Loosely translated as Solo Sausage, actually Sosis Solo is not a kind of sausage at all. It is a traditional snack of meat dish wrapped in a soft egg roll sheet. The name itself was probably derived from its city of origin, Solo, a small city in Indonesia that still have a monarchy. I had the recipe from my mother who is a native of Solo and had made this delicacy for a long time.
Sosis Solo (+/- 25 mini rolls or 20 normal rolls)
(pronounce: sow sees So lo)
The egg roll sheet
200 ml water
4 big eggs
200 gr flour
half teaspoon salt
The meat stuffing
300 gr ground beef
3 cloves of garlic, crushed
1 medium red onion/3 bulbs of small shallots, finely sliced
100 ml water
50 ml coconut milk
3 teaspoon of salt
5 teaspoon of sugar
2 teaspoon of white pepper powder
2 tablespoon of oil
(I actually never had any exact measurement of salt, sugar and pepper. All are added based on my taste. But for this recipe, the sugar should have more amount than salt to get a sweet savory taste)
Egg roll sheet:
1. Mix together all ingredients in a mixing bowl. Whisk until all blended and the batter is not too watery (put more flour if watery) and not to thick (put more water or small egg)
2. Heat a pan (small: 18 cm, normal: 20cm) with small amount of oil spread evenly on it. Pour about 30-50 ml of batter to the hot pan and tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the sheet for about 1 minute or until the edge is loosened then set aside in a flat plate/dish. Continue cooking the rest of the mix.
1. Heat the oil in a pan
2. Fry the onion and garlic until sweet smelling
3. Add the meat and mix evenly with salt, sugar and pepper
4. Pour in the coconut milk, mix and let simmer for a while
5. Add water, mix and let simmer until the water runs dry. Be careful not to burn by turning it over once in a while
6. Remove from heat and put in a fine sieve to remove the excess oil
1. Ensure that the stuffing is already dried from oil
2. Take 1 egg roll sheet, put in the middle of the sheet about 1 teaspoon of meat stuffing. Fold/roll it as you fold a spring roll. Do it continually until the egg roll sheet are finish.
3. Heat the frying oil (enough for deep frying).
4. Mix 1 egg and 1 teaspoon of water. Dip some of the rolls in the mixture for coating.
(Take only as much as you want to eat at that time. The rest -without the egg coating- can be stored in the fridge for up to 5 days)
5. Deep fry for about 3-5 minutes or until the coating is golden brown.
6. Ready to be served with or without chilli .