In order to expand and texture looks nice:
> Try to cook it using the new oil, the oil should not be used again yesterday.
> Pour the oil a bit much, this in order to be processed correctly, while waiting for the hot oil, try entering one rangginang into the skillet. If you've seen the results (* can be inflated) may mean plus another rengginangnya but enough 3 or 2.
> Then flush-flush with oil to rengginangnya as an example in the video, it's useful to be more expanded rengginang
> Do not cook it too long, so not too charred
> Never in the leave it without giving a splash of oil to rengginangnya.
> Immediately removed when it looks fluffy and cooked with either.
