Cara Bikin Basreng Daun Jeruk

>Hello Sohib EditorOnline, are you a fan of crispy and flavorful snacks? If so, you’re in for a treat! In this article, we’ll be sharing with you the recipe for making basreng daun jeruk, a popular Indonesian snack that’s easy to make and absolutely delicious. So grab your apron and let’s get cooking!

What is Basreng Daun Jeruk?

If you’re not familiar with basreng daun jeruk, it’s a crispy snack made from dried cassava or wheat flour that’s been seasoned with various spices and fried until golden brown. The dish gets its name from the addition of daun jeruk, or kaffir lime leaves, which give it a unique and refreshing flavor. Basreng daun jeruk is often enjoyed as a snack on its own or as a crunchy topping for dishes like nasi goreng (fried rice) and mie goreng (fried noodles).

Ingredients

To make basreng daun jeruk, you’ll need the following ingredients:

Instructions

Follow these steps to make basreng daun jeruk:

1. Combine the dried cassava or wheat flour, garlic, shallot, coriander powder, turmeric powder, cumin powder, salt, and sugar in a mixing bowl.
2. Add the water gradually while mixing until the dough comes together and is slightly sticky.
3. Add the chopped daun jeruk and mix well.
4. Take a small amount of dough and flatten it with your hands. Repeat until all the dough is used up.
5. Heat the oil in a deep frying pan or wok over medium-high heat.
6. Once the oil is hot, add the flattened dough in batches and fry until golden brown and crispy, about 3-4 minutes per batch.
7. Remove the basreng from the oil using a slotted spoon and drain on paper towels.

Tips for Making Basreng Daun Jeruk

Here are some tips to ensure your basreng daun jeruk turns out perfectly:

1. Use fresh and good quality daun jeruk for the best flavor.
2. Make sure your dough is not too dry or too wet. If it’s too dry, add a little more water. If it’s too wet, add a little more flour.
3. Don’t overcrowd the frying pan or wok when frying the basreng. This can lower the temperature of the oil and cause the basreng to absorb more oil, resulting in a greasy and soggy snack.
4. Drain the fried basreng on paper towels to remove excess oil.

Frequently Asked Questions

1. Can I use wheat flour instead of cassava flour?

Yes, you can use either wheat flour or cassava flour to make basreng daun jeruk. However, using cassava flour will result in a crispier and firmer texture.

2. Can I substitute daun jeruk with other herbs?

No, daun jeruk is a key ingredient in this recipe and cannot be substituted with other herbs. It gives the basreng its unique and refreshing flavor.

3. How long can I store basreng daun jeruk?

Basreng daun jeruk can be stored in an airtight container at room temperature for up to 2 weeks.

4. Can I reheat basreng daun jeruk?

Yes, you can reheat basreng daun jeruk in the oven or toaster oven at 180°C (350°F) for 5-7 minutes or until crispy.

In Conclusion

That’s it, Sohib EditorOnline! With these simple steps, you’ll be able to make your own crispy and flavorful basreng daun jeruk at home. Whether you’re enjoying it as a snack or as a topping for your favorite dishes, we’re sure you’ll love the unique and refreshing taste of this Indonesian classic. Selamat makan!

Cara Bikin Basreng Daun Jeruk