Mengupas Rahasia Dapur Kripik Balado Christine Hakim | Christine Hakim Vlog

Summary

In this video, the host takes viewers into the kitchen to share the secrets of making crispy and delicious fried cassava snacks. The process includes selecting the right cassava (white-skinned, not red), washing it, and preparing it for frying. The key to perfecting the crispy texture is using the right oil and temperature control. The host also demonstrates how to make a flavorful sambal sauce to complement the dish, emphasizing the importance of patience and care in cooking. A fun and engaging tutorial for those looking to learn a new snack recipe.

Takeaways

• 😀 Use white-skinned cassava for the recipe, as the red-skinned variety is toxic.
• 😀 Peel and wash the cassava thoroughly before processing it.
• 😀 The cassava should be grated or processed to extract the starch for the recipe.
• 😀 Frying cassava requires careful oil temperature control to ensure it gets crispy and doesn't absorb excess oil.
• 😀 Use traditional coconut oil for frying, as it dries faster and lasts longer than palm oil.
• 😀 Proper frying technique results in cassava that’s crispy and golden brown, with no excess oil.
• 😀 After frying, place the cassava on a paper towel to absorb any remaining oil and maintain crispiness.
• 😀 The sambal balado is made from fried shallots, chili, sugar, and tamarind, and requires constant stirring for perfect consistency.
• 😀 Stir the sambal until the oil, chili, sugar, and tamarind blend together, making sure the oil is well-integrated.
• 😀 The sambal should be added to the fried cassava, mixing gently and intuitively for the best flavor and texture.
• 😀 The preparation of both the cassava and sambal requires a 'feeling' or intuition to ensure the right texture and taste.

Q & A

Why is white cassava preferred over red cassava in this recipe?

White cassava is preferred because it fries better and remains crispy, while red cassava can cause the chips to blacken when fried, which affects the texture and appearance.

What is the importance of removing moisture from the cassava before frying?

Removing moisture is crucial to achieving a crispy texture. If the cassava retains water, it will become soggy and not fry properly.

Why is coconut oil recommended for frying the cassava?

Coconut oil is recommended because it produces a crispier texture and lasts longer compared to other oils like palm oil, making it ideal for frying.

What is the role of 'feeling' in cooking, according to the script?

Feeling is essential when preparing and serving the dish, as it helps to determine the right timing for frying and seasoning. It ensures the final product has the best texture and flavor.

How do you know when the sambal (lado) is properly cooked?

The sambal is properly cooked when the oil separates from the other ingredients, and the mixture becomes dry, indicating that the sauce has thickened and the flavors have melded together.

What kind of temperature control is needed for frying the cassava?

The frying temperature must be carefully controlled to ensure the cassava cooks quickly and evenly without absorbing too much oil or becoming soggy.

What are the key ingredients for the sambal in this recipe?

The key ingredients for the sambal include shallots, sugar, cayenne pepper (or chili), and oil, which together create a sweet, spicy, and flavorful sauce.

Why is it important to fry the cassava in small batches?

Frying the cassava in small batches ensures that each piece cooks evenly and crisps up properly, preventing overcrowding in the pan, which can lead to uneven cooking.

How should the fried cassava chips be stored if not eaten immediately?

If not eaten immediately, the fried cassava chips should be stored in an airtight container to preserve their crispiness and freshness.

What does the term 'Blado' refer to in the recipe?

'Blado' seems to be a local term for the dish, which involves fried cassava chips coated in a spicy sambal. It’s a variation of a popular Indonesian snack, possibly specific to a region or cultural style.