Sosis solo

sosis solo

 

Sosis Solo has been known as the specialty snack from Solo, is made of chopped beef combined with spices wrapped in a thin egg crepes. It’s similar with rissoles but has different kind of filling. Some people said that sosis solo get influenced by sausage roll (Dutch food). The story comes when the colonial came to Indonesia, they ate sausage roll which has minced beef inside wrap with pastry. Because it’s difficult for local people to get sausage roll and of course it’s expensive as well then they come with their creativity try to make food that is similar with sausage roll. They change pastry with the mixture of flour, egg and water. They still used minced beef for the filling but in a simple way and using small amount to reduce the cost. And the most important is the taste be adapted to our local taste. And since that time sosis solo becoming popular. You could easily find it in the market.

sosis solo

 

Let’s just try it out!!!

Sosis Solo

Crepes ingredients:
50 gr plain flour
1/4 tsp salt
200 ml coconut milk
2 eggs
oil

Filling:
400gr minced beef
1/2 tsp salt
1/2 tsp sugar
50 ml coconut milk
1 tbs oil
1 egg

Grounded Ingredients:
2 cloves shallot
5 cloves garlic
1/2 tsp coriander seed
5 candlenuts
1/8 tsp cumin

Methods:

  1. Crepes: Mixed well flor, salt, coconut milk and egg.
  2. Basting pan with butter and make a thin crepes using medium heat. Set aside. Do until all the mixture finished.
  3. Filling: Stir fry grounded ingredients. Add minced beef and cook until it change colour. Add coconut milk, salt and sugar. Cook until dry.
  4. Crack egg on the top and mixed well quickly while it hot.
  5. Finishing: Took one crepes, put filling on the top and wrap like envelope.
  6. Heat oil in a pan. Dip it into the egg then fry it until golden brown.
  7. Ready to serve

 

 

sosis solo

Telur Pindang (Indonesian Marbled Hard Boiled Eggs)

telur pindang

 

Telur pindang usually eat with gudeg or warm rice only. You could also make it as your breakfast menu. How to make telur pindang? it’s so easy, if you don’t have shallot or onion skin, you could just use tea bag as the subtitute. Here is the recipe, let’s just try it out.

TELUR PINDANG

Ingredients:

  • 6 eggs
  • 600 ml water
  • 3 bay leaves
  • 1 cm galangal
  • 1 lemongrass
  • 1 tbs salt
  • 2 tsp sugar
  • 8-10 shallot /onion skin

Methods:

  1. Steam eggs. Set aside and let it cool.
  2. Cracked the skin using back of knife. Be careful when you cracked the eggs, don’t hit to hard to make beautiful pattern on it.
  3. Boil water in a pan, put all the ingredients and cook for about 30 minutes with medium heat. Or until the eggs becoming darker.

 

 

 

 

Siomay

 

Ingredients:

  • 375 gr fish (I used fish paste)
  • 300 gr prawn
  • 350 gr chicken breast
  • 3 cloves shallot (Here I used 1 shallot, because the size is bigger than shallot in indonesia)
  • 4-5 cloves garlic
  • 1 egg
  • 300-400 gr tapioca/sago flour
  • 2 tbs dried prawn
  • 1 tbs garlic powder
  • salt, sugar and pepper to taste
  • 1 pack wonton skin
  • 2-3 spring onion, thin slices
  • 2 potatoes, steamed
  • 1/4 cabbage, steamed
  • 4 eggs, boiled

Methods:

  1. Mince chicken and prawn.
  2. Ground shallot and garlic.
  3. Mixed fish paste, chicken and prawn mince with grounded ingredients. Add egg, salt, sugar, pepper, dried prawn and garlic powder.
  4. Then add tapioca/sago flour gradually. After the flour mixed well, you can add spring onion.
  5. Take one wonton skin, spread oil on it and put the mixture on the other side and make a bowl shape with your hand. The oil make siomay not stick each other when you put it in the steamer.
  6. Repeat it until all the wonton skin finished. While you do that, you can heat up the steamer. ¬†Don’t forget to spread oil on the steamer.
  7. Put all the ready mixture into steamer and cook for about 10-15 minutes.
  8. Ready to serve with peanut sauce.
  9. How to serve : Put boiled potato and egg, cabbage and siomay on a plate. Pour the peanut sauce on the top of it.
Note: if you don’t like peanut sauce, you can just use sweet soy sauce or no sauce at all.

 

 

Amris = American Risoles

How to make amris skin ?

Ingredients:

100 gr plain flour

1 tsp salt

3 eggs

250 ml fresh milk

1 tbs butter, melted

margarine for basting

 

Methods:

  1. Shift flour into a large bowl. Add salt. Make a circle then put egg into it and stir it in one direction until all mixed well.
  2. Add milk bit by bit, until the mixture smooth.
  3. Add melted butter.
  4. Set aside the mixture for about 30 minutes. Covering with the plastic lid or plastic wrap.
  5. Basting the pan with margarine. Heat it.
  6. Put 1 mixture spoon, flat it like you make crepe.

 

How to make it ?

Filling Ingredients :
4 pieces Smoked beef, cut into small pieces
100 gr  Grated cheddar cheese
4 eggs, boiled and cut into small pieces

 

1 egg, whisk

250 gr breadcrumbs

1/2 ltr canola oil for deep fry

Methods :

  1. Spread the skin, fill in smoked beef, egg and grated cheese. Fold like envelope. Set aside. Do until all the skin run out.
  2. Dye risoles into egg whisk, then put into breadcrumbs.
  3. Put in the fridge for about 1 hour or more. Or you can keep in the fridge for about 1-2 weeks.
  4. Deep fry until the color change into golden brown.
  5. Ready to serve.