Cipuk (aci And Crackers)
Ingredients
- 500 gr colorful onion crackers
- 200 gr starch / tapioca / aci + 50 gr flour (can be full of starch for more chewy results)
- 1/2 tsp broth powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cloves of garlic crushed
Method
- Soak the crackers until wilted and then boil until soft.
- Meanwhile, mix the cornstarch, flour with salt, pepper, stock powder and garlic. Stir well.
- After the crackers are mushy, remove them from a sieve and pour them directly into a bowl filled with flour, so as soon as the crackers are removed, shake the sieve for a while and immediately pour them into the flour. Stir well. Use wood picks as the mixture is very hot until all the ingredients are well combined. No need to knead until smooth, just mix it well. It doesn't matter if the dough is lumpy and lumpy.
- Prepare a heat-resistant container (I used a 20x20 cm or 18x18 cm square pan for thicker results) and grease it with oil. Pour the cipuk ingredients into the tin and flatten it while slightly pressing it with your hands so that it is solid and neat. Steam for about 20 minutes. Allow to cool, remove from the tin and then cut according to taste. Fry in hot oil, long fry according to taste. If you like soft cipuk, just fry for a while. If you want chips that are crispy on the outside, fry longer.
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