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Pastel Renyah Isi Bihun / Indonesian fried dumpling with vermicelli filling

Resep dalam bhs Indonesia ada dibagian bawah

Selam everybody....Merhaba from Turkey.

Indonesia has many....probably hundreds of variant of snacks. Start from traditional snacks e.g many kind of kueh basah (literally means wet snacks), fried snacks (in bahasa call gorengan) and other type of jajanan (snacks) mostly known as street food/ snack; for example batagor, siomay, kerak telur and more. 
Kueh basah are more often steamed than baked and normally have sweet taste, but some are savory as well.

Each type has very long list of snacks variant. Check some of them on my "snack" category list. And what I am going to share today is Pastel isi bihun, means fried dumpling filled with vermicelli noodle. You can fill it also with vegetable like my previous post here or mini version with beef/chicken floss here.

Just like many other Indonesian who enjoy tea/ coffee time with many kind snacks with it, I made this snack for my light breakfast or just evening coffee.

There are two parts should prepared to make this snack; filling and skin shell. I usually make vermicelli noodle first before prepare the skin dough. Or sometimes if I have some left over of fried vermicelli I previously made, I prefer use it for the filling.

So..are you interesting make one of Indonesian snack like this pastel bihun.... let's knead some dough now... 😊

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.
Making vermicelli filling first.
Ingredients for filling:
  • ± 300 gr vermicelli noodle, soak in warm water for about 3 minutes or until lightly soft then drain it
  • 1 big or 2 medium carrots, roughly shredded
  • 4 red shallots, finely sliced
  • 4 cloves of garlic, crushed and finely chopped
  • 1 celery, finely chopped
  • 2 spring onion, finely chopped
  • 1 tsp salt or to taste
  • ½ tsp white/ black pepper powder
  • pinch of freshly grated nutmeg (optional)
  • 2~3 tbsp vegetable oil
  • 2 hard-boiled eggs, each egg wedge into 8 

How to make simple fried vermicelli:

1) Heat oil in a wok/frying pan, saute shallot and garlic until aromatic and lightly brown. Add in chopped spring onion and carrot. Continue stir-frying until carrot slightly withered (do not too soft).
2) Mix in soaked vermicelli, seasoned with salt, pepper, nutmeg (if using). Use wooden spatula or tongs to toss your vermicelli. Toss nicely until incorporated with spices. You can check the taste in this stage. Finally, add in chopped celery, toss for the last time before you turn off the heat. Let it cool to room temperature while we make the skin.

Ingredients for the skin dough:
  • 400 gr AP flour
  • 125 gr margarine, soften at room temperature
  • 1 egg ( I use 72 gr with shell)
  • 100 water
  • 1 tsp salt
  • Enough vegetable oil for deep fry ( I use about 400 ml in a medium pan)
How to make:

1) In a large bowl, mix all ingredients (except oil for frying) and start to knead until the dough is smooth and elastic. When you push the dough with your finger it will lightly bounce/ spring back. Cover the dough with a damp kitchen towel and let it rest for about 30 minutes.

2) Divide the dough ( I weigh about 20~25 gr each) and shape it into a ball. Working one ball at a time, roll each ball into approximately 13 cm wide. Cover other balls with a damp kitchen towel to prevent drying.

3) Put filling and egg wedge onto the rolled dough, fold into a half-circle and seam the edge. Pinch to make such seaming like so (picture above). Do to the rest of the dough and filling.
Note: You can freeze your pastel up to this step. Defrost before frying.

4) Heat enough cooking oil. Deep fry pastel until they are golden red. 

Enjoy it warm or room temperature with some fresh birds eye chili or simply dipping sauce.



Assalamu'alaikum....Merhaba dari Turki.

Indonesia memiliki banyak sekali variant jajanan tradisional yang selalu bikin kangen kalau pas jauh dari tanah air seperti saya saat ini.
Dulu tiap pagi kalau pengen sarapan ringan sambil ngeteh atau ngopi, dengan gampang saya tinggal beli aja di tukang jajanan yang tiap pagi selalu ada. Kalau jajanannya gorengan macam pastel ini, selalu dapat hangat karena bikinnya selalu fresh. Dan lagi kita bisa dapatkan bermacam-macam jenis jajanan yang kita mau. Mulai dari combro, misro, lemper ayam, nagasari atau gorengan lainnya.

Jadi rada merana kalau pengen ngemil disini. Harus usaha bikin sendiri dulu baru bisa makan jajanan yang kita mau. Biasanya saya bikin satu jenis jajanan Indonesia agak banyak agar bisa saya simpan di freezer- tentu saja jenis makanan yang bisa dibekukan- jadi pas kepengen, tinggal defrost dan angetin lagi.

Misalnya pastel renyah isi bihun ini, saya suka simpan di freezer untuk stock. Juga pastel isi sayuran bisa saya stock di freezer. Aneka risoles dan kroket juga suka saya stock...maklum.. saya orangnya suka ngemil sih... (^,^) 
Apalagi di Turki sini ada tradisi minum teh sehabis makan, jadi kalau saya minum teh gak ada "pendamping" teh..mulut suka asem...hihihihihi...

Oke deh....ceritanya beberapa hari yang lalu saya bikin nih pastel, lagi pengen isi bihun aja-anak saya lebih suka isi bihun daripada isi sayur (dasar anak saya gak suka sayur! .ppff). Jadilah hari ini sempat postingnya. Jujur, pastelnya tinggal 2 biji ini..jadi yang sempat bergaya di depan kamera saku saya ya sisa 2 biji ini.

Resep Pastel isi bihun adaptasi dari NCC dengan sedikit modifikasi.

Bahan kulit
  • 300 gr tepung terigu serbaguna (saya tambahin jadi 400 gr)
  • 100 gr margarin (saya 125 gr, lembek suhu ruang)
  • 1 btr telur (saya akai telur berat 72 gr)
  • 75 ml air (saya pakai 100 ml)
  • 1 sdt kaldu bubuk (saya pakai garam saja 1 sdt)
Bahan isi:
  • 200 gr bihun, rendam, tiriskan (saya pakai 300 gr)
  • 3 sdm kecap manis (saya tidak pakai)
  • 2 buah wortel, parut kasar
  • 1 btg daun bawang, iris halus (saya pakai 2 batang)
  • 1 batang seledri iris halus (resep asli tidak pakai)
  • 2 bh bawang putih, cincang (saya pakai 4 siung)
  • 4 siung bawang merah, iris halus (resep asli tidak pakai)
  • 1 sdt garam
  • 1 sdt gula pasir
  • ¼ sdt lada halus (saya pakai ½ sdt)
  • 1 sdt kaldu bubuk (saya tidak pakai)
  • 2 btr telur rebus, potong kecil

Cara membuatnya:
  1. Siapkan 500ml minyak goreng dalam wajan. Sisihkan.
  2. Kulit: aduk semua bahan menjadi satu, uleni hingga kalis. Potong timbang 25 gr, bulatkan. Tata diatas loyang, tutup rapat. Istirahatkan 30 menit.
  3. Isi: Tuangi bihun dengan kecap (saya tidak pakai), aduk hingga rata, sisihkan.
  4. Tumis bawang putih dan bawang merah hingga harum, masukkan wortel aduk rata, masukkan bihun kecap dan daun bawang, aduk.
  5. Taburi garam, gula pasir, lada halus dan kaldu bubuk (jika pakai) dan irisan seledri, aduk rata dan matang. Angkat.
  6. Penyelesaian:
  7. Ambil 1 bulatan bahan kulit, gilas tipis dengan rolling pin.
  8. Beri 1 sdm bahan isi, dan 1 potong telur rebus.
  9. lipat, tekan-tekan bagian pinggir sambungannya agar rapat kuat. Pulir bentuk pastel. Lakukan pada semua bulatan
  10. Panaskan minyak, goreng pastel hingga kuning kecoklatan. Angkat. Sajikan bersama cabe rawit

Selamat menikmati.


Check my other recipe:

Karipap Pusing / Spiral Curry Puff | Çitra's Home Diary
Karipap Pusing / Vegetable curry puff

Çiğ Börek / Turkish Raw meat pastry
Çiğ Börek / Turkish Raw meat pastry


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