Lumpia Hokkian – Hokkian’s Springroll

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LUMPIA HOKKIAN – HOKKIAN’S SPRINGROLL

Kulit lumpia/springroll wrap:
180 gr terigu protein sedang. 180 gr medium protein flour. (segitiga biru)
20 gr maizena. 20 gr cornstrach.
⅛ sdt lada bubuk. ⅛ tsp powdered pepper.
½ sdt garam. ½ tsp salt.
2 btr telor, kocok lepas. 2 pcs eggs, beaten.
600 ml air dingin. 600 ml cold water.

Selada. Lettuce.

Bahan isian A/filling A:
5 siung bwg putih cincang. 5 cloves garlic, chop.
500 gr baikut, rebus ambil dagingnya, iris spt korek api
(boleh diganti dgn ½ ekor ayam, proses sama spt baikut). 500 gr pork ribs, boil and take the meat, julliane (can be change with ½ pcs chicken. Process same with pork ribs)
300 ml kaldu baikut/ayam. 300 ml pork broth/chicken broth.
500 gr wortel, serut kasar. 500 gr carrot, roughly grated.
1 buah tahu kuning, iris korek api. 1 pcs yellow tofu, julliane.
250 gr udang kecil tanpa kulit. 250 gr shrimp skinless small size.

Bahan isian B/filling B:
Dadar kepiting: 2 btr telor kampung+ garam+lada+ 200gr daging kepiting, digoreng dan iris korek api. Crab pancake; 2 pcs farmer egg+salt+pepper+200 gr crab meat, fried and julliane.
250gr rebung, iris korek api (rebus utk menghilangkan bau dan spy empuk). 250 gr bamboo shoot, julliane (boil for reduce aromatic and tender)
250 gr toge ditumis dgn seledri+garam+lada, sisihkan.
250gr bihun goreng dgn seledri+garam+lada+saus tiram, sisihkan
250gr buncis ditumis dgn garam+lada, sisihkan

Bahan isian C/filling C:
250 gr kacang sangrai, tumbuk kasar ditambah 2 sdm gula pasir. 250 gr roasted peanut, roughly ground and mix with 2 sdm granulated sugar.

Bumbu utk masak isian A:/seasoning for cook Filling A:
1 sdm saus tiram. 1 tbsp oyster sauce.
2 sdm kecap asin. 2 tbsp soy sauce
Garam dan garam secukupnya. Some salt and pepper.
1 sdm kecap ikan. 1 tbsp fish sauce.

Pelengkap/complimentary:
Saus taoco: 1 sdm taoco+2 siung bwg putih (dihaluskan)+100ml air+1 sdm gula putih, didihkan dan kentalkan dgn maizena. Fermented soybean sauce: 1 tbsp fermented soy bean+2 cloves garlic (ground)+100ml water+1 tbsp sugar, boil and thickener with cornstrach
Bwg daun. Scallion.
Cabe rawit. Chillipadi

Cara/method:
1. Memasak isian A/how to cook filling A: Tumis bwg putih hingga harum, masukan bertahap bahan isi A dan aduk rata masukkan bumbu dan kaldu, masak hingga kaldu susut dan bahan isi matang benar. Saute garlic until fragrant, add step by step ingredient filling A and stir well, add seasoning and broth, cook until reduced broth and cook well.
2. Membuat kulit pembungkus/how to make skin wrap: campur semua bahan kulit, saring dan buat crepe dgn teflon berdiameter 20 inch. Mix all ingredients, shift and make crepes with teflon 20Inch
3. Cara menata lumpia Hokkien basah/how to make hokkian’s springroll: ambil kulit yg sdh matang beri 1 sdt bahan isi C, selada, bahan isi , dan B, lipat kulit spt membuat amplop. Take 1 springroll sheet, add Filling C, lettuce, Filling A and B, folt an envelope.
4. Sajikan dgn bwg daun, sauce adan cabe rawit. Serve with scallion, sauce and chillipadi

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