AGAR KERUPUK TIDAK KERAS, INI CARANYA - KERUPUK IKAN
Resep : by Rudy Choirudin
Kerupuk Ikan (Fish Crackers That Stay Crispy, Not Tough)
Bahan
Bahan 1 :
Bahan 2 (Adonan Biang) :
Bahan 3 (Adonan Kerupuk) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 100 ml air; sambil menunggu, larutkan 50 gr tepung tapioka dengan 3 sdm air (adonan biang) hingga benar-benar larut dan lembut.
- Setelah air benar-benar mendidih, matikan api, lalu masukkan larutan tapioka; aduk cepat hingga mengental (warnanya tetap seperti susu, jangan sampai terlalu bening) — ini disebut biang.
- Blender 150 gr ikan tenggiri bersama 100 ml air, 3 siung bawang putih, 2 butir telur, 1½ sdt gula pasir, dan 1 sdt merica bubuk hingga halus dan mulai mengikat.
- Masukkan 2 sdt garam ke campuran ikan, blender lagi sebentar hingga mengeras kembali, lalu matikan.
- Timbang sekitar 50 gr tepung tapioka (tidak perlu pakai semua 550 gr sekaligus, sesuaikan kelembaban), lalu campurkan dengan adonan ikan dan biang tadi.
- Cuci tangan lalu uleni adonan hingga tepung terserap sempurna dan kalis, tambahkan tepung sedikit-sedikit bila masih terlalu lembek.
- Bentuk adonan menjadi gulungan panjang, bagi menjadi 8 bagian sama besar, lalu bentuk sesuai selera ukuran besar-kecilnya.
- Susun di kukusan dengan jarak sekitar 2 cm antar gulungan (karena akan mengembang saat dikukus), lalu kukus selama 20 menit.
- Setelah 20 menit dan gulungan mulai mengempis sedikit (tanda sudah matang dan mengembang sempurna), matikan api dan angkat; dinginkan pada suhu ruang, lalu simpan di kulkas semalaman hingga keras (jemur potongan sekitar 1-2 jam sebelum digoreng jika sudah dipotong).
- Setelah keras (semalaman di kulkas), potong tipis-tipis.
- Panaskan 400 ml minyak dengan api kecil ke sedang, lalu goreng kerupuk sedikit demi sedikit sambil diaduk hingga mekar sempurna dan berwarna putih; angkat dan tiriskan.
Ingredients
Part 1:
Part 2 (starter paste):
Part 3 (cracker dough):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 100 ml water; meanwhile, dissolve 50 g tapioca starch with 3 tbsp water until completely smooth and lump-free.
- Once the water is fully boiling, turn off the heat, then pour in the tapioca slurry; stir quickly until it thickens into a starter paste (it should stay milky white, not turn too translucent).
- Blend 150 g mackerel with 100 ml water, 3 cloves garlic, 2 eggs, 1 1/2 tsp sugar, and 1 tsp ground pepper until smooth and starting to bind together.
- Add 2 tsp salt to the fish mixture and blend briefly again until it firms up, then stop.
- Weigh out some tapioca starch (start with about 50 g rather than all 550 g, since flour absorbency varies), then combine it with the fish mixture and the starter paste.
- Wash your hands, then knead the dough until the flour is fully absorbed and it becomes smooth, adding more flour gradually if it's still too soft.
- Roll the dough into a log, divide into 8 equal portions, and shape them to your preferred thickness.
- Arrange the logs in a steamer with about 2 cm of space between them (they'll expand as they steam), then steam for 20 minutes.
- Once done — the logs will puff up and then deflate slightly, meaning they're fully cooked — turn off the heat and remove; let cool at room temperature, then refrigerate overnight until firm (sun-dry the slices for 1-2 hours before frying if already sliced).
- Once firm from chilling overnight, slice the logs thinly.
- Heat 400 ml oil over low-medium heat, then fry the cracker slices until they puff up fully and turn white; remove and drain.
Cook Mode
Resep : by Rudy Choirudin
Kerupuk Ikan (Fish Crackers That Stay Crispy, Not Tough)
AGAR KERUPUK TIDAK KERAS, INI CARANYA - KERUPUK IKAN
AGAR KERUPUK TIDAK KERAS, INI CARANYA - KERUPUK IKAN
Bahan
Bahan 1 :
Bahan 2 (Adonan Biang) :
Bahan 3 (Adonan Kerupuk) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 100 ml air; sambil menunggu, larutkan 50 gr tepung tapioka dengan 3 sdm air (adonan biang) hingga benar-benar larut dan lembut.
- Setelah air benar-benar mendidih, matikan api, lalu masukkan larutan tapioka; aduk cepat hingga mengental (warnanya tetap seperti susu, jangan sampai terlalu bening) — ini disebut biang.
- Blender 150 gr ikan tenggiri bersama 100 ml air, 3 siung bawang putih, 2 butir telur, 1½ sdt gula pasir, dan 1 sdt merica bubuk hingga halus dan mulai mengikat.
- Masukkan 2 sdt garam ke campuran ikan, blender lagi sebentar hingga mengeras kembali, lalu matikan.
- Timbang sekitar 50 gr tepung tapioka (tidak perlu pakai semua 550 gr sekaligus, sesuaikan kelembaban), lalu campurkan dengan adonan ikan dan biang tadi.
- Cuci tangan lalu uleni adonan hingga tepung terserap sempurna dan kalis, tambahkan tepung sedikit-sedikit bila masih terlalu lembek.
- Bentuk adonan menjadi gulungan panjang, bagi menjadi 8 bagian sama besar, lalu bentuk sesuai selera ukuran besar-kecilnya.
- Susun di kukusan dengan jarak sekitar 2 cm antar gulungan (karena akan mengembang saat dikukus), lalu kukus selama 20 menit.
- Setelah 20 menit dan gulungan mulai mengempis sedikit (tanda sudah matang dan mengembang sempurna), matikan api dan angkat; dinginkan pada suhu ruang, lalu simpan di kulkas semalaman hingga keras (jemur potongan sekitar 1-2 jam sebelum digoreng jika sudah dipotong).
- Setelah keras (semalaman di kulkas), potong tipis-tipis.
- Panaskan 400 ml minyak dengan api kecil ke sedang, lalu goreng kerupuk sedikit demi sedikit sambil diaduk hingga mekar sempurna dan berwarna putih; angkat dan tiriskan.
Ingredients
Part 1:
Part 2 (starter paste):
Part 3 (cracker dough):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 100 ml water; meanwhile, dissolve 50 g tapioca starch with 3 tbsp water until completely smooth and lump-free.
- Once the water is fully boiling, turn off the heat, then pour in the tapioca slurry; stir quickly until it thickens into a starter paste (it should stay milky white, not turn too translucent).
- Blend 150 g mackerel with 100 ml water, 3 cloves garlic, 2 eggs, 1 1/2 tsp sugar, and 1 tsp ground pepper until smooth and starting to bind together.
- Add 2 tsp salt to the fish mixture and blend briefly again until it firms up, then stop.
- Weigh out some tapioca starch (start with about 50 g rather than all 550 g, since flour absorbency varies), then combine it with the fish mixture and the starter paste.
- Wash your hands, then knead the dough until the flour is fully absorbed and it becomes smooth, adding more flour gradually if it's still too soft.
- Roll the dough into a log, divide into 8 equal portions, and shape them to your preferred thickness.
- Arrange the logs in a steamer with about 2 cm of space between them (they'll expand as they steam), then steam for 20 minutes.
- Once done — the logs will puff up and then deflate slightly, meaning they're fully cooked — turn off the heat and remove; let cool at room temperature, then refrigerate overnight until firm (sun-dry the slices for 1-2 hours before frying if already sliced).
- Once firm from chilling overnight, slice the logs thinly.
- Heat 400 ml oil over low-medium heat, then fry the cracker slices until they puff up fully and turn white; remove and drain.
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