Kemplang crackers are special foods native of the community, especially people in southern Sumatran city of Palembang. crackers in policy fueled fish, palembang people often eat it with food pempek also special foods native of palembang. Here are the materials and manufacturing Clarify confusing way kemplang crackers, here's how :
A. MATERIALS
1) Fish. The fish used is a white fleshed fish such as mackerel, cork, belida. The fish were not white meat can also be used. The use of white fleshed fish can not produce crackers brown.
2) Tapioca Flour. Tapioca is used is shiny white. less flour or tapioca flour is not shiny junky ,, damp or smells will produce inferior crackers.
3) Seasoning. Usually crackers kemplang seasoning is salt and mono sodium glutamate. This material is used 0.5-1 of heavy dough. Other ingredients, such as garlic, pepper, and ginger can also be used as much as 5% of the weight of the dough.
Kemplang crackers must be made to clean especially basic materials. kemplang resulting in a clean and in like communities, following its creation process :
B. HOW THE MAKING
1) Making Dough
a. Fish weeded, washed, then dumped the bones and skin.
b. Meat fish (1 kg) of finely ground with the addition of water (2 liters) The results of the pulp mill called fish.
c. Tapioca starch (3.5 kg) were placed on the table ulen, and shaped in the form of wells. Fish slurry is poured into the "well tapioca", then diulen (stirring) until the dough is formed Khalis, the clay and not sticky to the touch.
2) Printing Dough
The dough is placed on the table ulen, then pressed with a hand-press to form the sheet thickness of 0.5-1.0 cm. Then the sheet is rolled with a wooden grinder so that it becomes flat .
3) steaming
Dough that has been printed, or in the form of cylindrical shaped dough steamed for 20 minutes to produce a colored wet kemplang clear and shiny.
4) Drying
a. Kemplang wet dried over until the winnowing moisture content below 10% with hard signs, and easily broken. it takes 3-4 days for drying On a sunny afternoon.
b. If that is the steamed dough cylinder, after steaming, cook the dough is dianginkan for 2 nights so that the dough cooking surface hardens and dries. After the dough dipotongpotong (2-3 mm thick) in order to obtain kemplang wet. Furthermore, this wet kemplang dried.
5) Roasting.
Kemplang can dry fried. However, the taste and smell will kemplang more savory if baked or fried on hot coals until they open.
Crackers kemplang Palembang was already completed in the making. These crackers can eat any food for side dishes, and both also in daily consumption .
let tested in halan guarantee you'll be hooked Guaranteed .....
