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Ingredient
Lumpia Basah Bandung
Introduce
Chef :
Ranny HerdiantoputriLumpia Basah Bandung
You might be familliar with Asian Deep Fried Spring Roll, but this one is a little bit different. This spring roll (lumpia) is from West Java, Indonesia. Try it if you’re craving for a comforting and tasty afternoon snack.
Ingredient
Food ration :
6-7 people
250 g
all-purpose flour
1 tbsp
salt
300 ml
water approximately
120 g
gula melaka (gula merah)
2 1/2 tbsp
cornstarch dissolved in 200 ml water
3 l
water
5 cloves
garlic
6 cloves
shallot
1 tbsp
ground pepper
115 g
or half of large onion
150 g
bean sprout
2 tbsp
vegetable oil
Cooking instructions
* Step 1
I made my own wrapper because the store is still closed due to Eid al-Fitr, but feel free to use store-bought spring roll wrapper for it will save 2 hours of your time. Mix the flour and salt in a large bowl with a clean hand, add the water little by little and mix gently until it forms stringy dough like the 2nd picture. Add about 3 tbsp water more, mix well.
* Step 2
Cover the bowl with a table cloth and let the dough rest for 2 hours.
* Step 3
Use a non stick pan to fry. Make sure to set the stove on very low heat. Heat the pan for 5 seconds only, lift the pan from heat, smear a thin layer of dough on the heated pan with your hand until it forms a nice circle. Put it back on the stove, let it cook for 1-2 minutes. Be careful, this step needs some practice.
* Step 4
If you see some holes, use your fingertip to cover the holes with dough.
* Step 5
Remove from the pan, cover with table cloth to avoid over drying, set aside.
* Step 6
Peel and cut the jicamas (bengkuang)
* Step 7
Boil the gula melaka (gula merah) with water until it dissolves completely
* Step 8
Add the jicama and let it cook for 1.5 hours on low to medium heat until it’s tender
* Step 9
Strain and remove the cooked jicama from the pan. Leave the remaining sugar mixture heated
* Step 10
Dissolve the cornstarch in 200 ml water and add to the sugar mixture. Heat it until it has glue-like consistency
* Step 11
Prepare the seasoning paste by blending the garlics, shallots, candlenuts, cayenne peppers, and chilis with food processor.
* Step 12
Heat the oil, add the onion. Cook on medium heat until it starts to smell.
* Step 13
Add the seasoning paste, cook for 1-2 minutes, add the eggs and mix everything to become scrambled eggs
* Step 14
Add the bean sprouts, the cooked jicama, the stock, salt, and pepper. Mix well, cook for 3-5 minutes with closed pan. Don’t forget to taste.
* Step 15
For assembling, put one layer of the wrapper on a large plate, smear 1 tbsp of the glue evenly on top of it
* Step 16
Add 6 tbsp of the filling and wrap the lumpia nicely
* Step 17
There you have it!
Note: if there is a photo you can click to enlarge it
Tag
all purpose flour
Salt
water approximately
gula melaka (gula merah)
or 2 large jicama (bengkuang)
cornstarch dissolved in 200 ml water
water
garlic
shallot
candlenut (kemiri)
cayenne pepper (cabai rawit)
chili (cabai merah)
instant stock dissolved in 200 ml water
ground pepper
or half of large onion
bean sprout
large eggs
vegetable oil
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