Things to know about Bakwan Sayur Recipe
This Indonesian fried delicacy is a street food commonly sold by hawkers all over Indonesia. The name of this dish is different based on where you found it, but generally, it is locally known as Bakwan Sayur. In West Java, this dish is called Bala-Bala, which translates into “a group/stack of things”. In the Eastern part of java, this dish is best known as Ote-ote.
This dish is first brought in by Chinese traders in the past and originally used meat as its main ingredient. But being a third-world country, Indonesians struggle to find meat, and thus resorted to using julienned vegetables as a replacement. Nowadays, BakwanSayur is one of the most loved snacks by the Indonesian people. The crunchy, savory, and overall delicious taste of the dish is something that you do not want to miss out on!
Crispy and Savory Indonesian Traditional Mixed Vegetable Fritters. Authentic Recipe of Bakwan Sayur.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 200 grams (7.05 oz) All Purpose Flour – Plain Flour
- 100 grams (3.53 oz) Cabbage
- 100 grams (3.53 oz) French Bean – Green String Bean – Snap Bean – Haricot Vert – Baguio Bean
- 50 grams (1.76 oz) Bean Sprout
- 1 pc Carrot Large
- 1 pc Egg
- 1 stick Scallion
- 1 stick Celery
- 3 cloves Garlic
- 5 pcs Shallot Onion
- ½ tsp Ground White Pepper Powder
- 1 tsp Salt
- Prepare the blended spices by adding the ingredients into a food processor and blending it to a smooth consistency.
- Wash the cabbage, and cut it into fine shreds.
- Thinly slice the string beans, carrot, scallion, and celery.
- When all the vegetables are cut and prepared, add the all-purpose flour into a large mixing bowl.
- Add the vegetables and the egg(s) to the bowl, and mix well using a spatula.
- Slowly add water into the bowl until the desired consistency is reached, not too thin and not too thick either. The batter should be able to flow freely without breaking apart.
- Season with salt and pepper.
- Into a large wok, pour enough oil to deep fry the bakwan and bring it to heat.
- Scoop a spoonful of batter and drop it into the hot oil. Fry until golden brown on each side. Do not overcrowd.
- Strain any excess oil and the dish is ready to be served!
You can use other types of vegetables in this dish, preferably the ones with a crunchy texture.
This dish is best enjoyed as a snack and eaten together with chili peppers for the heat.
— Specific Atributes of This Recipe:
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