RESEP PEYEK KACANG TANAH RENYAH GURIH ENAK BANGET Tips lengkap

Summary

In this video, the creator demonstrates how to make crunchy peanut peyek, a delicious Indonesian snack. The process begins with preparing peanuts, which are sliced and dried to ensure crispness. A flavorful spice paste is made with garlic, candlenuts, ginger, and seasonings, and is mixed into a smooth batter. The peanuts are added right before frying to ensure an even distribution. The peyek is fried over low heat to achieve a thin, crispy texture. Tips are provided to help viewers get the perfect texture and flavor. This snack is ideal for family gatherings or even as a business idea.

Takeaways

• 😀 Peanuts should be cut in half and dried to achieve a crunchy texture when making peyek.
• 😀 Kaffir lime leaves need to be finely chopped to enhance the flavor of the peyek.
• 😀 A blend of garlic, candlenuts, ginger, coriander powder, and salt is essential for the base seasoning.
• 😀 To maintain dough consistency, always stir the mixture before scooping it out for frying.
• 😀 Rice flour, tapioca flour, coconut milk, and water are the key ingredients to make the dough for peyek.
• 😀 After mixing the dough, add the chopped kaffir lime leaves to ensure even flavor distribution.
• 😀 Peanuts should be mixed with the dough just before frying to ensure they stay evenly distributed.
• 😀 Fry the peyek over low heat to achieve a crispy, even cook without burning.
• 😀 Always pour oil around the edges of the pan to prevent the peyek from sticking during frying.
• 😀 If the dough becomes too thick during preparation, add water to return it to the desired consistency.
• 😀 To store, place the peyek in a sealed container to maintain its crispness and keep it fresh for longer.

Q & A

What is the main ingredient for making peyek kacang tanah?

The main ingredient for making peyek kacang tanah is peanuts (kacang tanah), which are cut into halves and dried to ensure a crispy texture.

Why is it important to dry or roast the peanuts before using them in the recipe?

Drying or roasting the peanuts ensures they become crispy when eating the peyek. This step is crucial for achieving the desired texture.

What role do the kaffir lime leaves (daun jeruk) play in this recipe?

The kaffir lime leaves are finely chopped and added to the dough to enhance the flavor, giving the peyek a fragrant and flavorful kick.

What spices are used in the peyek dough?

The spices used in the dough include garlic, candlenut (kemiri), ginger (kencur), coriander, and salt. These are ground into a paste to form the base of the dough.

How do you ensure the dough consistency is right for making peyek?

The dough consistency should not be too thick or too runny. It should be mixed until smooth, and it's important to stir the dough well before using it to ensure an even texture.

What is the importance of mixing the dough before using it each time?

Mixing the dough before each use ensures the consistency remains uniform. If the dough isn't mixed, the last portions may become too thick, leading to uneven and thicker peyek.

Why should you fry the peyek on low heat?

Frying on low heat ensures that the peyek cooks evenly, becoming crispy without burning. It also helps the peanuts cook thoroughly and evenly inside the dough.

What should you do if the dough becomes too thick towards the end?

If the dough becomes too thick, you can add a few tablespoons of water to bring it back to the desired consistency, ensuring the peyek remains crispy.

How can you ensure the peyek doesn't stick to the frying pan?

To prevent sticking, the oil should be heated properly before frying. Additionally, it's suggested to drizzle oil around the edges of the frying pan to create a non-stick surface.

What is a tip for making the peyek more crispy and long-lasting?

To maintain the crunchiness and freshness, store the peyek in an airtight container after it cools down to prevent it from becoming soft.