Cimpring illustration (instagram.com/basrenkzuper)
Are you familiar with this crunchy snack? Its name is kecimpring, a typical Bandung crispy snack that tastes delicious. Usually, kecimpring is served as a complement to meatballs or chicken noodles.
If you are curious about the taste and haven't had time to go to Bandung, try making your own kecimpring at home. Although the way to make it takes a bit longer, the results are guaranteed to be worth it.
Here's a recipe for making kecimpring that you can practice. Oh yeah, it's better to make it in hot weather, so that it makes the drying process easier.
Ingredients and how to make kecimpring
Illustration of kecimpring (instagram.com/blessingcake_vie) Materials:
- 1 kg of cassava, peeled and washed
- 5 red onions
- 4 cloves garlic
- 3 hot peppers
- salt to taste
- sugar to taste
- coriander to taste
- flavoring to taste
- spring onions to taste, sliced
- right amount of oil
How to make:
- Puree the cassava by grating it, set aside.
- Grind the garlic, shallots and chilies. After that, put it in the grated cassava.
- Add spring onion, salt, sugar, coriander and flavoring. Stir well.
- Boil water until it boils. While waiting for the water to boil, shape the Kecimpring dough into round and flat shapes. Place the kecimpring mixture under the lid of the pan.
- Cook by closing the lid of the pan with the dough underneath. Wait two to three minutes, then transfer it to the tray. Repeat until all the kecimpring mixture is cooked.
- Dry the kempring in the sun to dry.
- Heat the oil, then fry the kecimpring over low heat until cooked. Lift and drain. Kecimpring is ready to be served.
Cooking tips:
- Instead of green onions, you can use celery leaves or chives according to taste.
- Make sure to fry the kempring with lots of oil and low heat.
- Drain the kecimpring first after frying so it's not oily.
That's a typical Bandung kecimpring recipe that is crunchy and tasty. Come on, make a lot so that it becomes a snack stock at home!
(irp/Maz)