Kerepek Sukun
Makan Tengah Hari • Malaysia
How to Make Kerepek Sukun (Traditional & Healthy Version)
Kerepek Sukun, or breadfruit chips, is a beloved Malaysian snack derived from the tropical sukun (breadfruit) that flourishes in our kampung gardens. With roots in both Malay and Nyonya kitchens, this crisp delicacy is a familiar sight during festive open houses and family gatherings. Its light, crunchy texture and subtle savory-sweet flavor make it irresistible for all ages. In Malaysia's multicultural cuisine, Kerepek Sukun bridges tradition and modern snacking. Often enjoyed with a cup of teh tarik or as an accompaniment to lunch, these chips are a testament to our resourcefulness in utilizing local ingredients like sukun, minyak kelapa (coconut oil), and a touch of garam bukit (sea salt). Choosing to bake or air-fry the chips, rather than deep-frying, makes this version lighter—perfect for those mindful of their calorie intake yet keen to savor authentic Malaysian flavors. The snack captures the essence of local produce, offering taste and nostalgia in every bite.
Bahan-bahan(untuk 1 small bowl (approx. 40g chips) per serving)
- 1 medium Sukun (breadfruit) (peeled and thinly sliced)
- 2 tablespoons Minyak kelapa (coconut oil) (for brushing or air-frying)
- 1/2 teaspoon Garam bukit (sea salt) (to taste)
- 1/4 teaspoon Serbuk kunyit (turmeric powder) (for color and health boost) - pilihan
- 2 leaves Daun pandan (tied into knots for aroma) - pilihan
- 1/4 teaspoon Lada sulah (white pepper) (for mild heat) - pilihan
- 1/4 teaspoon Paprika (for extra flavor) - pilihan
- 1/2 fruit Limau nipis (lime) (for a zesty finish) - pilihan
Arahan
- 1
Peel the sukun and cut into very thin, even slices. Use a mandolin for best results.
5 minutes
Uniform slices ensure even baking and crispiness.
- 2
Soak the slices in salted water with a squeeze of limau nipis for 5 minutes to prevent browning.
5 minutes
This also removes excess starch for crunchier chips.
- 3
Drain and pat dry the sukun slices thoroughly with a clean kitchen towel.
3 minutes
Drying is crucial for maximum crispiness and less oil absorption.
- 4
Toss the slices in a bowl with minyak kelapa, garam bukit, serbuk kunyit, lada sulah, and paprika. Add knotted daun pandan for aroma if desired.
2 minutes
Coating evenly prevents burning and adds flavor.
Kenapa hidangan ini sihat
This healthy Kerepek Sukun recipe is ideal for calorie-conscious eaters, using minimal minyak kelapa and no artificial additives. It’s naturally gluten-free and contains no trans fats. By baking or air-frying, you retain the sukun’s vitamins and fiber while slashing excess oil—perfect for a guilt-free Malaysian vegetarian snack.
Kerepek Sukun is a nutritious snack, made with breadfruit—a source of complex carbohydrates, dietary fiber, and essential minerals like potassium and magnesium. Using minyak kelapa in moderation provides healthy fats, while turmeric adds antioxidants. Baking or air-frying instead of deep-frying helps reduce total fat and calories, making this a heart-friendly, energy-boosting option for lunch or as a snack.
Petua
- 💡Slice sukun evenly for consistent results.
- 💡Let chips cool completely before storing to maintain crunch.
- 💡Experiment with local spices like serai (lemongrass) for unique flavors.
Penyimpanan & hidangan
Store cooled Kerepek Sukun in an airtight container at room temperature for up to 1 week. Add a silica gel packet for extra crispness. Avoid moisture for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
