 Bakwan, cabbage fritter snack | |
| Type | Fritter,gorengan |
|---|---|
| Course | Snack |
| Place of origin | Indonesia |
| Main ingredients | Batter (wheat flour, egg, water), vegetables (shredded cabbage, carrots, bean sprouts, corn, scallions) |
| Variations | Shrimp |
Bakwan (Chinese:肉丸;Pe̍h-ōe-jī:bah-oân) are vegetablefritters orgorengan commonly found inIndonesia. Bakwan are usually sold by travelingstreet vendors. The ingredients are vegetables—usuallybean sprouts, shreddedcabbage andcarrots—battered anddeep-fried in cooking oil.[1] To achieve a crispy texture, thebatter uses a mixture offlour,corn starch andsago ortapioca.[2] InWest Java bakwan is known asbala-bala and inSemarang is calledbadak.[3] It is similar to Japaneseyasai tenpura (vegetabletempura), Koreanpajeon, Bruneiancucur, Indianpakora, Burmesea-kyaw, Caribbeanpholourie or Filipinoukoy.
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, Indonesian corn fritters are often called either 'perkedel jagung' or 'bakwan jagung'.[5]
InEast Java, bakwan refers to friedwonton 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 tobakso meatball soup, and commonly known as 'bakwan Malang' or 'bakwan Surabaya' in reference to their cities of origin,Malang andSurabaya in East Java.
Originally bakwan comes from aChinese Indonesian cuisine recipe along with bakpao (meat bun), bakso (meatball), bakmie (meat noodle), and bakpia. The name "bakwan" is derived from theHokkien language.
.jpg)
