GARING TAHAN LAMA ! RESEP KENTANG MUSTOFA
Resep Kentang Mustofa
Crispy, Long-Lasting Kentang Mustofa (Spiced Potato Sticks)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong kentang yang sudah dikupas dan direndam air menjadi bentuk korek api tipis, pastikan potongan rata.
- Rendam potongan kentang dalam air selama 2 jam, lalu bilas berkali-kali (3-4 kali) hingga air bilasan bening.
- Keringkan kentang menggunakan keranjang berlubang atau tisu sebelum digoreng.
- Goreng kentang dalam minyak panas (boleh dibagi beberapa batch), aduk sesekali agar matang merata, mulai dengan api besar lalu kecilkan saat kentang mulai kaku.
- Haluskan cabai merah keriting, cabai rawit, bawang putih, dan bawang merah dengan sedikit minyak menggunakan blender.
- Angkat kentang goreng yang sudah garing dan berwarna keemasan, tiriskan dengan tisu.
- Tumis bumbu halus hingga minyak dan bumbu terpisah bersama daun jeruk hingga wangi dan bau langu hilang.
- Masukkan gula pasir, masak dengan api kecil hingga gula larut.
- Tambahkan air asam jawa dan garam, masak hingga bumbu mengental dan lengket (kalis).
- Goreng ikan teri hingga garing, lalu goreng kacang tanah.
- Setelah bumbu dan kentang goreng dingin, campurkan kentang, teri goreng, dan kacang goreng ke dalam bumbu, aduk rata hingga semua terlapisi merata.
- Simpan dalam toples kedap udara di suhu ruang, bisa tahan berbulan-bulan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the peeled, water-soaked potatoes into thin matchstick strips, making sure the pieces are even.
- Soak the potato strips in water for 2 hours, then rinse several times (3-4 times) until the rinse water runs clear.
- Dry the potatoes using a slotted basket or paper towels before frying.
- Fry the potatoes in hot oil (in batches if needed), stirring occasionally for even cooking, starting on high heat then lowering once the potatoes start to stiffen.
- Grind the curly red chilies, bird's-eye chilies, garlic, and shallots with a little oil in a blender.
- Remove the fried potatoes once crispy and golden, drain on paper towels.
- Saute the ground spice paste with the kaffir lime leaves until the oil separates from the spices and the raw smell is gone.
- Add the granulated sugar, cook over low heat until it dissolves.
- Add the tamarind water and salt, cook until the sauce thickens and becomes sticky.
- Fry the dried anchovies until crispy, then fry the peanuts.
- Once the sauce and fried potatoes have cooled, mix the potatoes, fried anchovies, and fried peanuts into the sauce, toss until everything is evenly coated.
- Store in an airtight jar at room temperature; it can keep for months.
Cook Mode
Resep Kentang Mustofa
Crispy, Long-Lasting Kentang Mustofa (Spiced Potato Sticks)
GARING TAHAN LAMA ! RESEP KENTANG MUSTOFA
GARING TAHAN LAMA ! RESEP KENTANG MUSTOFA
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong kentang yang sudah dikupas dan direndam air menjadi bentuk korek api tipis, pastikan potongan rata.
- Rendam potongan kentang dalam air selama 2 jam, lalu bilas berkali-kali (3-4 kali) hingga air bilasan bening.
- Keringkan kentang menggunakan keranjang berlubang atau tisu sebelum digoreng.
- Goreng kentang dalam minyak panas (boleh dibagi beberapa batch), aduk sesekali agar matang merata, mulai dengan api besar lalu kecilkan saat kentang mulai kaku.
- Haluskan cabai merah keriting, cabai rawit, bawang putih, dan bawang merah dengan sedikit minyak menggunakan blender.
- Angkat kentang goreng yang sudah garing dan berwarna keemasan, tiriskan dengan tisu.
- Tumis bumbu halus hingga minyak dan bumbu terpisah bersama daun jeruk hingga wangi dan bau langu hilang.
- Masukkan gula pasir, masak dengan api kecil hingga gula larut.
- Tambahkan air asam jawa dan garam, masak hingga bumbu mengental dan lengket (kalis).
- Goreng ikan teri hingga garing, lalu goreng kacang tanah.
- Setelah bumbu dan kentang goreng dingin, campurkan kentang, teri goreng, dan kacang goreng ke dalam bumbu, aduk rata hingga semua terlapisi merata.
- Simpan dalam toples kedap udara di suhu ruang, bisa tahan berbulan-bulan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the peeled, water-soaked potatoes into thin matchstick strips, making sure the pieces are even.
- Soak the potato strips in water for 2 hours, then rinse several times (3-4 times) until the rinse water runs clear.
- Dry the potatoes using a slotted basket or paper towels before frying.
- Fry the potatoes in hot oil (in batches if needed), stirring occasionally for even cooking, starting on high heat then lowering once the potatoes start to stiffen.
- Grind the curly red chilies, bird's-eye chilies, garlic, and shallots with a little oil in a blender.
- Remove the fried potatoes once crispy and golden, drain on paper towels.
- Saute the ground spice paste with the kaffir lime leaves until the oil separates from the spices and the raw smell is gone.
- Add the granulated sugar, cook over low heat until it dissolves.
- Add the tamarind water and salt, cook until the sauce thickens and becomes sticky.
- Fry the dried anchovies until crispy, then fry the peanuts.
- Once the sauce and fried potatoes have cooled, mix the potatoes, fried anchovies, and fried peanuts into the sauce, toss until everything is evenly coated.
- Store in an airtight jar at room temperature; it can keep for months.
Cook Notes
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