Ingredients with Measurements:
- 1 package of krupuk (Indonesian shrimp crackers)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 can of diced tomatoes (14 oz)
- 1 tablespoon of tomato paste
- 1 tablespoon of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of sriracha sauce
- 1/4 cup of water
Special equipment needed:
- Non-stick skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a non-stick skillet over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant.
3. Add the ground cumin, ground coriander, paprika, and salt. Stir to combine.
4. Add the can of diced tomatoes, tomato paste, brown sugar, soy sauce, lime juice, sriracha sauce, and water. Stir to combine.
5. Bring the sauce to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until it thickens.
6. Meanwhile, heat the krupuk in the oven or microwave according to the package instructions.
7. Serve the hot krupuk with the spicy tomato sauce on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: medium heat
- Oven or microwave: according to the package instructions
Serving size:
- 4 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- Vegetable oil: canola oil, sunflower oil, or olive oil
- Onion: shallot or leek
- Garlic: garlic powder or garlic salt
- Ginger: ground ginger or ginger paste
- Ground cumin: cumin seeds or curry powder
- Ground coriander: coriander seeds or garam masala
- Paprika: smoked paprika or chili powder
- Soy sauce: tamari sauce or Worcestershire sauce
- Lime juice: lemon juice or vinegar
- Sriracha sauce: hot sauce or chili paste
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Use fresh tomatoes instead of canned tomatoes.
- Add coconut milk for a creamy texture.
- Use different types of crackers or chips, such as tortilla chips or pita chips.
Tips and tricks:
- Be careful not to burn the spices when cooking the onion and garlic.
- Adjust the amount of sriracha sauce to your liking.
- Make the sauce ahead of time and store it in the fridge for up to 3 days.
- Serve the krupuk and sauce separately to prevent the crackers from getting soggy.
Storage instructions:
- Store the leftover sauce in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat until warm.
Presentation ideas:
- Serve the krupuk on a platter with the spicy tomato sauce in a small bowl in the center.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Indonesian fried rice or nasi goreng
- Grilled chicken or shrimp skewers
- Vegetable spring rolls or lumpia
Troubleshooting advice:
- If the sauce is too thick, add more water or tomato juice.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the sauce thoroughly to prevent foodborne illness.
- Store the leftover sauce in the fridge and reheat it to an internal temperature of 165°F (74°C) before serving.
Food history:
- Krupuk is a popular snack in Indonesia, made from tapioca flour and shrimp or fish.
- Tomato sauce is a common condiment in many cuisines, including Italian and Mexican.
Flavor profiles:
- Krupuk: crunchy, salty, and slightly fishy
- Spicy tomato sauce: tangy, sweet, and spicy
Serving suggestions:
- Serve as an appetizer or snack before a meal.
- Serve as a party food or finger food for a gathering.
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Region: Indonesian