tsp Sugar, 2 tsp Salt, Oil
• 1 tsp Chili powder (optional)

Coating ingredients:

• 10 tbsp Flour, 3 tbsp Rice flour, 1 tsp ground Coriander
• 2 Kaffir lime leaves-thinly sliced, 1 tsp Baking powder
• 250 ml iced Water, ½ tsp Sugar, ½ tsp ground Pepper
• 1 tbsp Oil, 1½ tsp Salt

Directions

• Sauté ground spices & onion with 2 tbsp margarine until fragrant. Add in the chicken & stir until it's cooked. Pour in the broth & bring it to a simmer. Add in the misua, carrot & green onion. Stir until only ½ of the liquid left. Season with salt, pepper, sugar, chili pwd & soy sauce. Stir constantly until the liquid absorbed. Remove from the heat.
• Grease & line the bottom of a casserole dish with a parchment paper. Evenly pour the batter into the dish, ~ 5 cm thick; press evenly to compact. Let it chill for ~ 2 hours; allow the misua mixture to solidified & firm. Slice misua into ~ 8X5 cm pieces.
• Coating: Combine all coating ingredients (except the lime leaves), mix until smooth (no lumps). Add in lime leaves, stir well.
• Preheat the oil in a pan over medium heat. Dip sliced misua in the coating batter to cover all. Fry them in hot oil a few at a time until golden brown. Take it out & drain on a paper towel.