How to make boneless firecracker claws so they are chewy and the spices are perfectly absorbed

Soft bone firecrackers (Gemini AI)

As fasting approaches, spicy dishes such as boneless firecracker claws are often the main thing to whet your appetite after a day of fasting. Making a boneless version of firecracker claws does require a little precision, especially when separating the bones so that the shape remains beautiful and the texture is chewy.

This innovation is not just about taste, but also economic value. Quoting from the Indonesian Ministry of Tourism and Creative Economy, “Culinary innovation like this is a promising business opportunity for MSMEs because of its distinctive taste.” Apart from that, food safety factors remain number one. Make sure to use fresh ingredients and the right boiling technique so that the fishy aroma disappears and the spices penetrate deeply.

Materials that need to be prepared

Make sure you have all these ingredients in your kitchen before you start cooking:

– 500 grams of chicken feet (clean the nails and outer skin).
– 100 grams of red cayenne pepper (adjust the spicy level according to your taste).
– 5 cloves of shallots & 3 cloves of garlic.
– 2 roasted candlenuts & 2 cm galangal.
– 1 segment of ginger, 3 lime leaves, 2 bay leaves, and 1 stalk of lemongrass (crushed).
– Salt, sugar and mushroom stock to taste.
– Enough ice water and plain water.

Manufacturing Steps

Follow these steps so that your homemade firecracker claws are as delicious as those made in restaurants:

1. Pre-Boiling: Boil the claws with ginger and bay leaves for 15-20 minutes until tender. Once cooked, immediately remove from heat and soak in ice water. The goal is for the cooking process to stop immediately so that the claws remain chewy and don’t fall apart when the bones are removed.
2. Boneless Surgery: Use a small, sharp knife to cut the back of the claw down to the toes. Pull the large bones and small bones gently so that the skin does not tear. Patience is the key so that the appearance of the claw remains intact even though it is empty inside.
3. Grind Mercon Seasoning: Puree the chilies, onion duo, candlenuts and galangal. Make sure the cayenne pepper is more dominant so that the red color is tempting and the spicy taste “kicks”.
4. Saute until fragrant: Saute ground spices with lemongrass, lime leaves and bay leaves. Cook until the unpleasant aroma disappears and the spices release natural oils so that the taste is not bitter.
5. Cook with Ceker: Place the boneless claws in the pan. Add a little water, salt, sugar and mushroom stock. Cook over low heat (simmering) until the sauce reduces and the spices are completely absorbed.
6. Serving: Taste correction once again. If it’s just right, the boneless firecracker claws are ready to be served as a companion to warm rice when breaking the fast or sahur.

FAQ Regarding Boneless Mercon Legs

1. How long can claws be stored for sahur stock?

These firecrackers can last up to 3-5 days if stored in an airtight container in the refrigerator, or up to 1 month if placed in the freezer. Just heat it briefly before eating.

2. Why do the claws have to be soaked in ice water after boiling?

The function of ice water is to provide a thermal shock effect which makes the skin of the claw become firmer and more supple, so that it doesn’t crumble when we cut to remove the bone.

3. What is the function of galangal in firecracker seasoning?

Kencur provides a distinctive fresh aroma and helps neutralize the fishy smell that may still remain on the claw, while also providing a warm feeling in the throat.

4. Are these firecracker claws safe to consume at dawn?

For those who have a sensitive stomach, it is best to reduce the amount of chili at dawn so that it does not trigger stomach ache during fasting during the day.

5. Can discarded claw bones be reused?

Of course! The remaining bones should not be thrown away. You can boil it again to make a delicious natural chicken stock as a base for soup or other dishes.

(brl/tin)