Lumpia Semarang is known as a street hawker food in Indonesia that you can get everywhere and cheap in the country. Also it was one of my favourite street foods. It is served with brown sauce and cucumber shallot pickle. This recipe was modified from an Indonesian cookbook “Seri Menu dan Resep Menu Istimewa 2″ by Yasaboga.
There are several version of Lumpia in Indonesia. Lumpia Semarang is one of the popular lumpia in the country. Semarang itself is a name after the capital city of Central Java province. I have been making this snack so many times. Since I love spring rolls but sometimes when I bought them, I didn’t get the appropriate flavour for my taste buds.
Since Indonesia and the Philippines are neighborhood country, we have some similarity in words, although we speak different language. The same name doesn’t mean the same filling. Bamboo shoots are always known as the filling of this lumpia, and in this post I put two versions of mine. One was with abalone sauce.
Some people that I gave a taste of lumpia semarang asked me, how I cooked the bamboo shoot without the nasty smell. The key is boil bamboo shoot in water with a small amount of sugar to kick the stink away.
|15 sheets spring roll warpper (size 215 mm x 215 mm)
||15 sheets spring roll warpper (size 215 mm x 215 mm)
|500 g shredded fresh bamboo shoot
||500 g shredded fresh bamboo shoot
|500 g peeled shrimp, chopped
||500 g peeled shrimp, chopped
|2 tbsp ground dried shrimp (Indonesian: ebi)
||2 tbsp ground dried shrimp (Indonesian: ebi)
|5 cloves garlic, minced
||5 cloves garlic, minced
|1 tsp ground white pepper
||1 tsp ground white pepper
|2 tbsp abalone sauce*
||1 1/2 tbsp oyster sauce
|1 tbsp oyster sauce
||1 tbsp Indonesian sweet soy sauce (kecap manis)
|1 tbsp mushroom soy sauce (original recipe called for soy sauce)
||100 ml homemade shrimp broth (can be substituted for water and dried shrimp)
|1 tbsp Indonesian sweet soy sauce (kecap manis)
||3 tbsp oil for stir frying
|150 ml homemade shrimp broth (can be substituted for water and dried shrimp)
|3 tbsp oil for stir frying
250 ml water
6 cloves garlic, minced
Pangsit Goreng, Fried Wonton
– Pangsit Goreng –
750 g ground chicken
1 tbsp dried shrimp (Indonesian: ebi), ground
1 carrot, minced
1-2 tsp mashed garlic
1 tsp sesame seed oil
2 tsp fish sauce
1/2 tsp mushroom soy sauce
1/2 tsp ground white pepper
3 tsp homemade garlic chicken oil (it was made by baking the chicken skins and garlic, and the oil will come out)
1 green onion, thinly sliced
2 egg whites, lightly beaten
1-2 tbsp tapioca starch
Note: if you like ngo hiang (English: Chinese five spices), you can add to the filling mixture.
1. Combine all ingredients. Fill centre of wonton skin with chicken mixture, dampen fingers to seal the wonton skin.
2. Deep fry the wontons until golden brown.
Bihun goreng Jakarta, Fried Bihun ala Old Jakarta Kota Station
Bihun Goreng, Sambal Kacang and Bala-Bala
– Fried Bihun, Peanut Sambal and Vegetable Fritters –
Bihun Goreng (Fried Bihun)
250 g dry rice vermicelli, soak in cold water until soften and drain
100 g cabbage, roughly sliced
2 tbsp ground ebi* (can be substituted for fish sauce)
kecap manis (Indonesian sweet soy sauce)
mushroom soy sauce (regular soy sauce will be fine)
salt as needed
spices to be ground:
oil for stir-frying
Sambal Kacang (Peanut Sambal)
3 tbsp roasted/fried peanuts
3 roasted/fried red cayenne pepper
3 roasted/fried bird eye chilies
canesugar vinegar (Indonesian: cuka lahang)
a small amount of water
Bala-bala (Vegetable Fritters)
adapted from Dapur Bunda, modified by me
125 g rice flour
25 g tapioca starch
100 ml cold water (4 degrees Celsius)
100 g cabbage, finely sliced
100 g julienned carrots
50 g bean sprouts
1 green onion, sliced
oil for deep-frying
Spices to be ground:
1 1/2 tsp white peppercorn
1 tsp seasalt
Note: *Ebi is an Indonesian term for dried shrimp
Bihun Goreng (Fried Bihun):
1. Combine kecap manis, soy sauce and rice vermicelli.
2. In a wok, add oil. Stir fry ground spices for a minute.
2 Add cabbage and ebi.
3. Add bihun mixture and salt if you need. Mix. Remove heat and set aside.
4. Serve with fritters and sambal kacang.
Sambal Kacanng (Peanut Sambal):
In a blender, process peanuts, cayenne pepper, chilies, salt, sugar, water and vinegar until smooth.
Bala-Bala / Bakwan (Vegetable Fritters):
1. In a bowl, stir in flour, egg and water until smooth
2. Add ground spices, and stir well.
3. Combine vegetables and stir well.
4. In a pan/wok, heat up oil at medium-hot. Using a tablespoon, do a spoonfull of batter, add into hot oil and fried until dry and cooked.
5. Remove from hot oil and drain with brown paper bag to absorb more oil.
Bakso Campur, Mixed Meatballs Soup
Bakso is such a staple meatballs soup in Indonesia and enjoyed by people at any ages. It’s important to eat it with sambal bakso. I’ll post the sambal bakso soon.
I grew up with bakso Malang style. When I was a kid, I recalled I went to Jakarta for the first time and tasted the different style of bakso, Mie Baso. I liked it right away since it enhanced with vegetables such as bean sprouts and yuey choy.
In this post, I combined the bakso Malang and baso Jakarta.
Bakso Malang consists many things such as bakso (meatballs), fried wontons, steamed wontons, tahu bakso (stuffed meat tofu), fried bakso, meat spring roll and innards sometimes. On the other hand, Mie Baso Jakarta is more simple. It consists bakso (meatballs), egg noodle or rice vermicelli, bean sprouts, and yuey choy.
To make the meatballs is very labour intensive.
– Indonesian Mixed Meatballs Soup –
8 L water air
3 kg beef marrow
1 bulb of garlics
15 cm canesugar stick
1 kg frozen beef, cut into pieces*
1 tbsp minced shallot
2 tbsp minced garlic
1 tsp chicken oil
2 egg whites
salt, sugar, and ground white pepper as you like
10 tbsp tapioca starch
1 – 2 tsp baking powder => I substituted for 0.25% emulsion powder “Accord” of beef weight = 2.5 g
*it’s easier to cut the beef while it’s frozen
Tahu Baso (Meat Stuffed Tofus)
meat paste from meatball ingredients
Pangsit Kukus (Steam Wontons)
meat paste from meatballs ingredients or use another filling at my old post of pangsit
Pangsit Goreng (Fried Wontons)
oil for deep-frying
Combine all ingredients, bring to a boil. Let it simmer for a while until it’s ready to be used.
Combine and place all ingredients for chicken oil in a pan. Bake in the oven at 300F until the skin/fat crispy and you see the oil in a pan. Transfer the oil to a glass jar.
1. Stir fry 1 tbsp shallot and 1 tbsp garlic with chicken oil.
2. Combine frozen beef pieces, shallot and garlic mixture, 1 tbsp garlic, egg whites, ground white pepper, salt and sugar. Process them in a food processor until smooth.
3. Transfer all mixture into a bowl and keep it in a freezer for 20 minutes.
4. Take the bowl out of the freezer, knead the mixture with hand and add crushed ice cubes for 15 minutes.
5. Add tapioca starch and knead again for 15 minutes
6. In a big pot, heat the broth (don’t let the broth boil, about 80C)
7. Scoop with 2 teaspoons, make round balls. Drop the meatballs in the broth,when it float it’s done.
Tahu Baso (Meat-Stuffed Tofu)
Cut to make a small hole on tofus. Fill with the meat paste. Steam until the filling is cooked.
Pangsit Kukus (Steamed Wontons)
1. Lay a wonton wrapper in front of you. Wet the edges.
2. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape.
Pangsit Goreng (Fried Wontons)
Fried wontons can be with filling or without. If you choose the filling ones, go take a look my previous post (how to make pangsit goreng). No filling, all you need is deep fry the skins.
Blanch yuey choy and bean sprouts. In a bowl, place meatballs, tofus, steamed wontons, blanched yuey choy and bean sprouts. Add ladles of broth over. Place the fried wonton on the side. Enjoy bakso with sambal bakso.
Mie Ayam Jamur, Chicken Mushroom Noodle
Bakmi Ayam Jamur is another name for Mie Ayam Jamur. It’s another typical of Indonesian Chinese cuisine or we call it “Peranakan”. According to wikipedia, Indonesian-Chinese Food is characterized by the combination of the Chinese and the local Indonesian style. Adding chili, santan (coconut milk) and other spices, created a new Indonesian-Chinese Food. The Indonesian-Chinese Food itself varies depending on the areas, such as in Central Java, the food tends to be sweeter. The more traditional Chinese style can be found in Medan, North Sumatra.
Types of Indonesian-Chinese Food:
- New style of Chinese food with chefs from China, Hongkong or Taiwan.
- The Chinese food from traditional dishes, such as the Teochew, Hokkian, Hakka dishes.
- Indonesian-Chinese food with recipes borrowed from Dutch and other European cuisine as well as local cuisine.
- The halal Chinese food by adapting the local taste, for example by substituting pork for chicken or beef and no alcohol added in food.
Here are several names of the type Indonesian-Chinese Food:
- Bakmi, it’s a call for noodle which is adapted to different styles and regions. Almost every city in Indonesia has its own style noodle or mie, eg. Bakmi Bandung, Bakmi Medan, Bakmi Makassar, Bakmi Bangka, etc. ‘Bak-Mi’ comes from the Hokkien pronunciation for ‘Meat-Noodle’.
- Nasi goreng, Mie goreng. Fried rice or noodle with spices and chili, add in kecap manis (Indonesian sweet soy sauce) to get more flavor and darken.
- Cap Cai, a Hokkian word literally means a mixture of various types of vegetables. Usually served as stir fried mixed vegetables with chicken or shrimp when ordered as ala carte.
- Tahu Goreng, fried Tofu with peanut sauce and chili. ‘Tau-Hu’ also comes from the Chinese word for ‘Bean-Curd’.
- Pau, which is the Chinese word for ‘bun’; sometimes written as Bak-Pau, literally meaning ‘Meat-Bun’, which is a bun with meat fillings. (Bak is the Hokkien pronunciation for ‘meat’.)
- Bakwan, came from Bak-Wan, is the Hokkien pronunciation for ‘Meat-Ball’, usually made from beef. In Indonesia, bakwan is usually a name for a meatballs soup with fried/steamed wonton, noodle, rice noodle, filled fried/steamed tofu etc. It’s famous as Malang style bakso.
- Bakso, came from Bak-So, is the Hokkien pronunciation for ‘Shredded-Meat’. However , in Indonesia, it can be meant a meatballs soup with noodle and vegetables
- Sapo, came from Sa-Po, which is the Chinese word for ‘Clay-Pot’.
This recipe goes for Masbar with this month theme “Aneka Olahan Mie (English: Various of Noodle Preparation)”
Mie Ayam Jamur
– Indonesian Chicken Mushroom Noodle –
recipe by cik Ine, modfied by me
fresh ramen, boiled until cooked
steamed/boiled/fried pangsit (wontons)
blanched yuey choy
tongcai (Chinese preserved vegetables)
finely sliced green onions
Stir Fry Chicken Mushroom:
300 g boneless and skinless chicken, cut into smaller pieces (1X1X2 cms)
150 g white mushrooms, quartered
4 cloves garlic, bruised
3 cm long ginger, bruised
2 tbsp light mushroom soy sauce
1 tbsp kecap manis
1 tbsp oyster sauce
400 mL chicken broth/water
1 tbsp tapioca starch
3 L water
3 cm ginger, scrapped and sliced
2 wings and the carcass
4 shallots, roungly sliced
3 cloves garlic, bruised
10 cm canesugar stick, peeled and cut
Stir Fry Chicken Mushroom:
1. Combine 1 tbsp mushroom soy sauce, chicken pieces and ground white pepper; stir well. Add 1 tbsp tapioca starch and mix well. Set aside.
2. Stir fry garlics and ginger until fragrant. Add seasoned chicken pieces. Stir frequently to let the aroma of ginger and garlic stick to chicken and cook until chicken changes colour.
3. Add mushrooms, the rest of mushroom soy sauce, kecap manis, broth/water, salt and ground white peppercorns. Cook until seasoning is absorbed and chicken is cooked. Set aside. There might be a small amount of broth left in the cooking, so we can use up for assembling the noodles later on.
In a large pan, add water and bring to a boil. Add all other ingrdients. Cook at high heat and reboil. Once it’s boiled, reduce to low heat and continue cooking until the next 30 minutes. Remove from the heat, drain and broth is ready to use.
How to Assemble and Serve 1 Portion of Chicken Mushroom Noodle:
1. Prepare two bowls; one is big and another one is smaller size.
2. Reboil bakso and steamed/boiled pangsit with broth. Place them in a small bowl.
3. In a big bowl, combine 2.5 tbsp chicken oil, 2.5 tbp light soy sauce and a dash of ground white pepper. Add 1 portion cooked ramen and mix well. Place blached yuey choy and stir fry chicken mushroom. Sprinkle tongchai and green onions over. Garnish with fried pangsit. In this picture, I forgot to put the fried pangsit.
4. Serve those two bowls with sambal bakso on the side.
The way I eat:
I pour some of the broth from a small bowl into a big bowl. Add sambal bakso and mix well with my chopsticks.
Mie Sop Ayam Medan, Medan Chicken Noodle Soup
Spices to be ground
15 g (about 3 cloves) garlic
50 g (about 2) shallots
1 tsp ground white pepper
1/2 tbsp sea salt
3/4 cm fresh gingerroot, peeled
2 candlenuts (you may use macadamia nuts if there no candlenuts)
Whole spices for broth
1 star anise
2 cm length cinnamon stick
4 pieces cloves
1 -2 green cardamoms
2 L water for broth
2 leg-thighs (you can add more chicken bones to have deeper chicken taste)
50 g Chinese celery (divide into two, chopped finely for condiments and the other half for broth)
2 green onions (same as above)
150 g tomato (quartered)
150 g jicama (quartered), can be substituted for carrot
150 g yellow fresh/dry egg noodles (I used fresh ramen)
150 g dried rice vermicelli
fried shallot flakes
red and white tapioca crackers (fried till fluffy)
slices of lime (optional)
sambal cabai hijau/green chilies (optional)
In a large stock pot, boil water and add star anise, cinnamon, cloves, nutmeg and cardamom. Boil over high heat for 10 minutes. Lower heat to a simmer
Grind the spices till smooth using a spice grinder (or pound away with mortar and pestle). In a skillet, heat 1/4 cup of vegetable cooking oil and quickly stir fry the ground spices till turned brown, for about 5 – 7 minutes.
Add the spices into the stock pot, and throw in tomato, jicama and chicken. Turn the heat to medium. Cook for another 10 minutes or till boiling. Reduce heat to a simmer and remove the chicken breast from the broth. Add celery and spring onion to the broth
Broil chicken leg-thighs for 2-3 minutes till the skin turned brown and crunchy. Shred the chicken meat to small pieces or cube them.
Prepare the egg noodles and vermicelli by blanching them quickly with hot water for 2 – 4 minutes and drain well.
Remove the tomato, whole spices, jicama, spring onion and celery from the broth before serving.
To serve, first put cooked egg noodles and vermicelli in a deep dish or bowl. Add chicken bits and chopped celery and spring onions on top. Pour the boiling broth on top of the noodles. Add one tablespoon of sweet soy sauce and one teaspoon of tomato sauce. Sprinkle some shallot flakes and crackers. Serve with green chili sambal.
I still served the jicama and tomato on top as well.