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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.
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