Cara Menggoreng Kacang Bawang

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Hello Sohib EditorOnline, are you a fan of crispy and crunchy snacks? If yes, then you must love kacang bawang, the popular Indonesian snack made from peanuts and fried onions. In this journal article, we will share with you the step-by-step guide on how to make delicious and crispy kacang bawang at home. So, let’s get started!

What is Kacang Bawang?

Kacang bawang is a snack that originated from Indonesia. It is made by coating peanuts with a mixture of flour, spices, and fried onions, then deep-frying them until they turn crispy and golden brown. Kacang bawang is a popular snack in Indonesia and other Southeast Asian countries, and it is often enjoyed with a cup of hot tea or coffee.

The Ingredients

Before we start, let’s prepare the ingredients needed to make kacang bawang. You will need:

Ingredients	Quantity
Raw peanuts	250 grams
All-purpose flour	50 grams
Cornstarch	50 grams
Fried onions	50 grams
Salt	1 teaspoon
Sugar	1 teaspoon
Water	100 ml
Oil	for deep-frying

Now, let’s move on to the next step, which is preparing the peanuts.

Preparing the Peanuts

To make crispy kacang bawang, you need to start with raw peanuts. Here’s how to prepare them:

Clean the Peanuts

Before using the peanuts, you need to clean them thoroughly. Place the peanuts in a bowl and rinse them with clean water. Then, drain the water and pat the peanuts dry with a clean towel.

Roast the Peanuts

After cleaning the peanuts, you need to roast them to bring out their flavor. Preheat your oven to 180 degrees Celsius. Spread the peanuts evenly on a baking tray and roast them for about 10-15 minutes or until they turn golden brown. Stir the peanuts every few minutes to ensure that they roast evenly.

Remove the Skin

When the peanuts are done roasting, remove them from the oven and let them cool down a bit. Then, rub the peanuts between your hands to remove the skin. You can also use a kitchen towel to help you remove the skin. Discard the skin and set aside the roasted peanuts.

Now that your peanuts are ready, it’s time to move on to the next step, which is making the coating mixture.

Making the Coating Mixture

The coating mixture is what gives kacang bawang its distinctive flavor and crunch. Here’s how to make it:

Mix the Flour and Cornstarch

In a mixing bowl, combine the all-purpose flour and cornstarch. Mix well until they are evenly distributed. This mixture will help the peanuts turn crispy when fried.

Add the Spices

Next, add the salt, sugar, and fried onions to the flour mixture. Mix well until all the ingredients are evenly combined. The fried onions will give kacang bawang its unique flavor and aroma.

Add Water

Gradually add water to the flour mixture while stirring continuously. Mix until the mixture becomes a thick and smooth batter. The batter should be thick enough to coat the peanuts evenly.

Now that you have prepared the coating mixture, it’s time to coat the peanuts.

Coating the Peanuts

Coating the peanuts is the most crucial step in making kacang bawang. Here’s how to do it:

Add the Peanuts to the Batter

Add the roasted peanuts to the batter and mix well until they are evenly coated. Use a spoon or your hands to ensure that every peanut is coated with the batter.

Heat the Oil

Heat the oil in a deep-frying pan over medium-high heat. The oil should be hot enough to fry the peanuts, but not smoking hot.

Fry the Peanuts

Once the oil is hot enough, carefully drop the coated peanuts into the oil, one by one. Fry them for about 5-7 minutes or until they turn golden brown and crispy. Stir the peanuts occasionally to ensure that they cook evenly.

Drain the Excess Oil

When the peanuts are done frying, remove them from the oil with a slotted spoon and place them on a paper towel to absorb the excess oil.

Your crispy and delicious kacang bawang is now ready to be enjoyed!

FAQs

Q: Can I use pre-roasted peanuts instead of raw peanuts?

A: No, using pre-roasted peanuts will result in overcooked and burnt kacang bawang. It’s essential to start with raw peanuts to achieve the perfect texture and flavor.

Q: Can I use other types of flour instead of all-purpose flour?

A: Yes, you can use other types of flour, such as rice flour, wheat flour, or tapioca flour. However, the texture and taste may differ slightly.

Q: Can I store kacang bawang for later?

A: Yes, you can store kacang bawang in an airtight container for up to two weeks. However, make sure to let them cool down completely before storing them.

That’s it, Sohib EditorOnline! We hope you find this article helpful and easy to follow. Happy cooking and enjoy your homemade kacang bawang!

Cara Menggoreng Kacang Bawang