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Sunflower Soup (Sup Bunga Matahari)
Sunflower Soup (Sup Bunga Matahari)

Before you jump to Sunflower Soup (Sup Bunga Matahari) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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We hope you got benefit from reading it, now let’s go back to sunflower soup (sup bunga matahari) recipe. To make sunflower soup (sup bunga matahari) you only need 25 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Sunflower Soup (Sup Bunga Matahari):
  1. Prepare For the petal :
  2. Prepare 4 omelettes, no need to fold it (I used 9 inch skillet) ➡ one egg + a pinch of salt is for making one flower
  3. You need For chicken mixture :
  4. Prepare 200 gr ground chicken
  5. Take 2 garlic cloves, press in a garlic press
  6. Get 20 gr tapioca flour
  7. Get 1 small egg
  8. Get 1 tsp salt
  9. Use 1/4 tsp sugar
  10. Take To taste ground white pepper
  11. Provide For the flower :
  12. Take 1 hotdog/sausage, cut into 4
  13. Provide as needed peas
  14. Provide Vermicelli noodles as needed, soak until tender
  15. Take carrots as needed, shredded
  16. You need as needed sweet corn
  17. You need dried black ear mushrooms as needed, soak to bloom then thinly sliced
  18. Prepare For the broth :
  19. Provide 2 cans (@14.5 oz) chicken broth
  20. Use 200 ml water
  21. Prepare 2 garlic cloves, smashed
  22. Get 2 green onion, cut 1/2 inch
  23. You need 1 celery stalk, cut 1/2 inch
  24. Use 1/4 tsp ground nutmeg
  25. Get to taste salt and ground pepper
Instructions to make Sunflower Soup (Sup Bunga Matahari):
  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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