Ingredients with Measurements:
- 500g pork skin
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon powder
- 1 tsp baking powder
- 1 cup tapioca starch
- 1 cup water
- Oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Deep-fryer or wok
Step-by-step instructions:
1. Rinse the pork skin and pat dry with paper towels. Cut it into small pieces and put them in a food processor or blender. Pulse until the skin is finely chopped.
2. In a large mixing bowl, combine the minced garlic, salt, sugar, white pepper, onion powder, garlic powder, chicken bouillon powder, and baking powder. Mix well.
3. Add the chopped pork skin to the bowl and mix with the spice mixture until well combined.
4. Gradually add the tapioca starch and water to the bowl, mixing well until a dough forms.
5. Heat the oil in a deep-fryer or wok over medium-high heat.
6. Take a small piece of the dough and flatten it into a thin disc. Carefully drop it into the hot oil and fry until golden brown and crispy. Repeat with the remaining dough.
7. Drain the kerupuk on paper towels to remove excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 180°C (350°F)
Serving size:
Makes about 20 pieces
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 16g
Protein: 5g
Substitutions for ingredients:
- Pork skin can be substituted with chicken skin or fish skin.
- Tapioca starch can be substituted with cornstarch or potato starch.
Variations:
- Add chili powder or cayenne pepper for a spicy version.
- Add sesame seeds or chopped scallions for extra flavor.
Tips and tricks:
- Make sure the pork skin is dry before chopping it in the food processor or blender.
- Use a deep-fryer or wok with a thermometer to ensure the oil is at the right temperature.
- Flatten the dough as thin as possible to ensure crispy kerupuk.
Storage instructions:
Store the kerupuk in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Reheat the kerupuk in a preheated oven at 180°C (350°F) for 5-10 minutes until crispy.
Presentation ideas:
Serve the kerupuk on a platter with a dipping sauce, such as sweet chili sauce or soy sauce.
Garnishes:
Garnish with chopped scallions or sesame seeds.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with a side of steamed rice or noodles.
Troubleshooting advice:
- If the dough is too sticky, add more tapioca starch.
- If the kerupuk turns out too hard, reduce the cooking time or lower the oil temperature.
Food safety advice:
- Make sure the pork skin is thoroughly cooked before eating.
- Use a deep-fryer or wok with a lid to prevent oil splatters.
Food history:
Kerupuk is a traditional Indonesian snack made from various ingredients, including fish, shrimp, and vegetables. Pork skin kerupuk is a popular variation in Indonesia.
Flavor profiles:
Crispy, savory, and slightly spicy.
Serving suggestions:
Serve as a snack or appetizer.
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Region: Indonesian