Loempia

Feb 15, 2016 by

Loempia is similar like a spring roll, deep-fried or sometimes baked. Loempia’s have been introduced by immigrants from Indonesia. and are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia’s. Most of the time they are eaten as an appetizer or a snack.

Ingredients

  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins

Instructions

  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder.
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and fry the loempia till golden brown.

Loempia
 
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In the Netherlands spring rolls are known as loempia, and are deep-fried or sometimes baked. They have been introduced by immigrants from Indonesia. Loempia's are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia's. Most of the time loempia's are eaten as an appetizer or a snack.
Recipe type: Appetizer/Snack
Cuisine: Indonesian
Ingredients
  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins
Instructions
  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder. .
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and deep fry the loempia till golden brown.

 

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Potato Leek Soup

Jul 7, 2012 by

Ingredients

  • 2 leeks
  • 8 small potatoes
  • 1 med onion
  • 1/2 tsp white pepper
  • 1/2 tsp mustard
  • 1/2 tsp salt
  • 4 slices fried crispy bacon
  • 2 green onion
  • 1 box chicken broth
  • 1/3 cup flour
  • 1/3 cup heavy cream or half and half
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/3 cup white cheese
  • 2 tsp chopped garlic

Instructions

  1. Cook bacon over medium heat until crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 tsp of the drippings of bacon grease. Add the leeks and diced onion along with the butter and oil. Cook this mixture, stirring until leeks are tender, make sure the onion do not turn brown. Sprinkle flour over the onion mixture and blend in.
  2. Add the chicken broth and cut up the potatoes. Cover and simmer over low heat until the potatoes are done ( about 15 min), stir occasionally. Put all in the blender or use the immerse blender to make a smooth soup. Stir in the heavy cream and heat through. Add the shredded cheese, salt and pepper to taste. Garnish with the crumbled bacon and sliced green onions.

Potato Leek Soup
 
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Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 2 leeks
  • 8 small potatoes
  • 1 med onion
  • ½ tsp white pepper
  • ½ tsp mustard
  • ½ tsp salt
  • 4 slices fried crispy bacon
  • 2 green onion
  • 1 box chicken broth
  • ⅓ cup flour
  • ⅓ cup heavy cream or half and half
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ⅓ cup white cheese
  • 2 tsp chopped garlic
Instructions
  1. Cook bacon over medium heat until crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 tsp of the drippings of bacon grease. Add the leeks and diced onion along with the butter and oil. Cook this mixture, stirring until leeks are tender, make sure the onion do not turn brown. Sprinkle flour over the onion mixture and blend in.
  2. Add the chicken broth and cut up the potatoes. Cover and simmer over low heat until the potatoes are done ( about 15 min), stir occasionally. Put all in the blender or use the immerse blender to make a smooth soup. Stir in the heavy cream and heat through. Add the shredded cheese, salt and pepper to taste. Garnish with the crumbled bacon and sliced green onions.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Potato Leek Soup

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