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| Chilled carrot crisps (Indonesian) |
Introduction
I first sampled something like this chilled carrot snack with a vendor at the weekend food market on a hot Yogyakarta afternoon. The vendor placed a small portion of ice-cold, paper-thin carrot slices with a zesty, sweet, savory dressing, along with a side of warm, toasted coconut and crispy shallots. It was surprisingly refreshing, a crunch like a chip, and light enough to indulge in without guilt. Though this is not a traditional dish, it is a light take on the Indonesian style of pickling and salad (think acar and urap), and has become a popular summer snack in cafes from Jakarta even to Amsterdam at Jakarta-themed pop-up cafes.
Chilled Carrot Crisps (Indonesian) converts readily to the American and European style kitchens. It is quick, easy, and contains readily available ingredients. Whether you need an Easy Chilled Carrot Crisps side during barbecue season, or something more sophisticated and chilled to start the dinner, this nod to an Authentic Chilled Carrot Crisps is a zesty, mildly sweet, and of course crunchy, bite.
This exciting recipe for chilled carrot crisps is both fun and familiar. Ready, set, go.
Ingredients
-Utilize mandolins. Shallow fry carrot slices if interested.
-500 g (1 lb 2 oz) carrots, peeled (about 4-5 medium carrots)
-2 tbsp (30 ml) rice vinegar
-1 tbsp (15 ml) lime juice (about 1 lime)
-1.5 tbsp (22 ml) palm or light brown sugar (adjust to taste)
-1 tsp (5 ml) sambal oelek or 1 small red chili, finely chopped (optional)
-1 tsp (5 ml) fish sauce or 1 tbsp (15 ml) light soy sauce for vegan option
-2 tbsp (30 ml) neutral oil (vegetable or grapeseed) or extra virgin olive oil
-30 g (1 oz) unsweetened desiccated coconut, toasted (optional)
-2 tbsp (20 g) roasted peanuts or fried shallots, chopped for garnish
-2 tbsp (8 g) fresh cilantro or Thai basil, chopped
-pinch of sea salt and freshly ground black pepper
-ice water for shocking
Preparation Steps
-Slice carrots with a special mandolin slicer designed for carrots or a knife. Slices should be papery thin. Make sure they are of the same thickness so they chill and pick with the same timing.
-Blanch and Shock: Fill a pot with water and bring to a boil. Add carrot slices and let them sit for 20 to 30 seconds. They should soften, so take them out and put them in cold water. They should be dry on all sides. They should be crisp yet tender. 
-Make the dressing: Combine rice vinegar, palm sugar, sambal, (if desired), fish sauce or soy, and the oil. Add the lime juice and the vinegar and whisk the dressing until the sugar is dissolved. Taste and adjust: the mixture should be a little sweet and very bright.
-Toss the carrots: Place drained slices of carrots in a large bowl. Pour the dressing and toss until all pieces are coated. Add a little salt and pepper.
-Fold in the toasted, shredded coconut, most of the chopped peanuts, or the fried shallots (save a little for topping). Add the chopped cilantro or Thai basil and toss gently.
-For at least 30 minutes, put the mixed carrots in the fridge so they can chill, and the flavors can come together.
-Serve with shallots and peanuts either ice cold or at room temperature, as long as it’s for a short amount of time.
Tips & Variations
-Use broken, chilled carrot crisps for the palm and the water as lime for a more insipid and round flavor. Just remember to use palm sugar as the tamarind is extremely powerful.
-To give the carrots a lighter touch, you can skip the blanching entirely and marinate the raw ribbons for up to 60 minutes. They’ll soften and maintain a nice bite.
-To maintain the vegan nature of the dish, use extra soy in place of the fish sauce, or use a teaspoon of miso dissolved in the dressing for some umami flavor.
-You can also throw in a few strips of thin cucumber, green mango or some green beans for extra heartiness. Fold in puffed rice or toasted sesame seeds for added texture.
-Considered best within a day or two of making, the carrots will become softer in texture, however the flavor is still spot on.
Closing
The chilled carrot crisps (Indonesian) are a brief but happy reminder that some of the best snacks have a combination of texture, sweetness, and sourness.
The recipe for these chilled crisps of carrot known as sila carrot is a calm take on acar and other regional salads. They make a perfect fit to a picnic, barbecue, or a light lunch. A fun fact: Indonesian home cooks balance sweet, sour, salty, and spicy in a single, harmonious bite. Their deftness elevates crisp, refreshing vegetables to a joyous cacophony. If you make this dish, don't forget to share it with your family and friends. What other dishes from around the world would you like to know? I also know other recipes to accompany this dish, and I can also increase the ingredients to serve a large group.