Peanut Brittle And How To Get Crispy Duck

How To Get Crispy Duck?

7 ways to make the dent to be crispy and not hard, pay attention to the ingredients, rice flour must be soft and dry. glutinous rice flour illustration. (2. Use fresh coconut milk. 3. Must use eggs. 4. Use whiting. The ingredients must be just right. 6. Deep fry. 7. Add tapioca flour.

What are the Peanut Crushed Seasonings?

How to make peanut brittle is also very easy. you only need rice flour, peanuts, to sago flour. The spices used are also only in the form of coriander, kencur, candlenut, garlic, and others.

How to Make a Duck?

How to make savory peanut brittle: mix rice flour and tapioca. add water little by little. add peanuts and lime leaves, then season with salt. heat up a lot of cooking oil, then take the batter for about 1 tablespoon. other items•

Do Ducks Use Coconut Milk?

Kompas.com - coconut milk is an important ingredient in making mash or peanut brittle. Coconut milk has a function to make a savory taste and a crunchy dent texture.

Ingredients

250 gr Rice Flour
100 gr Tapioca Flour
1 small egg, lightly beaten
35 ml Instant Coconut Milk
300 ml Water
6 lbs Jeruk Leaves, remove the bone leaves & finely slice
Salt to taste
Mushroom Broth / Broth powder to taste
Right amount of oil
250 gr Peanuts, cut into small pieces according to taste

Ground spices

2 cloves of garlic
2 cm Turmeric, roasted
1.5 cm Kencur
1/2 tbsp Roasted Coriander
3 pieces of roasted hazelnut

How to make

1. In a bowl, mix rice flour, tapioca flour, salt and mushroom broth, mix well. Add ground spices, eggs, instant coconut milk, mix well. Pour the water gradually while stirring until the dough is smooth with medium thickness. The use of water can be less or more, adjusted to get a dough consistency that is not too thick and not too runny. Taste correction
2. Add lime leaf slices, stir to spread
3. Using a deep and wide frying pan/frying pan, heat a large amount of cooking oil over medium-low heat
4. Take 1 tablespoon of dough, add peanuts to taste. Pour wide around the pan, flush with oil until the dough can be released from the edges of the pan. Fry until golden dry evenly. Lift and drain. Continue until the dough runs out.
Once cool, store in an airtight container, so it doesn't stagnate.
Note: To prevent the peanuts from sticking, don't put them in the batter but add just enough in a ladle when the batter is about to be poured into the pan.