Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 cup of mashed potatoes
- 1 cup of water
- 1 egg
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup of vegetable oil
Special equipment needed:
- Mixing bowl
- Wooden spoon
- Frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the mashed potatoes, flour, egg, salt, sugar, coriander, cumin, turmeric powder, garlic, and onion. Mix well.
2. Gradually add water to the mixture, stirring continuously until it forms a smooth batter.
3. Heat the vegetable oil in a frying pan over medium heat.
4. Using a spoon, scoop a small amount of the batter and drop it into the hot oil. Repeat until the pan is full but not overcrowded.
5. Fry the crackers until they turn golden brown, flipping them over once to ensure even cooking.
6. Use a slotted spoon to remove the crackers from the oil and place them on paper towels to drain excess oil.
7. Repeat the process until all the batter is used up.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 20-25 crackers
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Substitutions for ingredients:
- Instead of mashed potatoes, you can use sweet potatoes or yams.
- You can substitute vegetable oil with canola oil or peanut oil.
Variations:
- You can add chopped peanuts or sesame seeds to the batter for added crunch.
- For a spicy version, add chopped chili peppers or chili powder to the batter.
Tips and tricks:
- Make sure the oil is hot enough before frying the crackers to ensure they turn crispy.
- Don't overcrowd the pan to prevent the crackers from sticking together.
- Use a slotted spoon to remove the crackers from the oil to prevent them from breaking.
Storage instructions:
Store the crackers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the crackers, place them in a preheated oven at 350°F for 5-10 minutes until they turn crispy again.
Presentation ideas:
Serve the crackers on a plate or in a bowl, garnished with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Rempeyek Kentang goes well with tea or coffee.
Suggested side dishes:
Serve the crackers with a side of spicy peanut sauce or sambal.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the crackers turn out too oily, reduce the heat of the oil and fry the crackers in smaller batches.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing them.
- Use caution when frying the crackers to prevent burns.
Food history:
Rempeyek Kentang is a traditional Indonesian snack that is usually served during special occasions and festivals.
Flavor profiles:
Rempeyek Kentang has a savory and slightly spicy flavor with a crispy texture.
Serving suggestions:
Serve the crackers as a snack or appetizer before a meal.
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Region: Indonesian