SAMOSA

Ingredients

 1 tbsp vegetable oil
 1 onion, finely chopped
 2 garlic cloves, crushed
 1 potato (about 150g) finely diced
 1 carrot (about 100g) finely diced
 100g frozen peas
 2 tsp curry powder or your own spices according to taste
 100ml vegetable stock
 1 ltr vegetable oil to deep fry


Samosa Skin

 225g plain flour
 2 tsp sea salt
 2 tbsp vegetable oil

STEP 1
To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and
fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock,
cover and simmer for 30 mins until cooked. Leave to cool.

STEP 2
To make the samosa skin, mix flour and salt into a bowl. Make a well in the center, add the oil
and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until
smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.

 STEP 3

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of
15cm. Divide this circle into two equal pieces with a knife.

 STEP 4
 Brush each edge with a little water and form a cone shape around your fingers, sealing the
dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the
top of the cone. Repeat with the remaining pastry.

 STEP 5

Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the
pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on
kitchen paper.
Udang Rambutan

1. Bahan-bahan yang diperlukan

anovaculinary.com

Bahan-bahan untuk membuat udang rambutan :

 250 gram udang kupas segar

 100 gram tepung sagu
 2 siung bawang putih yang telah dihaluskan
 1 butir telur
 1 sendok teh minyak wijen
 ½ sendok teh lada
 Kulit pangsit tipis secukupnya, digunakan sebagai balutan adonan udang
 Garam secukupn

Bahan-bahan untuk membuat saus

 250 ml air
 15 buah cabai rawit
 1 siung bawang putih
 1 sendok makan tepung sagu, larutkan dengan air secukupnya
 1 sendok makan saus tomat
 1 sendok teh minyak wijen
 Garam dan gula secukupnya

Cara membuat udang rambutan:

1. Cincang udang agar teksturnya masih utuh.

2. Campurkan adonan udang dengan tepung sagu, bawang putih, telur, minyak wijen, lada,
dan garam. Aduk merata.
3. Ambil adonan secukupnya, bentuk menjadi bulat. Ulangi hingga semua adonan habis.
4. Gulingkan adonan ke kulit pangsit yang telah diiris tipis.
5. Panaskan minyak goreng, lalu goreng udang rambutan dengan api kecil hingga matang.
Tiriskan.

Cara membuat saus:

 1.  Haluskan cabai dan bawang putih.
2.  Beri sedikit air mendidih ke cabai dan bawang putih yang telah dihaluskan sebelumnya.
3. Tambahkan saus tomat, minyak wijen, sedikit gula dan garam.
4. Beri sedikit larutan tepung sagu, lalu aduk hingga saus mengental.
5. Saos udang rambutan siap saji!

Ingredients
o 25 spring egg roll wrappers, cut into triangles
o 25 shrimp, the larger the better, deveined and peeled with tails left on
o 1 egg yolk
o 2 cups frying oil

Instructions
1. Place egg roll wrapper in front of you with one point of the long side of the wrapper towards
you.
2. Place shrimp ¼ of the way onto the wrapper on the long side.
3. Fold bottom edge of the wrapper over the shrimp and begin to roll.
4. Stop half way.
5. Fold the edge over to meet the shrimp.
6. Continue rolling until you meet the end of the wrapper.
7. Place a small dollop of egg yolk on the edge of the wrapper.
8. Repeat wrapping until all shrimp and wraps are done.
9. In a large saute pan place 2 cups of oil.
10. Heat on medium until warm and begins to have tiny bubbles when a chop stick tip is placed
in the oil.
11. Place egg rolls in slowly until pan is filled. Do not crowd. Cook until golden brown and
shrimp is fully cooked. About 3 minutes on each side.
12. Remove from pan and place on paper towel to catch any excess oil.
13. Serve with sweet dipping sauce