Did you remember the time you opened your refrigerator and you found last week’s carrots, spring onions, cabbage, or other vegetables? So, what to do? Lets make some bakwan! Bakwan actually is not the same as tempura, but probably we can say that tempura and bakwan are 3 degrees cousins :p
- 2 Medium Carrots
- A Quarter Cabbage
- Spring onions
- 1 Big Chilli
- 2 Onions
- 300 gram Low/Medium flour (if you use medium flow, add a bit off corn starch)
- 1 Egg
- Vegetable oil to deep fry
- Prepare the vegetables by chopping them fore-and-aft
- Chop spring onions for sprinkle
- Mix flour, salt, sugar, pepper, egg in a bowl. If the batter is still too tick, sprinkle with a bit of water until its thickness is just fine. Taste a bit the batter, you can freely add some pepper/salt/sugar
- Puree onions, then mix it into batter.
- Put all vegetables into batter, and mix it slowly.
- Heat vegetable oil in a wok pan (wok pan needs less vegetable to deep fry).
- Fry a spoonful vegetable batter in wok pan until it turns into beautifully brown fitter.
Actually you can put some protein in a bakwan, generally we put shrimp. But, we can put anything, from meatball, chicken chop, shrimp, crab stick, sausage, minced beef etc. The leftover batter can be kept for 2 days in an air tight container and put it in chiller.
In Jakarta, people usually eat bakwan without any sauce, but when I was in Balikpapan, they ate bakwan with peanut sauce.
To make peanut sauce, sauté onions puree (5 shallots, 2 onions, 2 nutmegs, 3 big chilies), blend it with mashed fried peanuts, mix with water on stove. Keep mixing it with water until the thickness is just OK, then add salt and sugar as desirable.