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Tuesday, January 29, 2013

Keripik Bayam (Spiced Amaranth Greens/Spinach Chips)


In Indonesian & English
Bahan
-  35-40 lbr Dn bayam yg besar2, Minyak    Haluskan:
-  200 gr Tp.beras, 100 gr Tp.tapioka          -  10 gr (2 bh) Baw.pth, 14 gr (5 bh) Kemiri
-  250 ml Santan cair, 1 Telur-kocok             -  2 st Ketumbar, 1½ cm Kunyit, ½ st Gula
-  3 Dn jeruk muda-iris hls (opsional)             -  2 st Garam, 1½ gr Kencur (optional)
Cara membuat
-   Cuci & tiriskan bayam, sisihkan. Campur rata kedua macam tepung dlm mangkuk, sisihkan.
-   Campur rata bumbu hls dng telur & santan. Tuang sedikit2 ke campuran tepung sambil aduk hingga adonan lembut tak bergumpal. Adonan hrs cukup kental (tak terlalu cair).
-   Pnskan minyak yg bnyk di wajan dng pns sedang. Celup bayam satu persatu di adonan hingga kedua sisi terlapis. Angkat, mskkan perlahan ke minyak pns, susun rapi. Beri jarak antara bayam agar tak menempel. Sesekali aduk adonan krn tp.beras cenderung mengendap didasar mangkuk.
-   Goreng hingga kaku, crispy & kuning kecoklatan. Angkat & tiriskan di kertas penyerap minyak. Simpan di wadah kering tertutup.
Ingredients
-  35-40 leaves of large Amaranth greens/Spinach   Grind into a paste:
-  200 gr Rice flour, 100 gr Tapioca flour                 -  10 gr cloves Garlic, 2 tsp Salt
-  250 ml thin Coconut milk, 1 Egg-beaten                 -  2 tsp Coriander, 1½ cm Turmeric
-  3 young Kaffir lime leaves-thinly sliced                   -  ½ tsp Sugar, 14 gr Candlenuts
-  Frying oil                                                                          -  1½ gr Lesser galangal (optional)
Directions
-   Wash & then drain the amaranth greens/spinach, set aside. Combine both flours well, set aside.
-   Combine the ground spices with egg & coconut milk. Stir the egg mixture into the flour little by little until the batter smooth (no lumps). The batter should be thick enough (not too watery).
-   Heat plenty of cooking oil in a wok/pan over medium heat. Dip amaranth leaf/spinach into the batter one at a time until both side are slightly covered. Lift from the batter & then put it neatly into the heated oil. Leave enough space between each leaf as they will stick together. Stir up the batter occasionally since rice flour has a tendency to settles at the bottom of the bowl.
-   Fry until the batter is crispy & golden brown. Remove from the oil & drain on a paper towel. Store in a dry jar & cover tightly.

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