Hi Guys, welcome back to our channel ‘The Hasan Video’. Here it comes … Crispy Chili Crackers …! Despite its thick texture, it remains crispy and crunchy in each bite. Emmm … It’s perfect either as your side dish along-side rice, or for your daily snacks. And even for your business idea.
WOW … AMAZING …! Ok Guys … I bet that you've been curious to know on how to make it. JUST CHECK IT OUT …! Ingredients & Direction Let’s begin with the stuffing for the cracker, There are: 250 to 300 g Chili Peppers, you may mix it with large red chilies, suit your taste. Chop the chilies, set aside.
150 to 200 g Peanuts, at your preferable amount. Wash thoroughly then cut into 2, set aside. 8-10 Kaffir Lime leaves, finely chop it up … set aside. Next, now let’s prepare the mashed spices, there are: 10 candlenuts, roasted well. 7 cloves of garlic.
2 to 3 segments of roasted Cutcherry, optional. Add ¼ cup of water to ease the food chopper on mashing the spices. And as usual, Since my pestle is on the verge of its extinction, Here I use my super food chopper from Mitochiba. Ok, blend until smooth. Well … Here we go, it’s done … Set aside.
Now it’s time to make the chili crackers dough. 400 g or about 25 ½ tbsp White Rice Flour. Then also 60 g or about 4 tbsp of Tapioca flour. Add the spices that were mashed earlier. 2 tsp Refined salt.
1 tsp Coriander Powder. 2 tsp Mushroom Broth powder or at about 1 sachet of Royco Chicken Broth Powder, suit your taste. 1 Egg. Then add the coconut milk solution, It’s a mix of 65 ml of instant thick coconut milk with 650 to 700 ml of water. Now pour the coconut milk solution little by little until you get the desired thickness level of the batter.
The range is around 650 to 700 ml. Well, the thinner the batter, the thinner the texture of the chili crackers, and vice versa. Here I pour 650 ml of coconut milk solution to get the final cracker thicker in texture. # Note it…! Now add the cracker filling.
There are peanut, Orange leaf slices, Then red chili slices. Stir well. Before frying it, Please try its taste a little, Then adjust its taste to suit your appetite. Maybe by adding salt, or seasonings to get it right for your taste. Okay … Now the batter is ready to be fried.
For the mold of the cracker, Here I use a small pan with a diameter of 12 cm. Okay … Heat enough cooking oil … Also heat the pan which will be used to mold the crackers. Mold the batter just as this way. Well, here I use a medium sized vegetable spoon with a volume of about 35 ml. Okay … Shape it round as this way.
Then pour a little hot oil. Cook briefly until the dough is not sticky. Set aside the oil … Drain it. So, we will only fry it after we’ve shaped about 5 to 6 Chili crackers, depending on the size of the frying pan we use. Then just print the rest of them.
Here I have done shaping the fifth one … Then it’s time to fry it like this. Fry in hot oil over medium-low heat as to avoid from burning. Fry until the bottom part of the cracker becomes stiff. It takes about 5 to 6 minutes. So, while waiting … Let me shape the remaining batter to be fried in the next batch.
Well uhmm … It’s a bit too complicated indeed. Okay, once the bottom part of the Cracker is dry and stiff … Flip it back … Then continue to fry it over low heat for about 2 to 3 minutes. Cook it until the beans and the chilies are cooked and wilted to get rid of its raw smell. Once it seems cooked, flip it up, then ensure it is surely well cooked. If it's still undercooked, then please continue to fry for about 1 to 3 minutes depends on the situation and conditions.
Once cooked, lift it up … Drain … Here we go, it’s done … Now just fry the rest of the cracker batter. With this 1 recipe, we can get about 45 to 46 round crackers with a diameter of 12 cm. Look … Despite it has a thick texture, it can still be crunchy, Guys … To prevent it from being soggy, immediately pack the cracker in a closed container or pack it tightly as this one in a plastic. Okay next … Let’s dive in the Tips and Tricks about Chili Crackers. For this recipe, the ideal amount of egg is only one.
So don't add 2 or 3 items per one recipe. Because I once made one recipe with 2 eggs, Then it turned out that the cracker becomes hard to dry. And the color looks just too dark as this one. **** Intermezzo **** Ehm, its excessive dark color isn’t a good part for its appearance. We can also shape the dough all at once in advance, then re-frying it.
But if you use this method, it’ll take longer and it’s definitely not efficient. # Note it…! BTW, if you shape it into this kind of round shape. Then you need to add at least 650 ml water per one recipe. Because if the batter is too thick, it will take longer when it is cooked.
Then when it takes longer, the color of the cracker will become slightly burnt. And if you insist on frying it until it is just yellow, then its texture is prone to sluggishness aka as soggy as this way … Also, when frying it … Please also take a note on the heat set up. Make sure the cracker is fried over medium with a bit low heat at the beginning. Then after flipping the cracker, please reduce the heat as to avoid from burning. If you mistakenly set up the heat of the stove even just a little bit, Then the final cracker will be prone to burn, just as this way … Then, if you fry until the chilies turn as black as this way, then it will surely taste bitter.
– a bit troublesome indeed – If the chilies are still wet, then the cracker will be smell like a raw spices. But if the cracker is too dry and black, the taste will be bitter and it looks less beautiful. # Note it…! To decrease the oil on the cracker, As usual, once it's fried and cold, We can reduce its oil by baking it as this way. Bake it over low temperature and leaving the oven door slightly open up to prevent it from burning.
Bake for about 20 minutes, until the oil drops down. Here with my lovely Mitochiba MO888 oven, I just need to set the low heat at 100°C, with top and bottom flame. But sure, we don't have to use an electric oven here. We can also drain the cracker oil by baking it with Stove-top oven. Bake over low heat for about 20 minutes.
And don’t forget to slightly open up the oven door to keep the cracker’s color remains beautiful and not burnt. Here we go … After being oven-baked, now the cracker looks even drier … A lot of its oil has been dropped away now … # Note it…! OK Guys … There we go everybody, On how to make “Crispy Chili Crackers” Á la The Hasan Video. Hopefully this will be useful … And for those who choose to pick this recipe to start a business. I wish you the best of luck for your business.
Amen … With a crazy rich and blissful life … Amen … Never give up and always keep in touch with our God to get the true successful life … Amen …! Okay … I hope you guys enjoy this tutorial today, Thank you so much for watching, See you Guys next time … Wassalamualaikumwarohmatullohiwabarokatuh..
