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Kerupuk Nasi Pedas. Hampir Dibuang, Sekarang Jadi Rebutan

Kerupuk Nasi Pedas. Hampir Dibuang, Sekarang Jadi Rebutan

Semua Bunda pasti pernah mengalami ini, punya nasi sisa, tapi bingung mau diapain. Ujungnyanya biasanya malah dibuang atau buat pakan ayam. Padahal kalau dibuat camilan banyak yang suka lhoo!

Sayang memang kalo nasinya kebuang percuma. Mau diikin nasi goreng juga udah bosen. Akhirnya cari2-cari resep ketemu resep bu giacinta. Coba-coba bikin kerupuk sendiri ah. Dulu sering diajarin mama bikin kerupuk ikan tenggiri. Sekarang nyoba bikin dari bahan nasi. Step by step nya sama seperti bikin pempek lenjer ajaran mamaku. Siapkan bahan. Yuk masak bareng. Selamat mencoba 

Bahan-bahan :

  • 250 gram nasi (rendam dengan air 2 jam)
  • 200 gram tepung tapioka / kanji (sesuaikan kebutuhan)
  • 5 buah cabe merah kering (boleh cabe fresh)
  • 5 siung bawang putih (sesuai selera)
  • 2 sdm ketumbar bubuk (sesuai selera)
  • 2 batang bawang daun
  • Secukupnya garam dan kaldu jamur

Langkah-langkah :

  1. Rendam nasi selama 2 jam. masukan bawang putih,cabe kering,ketumbar,garam & kaldu jamur ke blender/chooper +sedikit air. Blender hingga halus.
  2. Setelah bumbu halus. Masukkan nasi (yang sudah direndam) + sedikit air. Saya sengaja blender dulu bumbunya jd bumbu benar2 halus dulu baru nasi.
  3. Pindahkan ke mangkuk. Masukkan kanji+bawang daun uleni hingga kalis (kanji nya boleh di tmbh sesuai kebutuhan hingga adonan bisa di bentuk dan tidak lengket)
  4. Didihkan air lalu kecilkan api. Ambil adonan jika lengket tangan di bedaki kanji atau di lumuri minyak. Lalu bentuk lonjong seperti pempek lenjer. Rebus + 2 sdm minyak hingga mengapung, berubah warna transparan & matang (biar ga lengket) Angkat tiriskan
  5. Biarkan dingin. Lalu masukan ke kulkas (bisa freezer agar lebih cepat mengeras). Inapkan semalaman biar keras agar bisa setipis mungkin di potong.
  6. Iris tipis dengan pisau tajam. Lalu jemur 2-3 hari (tergantung panas matahari)
  7. Setelah mengeras dan kering. Goreng dalam minyak panas dan terendam.

TIPS :

  • Saat blender / chooper jangan keabnyakan air karena bakal susah dibentuk.
  • Karena kanji kenyal setelah direbus. Biar ga susah dipotong dan bisa setipis mungkin. Inapkan semalam di kulkas / masukkan freezer biar cepat mengeras.
  • Rebus adonan + 2 sdm minyak (biar ga lengket). 4.) Tes dl satu goreng kedalam minyak panas. Jika sudah mengembang sempurna boleh di goreng semua. Tetapi jika belum mengembang jemur hingga 2 hari kedepan.
  • Jika belum digoreng simpan di toples kedap udara. Jika ingin digoreng jemur sebentar dipanas matahari. Agar ga bantet kerupuknya. Selamat mencoba


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