Recipe Bakwan Vegetable, Ote Ote & Cala Bala Bala Easy Easy

  • 2 min read
  • Mar 22, 2020
An easy way to make vegetable bakwan, vegetable ote ote and tasty and crispy reinforcements using simple bakwan recipe without eggs. Fried food made from the main ingredient of wheat flour mixed with vegetables and even shrimp is often found in various regions in Indonesia, so it is not surprising that the mention of its name is also different, in addition to vegetable bakote, ote-ote and bala-bala are also called weci, heci, kandoang, pia pia and so forth.

Recipe Bakwan Vegetables, Ote Ote & Bala Bala

Bakwan is more delicious to be served hot, snacked with cayenne or chili or eaten with rice. Savory simple Bakwan this time is made using flour (blue triangle), mixed with enough rice flour so that the bakwan becomes more crispy.

If the plagues generally have a random or messy form, bakwan and otote are usually round or bright in the moon. We can use vegetable sprigs to print them, but don’t use too thick ones so that they are easily removed or not sticky in the mold. The more hot the oil is evenly distributed, the dough will be faster and easier to escape, but just use a rather small fire so it does not burn.

Vegetable Bakwan Ingredients:

  • 250 grams of flour
  • 1 tablespoon full of rice flour
  • 250 grams of cabbage (about ¼ medium size cabbage), thinly sliced
  • 100 grams of carrots (1 medium carrot), thinly shaved
  • 2 scallions, thinly sliced
  • 4 celery sticks, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon of broth (flavoring)
  • ½ teaspoon pepper / pepper powder
  • 400 ml of water

puree:

  • 4 cloves garlic
  • 2 red onions
  • 1 teaspoon coriander

How to make Bakwan Vegetables:

  1. Combine wheat flour and rice flour, spices, salt, powdered broth, and pepper. Mix well, then add sliced ​​cabbage and carrots, chives and celery, then stir again.
  2. Pour the water little by little while the mixture is stirred evenly, so that the mixture is not too thick and not too runny.
  3. Heat a lot of oil over low heat but not too small, dip the vegetable spout (use a thin layer to prevent it from sticking to the mold) and leave it completely hot. The more heat is evenly distributed, the dough will be more easily separated from the vegetable scoop.
  4. After it is really hot, pour the mixture into the vegetable spout, then dip it in boiling hot oil. Shake the scoop until the bakwan is released, while waiting for the bakwan to be fully cooked, continue to fry the next bakwan-bakwan (you can also add shrimp on top).
  5. To make reinforcements just take 1 tablespoon of batter, then shape according to taste. Fry it with the occasional turning until evenly cooked.

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