Steps to Prepare Perfect Lumpia Basah Bandung

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, lumpia basah bandung. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Lumpia Basah Bandung is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Lumpia Basah Bandung is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have lumpia basah bandung using 24 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Lumpia Basah Bandung:

1. Prepare Wrapper
2. Take 250 g all-purpose flour
3. Take 1/2 tsp salt
4. Get 300 ml water approximately
5. Get Glue
6. Make ready 120 g gula melaka (gula merah)
7. Get 1/2 tsp salt
8. Prepare 400 g or 2 large jicama (bengkuang)
9. Get 2 1/2 tbsp cornstarch dissolved in 200 ml water
10. Take 3 l water
11. Take Seasoning
12. Get 5 cloves garlic
13. Make ready 6 cloves shallot
14. Get 2 candlenut (kemiri)
15. Make ready 4 cayenne pepper (cabai rawit)
16. Get 2 chili (cabai merah)
17. Prepare 1 tbsp instant stock dissolved in 200 ml water
18. Prepare 1 tbsp salt
19. Prepare 1 tbsp ground pepper
20. Take Filling
21. Make ready 115 g or half of large onion
22. Get 150 g bean sprout
23. Prepare 5 large eggs
24. Prepare 2 tbsp vegetable oil

Steps to make Lumpia Basah Bandung:

1. I made my own wrapper because the store is still closed due to Eid al-Fitr, but feel free to use store-bought spring roll wrapper for it will save 2 hours of your time. Mix the flour and salt in a large bowl with a clean hand, add the water little by little and mix gently until it forms stringy dough like the 2nd picture. Add about 3 tbsp water more, mix well.
2. Cover the bowl with a table cloth and let the dough rest for 2 hours.
3. Use a non stick pan to fry. Make sure to set the stove on very low heat. Heat the pan for 5 seconds only, lift the pan from heat, smear a thin layer of dough on the heated pan with your hand until it forms a nice circle. Put it back on the stove, let it cook for 1-2 minutes. Be careful, this step needs some practice.
4. If you see some holes, use your fingertip to cover the holes with dough.
5. Remove from the pan, cover with table cloth to avoid over drying, set aside.
6. Peel and cut the jicamas (bengkuang)
7. Boil the gula melaka (gula merah) with water until it dissolves completely
8. Add the jicama and let it cook for 1.5 hours on low to medium heat until it’s tender
9. Strain and remove the cooked jicama from the pan. Leave the remaining sugar mixture heated
10. Dissolve the cornstarch in 200 ml water and add to the sugar mixture. Heat it until it has glue-like consistency
11. Prepare the seasoning paste by blending the garlics, shallots, candlenuts, cayenne peppers, and chilis with food processor.
12. Heat the oil, add the onion. Cook on medium heat until it starts to smell.
13. Add the seasoning paste, cook for 1-2 minutes, add the eggs and mix everything to become scrambled eggs
14. Add the bean sprouts, the cooked jicama, the stock, salt, and pepper. Mix well, cook for 3-5 minutes with closed pan. Don’t forget to taste.
15. For assembling, put one layer of the wrapper on a large plate, smear 1 tbsp of the glue evenly on top of it
16. Add 6 tbsp of the filling and wrap the lumpia nicely
17. There you have it!

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