INI DIA CARA MUDAH BIKIN REMPEYEK KACANG KRISPI BUAT JUALAN | Dapur Rutin by Martin Praja
Resep
Crispy Peanut Rempeyek for Selling
Bahan
Bumbu halus:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang putih dan kemiri dengan sedikit air menggunakan blender.
- Campurkan tepung beras (lebih banyak) dan tepung tapioka (lebih sedikit) ke dalam wadah.
- Tuang santan cair (perbandingan santan kental:air sekitar 1:5), aduk rata dengan bumbu halus.
- Masukkan satu butir telur, aduk rata.
- Masukkan kacang tanah dan irisan tipis daun jeruk (buang tulang daunnya, gulung daun lalu iris tipis).
- Bumbui dengan ketumbar bubuk, merica, garam, dan kaldu jamur bubuk, aduk rata.
- Tambahkan air sedikit demi sedikit hingga adonan tidak terlalu kental dan tidak terlalu cair (agar peyek bisa melebar dan matang merata saat digoreng).
- Panaskan minyak dengan api sedang (jangan terlalu besar).
- Olesi bagian samping wajan dengan minyak, lalu tuang adonan dengan centong sayur di bagian pinggir minyak panas agar melebar tipis dan menyatu ke minyak.
- Goreng hingga peyek berwarna kecoklatan dan matang, lalu angkat dan tiriskan.
Ingredients
Ground Spice Paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the garlic and candlenuts with a little water using a blender.
- Combine the rice flour (more) and tapioca starch (less) in a bowl.
- Pour in thin coconut milk (about 1:5 ratio of thick coconut milk to water), stir well with the ground spice paste.
- Add one egg, stir well.
- Add the peanuts and thinly sliced kaffir lime leaves (remove the central rib, roll the leaves up, then slice thinly).
- Season with ground coriander, pepper, salt, and mushroom bouillon powder, stir well.
- Add water a little at a time until the batter is neither too thick nor too runny (so the peyek spreads out and cooks evenly when fried).
- Heat the oil over medium heat (not too high).
- Grease the side of the wok with a little oil, then ladle the batter along the edge of the hot oil so it spreads thin and merges into the oil.
- Fry until the peyek turns golden brown and crisp, then remove and drain.
Cook Mode
INI DIA CARA MUDAH BIKIN REMPEYEK KACANG KRISPI BUAT JUALAN | Dapur Rutin by Martin Praja
Crispy Peanut Rempeyek for Selling
INI DIA CARA MUDAH BIKIN REMPEYEK KACANG KRISPI BUAT JUALAN | Dapur Rutin by Martin Praja
INI DIA CARA MUDAH BIKIN REMPEYEK KACANG KRISPI BUAT JUALAN | Dapur Rutin by Martin Praja
Bahan
Bumbu halus:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang putih dan kemiri dengan sedikit air menggunakan blender.
- Campurkan tepung beras (lebih banyak) dan tepung tapioka (lebih sedikit) ke dalam wadah.
- Tuang santan cair (perbandingan santan kental:air sekitar 1:5), aduk rata dengan bumbu halus.
- Masukkan satu butir telur, aduk rata.
- Masukkan kacang tanah dan irisan tipis daun jeruk (buang tulang daunnya, gulung daun lalu iris tipis).
- Bumbui dengan ketumbar bubuk, merica, garam, dan kaldu jamur bubuk, aduk rata.
- Tambahkan air sedikit demi sedikit hingga adonan tidak terlalu kental dan tidak terlalu cair (agar peyek bisa melebar dan matang merata saat digoreng).
- Panaskan minyak dengan api sedang (jangan terlalu besar).
- Olesi bagian samping wajan dengan minyak, lalu tuang adonan dengan centong sayur di bagian pinggir minyak panas agar melebar tipis dan menyatu ke minyak.
- Goreng hingga peyek berwarna kecoklatan dan matang, lalu angkat dan tiriskan.
Ingredients
Ground Spice Paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the garlic and candlenuts with a little water using a blender.
- Combine the rice flour (more) and tapioca starch (less) in a bowl.
- Pour in thin coconut milk (about 1:5 ratio of thick coconut milk to water), stir well with the ground spice paste.
- Add one egg, stir well.
- Add the peanuts and thinly sliced kaffir lime leaves (remove the central rib, roll the leaves up, then slice thinly).
- Season with ground coriander, pepper, salt, and mushroom bouillon powder, stir well.
- Add water a little at a time until the batter is neither too thick nor too runny (so the peyek spreads out and cooks evenly when fried).
- Heat the oil over medium heat (not too high).
- Grease the side of the wok with a little oil, then ladle the batter along the edge of the hot oil so it spreads thin and merges into the oil.
- Fry until the peyek turns golden brown and crisp, then remove and drain.
Cook Notes
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