Rolled Meat Soup (Baso Gulung) & Stir Fry Tempeh and Petai

Not so simple (not so difficult either) to make but yummy - recipe from my mummy

What you need:

A

250g minced pork

2 egg whites

2 shallots

1 clove of garlic

(blend shallots and garlic til quite smooth)

salt, pepper

4 eggs, sprinkle with a little salt, lightly beaten

2 egg whites

corn flour mixed with water

For the soup:

3 cloves of garlic - crushed

chicken stock powder

approx. 3L water

a little oil, salt, pepper

carrots, thinly cut

cauliflower, cut

spring onion

Mix A - set aside

Make 4 omelettes from the beaten eggs - set aside

Take 1 omelette, spread over egg whites and cornflour mixture then top with meat mixture, spread evenly

Roll the omelette with meat on top, wrap with clingwrap

Do the same for the rest of the omelettes

Steam the rolls for 30mins

Let cool and then put in the fridge

This is what it looks like after steaming:

(actually after I took out from the fridge hence the wrinkles here and there *grin*

While steaming, prepare the soup:

Bring water and chicken stock powder to boil

Heat oil, stir fry garlic til fragrant - add in the soup

Add salt and pepper to taste - let it simmer

Cut the rolled meat approx 2cm thickness - add in the soup

Add in carrots and cauliflower

Adjust the taste accordingly, off heat and sprinkle spring onion

Eat with rice and chilli sauce

And this below is the perfect partner to eat with the soup:

What you need:

3 blocks of tempeh, cut small

1/2 block of palm sugar - mix with a little sugar til forms smal rocks)

4 shallots - cut thinly

1 big red chilli - cut thinly

50g petai - halved

sweet soya sauce (kecap manis), salt, a little sugar, water, a little oil

Heat oil in the pan, stir fry shallots and red chilli til fragrant and soft

Add in tempeh, followed by palm sugar, kecap manis, water, salt, sugar - mix thouroughly til palm sugar totally dissolved

Bring to boil, add in petai

Simmer til petai soften ( I like it a little crunchy) and water lessen (around 5 minutes)