Vegan Kerupuk (Cassava Crackers)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the tapioca flour, minced garlic, salt, and white pepper in a large mixing bowl.

   Ongeveer 2 min

2. 2

   Gradually add the water to the dry ingredients, mixing until a stiff dough forms.

   Ongeveer 3 min

   Tip van de kok: The dough should be firm but pliable, similar to playdough.

3. 3

   Divide the dough into two equal portions and roll each into a log shape, about 2-3 cm in diameter.

   Ongeveer 3 min

4. 4

   Prepare a steamer by bringing water to a boil, then place the dough logs in the steamer basket.

   Ongeveer 2 min

   Tip van de kok: Line the steamer basket with parchment paper to prevent sticking.

5. 5

   Steam the dough logs for 30 minutes, or until they are firm and opaque throughout.

   Ongeveer 30 min

   Tip van de kok: A toothpick inserted into the center should come out clean.

6. 6

   Remove the steamed logs from the steamer and let them cool completely on a wire rack.

   Ongeveer 30 min

   Tip van de kok: Cooling completely is crucial for easier slicing.

7. 7

   Once cooled, wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

   Ongeveer 2 uur

   Tip van de kok: Chilling makes the dough much easier to slice very thinly.

8. 8

   Using a very sharp knife or a mandoline, slice the chilled logs into paper-thin rounds, about 1-2 mm thick.

   Ongeveer 10 min

   Tip van de kok: The thinner the slices, the crispier the kerupuk will be.

9. 9

   Arrange the sliced kerupuk on baking sheets and air dry them for at least 24-48 hours, or until completely dry and brittle.

   Ongeveer 1 dag

   Tip van de kok: Alternatively, you can dry them in a dehydrator or a very low oven (around 50°C) with the door slightly ajar.

10. 10

    Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches about 175-180°C (350-360°F).

    Ongeveer 5 min

    Tip van de kok: Test the oil with a small piece of kerupuk; it should expand immediately.

11. 11

    Carefully drop a few dried kerupuk slices into the hot oil. They should puff up and become crispy almost instantly.

    Tip van de kok: Do not overcrowd the pot; fry in small batches to maintain oil temperature.

12. 12

    Flip them quickly and fry for only a few seconds on each side until golden and puffed.

    Ongeveer 1 min

    Tip van de kok: They cook very fast, so watch them closely to prevent burning.

13. 13

    Remove the fried kerupuk with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

    Ongeveer 2 min

14. 14

    Repeat with the remaining kerupuk slices until all are fried.

    Ongeveer 5 min