They look so good, Lara. They look like the best perkedel jagung I had from a Manado restaurant in Jakarta called Sarang Oci. There we ate them with sambal dabu-dabu (which are kinda the lovechild of Mexican salsa and Balinese sambal matah)
I remember my mom making these for a party and she would always slap my hand away cuz I just wouldn't stop eating them lol They're so addictive and so good.
Please note that we normally use fingerroot instead of gingerroot for this, and we don't coarsely ground the aromatics, because it's not a very nice experience to accidentally chew on some aromatics. Also the fitters need some kind of structure to bind it together. Yours look very fragile, so instead of cornstarch, you might want to use a bit of AP flour to get more gluten. Ofcourse, everyone has different recipe, but there's nothing wrong with trying to get better at it, right?!😊🙏
@@Secretlyanothername i think everybody has slightly different version, it is just a suggestion. With corn stratch it gives more crackly texture, with ap flour it gives more crispy on the outside and bounce on the inside, both are addictive.
It’s so good! I love eating it with bird’s eye chilies - typically this is how Indonesian enjoy their fried snacks, bought from local street vendors.
The lime leaves are essential! Can't imagine this without it.
They look so good, Lara. They look like the best perkedel jagung I had from a Manado restaurant in Jakarta called Sarang Oci. There we ate them with sambal dabu-dabu (which are kinda the lovechild of Mexican salsa and Balinese sambal matah)
Looks delicious!
I remember my mom making these for a party and she would always slap my hand away cuz I just wouldn't stop eating them lol They're so addictive and so good.
Wow looks superb👌👌👌
Please note that we normally use fingerroot instead of gingerroot for this, and we don't coarsely ground the aromatics, because it's not a very nice experience to accidentally chew on some aromatics. Also the fitters need some kind of structure to bind it together. Yours look very fragile, so instead of cornstarch, you might want to use a bit of AP flour to get more gluten. Ofcourse, everyone has different recipe, but there's nothing wrong with trying to get better at it, right?!😊🙏
These bind well with corn flour. Maybe you're not very good and need to get better at it.
@@Secretlyanothername i think everybody has slightly different version, it is just a suggestion. With corn stratch it gives more crackly texture, with ap flour it gives more crispy on the outside and bounce on the inside, both are addictive.
Egg