Ingredients with Measurements:
- 500g pork skin
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 red chillies, sliced
- 2 tbsp sweet soy sauce
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp sugar
- Oil for frying
Special equipment needed:
- Food processor or blender
- Deep fryer or wok
Step-by-step instructions:
1. Rinse the pork skin and pat dry with paper towels.
2. Cut the pork skin into small pieces and put them in a food processor or blender. Pulse until the skin is finely chopped.
3. In a mixing bowl, combine the minced garlic, shallots, and sliced red chillies.
4. Add the sweet soy sauce, fish sauce, salt, and sugar to the mixing bowl. Mix well.
5. Add the chopped pork skin to the mixing bowl and mix until the pork skin is coated with the seasoning.
6. Heat the oil in a deep fryer or wok over medium-high heat.
7. Once the oil is hot, carefully drop the pork skin into the oil and fry until crispy and golden brown.
8. Remove the pork skin from the oil and drain on paper towels.
9. Serve the kerupuk kulit babi bumbu kecap immediately.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Oil temperature for frying: 350°F (180°C)
Serving size:
This recipe makes about 4 servings.
Nutritional information:
Calories per serving: 280
Fat: 18g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Pork skin can be substituted with chicken skin or fish skin.
- Sweet soy sauce can be substituted with regular soy sauce and sugar.
- Fish sauce can be substituted with oyster sauce.
Variations:
- Add chopped scallions or cilantro to the seasoning mixture for extra flavor.
- Use different types of chillies for different levels of spiciness.
- Add a squeeze of lime juice to the seasoning mixture for a tangy flavor.
Tips and tricks:
- Make sure the pork skin is completely dry before chopping it in the food processor or blender.
- Be careful when frying the pork skin as it can splatter hot oil.
- Serve the kerupuk kulit babi bumbu kecap immediately after frying for the best texture.
Storage instructions:
Store the leftover kerupuk kulit babi bumbu kecap in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the kerupuk kulit babi bumbu kecap, place them in a preheated oven at 350°F (180°C) for 5-7 minutes or until crispy.
Presentation ideas:
Serve the kerupuk kulit babi bumbu kecap on a platter with a side of sweet soy sauce for dipping.
Garnishes:
Garnish the kerupuk kulit babi bumbu kecap with sliced scallions or cilantro for a pop of color.
Pairings:
Pair the kerupuk kulit babi bumbu kecap with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve the kerupuk kulit babi bumbu kecap with a side of steamed rice or a fresh salad.
Troubleshooting advice:
- If the pork skin is not crispy enough, increase the frying time.
- If the pork skin is too salty, reduce the amount of salt in the seasoning mixture.
Food safety advice:
Make sure the pork skin is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Kerupuk kulit babi bumbu kecap is a popular Indonesian snack made from pork skin that has been seasoned and deep-fried until crispy.
Flavor profiles:
Kerupuk kulit babi bumbu kecap is savory, salty, and slightly sweet with a crispy texture.
Serving suggestions:
Serve the kerupuk kulit babi bumbu kecap as a snack or appetizer.
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Region: Indonesian