Poh-Pohan Isi Udang Tempura

Oba Leaves Tempura with Shrimp Filling

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The people in West Java are very familiar with Poh-pohan (Pilea melastomoides) leaves, usually eaten raw as Lalapan. It contains calcium, vitamin C, and B1. The high concentration of anti-oxidant can protect the body from free radicals.

Ingredients

  • 15 sheets Oba leaves
  • 200 gr shrimp, chopped
  • 30 gr spring onion, sliced
  • 3 cloves garlic, chopped
  • 5 ml sesame oil (about 1 teaspoon)
  • 500 ml cooking oil
  • 50 gr flour

Tempura Ingredients

  • 150 gr multi-purpose flour
  • 2 pcs egg whites
  • 2 gr salt (about teaspoon)
  • ½ gr pepper (about¼ teaspoon)
  • 400 ml iced water

Method

Directions

  1. In a bowl, mixed shrimp, spring onion, sesame oil, salt and pepper. Set aside
  2. Take one Oba leaf. Put one spoon of shrimp filling near the lower part of the leaf. Fold the leaf like an envelope.
  3. Pour flour into a plate. Roll the filled Oba leaf in the flour until well-coated deep in tempura mix.
  4. Heat oil in a deep fryer. When the oil is hot, put the Oba leaf into the fryer. Cook until done. Served while it’s warm.

L’arti di u bia è di u manghjà
N’aghju presu ripasti è fattu cullazioni Praticatu ustarii in parechji uccasioni Ricirchendu in bocca un anciu d’imuzioni
Vini n’aghju tastatu annantu à tavulini In bichjeri di vetru o di cristalli fini In nobili palazzi o puri scuri cantini
Ma sta cucina antica è nova Indocu l’aghju ritrova L’arti di u bia è di u manghjà Quiddu di pudè accuncià I spezii incù l’ingridienzi Tradizioni è spirienzi
Tanti m’ani parlatu di pranzi ricircati Accunciati da cucinari stiddati Sirvuti annantu à tuvaddi ricamati
D’altri m’ani vantatu l’adori di un arrustitu Di una crema a finezza u muscu di u susfrittu Tandu si mi paria d’avè manghjatu è bitu
Ma ùn ci hè che Vuddelmu chi servi puisia Cuntrastendu i sapori chì u mondu l’invia Di un dolciu è trè ghjacci faci sinfunia
ln caffè di l’artistu eiu mi socu canzatu è lu so sapè fà tandu aghju scupartu Tocca di talentu da firma incantatu
È sta cucina antica e nova Cun tecu l’aghju ritrova L ’arti di u bia è di u manghjà Quiddu di pudè accuncià I spezii incu l’ingridienzi Tradizioni è spirienzi
The culinary art of William Wongso
Snacks and meals, I’ve had them all In various restaurants on numerous occasions With my taste buds on the lookout for that burst of emotion
So many wines tasted at café tables In ordinary glasses or in fine crystal From sumptuous palaces down to gloomy cellars
But nowhere else have I found This ancient but original cuisine The art of eating and drinking The skill of combining
Spices and ingredients Tradition and experience
So many have talked to me of those studied meals Concocted by stars –studded chefs Served on finely embroidered table cloths
Others have praised the scent of a roast The delicacy of a zabaglione, the aroma of a sauté Just listening to them I felt fed up
But only William serves us poetry Creating contrasts between tastes from the whole world A biscuit, three sorbets that is his symphony
I stopped at the artist café Where I discovered his singular genius And was charmed by his touch of talent
This ancient but original cuisine Which finally I discovered through you The art of eating and drinking The skill of combining Spices and ingredients Tradition and experience
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