Recipe of Favorite Sunflower Soup (Sup Bunga Matahari)

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The ingredients needed to make Sunflower Soup (Sup Bunga Matahari):

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

Steps 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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