what is kapur sirih? Kapur sirih is used in certain dishes such as Klepon and other pastry recipes. By kapur sirihwater mixing into the dough, the pastry remains longer soft inside. It is also mixed into the batter of pisang goreng. By using kapur sirihwater the crust of the pisang goreng stays crispy. Kapur sirih dissolves poorly in water. The colder the water the better it solves. Let the water stand until the kapur sirih has dropped to the bottom . If you stir it and the powder floats in the water, then the kapur sirih is not ready yet. Wait until the powder is beaten down.. Use only the clear water in your dishes. Kapur has itself no particular taste, but if you can taste a bitter undertone when you use to much. By using kapur sirihwater items such as pastries and kue get their gentle nature, fruit and vegetables in ACARS retain a firm bite and the crust of fried dishes retain their crunchy bite. Obtainable Kapur sirih can be bought as white powder in small bags of the brand Rapindo in Oriental toko .
Posted on: Tue, 01 Oct 2013 10:16:12 +0000
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