Recipe of Favorite Sunflower Soup (Sup Bunga Matahari)

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sunflower soup (sup bunga matahari). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sunflower Soup (Sup Bunga Matahari) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Sunflower Soup (Sup Bunga Matahari) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook sunflower soup (sup bunga matahari) using 25 ingredients and 5 steps. Here is how you can achieve it.

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

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