Tuesday, September 12, 2017

What is on the Menu this week? Loempia or Indonesian Spring Rolls

Over the years we have given you several recipes for some popular and easy to make at home Indonesian food. From Sate to Babi Ketchup, Mee Goreng, Beef Rendang, Nasi Goreng and the Gado Gado salad. This week it is Loempia, their version of substantial spring rolls, deep fried. You can now buy these wrappers, kept in the freezers of Asian shops and some good supermarkets. They are about 10 or 11 cm square. You can use leftover pork, lamb or beef or fresh prawns. You can freeze Loempia before you fry them, until you are ready to cook them

6 to 8 Spring Roll wrappers - 2 tablespoons peanut oil- 1 medium onion, thinly sliced - 1 garlic clove, chopped - a thumb of fresh ginger, grated - 1 teaspoon sambal oelek (hot chilli sauce) - 1 teaspoon trassi oedang (shrimp paste, very stinky) - 225 gm cooked chicken, sliced into thin strips - 2 cups white cabbage, thinly sliced - 2 cups fresh bean sprouts - 1 large carrot, roughly grated - 1 tablespoon ketjap manis (sweet Indonesian Soy) - 1 beaten egg - Oil for frying the spring rolls in a wok

Heat your wok and add the peanut oil. Add onion, garlic, ginger, and soften, do not brown. Then add the Sambal Oelek and Trassi and cook for a further 2 minutes. Put in the vegetables, meat and ketjap manis. Stir fry until they are beginning to soften. Take off the heat, put into a strainer over the bowl to collect any juices and cool completely 

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