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Have you ever tried ote-ote? This is a typical snack from Porong, East Java which is famous for its delicious texture and addictive taste. There are several recipes for ote-ote filled with vegetables and shrimp that you can make at home.
Quoting from the detikcom page, this typical ote-ote from Porong, Sidoarjo, East Java is slightly different from bakwan. Apart from its large shape, it is generally filled with minced chicken or pork, mushrooms, soybeans, chives or onions and others.
However, you can use other fillings according to your individual tastes. No need to worry, these ingredients do not change the delicious taste.
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3 Ote-ote Recipes with Various Fillings
To help you make ote-ote at home, here are some simple recipes for ote-ote stuffed with vegetables and shrimp.
1. Ote-ote Porong Recipe Filled with Vegetables
Materials:
100 grams of bean sprouts 100 grams of carrots, peeled and cut into matchsticks 1 spring onion, finely sliced 50 grams of wheat flour 50 ml of water Oil for frying
Ground spices:
3 red onions 1 clove garlic 5 peppercorns 1 tsp salt
How to make:
Mix flour, water, bean sprouts, carrots, spring onions and ground spices. Stir until evenly mixed. Heat cooking oil over medium heat. Fry the mixture spoonful by spoonful until brown. Lift and drain.
2. Chicken Ote-ote Recipe
Launching from page 25 Fried Recipes by Dapur Alma, the following is a recipe for chicken pork ote-ote.
Leather material:
250 grams of white soybeans, soaked in water for 10 hours 500 ml of water 500 grams of rice flour 50 grams of garlic Salt to taste Cooking oil to taste
Ingredients:
100 grams of dried seaweed, covered with water until soft and drained 250 grams of green onions, sliced 500 grams of chicken, thinly sliced 4 cloves of garlic Salt and sugar to taste Sweet soy sauce and sesame oil to taste 125 grams of cayenne pepper
How to make:
Blend soybeans, garlic and water until smooth, add rice flour and salt, stir until evenly mixed. Heat two tablespoons of cooking oil in a frying pan, add the garlic, saute until fragrant. Add the chicken, cook again until half cooked, add sweet soy sauce and sugar, cook until cooked, pour in sesame oil and remove from heat. Heat 1.5 liters of oil in a frying pan, prepare a vegetable spoon that has been soaked in hot oil. Take a little soybean mixture then spread it thinly in the vegetable spoon, then fill it with spring onions, seaweed, and stir-fried chicken, then cover with the skin mixture by smearing it again thinly, then put it in the pan, wait for one minutes and tap until the ote-ote separates from the ladle, continue frying until both sides are browned, remove, and serve with cayenne pepper.
3. Recipe Ote-ote Udang porong
Materials:
250 grams wheat flour 1 egg 200 grams carrots, thinly sliced 100 grams bean sprouts 200 grams cabbage, thinly sliced 1 stalk celery, finely sliced 200 grams medium sized prawns Enough oil, for frying
Softened seasoning:
1 tablespoon salt 1 clove garlic 1/2 teaspoon pepper 1/2 teaspoon sugar
How to make:
Mix flour, eggs and ground spices, stir until evenly mixed. Add carrots, bean sprouts, cabbage and celery, stir until evenly mixed. Heat the oil, put the vegetable spoon into the oil, lift the vegetable spoon, pour the mixture, add the shrimp, put the vegetable spoon back into the oil, fry until the ote-ote separates from the mold. Fry again until cooked. Serve while still warm.
So, those are some recipes for ote-ote filled with vegetables and shrimp that you can serve practically at home. Good luck, yes, Mother.
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(asa)