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Keripik Kentang Balado (Kriuk dan tahan lama) by dyasokta


Keripik Kentang Balado (Kriuk dan tahan lama)
by dyasokta

Tiap adek berangkat kos selalu minta d bawain lauk. Trus cari menu yang bisa tahan lama. Coba" bikin kentang balado ini dan ternyata enak banget. Rasanya pedas manis, kriuk nya juga renyah bgt. Enak lah pokoknya. Save disini yaaa

Bahan-bahan:
500 Gram Kentang, iris/parut tipis"
2 lbr Daun Salam
2 lbr Daun Jeruk
1 btg Serai (boleh skip)
3 Sdm Air Asam Jawa
2 ruas jari Lengkuas
1 sdm Gula merah
10 sdm Gula Putih

Bumbu Halus:
7 buah Bawang Merah
5 buah Bawang Putih
6 buah Cabe Merah Besar, buang biji (sesuai selera)
10 buah Cabe Rawit Merah (sesuai selera)
secukupnya Garam
Penyedap rasa

Langkah:
1. Cuci bersih kentang yang sudah di iris tipis, sampai agak bening airnya atau tidak terlalu licin.
2. Panaskan minyak, goreng kentang sampai kering dan berwarna keemasan. Sisihkan.
3. Haluskan semua bumbu. Panaskan minyak. Tumis bumbu halus sampai harum. Tambahkan lengkuas, serai, daun salam, dan daun jeruk. Masukkan air asam jawa dan penyedap.
4. Selanjutnya masukkan gula merah dan gula putih. Aduk pelan sampai bumbu mengental dan sedikit lengket seperti karamel(kalau belum mengkaramel berarti masih ada kadar airnya dan nanti keripiknya jadi basah, nggak mau kriuk). Tes rasa
5. Setelah bumbu kental dan rasa pas. Masukkan kentang, kecilkan api dan aduk sampai bumbu rata dan semua kentang berwarna merah. Pindah ke wadah.
6. Jika ingin disimpan untuk beberapa hari, masukkan ke wadah tertutup rapat setelah kentang balado dingin.


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