Keropok Belinjau Recipe
Introduction to Keropok Belinjau
Keropok Belinjau is a traditional snack originating from Southeast Asia, particularly popular in Malaysia and Indonesia. Known for its distinctive bitterness, this snack is made from the Belinjau nut, which comes from the Gnetum Gnemon tree, a species native to the region. The Gnetum plant serves a dual purpose; its nuts are used for making this crispy snack, and its leaves are often cooked as a vegetable in many local cuisines.
Historically, Keropok Belinjau has been a staple snack for many coastal communities, often enjoyed with a cup of tea or coffee. The preparation of this snack is considered an art form that has been passed down through generations, with each family infusing their unique touch to the recipe.
Ingredients
To prepare Keropok Belinjau, gather the following ingredients:
- Belinjau nuts - 500 grams
- Tapioca flour - 200 grams
- Salt - 1 tablespoon
- Sugar - 1 teaspoon
- Water - 1 cup
- Oil for frying
Preparation
Step 1: Preparing the Belinjau Nuts
Begin by thoroughly washing the belinjau nuts to remove any dirt or debris. Once cleaned, steam the nuts for about 30 minutes until they become soft. Steaming the nuts is essential as it helps to remove some of the natural bitterness.
Step 2: Grinding the Belinjau Nuts
After steaming, allow the belinjau nuts to cool slightly. Use a food processor or a traditional stone grinder to grind the nuts into a coarse paste. Be patient and ensure the consistency is neither too fine nor too coarse.
Step 3: Kneading the Dough
In a large mixing bowl, combine the ground belinjau nuts with tapioca flour, salt, and sugar. Gradually add water and knead the mixture into a smooth dough. The dough should not be sticky, so adjust the amount of water as needed.
Cooking Process
Step 4: Rolling and Slicing
Roll the dough into logs about 1 inch in diameter. Wrap each log in a clean cloth or banana leaf, and steam for another 30 minutes. Once steamed, let them cool completely before slicing. Use a sharp knife to slice the logs into thin slices, about 1-2mm thick, facilitating even frying.
Step 5: Frying the Slices
Heat oil in a deep frying pan. To test if the oil is hot enough, drop a small piece of the dough into the oil - it should sizzle and rise to the surface quickly. With the oil ready, fry the slices in batches. Stir gently to prevent them from sticking and fry until they turn golden brown. Carefully remove and place them on a paper towel to drain excess oil.
Be sure to monitor the cooking timer during frying to prevent burning, as the slices can brown quickly once they begin to crisp.
Serving and Enjoyment
Keropok Belinjau is best served fresh and hot. Present as a snack on a platter lined with a paper towel or in an airtight container for later enjoyment. This snack pairs exceptionally well with a hot cup of coffee or tea, complementing the slight bitterness of the belinjau with the richness of the beverage. Enjoy this delightful treat during tea time or as a party snack with friends and family.
For a modern twist, consider pairing the Keropok Belinjau with a chili dip or a drizzle of lime for a zesty flavor enhancement. However, the traditional plain version remains a favorite among those who cherish the authentic taste of this beloved snack.
Storage Tips
- Keep the keropok in a cool, dry place.
- Store in an airtight container to maintain crispiness.
- Consume within a week for optimum freshness.