Ingredients with Measurements:
- 1 pound of beef skin
- 2 stalks of lemongrass, finely chopped
- 1 bunch of fresh coriander, finely chopped
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of ground white pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 2 cups of vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Deep frying pan or wok
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Rinse the beef skin thoroughly and pat dry with paper towels. Cut the skin into small pieces and set aside.
2. In a food processor or blender, pulse the lemongrass and coriander until finely chopped.
3. In a large mixing bowl, combine the chopped lemongrass and coriander with the salt, sugar, white pepper, garlic powder, and onion powder.
4. Add the beef skin pieces to the mixing bowl and toss until evenly coated with the seasoning mixture.
5. Heat the vegetable oil in a deep frying pan or wok over medium-high heat.
6. Once the oil is hot, carefully add the seasoned beef skin pieces to the pan in small batches.
7. Fry the kerupuk kulit for 2-3 minutes or until they are crispy and golden brown.
8. Use a slotted spoon to remove the kerupuk kulit from the oil and place them on a plate lined with paper towels to drain excess oil.
9. Repeat the frying process with the remaining beef skin pieces until all are cooked.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 500mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- Pork skin or chicken skin can be used instead of beef skin.
- Cilantro can be used instead of coriander.
- Ground black pepper can be used instead of white pepper.
Variations:
- Add chili flakes or cayenne pepper for a spicy kick.
- Use lime juice instead of lemongrass for a citrusy flavor.
- Add grated ginger for an extra zing.
Tips and tricks:
- Make sure the beef skin is dry before seasoning to prevent splattering during frying.
- Fry the kerupuk kulit in small batches to ensure even cooking.
- Store the kerupuk kulit in an airtight container to maintain crispiness.
Storage instructions:
Store the kerupuk kulit in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Reheat the kerupuk kulit in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
Serve the kerupuk kulit on a platter with a side of sweet chili sauce or peanut sauce.
Garnishes:
Garnish with fresh cilantro leaves or sliced red chili peppers.
Pairings:
Pair with a cold beer or a refreshing glass of iced tea.
Suggested side dishes:
Serve with steamed rice or a side salad.
Troubleshooting advice:
- If the kerupuk kulit is not crispy enough, increase the frying time.
- If the kerupuk kulit is too salty, reduce the amount of salt in the seasoning mixture.
Food safety advice:
- Make sure the beef skin is thoroughly cooked before serving.
- Use a food thermometer to ensure the internal temperature of the beef skin reaches 165°F.
Food history:
Kerupuk kulit is a traditional Indonesian snack made from beef skin or other animal skin. It is commonly served as a side dish or snack with meals.
Flavor profiles:
The lemongrass and coriander add a fresh and herbaceous flavor to the crispy and savory kerupuk kulit.
Serving suggestions:
Serve the kerupuk kulit as an appetizer or snack at a party or gathering.
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Region: Thai