Divinely genius: Ketjap kibbeling
YouTube phenomenon Nick Toet hates complicated instructions and simply cooks without fuss and to his own taste. It has to hit that one particular spot where you say, ‘oh my god, I’ve never eaten anything this delicious’. And you’ll find exactly those recipes, such as this divine ketjap kibbeling, in Eating with Nick. So get started right away.
Nick: “In the chapter ‘Back in the day!’ I said that my mother could turn even a turd into a tasty snack. Mothers can always make everything even more delicious, including old-fashioned kibbeling. She makes a delicious ketjap sauce to go with it here, which I can smell and taste. A dish that the local toko could be jealous of.”
How to make the beer batter
- Sift the flour into a bowl. Add the baking powder, salt and all the spices and mix everything together.
- Pour your fave beer into another bowl. While stirring with a whisk, add the egg and mustard. Keep whisking until foamy.
- Now add the flour mixture bit by bit while continuing to stir with your whisk. Watch out for lumps! Smooth batter and no lumps? Done! Proud of you.
How to make the ketjap kibbeling
- Heat 2 tablespoons of oil in a pan and sweat the onions briefly. Add the onion, garlic, ginger and sambal and fry for 2 minutes. Add the ketjap and lemon juice and let it bubble for 5 minutes. Season with salt and pepper. Tasty? Then your sauce is ready.
- Heat the oil to 175 °C. Coat the pieces of fish in the beer batter and let them drain briefly. Fry the fish for 3 to 4 minutes until golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
- Put the fish in a bowl and pour the ketjap sauce over it. Toss gently and spoon onto a beautiful plate. Sprinkle the spring onion and some sesame seeds over the kibbeling.
Title: Eating with Nick
Author: Nick Toet
Price: €25
Publisher: Carrera
Also read:
- An ode to the fish finger
- 4 Spanish fishing villages you absolutely want to visit at least once
- How to fillet any fish you can think of
