KEMBANG GOYANG VERSI ASIN GURIH

Summary

In this video, Dapur Prabu demonstrates how to make savory, crispy kembang goyang, a traditional Indonesian snack, without any sugar. The host walks through preparing a spiced batter with garlic, kencur, eggs, various flours, and coconut milk, emphasizing the right consistency for perfect results. Detailed tips for using the right metal molds, proper oil temperature, and frying techniques ensure the kembang goyang comes out golden and crispy without sticking or burning. Perfect for festive occasions like Lebaran, this step-by-step guide makes it easy for viewers to recreate this delicious snack at home while enjoying the process of cooking.

Takeaways

• 😀 The video demonstrates how to make savory (asin gurih) kembang goyang instead of the usual sweet version.
• 😀 Ingredients include garlic, kencur, salt, seasoning powder, egg, rice flour, wheat flour, cornstarch, and coconut milk.
• 😀 The spices are first ground and then mixed with an egg to form the base of the batter.
• 😀 Flour and cornstarch are added, followed by coconut milk gradually, to achieve the right batter consistency.
• 😀 The batter should be thick enough to stick to the mold but not too thick, nor too runny.
• 😀 Use a brass or silver mold with a vertical handle, not thin zinc or slanted-handled molds, to prevent sticking.
• 😀 Heat the mold in oil over low heat and shake it so the oil drains before dipping into the batter.
• 😀 Dip the mold in batter carefully, immerse in hot oil, then lift and let excess oil drain before repeating.
• 😀 The kembang goyang should be flipped when slightly yellow, but not brown, to avoid burning.
• 😀 Use a pan with enough oil instead of a Teflon pan to ensure proper frying and prevent burning.
• 😀 Stir the batter frequently during frying to maintain consistency and prevent lumps.
• 😀 The finished kembang goyang is crispy, savory, and suitable for home cooking or festive occasions like Lebaran.

Q & A

What type of kembang goyang is demonstrated in the video?

The video demonstrates how to make savory kembang goyang, which is salty and flavorful, rather than the sweet version.

Which ingredients are used to make the bumbu halus (spice paste)?

The bumbu halus is made from 2 cloves of garlic, 1 piece of kencur (aromatic ginger), 1 teaspoon of salt, and 1 teaspoon of powdered seasoning (kaldu bubuk).

How is the egg used in the recipe?

One egg is cracked and mixed into the bumbu halus to help bind the ingredients together before adding the flours and coconut milk.

What flours are required for the kembang goyang batter?

The recipe calls for 100 grams of rice flour, 100 grams of medium- or low-protein wheat flour, and 25 grams of cornstarch (maizena).

How should the coconut milk be added to the batter?

Coconut milk (250 ml) should be added gradually, ensuring the batter is not too runny or too thick, so it can stick to the mold properly.

What type of mold is recommended for making kembang goyang?

A mold made of brass or silver with an upright handle is recommended to prevent sticking and make it easier to handle. Thin tin or slanted-handled molds are not ideal.

What is the correct way to dip and cook the kembang goyang in the oil?

Heat the mold in the oil, remove it and shake off excess oil, dip it into the batter (not fully submerged), return it to the oil for a few seconds, then shake off and repeat. Flip the snack if necessary until lightly golden.

Why should teflon pans be avoided for frying kembang goyang?

Teflon pans have surfaces too close to the heat, which can cause the batter to burn quickly. A regular pan with enough oil ensures even frying.

How can you tell when the kembang goyang is done frying?

The kembang goyang is ready when it is lightly golden and no longer bubbly. Avoid frying until too brown or dark as it can become burnt.

What are some tips for maintaining the batter consistency while cooking?

Stir the batter frequently to prevent lumps and separation, and add the coconut milk gradually to keep the right thickness for sticking to the mold.

How does the savory version compare to the sweet version of kembang goyang?

The savory version is equally delicious as the sweet version, often enjoyed during festive occasions like Lebaran, without using sugar.