AGAR KERUPUK TIDAK KERAS, INI CARANYA - KERUPUK IKAN

Summary

In this video, the host demonstrates an easy and delicious way to make fish crackers. The process starts with boiling water, mixing tapioca, and preparing fish paste with various ingredients like garlic, eggs, sugar, and seasonings. After blending everything together, the dough is formed into rolls, steamed, and dried under the sun for two days. Once dried, the crackers are fried to perfection, resulting in crispy, flavorful fish crackers. The video highlights simple tips for success and emphasizes the ease of making this tasty snack at home.

Takeaways

• 😀 Make sure to prepare all the ingredients in advance for making fish crackers.
• 😀 Boil 100 ml of water and add 50 grams of tapai to create a paste. Stir well until it's fully dissolved.
• 😀 Ensure the tapioca liquid is fully boiled before mixing it with other ingredients, and turn off the heat to prevent it from becoming clear.
• 😀 Use 150 grams of mackerel fish, along with the tapioca paste, garlic, 2 eggs, sugar, and seasoning to make the fish paste.
• 😀 Blend all ingredients together until smooth, then add salt and mix well until the dough thickens.
• 😀 The dough should be smooth and sticky but not too wet. Add flour if necessary to achieve the right consistency.
• 😀 Roll the dough into equal-sized portions, shape them, and then steam for 20 minutes to allow them to expand.
• 😀 After steaming, let the fish crackers cool down before placing them in the refrigerator overnight to harden.
• 😀 Once hardened, cut the fish crackers into thin slices, ensuring even thickness for proper drying.
• 😀 Dry the crackers in the sun for 1-2 hours before frying to get the crispy texture.
• 😀 Fry the crackers in hot oil on medium heat until they puff up, then let them cool before storing them in an airtight container.

Q & A

What is the first step in making kerupuk ikan?

The first step is to boil 100 ml of water and mix it with 50 grams of tapai (fermented rice).

Why is it important to ensure that the tapai mixture is fully dissolved?

It is crucial to ensure the tapai mixture is completely dissolved so it can blend properly into the other ingredients and prevent the formation of lumps.

Why must the heat be turned off when adding the tapioca liquid?

The heat must be turned off to prevent the tapioca liquid from becoming clear and forming a sticky consistency. It helps maintain the right texture for the kerupuk mixture.

What ingredients are blended together to form the kerupuk ikan mixture?

The kerupuk ikan mixture includes 150 grams of mackerel fish, 100 ml of water, 3 cloves of garlic, 2 eggs, 1.5 teaspoons of sugar, pepper, salt, and the tapioca mixture.

What role does the tapioca flour play in the kerupuk ikan recipe?

Tapioca flour helps bind the ingredients together and contributes to the texture of the kerupuk, ensuring it can hold shape and become crispy when fried.

Why is it important to knead the dough properly?

Proper kneading ensures that the tapioca flour absorbs the moisture properly, which helps the dough hold together well and results in a smooth, firm texture for the kerupuk.

How should the kerupuk dough be shaped before steaming?

The dough should be divided into eight equal pieces, then rolled into logs and cut into smaller pieces, with enough space between each to allow for expansion during steaming.

How long should the kerupuk be steamed?

The kerupuk should be steamed for 20 minutes to allow the dough to expand and cook through.

What is the next step after steaming the kerupuk dough?

After steaming, the kerupuk should be left to cool and firm up. Once cooled, it can be refrigerated overnight to harden completely.

How do you prepare the kerupuk for frying?

Once the kerupuk has cooled and hardened, it is sliced thinly. Then, it is dried under the sun for 1-2 hours before frying to achieve a crispy texture.