Lumpia Semarang Ala Amirah

I personally love spring rolls or popiah, love when i bite that crunchy skin.  At home, mom always make for special occasion.

As i stay in indonesia, i come to know this spring roll called Lumpia Semarang, it is a special spring roll from the province of Semarang.  Lumpia Semarang basically filled with bamboo shoots, shredded chicken, prawns and scrambled eggs :) It can either be eaten fried or fresh.

Lumpia semarang made with a special made lumpia skin, i can easily get here, as it is available at all wet market everyday.  The skin is totally different from frozen popiah skin.  Lumpia skin is so much better than any frozen ones, when these rolls are fried, the skin turn so crispy and it is hardly break or leak like those frozen skin, since i found this fantastic fresh lumpia skin, i never have gone back for frozen popiah skin ever!! i just love every bite when its already fried, it is heavenly crispy!

Here comes my version lumpia semarang, filled with bamboo shoots, chicken meat and carrots. As i do not have prawns and scrambled eggs included, so i name my own version. Its already so delicious, can not imagine if with the 2 complete ingredients, im sure more tasty.  I have been making for the 3rd time, i am loving my own version with just 3 ingredients and seasoning anyway, and this is the latest lumpia semarang i made.  You may say that this is not so lumpia semarang...lol*  anyway....

Lets get on with the recipe.

LUMPIA SEMARANG ALA AMIRAH

2 chicken breast
1kg bamboo shoots ( wash boiled and julienned )
2 carrots ( julienned )
4tbsp oyster sauce
2tbsp kicap manis
1tsp white pepper to taste
chicken granules to taste
salt and sugar to taste

Marinate Chicken
2tbsp oyster sauce
1tbsp light soya
dash of sesame oil
dash white pepper
dash of salt
some sugar
2tsp corn sauce
2 garlic cloves for cooking

METHOD:-
* In a soup pan, heat water and cooked bambooshoots for 10minutes, discard water and wash bamboo shoots with running tap water and julienned set aside for later use.
* Clean chicken and cut into smaller pieces marinate set aside.
* Peel carrots and julienned set aside.
* Heat wok, sauteed chopped garlic, in chicken meat mix well.  add bambooshoots and carrots stir and mix well, in with seasoning until all combine, add 2 cups of water, mix well until all cook evenly and dish up.  Set aside until it is cool enough to wrap on lumpia skin.
* after it is cool, lay a lumpia wrap on a clean serving plate.  Scoop a spoonful of filling on skin, wrap accordingly and seal the end with egg wash. Continue wrap until finish.
* If you have left over filling, can keep in airtight container freeze up to 2 weeks.
* Heat wok and deepfried lumpia until golden brown, dish up served warm with chilie sauce/ thai sweet chilie sauce.

Happy Cooking!!

 

Chee Cheong Fun with thick sweet sauce

Craving for my childhood comfort food that is....Chee Cheong Fun!! kakaka....

This recipe by Kenneth Goh chee cheong fun recipe i didn't expect it was easy, but really is easy.  

I do not have a square tray to steam my chee cheong fun, so i use a 6"round baking pan, to make hahaha.....My tray wasn't really big, small enough to fit in to my wok.  The first tray made was a little thick with 1 1/2 ladle, so i reduce to 1 cup of ladle full batter and its perfect.  Well first always the ugly one, just like i make pancake...haaa...and the following is perfect.

With my pan size, i managed to make a total of 11 pcs chee cheong fun, so much left over that i can save for the next day too. 

Even i do not have fried scallots, chicken char siew fillings, prawn fillings or even spring onion on top, but this plain serving style really satisfy my craying, it looks totally like the olden days without too much style and no fillings in it, just served plain with lots of sweet dark sauce.. I am personally so happy with the out come of my 1st time making chee cheong fun! Now i do not need to imagine them, i can cook anytime i want! :P

Happy Cooking!

CHEE CHEONG FUN  

150g rice flour

25g wheat starch

25g corn starch

550g water

1tbsp cooking oil

( Add filling of your choice * )

SWEET DARK SAUCE

3 1/2tbsp hoisan sauce 

1tsp light soya sauce

1/4tsp black soya sauce

2tbsp sweet dark soya sauce

Sugar to taste

Some water

Toasted Sesame Seeds for sprinkle on top

* In a bowl, mix all ingredients except for toasted sesame seeds.  

* Heat pan in sauce, heat sauce until thicken and taste, dish up set aside.

METHOD:- 

* Put water in wok bring to boil, while wok is steaming away.  Mix all ingredients in a bowl and mix well with a whisk.  

* Grease cooking oil 2 x pan/tray ( * rotate ) base and little on the side, and scoop a ladle full pour on tray and swirl around to even the batter.  

* Steamed for 1-2 minutes, when it is done, the rice noodle will puff up a little. 

* Remove from wok and immediately place another pan/tray, brush cooking oil and repeat the same steps.

* Remove rice noodles from pan/tray with a hard rubber spatula very carefully.
* Transfer rice noodles on a greased serving plate set aside while continuing cooking every trays.

* Chee Cheong Fun assembly, transfer your desire amount of chee cheong fun to a clean serving plate.  brush little cooking oil on knife, cut into small pieces. Drizzle with sweet dark sauce and sprinkle with lots of toasted sesame seeds, served. 

Happy Cooking!! 

 The sweet dark sauce taste so delicious.  For coloring wise, i will definitely make it looks darker the next time!!