How to cook Sunflower Soup (Sup Bunga Matahari) delicious

Sunflower Soup (Sup Bunga Matahari) - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Sunflower Soup (Sup Bunga Matahari)! A quick and easy dinner that is ready in under 30 minutes!

Sunflower Soup (Sup Bunga Matahari)

You can cook Sunflower Soup (Sup Bunga Matahari) with 25 Ingredients and 5 steps. See the following guide!

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

Step by step how to cook 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..