RESEP LUMPIA BASAH BANDUNG
kulit lumpia
Bandung Wet Spring Rolls (Lumpia Basah)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris tipis 500 gr bengkuang lalu potong korek api.
- Masak 1 liter air dengan 150 gr gula merah menggunakan api kecil hingga gula larut, lalu saring.
- Masukkan bengkuang ke air gula merah, masak api sedang hingga bengkuang matang dan layu serta air gula meresap, sesekali diaduk.
- Matikan api, biarkan agak dingin, lalu angkat dan tiriskan bengkuang manisnya.
- Larutkan 4 sendok makan tepung kanji dengan sedikit air gula merah bekas rebusan, nyalakan api kecil, masukkan larutan tepung, aduk cepat hingga mengental menjadi lem.
- Haluskan 15 siung bawang putih dengan minyak goreng menggunakan blender.
- Rebus 100 gr cabai keriting merah dan 50 gr cabai rawit merah hingga matang dan layu, lalu haluskan dengan sedikit air menjadi sambal.
- Tumis 1 sendok makan bawang putih halus hingga wangi, masukkan satu butir telur, orak-arik.
- Masukkan toge dan bengkuang manis, aduk sebentar dengan api besar.
- Tambahkan 1/4 sendok teh garam, 1/4 sendok teh kaldu ayam bubuk, sedikit micin, dan sambal sesuai selera, aduk rata dan masak sebentar.
- Olesi kulit lumpia dengan lem tepung kanji, isi dengan isian lumpia basah, lalu gulung.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Thinly slice 500 g jicama then cut into matchsticks.
- Cook 1 liter water with 150 g palm sugar over low heat until the sugar dissolves, then strain.
- Add the jicama to the palm sugar water, cook over medium heat until the jicama is cooked and wilted and the syrup has absorbed, stirring occasionally.
- Turn off the heat, let it cool a bit, then drain the candied jicama.
- Dissolve 4 tbsp tapioca starch with a little of the leftover syrup, turn the heat back on low, add the slurry, stir quickly until it thickens into a glue.
- Blend 15 cloves garlic with cooking oil until smooth.
- Boil 100 g curly red chilies and 50 g red bird's-eye chilies until cooked and wilted, then blend with a little water into a sambal.
- Saute 1 tbsp of the ground garlic until fragrant, add one egg, scramble it.
- Add the bean sprouts and candied jicama, stir briefly over high heat.
- Add 1/4 tsp salt, 1/4 tsp chicken bouillon powder, a little MSG, and sambal to taste, mix well and cook briefly.
- Brush the spring roll wrapper with the tapioca glue, fill with the wet spring roll filling, then roll up.
Cook Mode
kulit lumpia
Bandung Wet Spring Rolls (Lumpia Basah)
RESEP LUMPIA BASAH BANDUNG
RESEP LUMPIA BASAH BANDUNG
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris tipis 500 gr bengkuang lalu potong korek api.
- Masak 1 liter air dengan 150 gr gula merah menggunakan api kecil hingga gula larut, lalu saring.
- Masukkan bengkuang ke air gula merah, masak api sedang hingga bengkuang matang dan layu serta air gula meresap, sesekali diaduk.
- Matikan api, biarkan agak dingin, lalu angkat dan tiriskan bengkuang manisnya.
- Larutkan 4 sendok makan tepung kanji dengan sedikit air gula merah bekas rebusan, nyalakan api kecil, masukkan larutan tepung, aduk cepat hingga mengental menjadi lem.
- Haluskan 15 siung bawang putih dengan minyak goreng menggunakan blender.
- Rebus 100 gr cabai keriting merah dan 50 gr cabai rawit merah hingga matang dan layu, lalu haluskan dengan sedikit air menjadi sambal.
- Tumis 1 sendok makan bawang putih halus hingga wangi, masukkan satu butir telur, orak-arik.
- Masukkan toge dan bengkuang manis, aduk sebentar dengan api besar.
- Tambahkan 1/4 sendok teh garam, 1/4 sendok teh kaldu ayam bubuk, sedikit micin, dan sambal sesuai selera, aduk rata dan masak sebentar.
- Olesi kulit lumpia dengan lem tepung kanji, isi dengan isian lumpia basah, lalu gulung.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Thinly slice 500 g jicama then cut into matchsticks.
- Cook 1 liter water with 150 g palm sugar over low heat until the sugar dissolves, then strain.
- Add the jicama to the palm sugar water, cook over medium heat until the jicama is cooked and wilted and the syrup has absorbed, stirring occasionally.
- Turn off the heat, let it cool a bit, then drain the candied jicama.
- Dissolve 4 tbsp tapioca starch with a little of the leftover syrup, turn the heat back on low, add the slurry, stir quickly until it thickens into a glue.
- Blend 15 cloves garlic with cooking oil until smooth.
- Boil 100 g curly red chilies and 50 g red bird's-eye chilies until cooked and wilted, then blend with a little water into a sambal.
- Saute 1 tbsp of the ground garlic until fragrant, add one egg, scramble it.
- Add the bean sprouts and candied jicama, stir briefly over high heat.
- Add 1/4 tsp salt, 1/4 tsp chicken bouillon powder, a little MSG, and sambal to taste, mix well and cook briefly.
- Brush the spring roll wrapper with the tapioca glue, fill with the wet spring roll filling, then roll up.
Cook Notes
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