Ingredients with Measurements:
- 1 package of kerupuk (Indonesian crackers)
- 1/2 cup of white vinegar
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/4 cup of ketchup
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of red pepper flakes (optional)
- 1/4 cup of chopped scallions for garnish
Special equipment needed:
- Large mixing bowl
- Whisk
- Medium saucepan
- Serving platter
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. In a large mixing bowl, add the kerupuk and set aside.
3. In a medium saucepan, whisk together the white vinegar, granulated sugar, water, ketchup, soy sauce, cornstarch, salt, black pepper, garlic powder, onion powder, and red pepper flakes (if using).
4. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
5. Reduce the heat to low and simmer the mixture for 5-7 minutes until it thickens.
6. Pour the sweet and sour sauce over the kerupuk and toss to coat evenly.
7. Spread the kerupuk in a single layer on a baking sheet and bake for 5-7 minutes until the kerupuk is crispy and the sauce is caramelized.
8. Remove the kerupuk from the oven and transfer to a serving platter.
9. Garnish with chopped scallions and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 200
Total fat: 0g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 50g
Dietary fiber: 0g
Total sugars: 40g
Protein: 0g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- Brown sugar can be used instead of granulated sugar.
- Tomato sauce can be used instead of ketchup.
- Oyster sauce can be used instead of soy sauce.
Variations:
- You can add diced pineapple or bell peppers to the sweet and sour sauce for extra flavor and texture.
- You can use different types of kerupuk, such as shrimp or fish crackers.
Tips and tricks:
- Make sure to toss the kerupuk with the sweet and sour sauce immediately after making the sauce to prevent it from thickening too much.
- Be careful not to overbake the kerupuk as it can burn easily.
Storage instructions:
Leftover sweet and sour kerupuk can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the sweet and sour kerupuk, place it in a preheated oven at 350°F for 5-7 minutes until crispy.
Presentation ideas:
Serve the sweet and sour kerupuk on a colorful platter with a small bowl of extra sauce on the side for dipping.
Garnishes:
Chopped scallions or cilantro can be used as a garnish.
Pairings:
This recipe pairs well with grilled meats or seafood.
Suggested side dishes:
Steamed rice or stir-fried vegetables make great side dishes for this recipe.
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add a little more water to thin it out.
- If the kerupuk is not crispy enough, bake it for a few more minutes.
Food safety advice:
Make sure to store the sweet and sour kerupuk in an airtight container to prevent it from getting stale.
Food history:
Kerupuk is a traditional Indonesian snack made from starch and other ingredients. It is usually served as a side dish or snack with various dipping sauces.
Flavor profiles:
This recipe has a sweet and tangy flavor with a crispy texture.
Serving suggestions:
Serve the sweet and sour kerupuk as an appetizer or snack.
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Region: Indonesian