Crispy Chili Crackers

 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.‎.