Bakwan

Bakwan is a beloved Indonesian snack, consisting of a delightful medley of vegetables coated in batter and deep-fried to crispy perfection. Frequently sold by street vendors known as gorengan, these tasty treats are a common sight on bustling streets.

The classic bakwan recipe includes vegetables like bean sprouts, shredded cabbage, and carrots, all enveloped in a savory batter before being fried in hot oil. In West Java, this dish is called 'bala-bala' and resembles the Japanese vegetable tempura, known as yasai tempura.

Bakwan comes in various forms. A popular variation, 'bakwan udang,' features a whole shrimp placed atop the batter. These can often be found at snack stands in local markets. Interestingly, the term bakwan is sometimes used interchangeably with 'perkedel.' For instance, corn fritters in Indonesia might be referred to as either 'perkedel jagung' or 'bakwan jagung.'

In East Java, however, bakwan has a distinct identity. There, it refers to fried wontons stuffed with a mixture of ground meat or fish and flour, served in a broth alongside tofu, noodles, and meatballs. This version bears a strong resemblance to bakso meatball soup and is often called 'Bakwan Malang' or 'Bakwan Surabaya,' named after the cities of Malang and Surabaya in East Java.

Historically, bakwan has roots in Chinese cuisine, much like other Indonesian favorites such as Bakpao (meat bun), Bakso (meatball), Bakmie (meat noodle), and bakpia.