Enjoying snacks is something that must be done by me while relaxing at home, especially on weekends like this my husband always does a lot of work at home. Of course, as a good wife, I have to prepare simple snacks and delicious drinks. Usually ginger tea is the mainstay, I think tea would be better with something fried that has a mild flavor.
Cakuwe / Cakwe
Cakwe is one of the traditional snacks originating from China, but is very popular in Indonesia. Cakwe is a fried bread made from simple seasonings but has a very authentic taste that is loved by many people.
Although this is my first cakwe, it doesn't mean I've never tried it. I had enjoyed it a few years ago while working outside the area. But when I settled back in my hometown, cakwe became very rare here. I have to try to make it myself by looking for recipes on the internet of course.
Here's the step by step preparation, well this recipe works and you can easily make it:
Ingredients Used
150 grams flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fermipan
2 tablespoons cooking oil
1 teaspoon salt
1 teaspoon mushroom stock
Water to taste
Cooking Procedure
Combine flour, salt and mushroom stock in a large container then add the other ingredients except cooking oil.
Then add fermipan as well then add little by little water while kneading until the composition of the water fits the desired texture of the dough.
Finally add the cooking oil, then knead until smooth, cover and rest for 4 hours, or you can take more time, store it in the refrigerator.
After storing it for that long then I mold the dough, print it lengthwise then fold it in half.
Press with a stick on 2 sides to form, then fry until brownish yellow.
Now cakwe is usually served with sauce, I make the sauce myself, by pureeing 2 red chilies and 1 clove of garlic. Puree with manual salt only, then cook until boiling janvan forget to add a little sugar cook until the sauce thickens slightly.
Result
Cakwe is ready to enjoy, serve it on your dining table as a favorite snack, it tastes very good, savory and not hard. I like the texture of the cakwe perfectly fluffy and the texture of the bagaina salam seems empty or hollow. But not too empty, that's what makes it even more delicious. Crispy on the outside and softer on the inside, it's great on a rainy day.
Now for those of you who have never seen this cakwe cake, try making it at home. How to cook it is very easy and certainly very exciting when making the shape. I haven't made the shape perfectly because this is my first time making it myself.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!