Brilio.net - Vegetable bakwan is one of many people's favorite fried foods . This snack is usually eaten with cayenne pepper or dipped in sauce. Because it is so delicious, it is not uncommon for vegetable bakwan to be used as a side dish to accompany rice.
How to make vegetable bakwan is fairly easy. Even so, quite a few people feel like they have failed when making their own vegetable bakwan at home. Instead of being crunchy, the resulting vegetable bakwan is tough and too oily. As a result, when eaten, the texture of the vegetable bakwan feels soft.
To get around this, you can add margarine to the vegetable bakwan mixture. You don't need a lot, the addition of margarine is thought to enhance the taste of the vegetable bakwan to make it even more delicious. Not only that, the texture of the vegetable bakwan also becomes crispier and lasts longer, you know.
But don't just use extra margarine, it turns out there are other tricks you can use when making bakwan. The recipe and tutorial were shared by Instagram user @sobatdapur. Even without adding margarine, according to him, this method is successful in making vegetable bakwan thin, tasty and crunchy all day long.
How to make thin vegetable bakwan even more delicious and crispy all day long.
First, wash and then slice the various types of vegetables used. Reported by BrilioFood from Instagram @sobatdapur on Sunday (17/3), the vegetables used were cabbage, carrots, corn and leeks. Especially for carrots, just grate them lengthwise. Put the sliced vegetables together in one container.
photo: Instagram/@sobatdapur
Next, prepare the spices for the vegetable bakwan. Grind 3 cloves of garlic, 5 candlenuts, 1 turmeric segment, 1/2 teaspoon salt, 1 teaspoon stock powder, and 1/4 ground pepper. Once done, add the ground spices to the container containing the sliced vegetables.
"Stir first until all the spices are completely mixed into the vegetables," said the owner of the video.
photo: Instagram/@sobatdapur
After that, add 400 grams of low protein wheat flour. Don't pour in the water straight away, but stir again until the entire surface of the sliced vegetables is coated in flour.
photo: Instagram/@sobatdapur
If so, just pour 150 ml of ice water little by little into the container. While stirring, use your hands so that the mixture is evenly mixed.
"Don't squeeze him, okay, so he doesn't get crushed," he said.
photo: Instagram/@sobatdapur
Take the dough using a flat spatula, then stick it to the side of the pan. Gently press the dough so that the resulting vegetable bakwan is thin and crispy.
photo: Instagram/@sobatdapur
Once done, push and place the bakwan into the hot cooking oil. Fry the bakwan until cooked and brown. After that, immediately lift and drain. Wait a few minutes until the oil content reduces.
photo: Instagram/@sobatdapur
Vegetable bakwan is ready to be served.
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How to reheat leftover vegetable bakwan so it stays crispy.
To reheat leftover vegetable bakwan so that it remains crispy, you can follow these steps.
1. Heated.
Preheat the oven or grill to around 175-200C (350-400F).
2. Storage.
Make sure leftover vegetable bakwan is stored in an airtight container in the refrigerator to keep it fresh.
3. Timing.
Place the vegetable fritters in one thin layer on a baking sheet or baking rack. Make sure they are not stacked on top of each other to ensure even heating.
4. Grilling.
Bake the vegetable bakwan for about 5-10 minutes, depending on the oven and the thickness of the bakwan. Check periodically to avoid burning.
5. Monitoring.
Make sure to monitor the vegetable fritters during the heating process. You can take them out of the oven when they have reached the desired level of warmth and are still crispy.
6. Presentation.
Remove the vegetable bakwan from the oven and serve immediately. You can add sauce or chili sauce as a complement according to your taste.
By following the steps above, you can reheat leftover vegetable bakwan while maintaining its crunchiness. Good luck.