Ingredients with Measurements:
- 500g all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 300ml warm water
- Oil for frying
For the Peanut Sauce:
- 200g roasted peanuts, finely ground
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 red chilies, minced
- 1 tbsp palm sugar
- 1 tbsp tamarind paste
- 1 tsp salt
- 250ml water
Special equipment needed:
- Large mixing bowl
- Frying pan
- Blender or food processor
Step-by-step instructions:
For the Cakwe:
1. In a large mixing bowl, combine the flour, baking powder, salt, sugar, white pepper, garlic powder, and onion powder. Mix well.
2. Gradually add the warm water while stirring until the dough comes together.
3. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Heat the oil in a frying pan over medium heat.
6. Divide the dough into small portions and roll each portion into a long, thin cylinder.
7. Cut the cylinders into 10cm pieces.
8. Fry the cakwe in the hot oil until golden brown.
9. Drain the cakwe on paper towels to remove excess oil.
For the Peanut Sauce:
1. In a blender or food processor, grind the roasted peanuts until they become fine powder.
2. In a saucepan, sauté the garlic, shallots, and red chilies until fragrant.
3. Add the ground peanuts, palm sugar, tamarind paste, salt, and water.
4. Cook the mixture over medium heat until it thickens and the oil separates from the sauce.
5. Remove from heat and let it cool.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
5. Temperature:
- Frying temperature: 180°C
Serving size:
- 4-6 people
Nutritional information:
- Calories: 450 per serving
- Fat: 15g
- Carbohydrates: 65g
- Protein: 15g
Substitutions for ingredients:
- Roasted peanuts can be substituted with peanut butter.
- Tamarind paste can be substituted with lime juice.
Variations:
- Cakwe can be served with other dipping sauces such as sweet chili sauce or soy sauce.
- The peanut sauce can be made spicier by adding more chilies.
Tips and tricks:
- Make sure the dough is well-kneaded to achieve a chewy texture.
- Use a sharp knife to cut the cakwe into pieces to prevent them from sticking together.
- To prevent the peanut sauce from burning, stir it constantly while cooking.
Storage instructions:
- Store the cakwe and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cakwe in a toaster oven or oven at 180°C for 5-10 minutes until crispy.
- Reheat the peanut sauce in a saucepan over low heat, stirring constantly.
Presentation ideas:
- Arrange the cakwe on a plate and drizzle the peanut sauce over them.
- Garnish with chopped peanuts and sliced red chilies.
Garnishes:
- Chopped peanuts
- Sliced red chilies
- Chopped cilantro
Pairings:
- Indonesian fried rice (nasi goreng)
- Indonesian chicken satay (sate ayam)
- Indonesian beef rendang
Suggested side dishes:
- Indonesian vegetable fritters (bakwan sayur)
- Indonesian tofu and tempeh fritters (tahu and tempe goreng)
- Indonesian corn fritters (perkedel jagung)
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the peanut sauce is too thick, add more water.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the cakwe from absorbing too much oil.
Food history:
- Cakwe is a popular street food in Indonesia and is often served with various dipping sauces.
Flavor profiles:
- Cakwe has a chewy texture and a mild flavor.
- The peanut sauce is savory, slightly sweet, and spicy.
Serving suggestions:
- Serve the cakwe and peanut sauce as an appetizer or snack.
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Region: Indonesian