Kerepek Ubi Sambal
Makan Tengah Hari • Malaysia
How to Make Kerepek Ubi Sambal (Traditional & Healthy Version)
Kerepek Ubi Sambal is a beloved Malaysian snack and lunch item that highlights the multicultural tapestry of Malaysian cuisine. Originating from the heart of Malay kitchens, this dish features thinly sliced ubi kayu (cassava or tapioca) chips, delicately fried until crisp and tossed in a homemade sambal—an aromatic, spicy sauce made from local ingredients like cili kering (dried chilies), bawang merah (shallots), and gula Melaka. The combination of crunchy chips and robust sambal creates a symphony of flavors: spicy, sweet, and slightly tangy. This dish is an iconic representation of Malaysia’s knack for transforming simple ingredients into hearty, flavorful eats. Kerepek Ubi Sambal is often served during lunch or as a snack during festive seasons, bringing people together over shared plates and lively conversation. Its use of local produce and aromatic spices reflects the nation’s agricultural bounty and the diversity of its culinary heritage. Whether enjoyed as a light lunch, on-the-go snack, or during Hari Raya gatherings, this dish is a testament to the rich flavors and communal spirit of Malaysian food culture.
Bahan-bahan(untuk 1 medium bowl (about 60g kerepek per serving))
- 300g Ubi kayu (cassava/tapioca) (peeled and thinly sliced)
- 2 cups Minyak masak (cooking oil) (for shallow frying)
- 10 pieces Cili kering (dried chilies) (soaked and drained)
- 3 Bawang merah (shallots) (peeled)
- 2 cloves Bawang putih (garlic)
- 1 tablespoon Gula Melaka (palm sugar) (grated)
- 1/2 teaspoon Garam (salt)
- 1 teaspoon Asam jawa (tamarind pulp) (mixed with 2 tbsp water)
- 1 Daun pandan (pandan leaf) (knotted (optional for aroma)) - pilihan
- 1 stalk Serai (lemongrass) (smashed (optional for extra flavor)) - pilihan
Arahan
- 1
Peel and thinly slice the ubi kayu using a mandoline or sharp knife. Rinse and pat dry with a kitchen towel to remove excess moisture.
5 minutes
Uniform thin slices ensure even frying and crispiness.
- 2
Heat minyak masak in a deep pan over medium heat. Fry the sliced ubi kayu in batches until golden and crispy. Drain on paper towels to remove excess oil.
10 minutes
Do not overcrowd the pan to keep chips crispy.
- 3
Blend cili kering, bawang merah, and bawang putih with a little water until smooth.
3 minutes
Use a food processor for a fine sambal paste.
- 4
In a clean pan, heat 1 tablespoon of oil. Sauté the blended sambal paste with daun pandan and serai (if using) until fragrant and oil separates.
4 minutes
Stir constantly to avoid burning the sambal.
Kenapa hidangan ini sihat
This dish is a healthy Malaysian lunch choice because it uses natural, whole ingredients and limits the use of processed foods. By shallow frying and properly draining the chips, excess oil is reduced. The sambal is made from fresh aromatics, which are anti-inflammatory and rich in vitamins. The recipe is vegetarian and can be easily adapted for vegan diets, making it suitable for a wide range of healthy eating plans.
Kerepek Ubi Sambal provides a good source of carbohydrates from ubi kayu, which offers sustained energy. The sambal contains antioxidants from dried chilies and shallots, and the use of gula Melaka adds natural minerals compared to refined sugar. Tamarind provides vitamin C and helps in digestion. With controlled oil usage and optional inclusion of aromatic herbs like pandan and lemongrass, this recipe minimizes unnecessary fats while maximizing flavor and nutrition.
Petua
- 💡Tip 1: Slice tapioca very thinly for the crispiest texture.
- 💡Tip 2: Always fry in small batches to avoid soggy chips.
- 💡Tip 3: Cool both chips and sambal before mixing to keep kerepek crunchy.
Penyimpanan & hidangan
Store cooled kerepek ubi sambal in an airtight container at room temperature for up to one week. Ensure chips are completely dry before storing to maintain crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
