Embedded Files
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bakwan Malang adalah makanan yg berasal dari kota Malang di provinsi Jawa Timur & banyak dijual oleh pedagang jalanan. Makanan ini enak dimakan saat musim dingin untuk menghangatkan perut. Bakwan Malang biasanya terdiri dari pangsit goreng/rebus isi ayam-udang, yg dihidangkan juga dengan tahu bakso, mie & bakso sapi bersama kuah kaldu. Juga dapat ditambahkan bakso goreng maupun siomay kukus/goreng didalamnya. Agar lebih enak, anda dapat menambahkan irisan daun bawang/seledri & sawi, tong cay, bawang goreng, sambal & kecap manis bila suka. Agar lebih mudah & cepat dalam pembuatannya, anda dpt membeli saja bakso sapi, pangsit & siomay di supermarket/toko. Tetapi saya lebih suka utk membuat sendiri bakso sapi, pangsit & terutama siomaynya karena siomay jadi yang dijual, berbeda dng siomay kanji utk bakwan malang. Biasanya saya membuat bahan2 yg diperlukan dimuka lalu menyimpannya di freezer. Di bawah ini saya hanya menulis tentang cara membuat siomay kanji utk bakwan & bagaimana mempersiapkan bakwan malang. Klik pada link2 yang disediakan utk membuat sendiri keperluan bakwan yang lain. Untuk membuat kuah kaldu, baca cara pembuatannya di resep Tahu Bakso Kuah. Link2 resep pelengkap bakwan Malang (yang berkaitan):
Siomay Kanji Untuk Bakwan
Siomay Kanji Untuk Bakwan
Bahan
30 Kulit pangsit, 100 gr Udang kupas, 1 Telur
200 gr Ayam cincang, ½ st Gula, 2 sm Minyak
1 Bawang putih-cincang, 1 cm Jahe-cincang
1 Daun bawang-iris, 2 st Minyak wijen
1 st Garam, 20 gr Labu siam-potong2 kecil
1 st Lada bubuk, 1½ st Saus soya pekat
75 gr Tp. tapioka/sagu, ½ st Baking soda
1 Champignon-iris (opsional), Air garam
1 st Angciu (opsional)
Cara membuat
Rendam udang di air garam selama 2-3 mnt, keringkan. Cincang udang & sisihkan. Tumis bawang pth & jamur sampai jamur layu, sisihkan. Campur tp. tapioka dng baking soda, sisihkan.
Isi: Campur rata ayam, jahe, bawang pth & jamur. Beri semua bumbu, uleni selama 2-3 mnt. Mskkan telur, udang, daun bawang & labu siam. Aduk rata. Tambahkan tp tapioka kmd uleni sampai adonan menyatu & lengket.
Pembentukan: Lkkan 1 sm adonan isi di tengah kulit pangsit. Tekuk kulit ke arah sisi tepi2 adonan isi, btk spt mangkuk. Perlahan tekan kulit kearah adonan isi utk merapatkankan, biarkan bagian atas adonan isi tetap terbuka. Lekuk2an kulit dng cara menekan2nya di beberapa bagian ke arah adonan isi menggunakan ujung gagang sendok. Tekan permukaan adonan isi dng punggung sendok utk memadatkan adonan. Tekan bagian bawah adonan utk meratakan dasar. Ulangi prosedur utk sisa adonan.
Untuk membuat siomay goreng: Panaskan minyak yg banyak di wajan/pan, goreng siomay hingga kuning kecoklatan. Utk membuat siomay kukus: Panaskan kukusan sampai airnya mendidih dng api besar. Oles wadah kukusan dng minyak, atur siomay di wadah, beri jarak diantaranya ± 1½ cm. Kukus hingga matang (15-20 mnt).
Bakwan Malang
Bakwan Malang
Yang Dibutuhkan
Tahu bakso, Bakso goreng, Saus sambal/Sambal
Siomay kukus & goreng, Mie telur, Tong cay
Sawi-potong2, Seledri/Daun bawang-iris
Bawang goreng, Kecap manis
Cara membuat
Persiapan: Panaskan kuah kaldu. Rebus mie. Rebus pak choy sebentar saja. Goreng & rebus pangsit. Kukus & goreng siomay. Kukus tahu bakso. Panaskan bakso goreng. Rebus bakso sapi di air mendidih sampai mengapung. Angkat semua dari air/minyak & sisihkan.
Penyajian: Di dalam mangkuk besar, susun mie, bakso sapi, pangsit rebus, tahu bakso, siomay kukus & sawi. Tuangi kuah kaldu ke dalamnya. Letakkan pangsit goreng, bakso goreng & siomay goreng dimangkuk. Taburi dengan daun bawang/seledri, tong cay & bawang goreng di atasnya. Hidangkan dengan saus sambal/sambal & kecap manis bila suka.
Bakwan Malang (Mixed Dumplings Soup à la Malang-English)
Bakwan Malang (Mixed Dumplings Soup à la Malang-English)
Bakwan Malang is a dish native to the East Java Province in Indonesia. Malang is the name of a city there. It is a very common dish that is sold by many street vendors; and it`s a comforting dish that would warm up our tummies during cold weather. Bakwan Malang consists many things such as Fried/Boiled Wonton filled with chicken & shrimps; served with Meat Stuffed Tofu, Noodles & Indonesian Beef Meatballs in soupy broth. You can also serve the soup with any additional treats you like such as Fried Meatballs & Fried/Steamed Siu Mai dumpling. For other complementary, you may add sliced Celery leaves/Green onions & green mustard cabbage, Preserved radish, fried onions, chili sauce & sweet soy sauce when desired. To make it easier & quicker, you can just buy the beef meatballs, filled wonton & siu mai at any Asian grocers close to your house. However, I like making my own beef meatballs, wonton & especially the Siu May since the one we use for Bakwan malang is slightly different with the Chinese siu may that they sell in Asian grocers. Usually I make the meatballs & other dumplings ahead & then store them in the freezer. Below I only wrote about how to make the tapioca siu mai & how to prepare the Bakwan malang. Just click on the link I provide below if you want to make the other complements yourself. To make the soup, read the soup recipe on Stuffed Tofu Soup. Useful recipe Links:
Tapioca Siu Mai for Bakwan Malang
Tapioca Siu Mai for Bakwan Malang
Ingredients
30 Wonton wrappers, 100 gr peeled Shrimps
200 gr ground Chicken, 1 Egg, 1 tsp Salt
1 clove Garlic-minced, 1 cm Ginger-chopped
2 tsp Sesame oil, 1½ tsp dark Soy sauce
1 Green onion-sliced, 1 tsp ground Pepper
½ tsp Sugar, 20 gr Chayote-small sliced
½ tsp Baking soda, enough salted Water
75 gr Tapioca flour, 2 tbsp frying Oil
1 tsp Rice wine (optional)
1 Champignon-sliced (optional)
Directions
Soak shrimps in salted water for 2-3 minutes; pat dry. Slice shrimps into small pieces & then chopped; set it aside. Sauté garlic & mushroom until the mushroom wilted; set it aside. Mix the tapioca flour with baking soda: set it aside.
Filling: Combine chicken, ginger, garlic & mushroom well. Put in all of seasoning; knead the batter for 2-3 minutes. Add in egg, shrimps, green onion & chayote; stir them gently to combine. Put in the tapioca mixture & kneading it until it bind together & becomes sticky.
Wrapping procedure: Put 1 tbsp of filling in the center of a wrapper. Fold up the wrapped along the filling sides; shape it into a cup. Gently squeeze to seal the wrapper sides (leave the upper side of filling uncover). Pleats the excess wrapper with the handle of a spoon. Press down the filling surface with the back of a spoon to compact the filling. Press down the dumpling bottom to flattened. Repeat the procedure for the rest of wrapper & filling.
To make it as fried Siu mai/dumplings: Heat a lot of oil in a deep pan/wok. Deep fry the dumplings until they are golden brown. To make steamed Siu mai/dumplings: Heat a steamer until the water is boiling over high heat. Lightly grease the steamer tray & then place dumplings ½ inch apart on the tray. Steam for 15-20 minutes.
Mixed Dumplings Soup à la Malang
Mixed Dumplings Soup à la Malang
What you need
Fried & Boiled Siu Mai, Egg noodles
Green mustard cabbage-sliced
Preserved radish, Chili sauce/Sambal
Celery leaves/Green onions-sliced
Fried onions/shallots, Sweet soy sauce
Directions
Preparation: Heat up the broth soup. Boil noodles. Blanch the green mustard cabbage. Fry & boil the wonton. Fry & steam siu mai. Steam stuffed tofu. Heat fried meatballs. Cook beef meatballs until they float in boiling water. Remove them from the water/oil & set all aside.
Serving: In a big bowl, place the noodle, beef meatballs, boiled wonton, stuffed tofu, steamed siu mai & green mustard cabbage. Add ladles of broth over. Place fried wonton, fried meatball & fried siu mai on the side. Sprinkle sliced green onion/celery leaves, preserved radish & fried onion/shallot on top. Enjoy the dish with some chili sauce & sweet soy sauce when desired.
Page updated
Google Sites
Report abuse