Hi.. hi.. Happy fasting Ramadan for Muslims around the world, I hope you can be patient and sincere to live it for the next 29 days. And I am here as a Muslim who lives in the State of Indonesia, of course, I have different habits like those in your country, starting from the atmosphere of the streets, the hustle and bustle of the people who only exist in the month of fasting or the month of Ramadan. So are the dishes that are available.
Usually breaking the fast is always recommended with sweets, such as dates and honey, but not with Indonesian people including myself, it is very difficult to break the fast without fried food, even though we know it is unhealthy food and the price of cooking oil is very high , does not stop us from making fried foods as an appetizer or Takjil menu during fasting.
And one of the favorite menus that are always waiting for is Bakwan. Bakwan is a flour mixture mixed with vegetables, or seafood depending on your taste. In a previous post, it seems that I have shared this bakwan recipe, but now what is different is the addition of ebi in the bakwan dough. Ebi are small dried shrimp that have been salted, usually this shrimp is a mixture of dishes, to make it taste saltier. And the next difference when making this bakwan is because I'm fasting so when making this dough I can't taste salty or not my dough, everything must be estimated carefully. Alright, I'm going to share my recipe right away.
Necessary materials :
1. 12 tablespoons of wheat flour
2. 5 tablespoons of rice flour
3. 2 carrots
4. 250 grams of cabbage
5. 2 tablespoons ebi (dried shrimp)
6. 1 tablespoon salt
7. Chili to taste
8. Oil for frying
9. Celery leaves and spring onions to taste
10. 2 cloves of red onion
11. 3 cloves of garlic.
12. 1 pecan
13. Enough water
How to make
1. Wash clean and finely chop the cabbage and place it in a slightly large container
2. Clean the carrots and chop finely then mix them together with the cabbage
3. Mix the ebi
4. Put the flour into the dough
5. Put the rice flour into the dough
6. Clean and cut the celery leaves together with the scallions and mix into the mixture
7. Puree chili, shallot, garlic, candlenut and salt.
8. Once smooth, mix the spices into the dough
9. After that add little by little water until the dough thickens, don't make it too runny because when frying it will eat a lot of oil.
10. After that, fry the dough in medium heat so it doesn't burn. Remove when the bakwan is brown.
This Bakwan I made is my version, you can change the vegetables into corn, long beans or any other ingredients you like. And this bakwan will taste even more delicious when mixed into spicy sauce or small chilies such as fresh vegetables. It will taste good again. However, for those of you who don't like spicy food, don't try it, because I have mixed the dough above with red chili and small chilies. And if you don't like it too spicy you can replace the chili with white pepper.
Good luck. Greetings from us Tomi and Maya from the city of bInjai Indonesia.