Another vegetarian/vegan recipe from Indonesia "Bakwan Jagung"

in recipe •  3 months ago

Hello dear Steemians... how are you?


Today it's time for another vegetarian/vegan recipe from Indonesia.
The dish is called "Bakwan Jagung", it's kind of pancake with young sweet corn as the main ingredient.
There is also another variant of this recipe, called "Bakwan Sayur", because the main ingredients are crispy veggies. This snack would have many different names in different province of Indonesia, but they are basically just the same.
Probably you would only see different kind of veggies as main ingredients, but the spices used for this dish are roughly the same.
In West Java it's called "bala-bala", in Surabaya (capital of East Java) it's called "ote-ote", in Malang it's called "weci", in Semarang (capital of Central Java) and it's surrounding this snack is called "piya-piya", in Makasar (South Sulawesi) it's called "bikang doang", and I don't know anymore the other names.. Indonesia has hundreds of regional languages. :-D
This snack can be easily found in many street vendors in my home country and isn't pricey at all.
However you would tend to get the non vegetarian ones if you buy it in restaurants, because they sometimes add some shrimp and eggs too. I doubt that the street vendors would use them, since it makes the production cost higher and the prices of snacks sold by street vendors are normally rather low.
But if you're vegetarian/vegan by ideology or if you're allergic to shrimp, I suggest you to ask the seller clearly whether it's really fit for vegan/vegetarian or not.
Note for travellers:
Indonesia has plenty varieties of vegetarian dishes, but it's generally not because our folks are vegetarian by ideology but more because vegetarian dishes are cheaper than meat & co.
So, the common folks are normally not so attentive nor knowledgeable about vegetarian or vegan lifestyle and their prohibition.
Often they only remember that they don't use fish nor meat for the dish then they would conclude that their food are safe for vegetarian/vegan or people with allergic for example... unfortunately many people tend to forget telling you if they had used shrimp paste or fish sauce if you don't ask thoroughly.
So if you think it's really important that the food is safe from any animal essence, then you HAVE TO ask thoroughly and emphasize your concern well. ^_^
Most of sellers don't really mean to cheat, they are simply not attentive enough and often just don't know about the issue well enough.

Ok, let's just see our recipe!

Ingredients:

  • 3 pcs of sweet corn (or a can of preserved sweet corn ca. 300 gram)
  • 2 tbsp chopped celery
  • 2 stalks of spring onion, chopped
  • 1 pc carrot, shredded
    ** I personally prefer to combine "bakwan jagung" with "bakwan sayur" so that I could get carbo and veggies in one dish. So I use another hand full of green peas and soybean sprout. You can also add some shredded white cabbage.
  • 4 cloves garlic
  • 1 onion or 2 shallots
  • 1 tbsp coriander seeds or 1 tsp ground coriander. I prefer the seeds cos they taste stronger
  • 2 tsp salt
  • 1 tsp sugar
  • 4 tbsp all purpose flour
  • 3 tbsp rice flour
  • 3 tbsp tapioca flour (If you don't have tapioca flour at home, you could just replace it with another 2 tbsp all purpose flour and 1 tbsp rice flour)
  • 1 tsp baking powder (optional)


Chopped celery and spring onions
Green peas, soybean sprout & julienned carrot
Instruction:
1. Grind well the garlic, coriander seeds, onion, salt and sugar.

2. Grate the sweet corn then grind it using mortar roughly. You don't need to grind it thoroughly, we should still recognise it's shape. So if you use food processor, then please use the smaller power for few second.


3. Mix the ground spices, corn and the veggies in a big bowl. Add the flour and pour in water slowly while stirring it. Don't stir too long/too often to avoid getting too much gluten in the pancake paste. Don't use too much water either. Just make sure that the paste is viscous enough so that the veggies could stick together if we fry it in a sphere shape. The amount of water is about 50-100 ml, depends on how much additional veggies or what kind of veggies you use.


4. We can now deep fry the "bakwan". If you like to have a nice golden colour, add a bit of ground turmeric in the paste. And if you wish to have uniformly round shape for your "bakwan", you can use a round ladle made of stainless steel, medium size . Dip the ladle in the hot cooking oil first before you scoop the paste. After scooping the paste just dip the ladle in the frying pan filled with hot cooking oil. When it's nearly well fried, the paste could loosen up from the ladle just with a little push using a chopstick or spoon. The bakwan is well fried when it get a pretty golden/brownish colour.

We are Indonesian love to eat it with rawit chilis but if you don't enjoy eating spicy food, then just serve it without chilis.
Have a nice try my friends! :)
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Oh, as usual that sounds very tasty! I think I'd prefer "Bakwan Sayur" - crispy veggies sound very interesting!

This dish looks delicious! I’m a corn lover, so this dish is specially for me. ;D

Oh! There are a lot of names for this dish. It’s great that you know a lot of languages.

Your “Note for travelers” is very interesting and really useful for vegetarian people.

I love eating spicy food, so I’ll eat it with chili, for sure!

Thanks so much for sharing your recipe. ;)

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I'm glad that you like it @tangmo. Thailand is a budhist nation, I assume that it's not gonna be that difficult to find vegetarian food either in restaurants or street vendors, right?

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Yes, you are right! It's not difficult to find vegetarian food here, especially, during "Vegetarian Festival". ;)

oh ja, das kenne ich das Gericht :-) Was ich immer so super finde, dass in Asien generell immer viel Knoblauch verwendet wird. Mag ich sehr. Ich habe eine Frage an dich: Ich habe gesehen, dass in vielen Gerichten eine Knoblauchart verwendet wird, wo die Schalte noch dran ist. Hat nicht gehört und war auch sehr zart, aber so wie ich es gesehen habe, gibt es einen kleineren Knoblauch Sorte, die eher etwas Lila ist, und nicht so weiß wie wir ihn kennen. Dieser wird dann nur gedrückt mit dem Messer und dann rein in den Topf gegeben... Finde ich sehr gut. Das Schälen vom Knoblauch war und ist immer sehr zeitaufreibend, ich mag selbst gerne kochen, nur Knoblauch da verlier ich die Geduld :-)

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Die Asiaten haben keine Angst vor dem Geruch, wir sind generell Feinschmecker... Food-worshippers LOL.
Ich habe mal eine lustige Aussage eines deutschen Autors gelesen, und zwar folgende: "der typischen Sportart in Indonesien ist der "Essen-Sport".
Man kann es tatsächlich so sagen. :-D
Bei jedem Treffpunkt mit Freunden in Asien wird es immer gegessen, die Gäste werden niemals hungrig nach Hause gehen.
Es gibt übrigens einige Knoblauchsarten, einige haben stärkere medizinische Wirkung als die Anderen.
Ich bin aber nicht sicher, welche Arten sie sind.
Bezüglich die Verwendung mit dem Schalen oder nicht, ist es Geschmacksache und es geht auch eher um die Ästhetik.
Die Haut ist jedenfalls essbar aber macht nicht leckerer. Es spielt nicht unbedingt eine Rolle, ob man die Haut mit kocht oder nicht.
Was möglicheweise einen Unterschied macht ist die Art, wie wir den Knoblauch behandeln.
Ich meine, ob wir sie: dünn schneiden, zerhacken, mit der Hand/Messer drücken, mit einem Metallpresser pressen, mit einem Mörser oder mit dem elektrische Zerkleinerer mahlen....
Diese Behandlung macht den Unterschied, denn die chemische Zusammensetzung verändert sich in unterschiedlichen Frequenz bzw. Arten.
Ich kann es nicht beschreiben, da ich kein Chemiker bin, aber ich glaube du kannst es dir gut vorstellen, was ich sagen möchte. :)
Die Reibungskraft bzw. die Wärme, die durch extrem schnelle Bewegung des Messers von einem elektrischen Zerkleinerer entsteht zum Beispiel, reduziert die Wirkung bzw. den starken Geschmack des Knoblauchs.
Von daher, schmecken leicht zerdrückter Knoblauch oder mit Mörser gemahlener Knoblauch stärker als welcher, der mit einem Küchenhelfer aus Metal (und vor allem elektrisch) zerkleinert wird.

Oh wie lecker, meine Freundin und ich lieben die Mais-Fritter!! Sag mal, sind Auberginen Balls/Fritter eigentlich auch was klassisch indonesisches? Hab die oft in so einem kleinen Warung auf Bali gegessen, der hatte aber auch alle möglichen internationalen Gerichte.

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Welche Zutat man als Hauptbestandteil des Fritters verwendet, ist es eigentlich relativ egal.
Es hängt einfach von der Kreativität des Koches ab, deshalb kann man Auberginen Fritters, Brokkoli Fritters, Blumenkohl Fritters usw. nicht als ein klassisches Gericht aus Indonesien bezeichnen.
Die Südostasiaten mögen allgemein Fritters, deshalb findest du ähnliche Gerichte in verschiedenen Ländern der Region.
Was unterrscheidet das Gericht von dem ähnlichen Gericht aus anderen Ländern sind nur die Gewürze, da jedes Folk seine eigene Geschmackrichtung hat.
Selbst in Indonesien, schmecken die Fritter leicht änders, denn es wird hier bei mir Koriander benutzt aber woanders in Indonesien wird Pfeffer benutzt zum Beispiel. Es gibt auch welche, die beide Gewürze nutzen.

Hmmm! Das sieht extrem lecker aus! Kommt an meine Wand - dass ich es nicht aus den Augen verliere ... 😋

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Danke ^^.
Dieses Wochenende kommt ein Steemit-Kollege zu mir um Eines von meinem Rezept nach zu kochen mit meiner Betreuung hahahaha.
Vielleicht überzeuge ich ihn später, darüber zu berichten. ^
^

Danke für einen weiteren Beitrag zu meiner indonesischen Rezeptsammlung!

Ich mag Gemüsegerichte sehr gerne und mit deiner Schritt-für-Schritt-Anleitung fällt es auch einer weniger passionierten Köchin wie mir leicht, ein köstliches Gericht auf den Tisch zu zaubern :-)

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Es freut mich, dass du es magst. ^_^
Weil sie frittiert sind, sind die naturlich etwas fettig. :-D

Waoo despite not being 100% vegetarian it looks delicious,
It is very important what you said at the beginning about the restaurants that apply things that can be allergic to a vegetarian, but it is not by the fact of cheating if you do not know this allergic term and that is why they are 100% vegetarian. that is why they should serve themselves very well when ordering behetrías meals in restaurants

Very well explained greetings 😍

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It's not some substance that cause allergy to vegetarian. You understood it a bit wrong. What I meant was this way:
In Indonenesia there are not many vegetarians or vegans, so in general they are not really aware what kind foods vegetarians try to avoid. They mainly only understand that they don't eat meat or fish, but they don't really pay attention that the vegetarians and vegans just don't consume anything which has even just a drop of substance made of animal.
That's why it's possible that they thought their dish is fit for vegetarians only because the main ingredients are vegetables, but tend to forget that they sometimes still use a drop of fish sauce, oyster sauce or shrimp paste for example.
It doesn't really matter for some people like me, who eats vegetarian dishes only because I find it's healthier option than meat. But for people who are vegetarians or vegans by ideology, it does matter.
And for people who are allergic to shrimp, it definitely matters.
That's what I wanted to say.
So if one is vegetarian believers or if one is allergic to any particular substance, then one MUST clearly explain and ask the sellerin details, because they might be just not aware of it.
And this food is originally 100 vegetarian and vegan, if you follow my recipe then it's definitely fit for vegan. If you read my article carefully, I only explained that one can also make it non-vegan dishes if one wants it that way.

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Thank you for the clarification I had understood it in another way, but already clarified ..
Greetings 😍

Das sieht sehr köstlich aus =) Ich mag Mais und und alle anderen Zutaten! Das wird sehr bald ausprobiert!

Besonders toll finde ich dass du Tapiokamehl verwendest! Das habe ich vor ein paar Jahren entdeckt und bin Fan davon ;) In Südamerika nutz man es zum Pfannkuchen daraus zu machen =)

Beste Grüße
Sarah

Saya jadi banyak tau nama-nama sebutan Bakwan. Thanks a lot Mbak @kobold-djawa

By the way, you inspire me to use Steemit to share Recipes.
I started a few days ago with simple things.

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Iya... namanya buanyaaak hehehe.

Wah, aku baru ngerti kalau ada bakwan Jagung, ngertine sih cuma dadar jagung :)

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Masa ga tau om,,ta masakin sini...😂

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Yah, kan cuma sekedar nama... barangnya mah sama aja hahahah.

Um looking yummy, tesy. It's possible to make easily, I've never seen and didn't test sweat corn recepi before. I've learning lot's of uncommon recepi from your post that really testy, because different countries have different recepi that learn to feeling exciting, thanks for your beautiful recipe.

That is a pretty delicious food making tutorial by @kobold-djawa. I'm pretty interesting to follow those steps for prepare. Very easy lines to understand also images very clear. Thanks for everything.

bakwan makanan yang enak.
biasanya saya sering makan di sore hari, karna di tempat saya pada sore hari orang2 jual gorengan.
postingan yang mantap embak.
saya berharap dukungan emba'
terima kasih.

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Iya, kalau di sana yang jualan di jalan banyak. Murah meriah.

It looks delicious, I'll put it into practice for my aunt, it's vegetarian since I have reason to use birthdays this week and what better gift than a vegetarian dish prepared by your favorite nephew, he sure will love it, I'll give credits to the person who has left the recipe haha quiet, thank you very much
A fraternal hug for you, blessings

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Have a nice try. I hope she would like it too :). Thanks for stopping by.

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Thank you for sharing 😍

Pagi2 liat bakwan jadi laper,,😋 mb bwng merah disana,gd2 ya mb??

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heh.... kalau lapar masak dong... ha..ha.. ! :)

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Hehehe lg mls om...hp aja dipencetin..😂

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Ada di toko India. Maksudnya shallots asia kan?
Kalau sekedar bawang warna merah, lha itu saya kan pake bawang merah juga di foto heheheh.

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Hehehe,,iy mb liatnya kaya bwng merh di india besar2...

Wah pake nasi panas tambah sambal cocok ini

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Iya, nikmaaaat.

Wow! It looks so delicious and tasty. 😋😋 I really loved your recipe and I will definitely try it. 🤗💚

Thanks @kobold-djawa for sharing this post.

Have a wonderful day!