Cooking With Kurma - Indonesian Crispy Corn Fritters
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@pepokuroni The best one is crispy :D. My mom is one of the best perkedel jagung/ dadar jagung/ bakwan jagung maker.
If it's not crispy, then the oil was not hot enough when you fry the dough and the result it produce is an oily and tasteless perkedel jagung.
Bluezaphire2402 7 months ago
I'm an Indonesian and this is authentic for western java. But for eastern Java we don't use celery chops, instead we use kafir lime leaves (daun jeruk) which has 10x better conjunction with the corn and make it tastes heavenly.
You can always omit the candle nut if u ever see it in a recipe btw. I myself don't bother to much of using it since it has no impact on the taste.
Bluezaphire2402 7 months ago
@pepokuroni depends on the region you are in
Mamboro17 8 months ago
This is absolutely wonderful. Every single thing - the background information / trivia, pronunciations of names, the ingredients, the cooking method, is very spot-on and authentic. Non-Indonesian chefs usually 'butcher' Indonesian food, rendering them into incomprehensible mulch that are nowhere near resembling real Indonesian food, but this chef Kurma prepares real, authentic and above all correct Indonesian food. Well done!
eriquerique 9 months ago
i think perkedels is not crispy.
pepokuroni 1 year ago
Thank you posting this video...he is such a wonderful vegetarian cook
santhich 1 year ago
Do you also have the chili-sauce recipe?
plexihout 1 year ago