♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

KUE KERİNG KACANG / INDONESİAN PEANUT COOKİES

Resep dalam bhs İndonesia ada di bagian bawah





Selam everybody....Merhaba from Turkey.


This Peanut cookie is one from many other İndonesian old traditional cookies. İ grew up with these cookies. İ remember had this cookies every Eid Fitr holiday when my late grandmother or my family took me and siblings visited some relatives and family's friend.
At that time (around 1980's) we still could find this peanut cookies easily, at least every Eid Fitr or Christmas holiday. Until İ think around middle 1990's it became less popular among other classic cookies (kaastengels, nastar, butter cookies, etc).

Even it became less popular compare to other classic and modern cookies, still some small stall sold this peanut cookies until İ didn't remember exactly when it became less and less to find especially in big cities.

İ left my homeland Surabaya around year 2000 and started my new academic career at Jakarta and since then İ never ate or saw that cookies anymore until now year 2017 😢
But İ still remember exactly how it taste and İ miss it now.



Such a happy moment when İ found this recipe and try it in my kitchen. İ found the recipe from one İndonesian food blogger, diahdidi.com. And now become my precious one.

This peanut cookies has crumble texture and melt in your mouth-typical indeed for this cookie. So you need to make sure the cookie really cool to room temperature before move into cookie jar.
Almond slice topping is optional, as İ remember old fashioned peanut cookies didn't use any topping. 

Keep this recipe for your cookies collection, it's priceless and worth to try.

KUE KERİNG KACANG / INDONESİAN PEANUT COOKİES
Adapted from Diah Didi with minor adjustment

Make about 900 gr 
İngredients:
  • 400 gr AP flour
  • 250 gr pre toasted peanut - skin removed
  • 150 gr icing sugar
  • 2 tbsp powdered milk (optional--my addition, original recipe didn't use)
  • 1 tsp fine salt
  • ¼ tsp powdered vanilla ( I use vanilla paste)
  • 200 gr cooking oil ( I use peanut oil ± 230 gr, more than original recipe )
For topping:
  • 2 egg yolks
  • 1 Tbsp margarine ( İ use 2 tbsp oil)
  • almond slice / roasted peanut (optional)
Method :

1) Pre heat oven at 160°C and roast peanut for about 15 minute. This step is optional because original recipe didn't mentioned to reroasted the peanut but I like to bring my peanut back "alive" again and aromatic.

2) Pour roasted peanut with half part of icing sugar into food processor and pulse until powdery smooth (as figure A below)
3) Move smooth peanut into big bowl and add other ingredients except oil. Then gradually pour in peanut oil bit by bit. Mix and try to knead while adding the oil until you get oily and  shape-able dough. The amount of oil can be vary depend your dough condition, you may need less or more than recipe above. İmportant thing is your dough should be not dry and shape-able (See illustration B above). Cover with plastic wrap and keep in refrigerator ±1 hour.

4) Pre heat oven at 140°C (fan) or 160°C --original recipe calls for 170°C--depend on your own oven. Use rolling pin to flat the cookie dough. Put the dough between plastic film or parchment paper when you work. Roll approximately 1,5- 2 cm thick.
Cut the dough use heart shape cookie cutter, of course you can use other shape but traditionally heart or flower shape is common for this peanut cookies.

5) Mix egg yolks with oil. Arrange cookies on baking tray lined with baking paper and brush with yolks mixture then sprinkle with almond slice-gently push the almond so it will stick onto cookies. Bake for about 30 to 40 minute until golden color and crunchy. 
Note: recognize your own oven condition, different oven may give different result.
Let the cookies cool to room temperature before store into air tight jar. Cookie has lightly crumble so gently to move into jar.

Happy baking ♡




BAHASA İNDONESİA

Assalamu'alaykum....Merhaba dari Turkey.
Apa kabar?

Posting kue kering lagi ya...... Gak papa donk...sebab orang rumah (aslinya saya sih..hihihihhi) doyannya ngemil kukis dan kebiasaaan di rumah sih toples kukis nggak pernah kosong. Beneran.... at least ada satu jenis kukis di lemari.

Ya maklum....kebiasaan orang Turki kan minum teh. Pagi siang malam, minum teh. Cuaca dingin atau panas cetarrr yaa minunya teh panas.. ☕
Jadi kalau gak ada camilan bagi saya kok kurang afdol minum teh nya... 😊

Kali ini pengen sekali makan kue kering kacang. Kuker kacang ini termasuk kuker jadul dan laammmmmaaaa banget sudah gak makan ini. Dan kayaknya kukis ini makin langkah ya.... dan kalah populer dari kukis klasik lainnya maupun kukis kukis modern yang saat ini makin banyak jenisnya.

Dulu sewaktu kecil paling enggak tiap lebaran ada kukis kacang ini diantara kukis jadul lainnya dan Khon ghuan biscuit! Jika dulu nenek almarhum atau keluarga mengajak berkunjung ke anggota keluarga lainnya pas lebaran (waktu itu sekitar tahun 80an) kukis ini selalu jadi favorit saya.
Saya gak ingat pasti kapan terakhir makan kue kering kacang ini terakhir kali sebab awal tahun 90an sudah jarang orang menyajikan kukis kacang ini kalo pas lebaran. Di toko-toko kecil sih masih ada yang jual walau sudah mulai jarang.


Makanya jadi kangen banget dengan kue kering ini. Almarhum nenek mungkin bisa membuatnya tapi baik ibu dan tante-tante saya tidak pernah membuatnya dan tidak pernah bertanya resepnya dari nenek ( mbah uti)... 😩

Sampai akhirnya pas jalan-jalan ke blognya mbk Diah Didi nemu resep yang priceless ini. Ya udah.... langsung cus ke dapur, dan seperti biasa dibantu asisten kecil saya yang cantik dan imut kita bikin kukis ini. Hasilnya...... membawa saya ke nuansa masa kecil dulu di Surabaya tahun 80an.... *nggak lebay lho..😊

Yukk..ikutan nyontek resepnya. 

KUE KERİNG KACANG / INDONESİAN PEANUT COOKİES
Adaptasi dari Diah Didi dengan sedikit modifikasi
Menjadi sekitar 950gr

Bahan-Bahan:
  • 400 gr terigu serba guna
  • 250 gr kacang tanah sangrai-kupas kulitnya
  • 150 gr icing sugar
  • 2 sdm susu bubuk (optional--resep asli tidak pakai)
  • 1 sdt garam halus
  • ¼ sdt bubuk vanili (saya pakai pasta vanili)
  • 200 grminyak ( saya gunakan peanut oil  ± 230 gr, lebih dari resep asli)
Untuk topping:
  • 2 kuning telur
  • 1 sdm margarine (saya pakai 2 sdm oil)
  • irisan almond /kacang (optional)

Cara Membuat :

Blender kacang tanah sangrai hingga halus. Saya blender kacang tanah dengan sebagian gula icing, blender hingga halus seperti gambar (A) diatas.

Dalam wadah yang cukup besar campur tepung terigu, susu bubuk, gula halus, garam, vanili dan kacang tanah sangrai halus. Campurkan peanut oil sedikit demi sedikit sambil mulai diuleni/ diaduk hingga tercampur rata. Penambahan minyak ini bisa lebih sedikit atau banyak dari resep tergantung kelembaban adonan yang terbentuk. Tandanya adonan mulai lembab berminyak dan dapat dibentuk/ dipulung. Lihat gambar (B)


Tutup adonan dengan plastik dan simpan adonan didalam kulkas selama kurang lebih 1 jam.
Setelah 1 jam, diamkan sebentar dalam suhu ruang. Lalu gilas adonan dengan beralaskan plastik sheet atau kertas baking agar tidak lengket dan mudah pengerjaannya. Lalu cetak.

Pre heat oven 
140°C (fan) atau 160°C (resep asli suhu 170°C)--tentu sesuaikan kondisi oven masing masing. Kocok rata kuning telur dan minyak. Tata kukis yang sudah dicetak diatas loyang kukis yang sudah dialasi baking paper (atau dioles manrgarin).
Olesi kuning telur dan taburi topping jika pakai. Lalu panggang hingga kuning keemasan dan crunchy. Saya panggangnya sekitar 40 menit.
Diamkan hingga dingin baru disimpan dalam toples.

Happy baking. Semoga bermanfaat.




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