Stays Crispy for 6 Months | Tips for Frying Crispy Basreng
In the comments of the "When the Moon" Basreng video, some people still complain about why their Basreng gets soggy after being stored.
Okay, this time I'll share some tips for frying Basreng without it going soggy. Plus, I'll share some additional tips and tricks to help keep it crispy and crunchy for months. I also have a way to fix Basreng that has already gone soggy. I hope this is helpful.
Oh, and I also think the type of cooking oil you use is very important. For crispy fried food, use good-quality cooking oil, and I usually use brands like Sania, Fortune, Sunco, Bimoli, and Tropical.
This isn't an endorsement, it's just my go-to cooking oil at home. I've tried other local brands that I'm not used to, but the results were less crispy.
And for how to make FISH MEATBALLS for Basreng, I've shared the complete recipe here: • BASRENG KATAJI HOMEMADE | BAKSO IKAN UNTUK...
TO MAKE THE ORIGINAL VERSION OF LIME LEAF BASRENG, WATCH THE VIDEO HERE: • AUTO DISERBU BOCIL | Basreng Kriuk Daun Jeruk
AND TO MAKE SPICY LIME LEAF BASRENG, WATCH THE FULL VIDEO HERE: • Variasi Baru Jualan Kekinian| Basreng Peda...
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