RESEP KENTANG MUSTOFA TAHAN 2 BULAN
KENTANG MUSTOFA
Kentang Mustofa — Crispy Spiced Potato That Keeps for 2 Months
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Siapkan air dalam wadah besar, tambahkan 1 sendok makan kapur sirih, aduk rata, sisihkan.
- Parut kentang (ukuran parutan sedang) sambil sedikit ditekan agar hasilnya tidak terlalu tipis, lalu langsung masukkan ke air rendaman kapur sirih; lakukan hingga semua kentang selesai diparut.
- Rendam kentang dalam air kapur sirih selama sekitar 30 menit hingga agak kaku.
- Cuci kentang di air mengalir sampai benar-benar bersih dan airnya bening.
- Goreng kentang (jangan langsung diaduk, biarkan agak kokoh dulu baru dibalik) hingga matang dan kecoklatan, lalu angkat dan tiriskan.
- Haluskan cabai merah besar dan bawang putih dengan minyak (sekitar 75 ml).
- Tumis bumbu halus sebentar saja, jangan sampai terlalu matang agar tidak menggumpal.
- Masukkan gula pasir, aduk terus hingga gula dan bumbu menyatu dan mulai berkaramel (berbuih).
- Tambahkan garam, kaldu ayam bubuk, dan air asam jawa, aduk rata.
- Kecilkan api sekecil mungkin, lalu masukkan kentang goreng, aduk terus hingga tercampur rata dan terbalut karamel bumbu.
- Setelah dingin, simpan kentang mustofa dalam wadah atau toples kedap udara.
Ingredients
Steps
Steps were generated from the video narration — watch the video if unsure.
- Prepare water in a large container, add 1 tablespoon slaked lime, stir well, and set aside.
- Shred the potatoes (medium grater size), pressing lightly so the shreds aren't too thin, then put them straight into the slaked lime water; repeat until all the potatoes are shredded.
- Soak the shredded potatoes in the lime water for about 30 minutes until slightly firm.
- Wash the potatoes under running water until completely clean and the water runs clear.
- Fry the potatoes (don't stir right away — let them firm up first before turning) until cooked and golden brown, then remove and drain.
- Grind the large red chilies and garlic with oil (about 75 ml).
- Saute the ground spice paste briefly — don't let it overcook or it will clump.
- Add the granulated sugar, stir continuously until the sugar and spice paste combine and start to caramelize (bubbling).
- Add salt, chicken bouillon powder, and tamarind water, stir well.
- Lower the heat as low as possible, add the fried potatoes, and stir continuously until evenly coated in the caramelized seasoning.
- Once cooled, store the kentang mustofa in an airtight container or jar.
Mode Masak
KENTANG MUSTOFA
Kentang Mustofa — Crispy Spiced Potato That Keeps for 2 Months
RESEP KENTANG MUSTOFA TAHAN 2 BULAN
RESEP KENTANG MUSTOFA TAHAN 2 BULAN
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Siapkan air dalam wadah besar, tambahkan 1 sendok makan kapur sirih, aduk rata, sisihkan.
- Parut kentang (ukuran parutan sedang) sambil sedikit ditekan agar hasilnya tidak terlalu tipis, lalu langsung masukkan ke air rendaman kapur sirih; lakukan hingga semua kentang selesai diparut.
- Rendam kentang dalam air kapur sirih selama sekitar 30 menit hingga agak kaku.
- Cuci kentang di air mengalir sampai benar-benar bersih dan airnya bening.
- Goreng kentang (jangan langsung diaduk, biarkan agak kokoh dulu baru dibalik) hingga matang dan kecoklatan, lalu angkat dan tiriskan.
- Haluskan cabai merah besar dan bawang putih dengan minyak (sekitar 75 ml).
- Tumis bumbu halus sebentar saja, jangan sampai terlalu matang agar tidak menggumpal.
- Masukkan gula pasir, aduk terus hingga gula dan bumbu menyatu dan mulai berkaramel (berbuih).
- Tambahkan garam, kaldu ayam bubuk, dan air asam jawa, aduk rata.
- Kecilkan api sekecil mungkin, lalu masukkan kentang goreng, aduk terus hingga tercampur rata dan terbalut karamel bumbu.
- Setelah dingin, simpan kentang mustofa dalam wadah atau toples kedap udara.
Ingredients
Steps
Steps were generated from the video narration — watch the video if unsure.
- Prepare water in a large container, add 1 tablespoon slaked lime, stir well, and set aside.
- Shred the potatoes (medium grater size), pressing lightly so the shreds aren't too thin, then put them straight into the slaked lime water; repeat until all the potatoes are shredded.
- Soak the shredded potatoes in the lime water for about 30 minutes until slightly firm.
- Wash the potatoes under running water until completely clean and the water runs clear.
- Fry the potatoes (don't stir right away — let them firm up first before turning) until cooked and golden brown, then remove and drain.
- Grind the large red chilies and garlic with oil (about 75 ml).
- Saute the ground spice paste briefly — don't let it overcook or it will clump.
- Add the granulated sugar, stir continuously until the sugar and spice paste combine and start to caramelize (bubbling).
- Add salt, chicken bouillon powder, and tamarind water, stir well.
- Lower the heat as low as possible, add the fried potatoes, and stir continuously until evenly coated in the caramelized seasoning.
- Once cooled, store the kentang mustofa in an airtight container or jar.
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