Ingredients with Measurements:
- 500g fresh teripang (sea cucumber)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 cup cornstarch
- 1 cup vegetable oil
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. Clean and rinse the fresh teripang thoroughly. Cut into thin slices.
2. In a mixing bowl, combine salt, black pepper, garlic powder, onion powder, chili powder, paprika, cumin, coriander, and turmeric. Mix well.
3. Add the sliced teripang into the spice mixture. Toss to coat evenly.
4. Add cornstarch to the mixing bowl. Toss again to coat evenly.
5. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
6. Once the oil is hot, carefully add the coated teripang slices into the oil. Fry until golden brown and crispy, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the chips from the oil. Place on paper towels to drain excess oil.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 0g
Protein: 8g
Substitutions for ingredients:
- Cornstarch can be substituted with all-purpose flour or rice flour.
- Vegetable oil can be substituted with any neutral-flavored oil.
Variations:
- Add more or less chili powder depending on your desired level of spiciness.
- Use different spices to create your own unique flavor profile.
- Serve with a dipping sauce of your choice, such as sweet chili sauce or garlic aioli.
Tips and tricks:
- Make sure to rinse the fresh teripang thoroughly to remove any sand or debris.
- Use a mandoline or sharp knife to slice the teripang thinly and evenly.
- Fry the chips in small batches to ensure even cooking and prevent overcrowding in the fryer or pot.
Storage instructions:
Store the leftover chips in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the chips in a preheated oven at 350°F for 5-7 minutes, or until crispy.
Presentation ideas:
Serve the chips on a platter with a sprinkle of chopped fresh herbs, such as cilantro or parsley.
Garnishes:
Garnish with a sprinkle of sesame seeds or chopped scallions.
Pairings:
Pair with a cold beer or a refreshing glass of iced tea.
Suggested side dishes:
Serve with a side of steamed rice or a simple green salad.
Troubleshooting advice:
- If the chips are not crispy enough, increase the frying time by 30 seconds to 1 minute.
- If the chips are too salty, reduce the amount of salt in the spice mixture.
Food safety advice:
- Make sure to handle the fresh teripang properly to prevent any cross-contamination.
- Use a food thermometer to ensure that the oil reaches a temperature of at least 350°F before frying.
Food history:
Teripang, also known as sea cucumber, is a popular ingredient in Chinese and Southeast Asian cuisine. It is believed to have various health benefits, including improving joint health and boosting the immune system.
Flavor profiles:
The spicy teripang chips have a crispy texture and a bold, spicy flavor with hints of garlic, onion, and chili.
Serving suggestions:
Serve the chips as a snack or appetizer before a meal.
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