Sunflower Soup (Sup Bunga Matahari)

Name: Sunflower Soup (Sup Bunga Matahari)
Yield: 4 servings
Ingredients: For the petal :; 4 omelettes, no need to fold it (I used 9 inch skillet) ➡ one egg + a pinch of salt is for making one flower; For chicken mixture :; 200 gr ground chicken; 2 garlic cloves, press in a garlic press; 20 gr tapioca flour; 1 small egg; 1 tsp salt; 1/4 tsp sugar; To taste ground white pepper; For the flower :; 1 hotdog/sausage, cut into 4; as needed peas; Vermicelli noodles as needed, soak until tender; carrots as needed, shredded; as needed sweet corn; dried black ear mushrooms as needed, soak to bloom then thinly sliced; For the broth :; 2 cans (@14.5 oz) chicken broth; 200 ml water; 2 garlic cloves, smashed; 2 green onion, cut 1/2 inch; 1 celery stalk, cut 1/2 inch; 1/4 tsp ground nutmeg; to taste salt and ground pepper

Pawon Indo Bule @PawonIndoBule

This dish originally comes from Solo, a big town in Central Java, Indonesia. We call it Sunflower soup because its shape is similar as sunflower. The unique thing about this dish is only available/served in some wedding parties in Solo. So far I have never found any restaurants in Indonesia that have this dish on their menu. This is my first attempt to make it and it is very technical, but to see how the way it turns out and how delicious and fresh the taste is (my family loves it), I am sure I will cook this again in the future.

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Ingredients

4 servings

For the petal :
4 omelettes, no need to fold it (I used 9 inch skillet) ➡ one egg + a pinch of salt is for making one flower
For chicken mixture :
200 gr ground chicken
2 garlic cloves, press in a garlic press
20 gr tapioca flour
1 small egg
1 tsp salt
1/4 tsp sugar
To taste ground white pepper
For the flower :
1 hotdog/sausage, cut into 4
as needed peas
Vermicelli noodles as needed, soak until tender
carrots as needed, shredded
as needed sweet corn
dried black ear mushrooms as needed, soak to bloom then thinly sliced
For the broth :
2 cans (@14.5 oz) chicken broth
200 ml water
2 garlic cloves, smashed
2 green onion, cut 1/2 inch
1 celery stalk, cut 1/2 inch
1/4 tsp ground nutmeg
to taste salt and ground pepper

Cooking Instructions

1

Mix all the ingredients of chicken mixture until well combined. Set aside. (Pan fry a tablespoon of it to taste if it needs more salt/sugar)
2

Place one sheet of omelette on a plate or cutting board. Put the hotdog cut on the center. Arrange the vegetables and mushroom as you like. Spread the chicken mixture on top of the hotdog and vegetables. Fold the edge of the omelette up and over the chicken mixture around the perimeter to encase the filling.
3

Line the steamer basket with alumunium foil. Place all the "sunflower" UPSIDE DOWN on it. Steam for 20 to 25 minutes.
4

Meanwhile, heat a little oil in a pot. Saute the garlic until fragrant. Add the chicken broth, water, green onion and celery Cook until it boils. Add salt and pepper if needed. Add the nutmeg. Simmer for a little while then turn the heat off. Strain the broth to get clear soup.
5

To serve : Place one sunflower on a soup plate/salad bowl. Cut the surface of the omelette into six parts. Open each of them up. Pour the broth over it.

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Comments (3)

Rozina Dinaa @rozina5

July 13, 2018 07:15

Hi, Inge, you asked a question about my Persian rice: Here is my answer:It would be lovely you try this rice dish. It's very tasty and delicious. Persian and Basmati has not very differences, but Persian rice is very aromatic. But no worries, use Basmati rice and would be great :)