Indonesian Chinese Style Crispy Achappam

Ingredients

In this Indonesian Chinese adaptation of achappam, we incorporate the flavors and ingredients commonly found in Indonesian Chinese cuisine. The original Indian achappam recipe is modified by adding soy sauce, ginger, and garlic to infuse it with the savory and tangy taste profile of Indonesian Chinese dishes. This fusion dish combines the crispy texture of achappam with the aromatic flavors of Indonesian Chinese cuisine, creating a unique and delicious snack. We alse have the original recipe for Achappam, so you can check it out.

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 3g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, soy sauce, ginger paste, garlic paste, salt, and white pepper. Mix well to form a smooth batter.
2. 2.
   Heat oil in a deep frying pan or wok over medium heat.
3. 3.
   Dip an achappam mold into the hot oil for a few seconds to heat it up.
4. 4.
   Dip the heated mold into the batter, making sure the batter coats the mold evenly.
5. 5.
   Place the mold back into the hot oil and fry until the achappam turns golden brown and crispy.
6. 6.
   Remove the achappam from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Repeat the process with the remaining batter.
8. 8.
   Serve the Indonesian Chinese Style Crispy Achappam as a snack or appetizer.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth batter.
• Coconut milk — Use thick coconut milk for a richer flavor and texture.
• Soy sauce — Opt for a high-quality soy sauce to enhance the savory taste of the achappam.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the achappam.
• Experiment with different shapes and patterns using the achappam mold to add visual appeal to the dish.
• Serve the Indonesian Chinese Style Crispy Achappam with a dipping sauce made from soy sauce, vinegar, and chili for an extra kick of flavor.

Serving advice

Serve the Indonesian Chinese Style Crispy Achappam as a snack or appetizer during gatherings or as a delightful addition to your afternoon tea.

Presentation advice

Arrange the achappam on a platter, showcasing their intricate patterns. Garnish with fresh herbs such as cilantro or spring onions for a pop of color.