From West SumatraCakes & Snacks
Keripik Sanjai (Bukittinggi Cassava Chips)
Keripik Sanjai
Thin, crisp cassava chips from Bukittinggi. Enjoy them plain and salted, or coated in a sweet and spicy red balado glaze.
- Time
- 1 hr
- Serves
- 8 people
- Origin
- West Sumatra
- Type
- Cakes & Snacks
Ingredients
Tap an ingredient once it is ready to tick it off.
Balado (optional)
How to Make
Peel the cassava, wash it and slice it as thinly as possible with a mandoline.
Soak the slices in cold salted water for 15 minutes to remove some starch, then drain and pat dry with a cloth.
Fry in small batches in hot oil over medium heat, stirring so they do not stick together.
Lift out when crisp and pale golden. Drain and cool. The plain chips are ready to store.
For balado: grind the chillies, shallots and garlic. Fry in the oil until fragrant, add the sugar, salt and water, and cook until thick and sticky.
Turn off the heat, add the chips and toss quickly to coat. Cool before storing.
Kitchen tip
Use freshly harvested cassava without fibres. Only put the chips in an airtight jar once they are completely cool so they stay crisp.
Questions
Where does Keripik Sanjai (Bukittinggi Cassava Chips) come from?
Keripik Sanjai is a traditional dish from West Sumatra (capital: Padang), in the Sumatra region of Indonesia.
How long does Keripik Sanjai (Bukittinggi Cassava Chips) take to make?
It takes about 1 hr in total to make 8 servings, including preparation.
What is the secret to a good Keripik Sanjai (Bukittinggi Cassava Chips)?
Use freshly harvested cassava without fibres. Only put the chips in an airtight jar once they are completely cool so they stay crisp.
