Ingredients with Measurements:
- 500g buffalo skin
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp white pepper
- 1/2 tsp MSG (optional)
- 1 cup vegetable oil for frying
Special equipment needed:
- Wok or deep frying pan
- Strainer or slotted spoon
- Mortar and pestle or food processor
Step-by-step instructions:
1. Rinse the buffalo skin thoroughly and pat dry with paper towels.
2. Cut the skin into small pieces, about 2 inches in length and 1 inch in width.
3. In a mortar and pestle or food processor, grind the garlic, salt, sugar, coriander powder, cumin powder, chili powder, turmeric powder, white pepper, and MSG (if using) into a fine paste.
4. Rub the spice paste onto the buffalo skin pieces, making sure each piece is coated evenly.
5. Heat the vegetable oil in a wok or deep frying pan over medium-high heat.
6. Once the oil is hot, carefully add the buffalo skin pieces to the oil, a few at a time, making sure not to overcrowd the pan.
7. Fry the buffalo skin pieces for about 2-3 minutes on each side, or until they turn golden brown and crispy.
8. Use a strainer or slotted spoon to remove the crispy kerupuk kulit kerbau from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Repeat the frying process with the remaining buffalo skin pieces.
10. Serve the crispy kerupuk kulit kerbau immediately while still hot and crispy.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- 4-6 people
Nutritional information:
- Calories per serving: 280
- Total fat: 20g
- Sodium: 400mg
- Total carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Pork skin or chicken skin can be used instead of buffalo skin.
- Vegetable oil can be substituted with any other frying oil, such as canola oil or peanut oil.
Variations:
- Add more chili powder for a spicier version.
- Use different spices or seasonings to create different flavor profiles.
Tips and tricks:
- Make sure to dry the buffalo skin thoroughly before cutting and seasoning.
- Do not overcrowd the pan when frying to ensure even cooking and crispy texture.
- Use a splatter screen to prevent oil from splattering while frying.
Storage instructions:
- Store the leftover crispy kerupuk kulit kerbau in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the crispy kerupuk kulit kerbau, place them in a preheated oven at 350°F for 5-7 minutes or until heated through and crispy.
Presentation ideas:
- Serve the crispy kerupuk kulit kerbau on a platter with a dipping sauce, such as sweet chili sauce or soy sauce.
Garnishes:
- Sprinkle chopped scallions or cilantro on top of the crispy kerupuk kulit kerbau for added flavor and color.
Pairings:
- Serve the crispy kerupuk kulit kerbau as a snack or appetizer with other Indonesian dishes, such as nasi goreng (fried rice) or sate (grilled skewers).
Suggested side dishes:
- Fresh sliced cucumbers or tomatoes can be served as a refreshing side dish to balance out the spiciness of the crispy kerupuk kulit kerbau.
Troubleshooting advice:
- If the buffalo skin is not crispy enough, increase the frying time by 1-2 minutes on each side.
- If the buffalo skin is too tough or chewy, try soaking it in warm water for 10-15 minutes before seasoning and frying.
Food safety advice:
- Make sure to handle the buffalo skin and other ingredients with clean hands and utensils to prevent contamination.
- Use a thermometer to ensure the oil reaches the proper frying temperature of 350°F.
Food history:
- Kerupuk kulit kerbau is a traditional Indonesian snack made from buffalo skin that has been dried and fried.
Flavor profiles:
- The crispy kerupuk kulit kerbau has a savory and slightly spicy flavor with hints of garlic, coriander, and cumin.
Serving suggestions:
- Serve the crispy kerupuk kulit kerbau as a snack or appetizer at parties or gatherings.
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Region: Indonesian