Are you ready to embark on a culinary adventure that will take your taste buds on a journey to Indonesia? In this article, we're diving into the world of Lumpia Semarang, a unique and delicious variation of the beloved spring rolls. Join us as we uncover the history, flavors, and preparation of this iconic Indonesian dish.
Miss the typical food of Semarang? Come on, try to make spring rolls yourself at home.
Ingredients (12 servings):o
• 24 large spring roll skins
• 1 egg white as glue
• Cooking oil
Ingredients for Stuffing:
• 4 tbsp cooking oil
• 6 cloves garlic, chopped
• 10 pieces of red onion, chopped
• 350 gr boiled bamboo shoots, sliced lengthwise (like a matchstick)
• 200 gr peeled shrimp (coarsely chopped)
• 100 g boiled chicken meat (coarsely chopped)
• 4 tbsp ground ebi (toasted first)
• 5 spring onions (finely sliced)
Ingredients for Seasoning:
• 1 tbsp sesame oil 1½ tbsp soy sauce
• 1 tbsp sweet soy sauce
• ½ tsp ground pepper
• 1 tbsp sugar
• ½ tsp salt
Sauce Ingredients:
• 4 cloves of garlic (chopped)
• 30 gr brown sugar (comb sugar first)
• ½ tsp cooking vinegar
• 1 tsp salt 1 tbsp sugar
• 1½ tablespoons of starch
•250 ml of water (Mix all ingredients and cook over medium heat until thick and smooth)
Supplementary material:
• chives, weed, wash clean green pickled cucumber
How to Make Spring Rolls:
Lumpia filling:
Heat cooking oil in a pan, sauté shallots and garlic until fragrant. Add the chopped prawns, stir until the prawns change color. Add chicken, dried shrimp, bamboo shoots and spices then cook until the bamboo shoots wilt.
Add the green onions, stir well, remove and set aside to cool. Divide the contents into 12 parts.
Take 2 spring roll skins and stack them. Next, put 3-4 tablespoons of the filling on one end of the spring roll skin. Next, first fold the skin on the left and right sides to the middle, then roll it up a little tight. Brush the edges using egg white and glue it. Do so for the rest of the ingredients in the same way.
Heat plenty of cooking oil in a skillet over high heat. Once the oil is hot, add the spring rolls. Fry spring rolls until golden brown, remove and drain briefly. Serve spring rolls with sauce and accompaniments.
A Taste of Indonesian Delight
Lumpia Semarang is a renowned dish that hails from the city of Semarang in Central Java, Indonesia. These spring rolls have captured the hearts (and appetites) of both locals and visitors, making them a must-try culinary experience.
The Perfect Blend of Flavors
What sets Lumpia Semarang apart is its unique combination of flavors. The dish is a delightful marriage of savory and sweet, with a symphony of textures that create an unforgettable dining experience.
Unraveling the Layers
The making of Lumpia Semarang involves several steps:
Preparing the filling, which typically includes bamboo shoots, chicken, shrimp, and egg.
Rolling the filling tightly in a crepe-like wrapper.
Sealing the rolls with egg wash.
Deep-frying until golden and crispy.
Serving the rolls with a delicious, thick brown sauce.
The Historical Connection
Lumpia Semarang's history is deeply intertwined with Indonesian-Chinese heritage. The dish reflects the influence of Chinese culinary traditions merged with Indonesian ingredients and techniques.
Variations and Innovations
Over time, Lumpia Semarang has undergone various interpretations and adaptations. Some chefs add their own twists to the traditional recipe, resulting in creative and mouthwatering variations.
Here are some common questions about Lumpia Semarang:
Q: What makes the sauce special?
A: The sauce is made from a combination of sweet soy sauce, garlic, shallots, and other secret ingredients.
Q: Can I make Lumpia Semarang at home?
A: Absolutely! While it may require practice, making Lumpia Semarang is a rewarding culinary adventure.
As we conclude our journey through the flavors and history of Lumpia Semarang, we hope you're inspired to explore Indonesian cuisine further. For more exciting reads, be sure to check out our other articles. Thank you for joining us on this delicious adventure, and happy cooking.
Comments
Post a Comment