Or literally .. wet 'spring roll'? This type of snack can easily be found at nearly all food stalls in Indonesia, and for a very cheap price too.. (as little as Rp 1500.. and 1 AUD is probably Rp 9500-ish? go figure) Too bad over here I have to make it from scratch and with the time taken to slice all the ingredients into fine bits & pieces, the price should now increase to $2 a piece, at least, hahaha...
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| Lumpia basah |
Okay, so for this version of lumpia basah, I don't use bean sprout. I know a lot of people use them, but it's just one of my many idiosyncrasies. Heh, big word, that. Instead, I use bamboo shoot, though you have to boil it for a few times to get rid of the pungent, piss-like *excuse the rudeness* odour. Do buy whole bamboo shoot for a more superior taste, but you can also use whole peeled portions that are available at your local Oriental market. Try not to cheat and buy the already sliced ones as they are usually mixed with some older, tough & stringy pieces.
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| the filling's ingredients - with soy sauce in the middle :) |
Lumpia Basah - serves 4
Ingredients :
Filling
1 medium sized carrot, julienned
1 cup finely sliced young bamboo shoot
4 medium garlic cloves, chop finely
12 pieces peeled raw prawns, chop
2 pcs chicken thigh, chop finely
3 stalks spring onion, chop finely
3 Tbsp Lee Kum Kee premium soy sauce
2 1/2 Tbsp kecap "Bango" *dark, sweet soy sauce
1/2 tsp salt
1/2 tsp chicken powder * optional
3/4 tsp white pepper
150cc (approx) chicken stock
Method:
- Heat a wok with 3 tbsp oil. Toss garlic until fragrant. Add chicken and once it starts to brown, add prawns, carrot, bamboo shoot and spring onion last.
- Stirring ocassionally, season with soy sauce, pepper, & chicken powder.
- Turn down the heat to medium, pour in chicken stock slowly. Continue cooking until the sauce is reduced and almost completely drained.
- *add salt to taste.
Skin
6 soup spoons of plain flour
2 medium eggs @ 50g approx
1/2 tsp salt
approx. 400 cc water
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| this is what I mean by soup spoon |
Method
- Mix flour with egg; pour water in gradually, and add salt last, whisking with a egg beater/ stirring with a wooden spoon all the while
- Strain the batter to get rid of any lumps & egg whites.
- Heat frying pan greased with a little oil (oil spray works best), and pour a ladle-full of batter, swirling it quickly to cover the pan (like making crepe - it's exactly the same method)
- Continue greasing the pan for each crepe until the batter is used up.
*use a medium-sized (18-20cm) non-stick shallow frying pan with a little grease for best result.
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| The filling |
Assembling it is easy, just take about a table spoon of filling and set it out a little off-centre on the crepe, and start rolling. After that, all that's left is to enjoy 'em. Finally! These little morsels are best eaten warm with a dab of hoisin sauce. (actually they have a sauce similar to hoisin sauce in taste, but I'm just too lazy to even consider making some... ^_~). Selamat makan!
