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The Sunflower Soup

August 13, 2012
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The sunflower soup

The sunflower soup

The Sunflower Soup is one of the typical food of Solo, Central Java, Indonesia. Named for the shape becomes similar to that resemble sunflowers. Interestingly, once I make it any simpler. Here’s the recipe (for serving 30-40 people).

The Sunflower Soup Main Ingredients

  • 1 kg Chicken Fillet, milled and then flavored with 1.5 onion, 0.75 nutmeg, salt, 3 tablespoons Margarine, 2 eggs (all mixed into the minced chicken fillet)
  • 1 Sausage (cut round)
  • 1 Carrots (grated with a cheese grater)
  • 1 Corn (take the seeds)
  • Black & white mushrooms , soak it with water until fluffy then make a small cut

The Dumpling/Spring Roll

  •  1 kg eggs
  • 1/4 cup oil
  • Salt .

These three ingredients are mixed together and then fried as a thin layer. If you do not want to be bothered, you can buy a ready-made spring roll layer, but it is usually harder.

 

The Soup  Gravy

  •  1.5 Onion, thinly sliced
  • 7 pieces of garlic, thinly sliced
  • 1.5 nutmeg
  • 1 tablespoon pepper
  • salt
  • granulated sugar

 

How to make gravy

  1. Saute garlic and onions in butter until fragrant
  2. Boil water in a pan
  3. Enter digongso seasoning into the boiling water
  4. Enter the pepper, nutmeg, salt, sugar
  5. Wait until boiling then remove from heat

 

How To ‘decorate’ this sunflower soup

  1. Fill the spring roll with 1 tablespoon of minced chicken fillet and put on it carrots, corn, mushrooms, and sausage (to decorate it actually depends on your creativity).
  2. Close the spring roll until the ingridients is well covered
  3. Steam for about 25 minutes

 

Happy Cooking   :)

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