Ingredients with Measurements:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 1 tsp yeast
- 250ml warm water
- 1 liter vegetable oil (for frying)
- 1 cup roasted peanuts, finely ground
- 3 cloves garlic, minced
- 2 tbsp sweet soy sauce
- 1 tbsp tamarind paste
- 1 tsp salt
- 2 cups water
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Deep-frying pan
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, baking powder, and yeast. Mix well.
2. Gradually add the warm water while mixing until the dough is smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. After 30 minutes, divide the dough into small portions and roll them into long strips.
5. Cut the strips into small pieces, about 5cm in length.
6. Heat the vegetable oil in a deep-frying pan over medium heat.
7. Fry the dough pieces until golden brown and crispy. Remove from the oil and drain on paper towels.
8. In a small saucepan, combine the ground peanuts, garlic, sweet soy sauce, tamarind paste, salt, and water. Mix well and bring to a boil.
9. Reduce the heat and let the sauce simmer for 10 minutes.
10. Serve the cakwe with the peanut sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for frying the cakwe
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- Roasted peanuts can be substituted with peanut butter.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add chopped scallions or cilantro to the peanut sauce for added flavor.
- Serve with a side of pickled vegetables.
Tips and tricks:
- Make sure the dough is well-rested before cutting and frying.
- Use a slotted spoon to remove the cakwe from the oil to prevent them from breaking apart.
- Adjust the sweetness and sourness of the peanut sauce to your liking.
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 preheated oven at 180°C for 5-10 minutes or until crispy. Reheat the peanut sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Arrange the cakwe on a platter and drizzle the peanut sauce over them. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
- Serve with steamed rice for a complete meal.
- Pair with a refreshing cucumber salad.
Suggested side dishes:
Pickled vegetables, steamed vegetables, or a side of soup.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the cakwe are too oily, drain them on paper towels for a few minutes before serving.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the cakwe from absorbing too much oil.
- Use a thermometer to check the temperature of the oil.
Food history:
Cakwe Kuah Kacang is a popular street food in Indonesia. It is believed to have originated from Chinese cuisine and has been adapted to suit Indonesian tastes.
Flavor profiles:
Crispy, savory, and slightly sweet cakwe paired with a tangy and nutty peanut sauce.
Serving suggestions:
Serve hot as an appetizer or snack.
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Region: Indonesian