Dish
Bakwan malang
Malang meatball soup
The snack is made from a blend of vegetables, such as carrots, cabbage, and bean sprouts, which are mixed with flour and spices and then deep-fried until golden brown. Bakwan Malang is often served with a side of chili sauce or sweet soy sauce.
Origins and history
Bakwan Malang is believed to have originated in Malang, a city in East Java, in the 19th century. It was originally a street food snack, but it eventually became popular throughout Indonesia.
Dietary considerations
Bakwan Malang is suitable for vegetarians and vegans, as it does not contain any meat or animal products. However, it may contain gluten if wheat-based flour is used in the batter.
Variations
There are many variations of Bakwan Malang, depending on the region and the cook. Some versions use different vegetables, while others add additional spices or ingredients to the batter. Some cooks also serve Bakwan Malang with a variety of dipping sauces, such as peanut sauce or chili sauce.
Presentation and garnishing
Bakwan Malang is typically served on a plate, with the dipping sauce on the side. The dish is often garnished with fresh herbs, such as cilantro or basil.
Tips & Tricks
To make the batter extra crispy, try adding a tablespoon of cornstarch to the flour mixture. This will help to create a light and airy texture.
Side-dishes
Bakwan Malang is typically served as a snack or appetizer, and it can be enjoyed on its own or with a variety of dipping sauces.
Drink pairings
Bakwan Malang pairs well with a variety of drinks, including iced tea, coconut water, or a cold beer.
Delicious Bakwan malang recipes
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