In Indonesian & English
Bahan
- 20 lbr Kulit lumpia, 175 gr Ayam-cincang
- 75 gr Rebung, 2 Bawang putih-cincang hls
- 3 st Gula, ½ st Lada bbk, ½ sm Kecap mns
- 50 gr Udang-cincang, 1 sm Kecap asin
- 1 sm Minyak wijen, 1 sm Tepung tapioka
- 2 Bawang merah-cincang, 2 sm Margarin
- Garam & Minyak goreng secukupnya
- 2 Daun bawang-iris, 1 Putih telur
Saus:
- 1 Bawang putih kecil-cincang, ½ st Garam
- ¼ st Lada bbk, 1 st Kecap manis
- 25 gr Gula jawa, 8 tetes Cuka, 150 ml Air
- ½ sm Maizena+½ sm Air-aduk
Cara membuat
- Rebus rebung dng 2 st gula agar baunya hilang. Tiriskan, iris2 korek api. Campur rebung dng ayam, lada, kecap2, minyak wijen. Diamkan 5-10 mnt.
- Saus: Didihkan air & bawang pth. Masukkan gula jawa, kecap, lada, garam & cuka. Masak hingga gula larut. Tuang larutan maizena, masak & aduk2 hingga saus mengental.
- Isi: Tumis bawang2 & ayam dng margarin hingga matang & cairannya mengering. Beri udang, 1 st gula, garam & daun bawang. Masak hingga udang matang. Taburi dng tapioka, aduk hingga rata. Angkat & biarkan hingga mendingin.
- Ltkkan 1 sm munjung adonan isi disalah satu ujung kulit. Lipat ujung kulit yg terdkt tsb kearah adonan isi. Gulung 1 kali lalu lipat sisi kiri & kanan dari kulit kearah tengah agar menutup seluruh adonan isi. Gulung sambil dipadatkan hingga hampir mencapai sisi ujung satunya. Oles ujung kulit tsb dng putih telur, rapatkan ke gulungan kulit.
- Panaskan minyak. Kecilkan api & goreng lumpia hingga kecoklatan. Angkat & tiriskan.
Ingredients
- 20 sheets Spring roll wrapper, 3 tsp Sugar
- 75 gr Bamboo shoot, ½ tbsp Sweet soy sauce
- 50 gr Shrimps-chopped, ½ tsp ground Pepper
- 1 tbsp Salty soy sauce, 1 tbsp Tapioca flour
- 1 tbsp Sesame oil, 2 cloves Garlic-minced
- 2 Shallots-chopped, 2 tbsp Margarine
- 175 gr Chicken meat-chopped, Frying oil
- 2 Green onions-sliced, 1 Egg white, Salt
Sauce:
- 1 tsp Sweet soy sauce, 150 ml Water
- 8 drops Vinegar, 1 clove Garlic-minced
- ¼ tsp ground Pepper, ½ tsp Salt
- ½ tbsp Corn starch+½ tbsp Water
- 25 gr Coconut/Palm sugar
Directions
- Boil bamboo shoot with 2 tsp of sugar to remove the nasty smell. Drain & slice it. Combine bamboo shoot with the chicken, pepper, sesame oil, sweet & salty soy sauce. Let it stand for 5-10 minutes.
- Sauce: Boil water & garlic. Add in coconut sugar, sweet soy sauce, pepper, salt & vinegar. Cook until the sugar melted. Pour in corn starch mixture, stir until the sauce thickens.
- Filling: Sauté shallots, garlic & chicken with margarine until the chicken cooked & the liquid evaporates. Put in shrimps, 1 tsp of sugar, salt & green onion. Stir until the shrimps cooked. Add in tapioca flour; stir to combine. Remove from the heat; let it stand to reach room temperature.
- Place 1 spoonful of filling close to one corner of the wrapper. Fold the corner to cover the filling. Roll the wrapper one time; fold over the left & right-facing corners to completely cover the filling. Roll the wrapper; press a bit to compact the spring roll until you almost reach the other corner. Brush that corner with egg white for gluing & than fold the end side into the spring roll. Deep fry spring rolls until golden brown. Remove from the heat & drain in paper towels.
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