Tuesday, February 1, 2011

Organic Krupuk Ijo for Chinese New Year!

This is a recipe I got from a book review that I did here. If you love keropok (crackers) as much as me, you'll love this. And it's the perfect thing to make with Chinese New Year round the corner. I used organic mung beans and organic brown rice flour in the recipe. The mung beans and rice flour you can get from any organic shop, I got mine from Justlife. Using organic mung beans makes it more flavourful and you can at least make sure the kids have someting healthful in their tummies amidst all the other Chinese New Year goodies. Gong Xi Fa Cai!

1 tsp coriander seeds, roasted
5 cashew nuts, roasted
2 garlic cloves
A pinch of salt
1 egg
250ml coconut milk
80g rice flour 60g tapioca flour
250g mung beans, soaked in water for at least 8 hours and drained
Vegetable oil for frying
Combine coriander seeds, cashew nuts, garlic and salt in stone mortar and grind into a fine paste. Transfer to a mixing bowl.
Mix in egg and coconut milk.
Add rice and tapioca flours and mix into a smooth batter.
Stir in mung beans. Mix thoroughly.
Heat oil in a shallow pan until moderately hot. Drop spoonfuls of batter into the oil and fry until crackers are golden and crisp. Drain on paper towels and store in an airtight container.

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