Making Plant Based Snacks Preparing for Eid Fitr

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Today I am busy with a lot of easy and fun work. I'll tell you a little about today, how fun today's work was. I'm preparing to make snacks for Eid Fitr which will take place in 2 weeks, so I'm paying for it in installments while spending my free time.

There are 2 snacks that I made today, both of which are plant based which are liked by many people. Made in large quantities and this is one of the snacks I made for the first time. First, I made tojin nuts and the second was Minang's typical Sanjay chips. Even though I was fasting, I made it with joy.

Since sahoor, I have prepared myself to eat a little more than usual because I know I will be doing a lot of things. This is what keeps me fresh until the afternoon, because my energy is stable and full. Prepare all the ingredients very well, from shopping at traditional markets to making spices.

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_{Tojin Peanut}

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This is a large container to hold tojin beans which are still raw and soaked with some of my homemade spice blends. There are peanuts that have been peeled and very clean which I then dip in a spice mixture, the ingredients is; 2 litre of coconut milk, ¼ crushed garlic, thinly sliced lime leaves, 3 tsp salt, 1 tsp MSG and candlenuts.

One basin contains 4 kg of peanuts. Quite a lot because of Eid Fitr this time we held an open house for extended families from the village. Everyone will come and I have to prepare food so they don't go hungry. It is a good procedure for entertaining guests so that they feel comfortable eating large amounts of food without fear of running out.

Apart from that, I prepared 7 cloves of thinly sliced garlic like this so that the aroma of the tojin beans could be felt. These are fried at the end after all the nuts are very well fried. Don't forget to check the taste of the nuts and the most important thing is that the nuts are crumbly when bitten.

So, this is where I will fry, right next to my house so as not to splash a lot of oil which will make the whole house sticky with oil. So I decided to look for a place that was safe from rain and sunlight, so that I would be comfortable frying for the next 4 hours. Frying tojin beans takes quite a long time because it uses very low heat.

So, after all the tojin nuts were finished, I made Sanjay Chips which is a typical Minang snack. These sanjai chips are cassava that is fried very thinly, then dipped in a sauce that has a spicy, sour and sweet taste. So it's like caramelized chilies with sugar.

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_{Sanjai Chips}

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There are only 5 ingredients to make it, such as 1/4 kgs thinly sliced shallots, 2 kgs finely ground red chilies, oil for sautéing and frying the cassava, very thinly sliced cassava, 150 ml lime juice and also 2 kgs sugar.

Here I put it in gradually, after frying 5 kg of cassava. Well, then I stir-fried the red chili caramel sauce by adding the ingredients gradually. Heat the oil first, then add the shallots, red chilies and finally the sugar.

This stage is very important, namely stirring it slowly over low heat. Cooking caramel is very difficult because the oil will splash all over the sides and that is very dangerous. So, use long sleeves so you don't get hot oil.

For an hour I stirred the caramel sauce, until the final result was like this. The water content is lost and there is only sauce that can last a long time at room temperature. Then you can mix it with cassava chips evenly like this.

So, here's a little inspiration for making delicious, plant-based snacks that are sure to be really liked by many people.

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See you the next time hive friends!

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Editing by Lightroom and VN iphone 11

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