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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan (utk 8 crepes)
Crepe:
450 ml Air soda, 100 ml Santan kental, ¾ st Kunyit bubuk
200 gr Tepung beras, 40 gr Maizena, 10 gr Terigu
3-4 Daun bawang-iris, ½ st Garam, ½ sm Gula, Minyak
Isian: Beberapa ide saja *
125 gr daging perut/bahu Babi atau Ayam, Lada bubuk
150 gr Udang-kupas & buang urat, 1 sm Air jeruk nipis
4 Tahu goreng-potong kecil, 1 st Jahe parut, Jamur-iris
¼-½ Bawang bombay-iris, Toge-seduh air panas, Minyak
1 Wortel-serut, 1 sm Bawang merah cincang, Garam, Air
Sajian: Beraneka herba & sayuran mentah
Sawi hijau, Selada, daun Mint, daun Basil, daun ketumbar dll
Ketimun-potong korek api, Kulit kertas beras-pembungkus, Air
Saus pencelup nipis kecap ikan:
3 sm Kecap ikan, 220 ml Air panas, 4 sm Gula, Cabai iris
30 ml Air jeruk nipis, 1½ Bawang putih-cincang
Saus pencelup bumbu kacang:
130 ml Air panas, 3 sm Selai kacang yang crunchy, Minyak
2 sm Air jeruk nipis, 2 Bawang putih-cincang, Cabai iris
3 sm saus Hoisin, 1 sm Sambal manis, Kacang cincang
1 st Saus soya, 1 sm Gula merah (untuk versi manisnya)
Cara membuat
Remas udang dng air nipis di mangkuk & diamkan 2-3 mnt lalu cuci dng air mengalir. Bila menggunakan perut babi, masak dulu di air mendidih selama 4 mnt dng garam & cuka, bilas & keringkan lalu buang kulitnya. Iris babi/ayam tipis2. Bumbui kombinasi babi/ayam & udang atau kombinasi tahu & jamur, masing2 bahan dng ½ st jahe parut, ½ sm baw.merah cincang, garam & lada secukupnya. Aduk rata & diamkan ± 15 mnt.
Membuat saus pencelup nipis kecap ikan: Campur gula, air, air nipis & kecap ikan, aduk sampai gula larut. Beri bawang pth & cabai, cicipi & koreksi rasa. Angkat, taruh di mangkuk & sisihkan.
Membuat saus pencelup bumbu kacang: Tumis bawang pth & cabai. Beri bahan2 lain & aduk rata. Masak di api kecil hingga rasa menyatu. Jika menyukai sausnya lebih encer, tambah sedikit air. Angkat dari api, taruh di mangkuk & taburi kacang cincang. Sisihkan.
Campur semua tepung, gula, ½ st garam & air soda di mangkuk. Aduk, pastikan semua bahan tercampur rata. Campur kunyit dng santan lalu mskkan ke campuran terigu, aduk rata. Diamkan adonan 30 menit. Aduk masuk irisan daun bawang.
Panaskan pan anti lengket di api besar (Saya memakai pan uk.20 cm, dpt jg dng pan 22 cm). Setlh pan benar2 panas, ulasi dng sedikit minyak. Mskkan bbrp iris ayam/babi. Kecilkan api ke sedang-besar. Masak hingga warna daging berubah. Beri sedikit baw. bombay & masak hingga translusen. Mskkan bbrp iris jamur & tahu atau 2-3 udang, masak udang ½ matang saja. Tuangi 1 sdk sayur adonan, putar pan agar adonan menutupi dasar pan & sebagian sisi tepinya utk mendptkan tepi crepes yg renyah nantinya. Kecilkan api ke sedang-kecil & pasang tutup pan. Masak 3-4 menit, sampai tepian crepe bergelombang & sedikit cokelat. Tuangi sedikit minyak di tepiannya. Pasang tutupnya & masak ± 2 mnt, sampai tepian crepe menjauh dari pan & bagian tengahnya matang. Taburi wortel & toge di setengah sisi crepe lalu lipat 2. Masak 1 mnt. Angkat & taruh di piring. Lakukan hal yg sama utk sisa adonan, aduk dulu tiap kali seblm menuangkan krn terigu akan mengendap di bawah.
Potong crepe jadi 2. Basahi kertas beras dng air, tunggu sampai lembut. Ltkkan dn selada/sawi, ketimun & herba di kertas beras lalu beri potongan crepe. Gulung kertas beras & tekan sedikit agar padat spt membungkus lumpia. Cocol gulungan di salah satu saus seblm dimakan.
Bahan isian terserah anda, apa yg disuka tapi biasanya toge & baw. bombay itu dipakai. Sisa ayam/sapi/babi panggang atau sosis juga enak sbg isian (tdk hrs membuat baru).
Ingredients (for 8 crepes)
Crepes:
200 gr Rice flour, 40 gr Cornstarch, ½ tbsp Sugar
3-4 Spring onions-sliced, ½ tsp Salt, 10 gr Flour
450 ml Soda water, 100 ml thick Coconut milk
¾ tsp Turmeric powder, frying Oil
Topping: Just some idea *
125 gr Pork belly/shoulder or Chicken meat, Water
4 fried Tofu-small diced, Mushrooms-sliced, Salt
150 gr peeled & deveined Shrimps, ground Pepper
1 tbsp Lime juice, Bean sprout-blanch, frying Oil
1 tsp grated Ginger, 1 tbsp minced Shallots
1 Carrot-shredded, ¼-½ Onions-sliced
For serving: Bunch of herbs & raw vegetables
Mustard greens, Lettuce, Mint leaves, Cilantro, Basil, etc
Cucumber-julienne, Rice paper-as wrapper, Water
Lime fish dipping sauce:
30 ml Lime juice, 3 tbsp Fish sauce, 220 ml hot Water
1½ Garlic cloves-minced, 4 tbsp Sugar, sliced Chilies
Peanut dipping sauce:
1 tbsp sweet Chili paste, crushed Peanuts, Frying oil
3 tbsp Hoisin sauce, 130 ml hot Water, sliced Chilies
3 tbsp crunchy Peanut butter, 2 cloves Garlic-minced
2 tbsp Lime juice, 1 tsp Soy sauce
1 tbsp Brown sugar (for a sweeter version)
Instructions
In a bowl, squeeze the shrimp with lime juice; let it sit for 2-3 minutes & then wash them under running water. If you’re using pork belly, parboil it first for 4 min with salt & vinegar; rinse, drain it & discard the skin. Slice pork/chicken thinly. Season the pork/chicken & shrimps combination or tofu & mushrooms combination, each ingredients with ½ tsp of grated ginger, ½ tbsp of minced shallots, enough salt & pepper. Mix it well & let it rest for ~ 15 min.
Making lime fish sauce: Combine the sugar, water, lime juice & fish sauce; stir to dissolve the sugar. Add in garlic & chilies. Taste & adjust the ingredients. Put in a bowl & set it aside
Making peanut dipping sauce: Sauté minced garlic & sliced chilies. Add in other ingredients & stir to combine it well. Cook under low heat until the flavour blended. If you like a thinner sauce, add more water. Remove from the heat & put it in a bowl; top with crushed peanuts. Set it aside.
Put all flours & starch, sugar, ½ tsp of salt & soda water in a bowl. Stir to combine, make sure all of the dry ingredients are in. Mix the turmeric with coconut milk & then pour it into the flour mixture; stir to combine. Let the batter rest for ~ 30 minutes. Stir in sliced spring onion.
Preheat a non-stick pan to a high heat (I’m using a 20 cm pan, you can also use a 22 cm pan). After the pan really hot, brush it with a little oil, then put in some pork/chicken slices. Turn down the heat to medium-high. Cook it until the meat colour changed. Add in some onion & cook until translucent. Put in some mushroom & tofu slices or 2-3 shrimps; cook the shrimps only halfway. Pour a ladle of batter in; swirl it around to distribute the batter so it will covers the pan bottom & parts of the pan sides thinly to get a crispy edge. Turn down the heat to medium-low & put the lid on. Cook for 3-4 minutes, until the crepe edge curl & brown lightly. Drizzle a little oil all around the rim. Put on the lid & cook for ~ 2 min, until the crepe edge starts to pull out from the pan & the centre are set. Scatter the carrot & bean sprouts on one half of the crepe. Fold the crepe in half & continue cooking it for ~ 1 minutes. Remove it from the pan & place it on a plate. Do the same procedure with the rest of the batter. Stir the batter each time before pouring into the skillet as the mixture settles.
Cut the crepes in half before wrapping it. Wet the rice paper with some water & wait for awhile until it gets soften. Put the lettuce/green mustard, cucumber & herbs on the rice paper, top with half of the crepe. Roll the rice paper & press it a bit to compact it, like when you’re wrapping a spring roll. Dip the roll either in the peanut dipping sauce or lime fish sauce before you eat.
The topping is up to you, put whatever you like, but bean sprout & onion usually will be include as topping. Leftover bbq chicken/beef/pork or sausage will also good (don’t have to make it new).
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