Summary
Bakwan (Chinese: 肉丸; Pe̍h-ōe-jī: bah-oân) is a vegetable fritter or gorengan that are commonly found in Indonesia. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil.[1] To achieve crispy texture, the batter uses a mixture of flour, corn starch and sago or tapioca.[2] In West Java bakwan is known as bala-bala and in Semarang is called badak.[3] It is similar to Japanese yasai tenpura (vegetable tempura), Korean pajeon, Bruneian cucur, Burmese A-kyaw or Filipino ukoy.
 Bakwan, cabbage fritter snack | |
| Type | Fritter, Gorengan |
|---|---|
| Course | Snack |
| Place of origin | China and Indonesia |
| Associated cuisine | Indonesia |
| Main ingredients | Batter (Wheat flour, egg, water), vegetables (shredded cabbage, carrots, beansprouts, corn, scallions) |
| Variations | Shrimp |
| |
Variations edit
Bakwan usually consists of vegetables, however another variation called 'bakwan udang' adds whole shrimp to the batter and is sold in snack stands at the marketplace. Because of its similarity, the term 'bakwan' is often interchangeable with 'perkedel'.[4] For example, the Indonesian corn fritters are often called either 'perkedel jagung' or 'bakwan jagung'.[5]
In East Java, bakwan refers to fried wonton with filling; served with tofu, noodles and meatballs in a soupy broth. The dough filling is a mixture of ground meat or fish with flour, wrapped in wonton skin and fried. This kind of bakwan is similar to bakso meatball soup, and commonly known as 'Bakwan Malang' or 'Bakwan Surabaya' in reference to their cities of origin; Malang and Surabaya in East Java.
Originally Bakwan comes from a Chinese Indonesian cuisine recipe along with Bakpao (Meatbun), Bakso (Meatball), Bakmie (Meat Noodle), and bakpia. The name "Bakwan" is derived from the Hokkien language.
Gallery edit
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Frying bakwan -
Bakwan udang, seafood cake with whole shrimp -
Bakwan Malang, also called Bakso Malang -
Bakwan jagung, a type of corn fritter
See also edit
References edit
- ^ No Money, No Honey: A study of street traders and prostitutes in Jakarta by Alison Murray. Oxford University Press, 1992. Glossary page xi
- ^ Tiofani, Krisda (2023-04-01). "5 Cara Buat Bakwan Sayur Renyah untuk Takjil, Pakai 3 Jenis Tepung". KOMPAS.com (in Indonesian). Retrieved 2023-04-18.
- ^ Klarasari, Dwi (6 August 2020). "Di Semarang, Badak Boleh Dimakan". kompasiana.com (in Indonesian). Retrieved 24 September 2022.
- ^ "Bakwan Udang (Shrimp and Vegetable Fritters) with Colo-Colo Sauce". The Jakarta Post. Retrieved 31 January 2021.
- ^ Anta (12 June 2013). "Bakwan Jagung – Corn Fritter". Daily Coking Quest. Archived from the original on 30 July 2016. Retrieved 10 August 2016.
