Just Add 1 Kitchen Ingredient, Bakwan Can Be Crispy and Long Lasting

Kapanlagi.com - Vegetable bakwan, which is a popular dish in Indonesia, becomes a favorite choice for many people because of the deliciousness of fresh cabbage and its crispy texture. However, there is a latest innovation in this recipe that shows by adding one simple ingredient, you can enhance the crispiness of vegetable bakwan and make it last longer. This not only indulges the taste buds but also provides a practical solution for those who want to serve food with longer shelf life without sacrificing taste quality.

Behind the enjoyment of vegetable bakwan that is now easier to prepare, there is a secret of adding kitchen ingredients that can transform it into a crispy and long-lasting dish. This makes vegetable bakwan an ideal option for appetizers or daily snacks that can be enjoyed without worrying about losing its deliciousness.

Let's find out more information, quoted from Kompas.com on Tuesday (16/01/2024).

1. Ingredients Used in the Kitchen

Illustration of Baking Soda (Source: Freepik)

Various additions, such as baking soda and rice flour, can be used to achieve the desired level of softness and chewiness, while providing longer durability to the fritters.

The manufacturing process also does not take long, making it a suitable option for a quick breakfast or as an afternoon snack.

2. Complete Ingredients to Prepare

Illustration of Kitchen Ingredients (Source: Freepik)

1. Thinly slice one large carrot (or can be grated)
2. Roughly chop ¼ cabbage
3. Roughly chop 2 stalks of spring onion
4. 7 tablespoons of all-purpose flour with medium protein content
5. 3 tablespoons of rice flour
6. ½ teaspoon of baking soda
7. 100 ml of water
8. 1 tablespoon of powdered broth
9. ½ teaspoon of powdered pepper
10. 1 tablespoon of sugar
11. 1 tablespoon of chopped garlic

3. How to Make Crispy and Long-lasting Bakwan

Illustration of the Process of Making Bakwan (Source: Freepik)

1. Mix and stir the dry ingredients together, including flour, rice flour, baking soda, powdered broth, powdered pepper, and sugar.
2. Add water slowly while continuously stirring. Adjust the amount of ingredients and pay attention to the consistency of the batter, avoid excessive liquid. Adjust the taste.
3. After it is well mixed, add sliced vegetables and chopped garlic into the batter. Mix well.
4. Heat enough oil in a large fire.
5. When the oil is hot enough, pour the bakwan batter using a spoon. Make sure the batter is thin for crispier bakwan.
6. Once the bakwan is no longer sticking to the pan, reduce the heat and fry until cooked.
7. Drain the bakwan to remove excess oil. Use kitchen tissue to absorb the oil.
8. The bakwan can be enjoyed while still warm.

4. What is the Use of Baking Soda for Fried Food?

Based on a report from Medical News Today, baking soda has the ability to give a brown color to baked foods and can contribute to making fried foods crispier and lighter.

5. What Flour is Suitable for Fried Food?

To maintain crispness in fried foods, chefs commonly use wheat flour with cornstarch, baking powder, or rice flour.

6. What is the Ratio of Wheat Flour to Rice Flour for Fried Foods?

100 gr wheat flour, 50 gr rice flour.

7. What is the Difference Between Baking Powder and Baking Soda?

Actually, the term "baking powder" refers to baking soda. The scientific name for baking soda is sodium bicarbonate. As a note, sodium bicarbonate is a salt base compound that produces carbon dioxide gas when mixed with an acid. Therefore, baking powder and baking soda actually refer to similar things.

8. Can Solid Fat be Used for Frying?

Solid fat is more suitable for the soaking frying process, resulting in fried foods with a crispy texture.

(kpl/saa)