After several time living in Semarang, now I really love this Semarang’s food. The term lumpia derives from lunpia, lun-pián, in the Hokkien dialect of Chinese. The recipe of Lumpia was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia, esspecially in Semarang, the capital city of Central Java.
There are some generic name for this delicous food. Popiah in Chinese, Spring roll in Ducth, Lumpiang in Shanghai, Lumpia Hubad and Turon (Banana lumpia) in Philippine.
Lumpia Semarang is filled with bamboo shoots, dried shrimp (ebi), chicken and/or prawn. It is served with lumpia sauce that is made from dried shrimp (optional), coconut sugar, chillies, water, white pepper, tapioca starch and water and can be served in either fried or unfried condition (basah or wet).
This is a recipe to make Lumpia Semarang.
Ingredients:
- 3 carrots (thinly sliced like match sticks)
- 1 pack bamboo shoot (thinly sliced)
- 3 eggs (scrambled and chopped)
- 3 green onions (thinly sliced)
- 1 lb ground chicken
- 1 onion (chopped)
- 3 cloves garlic (chopped)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- Black pepper and salt to taste
- 1 pack spring roll wrapper
- Chili sauce
- Enough oil for frying
Preparation:
- Stir fry onion until translucent then add garlic.
- Add chicken, soy sauce, oyster sauce, salt and pepper.
- Cook until chicken is cooked.
- Add the vegetables and cooked for about 5 min, then add scrambled eggs
- Cool the filling
- Put one tablespoon onto a wrapper, wrap, then deep fry
Serve with chili sauce (Tks to original-indonesian-recipe.blogspot.com for photograph and recipe)
So, don’t leave Semarang without it!
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