Kerepek ubi kayu dengan sos cili

Name: Cassava Chips with Chili Sauce
Cuisine: Malaysian

Snek • Malaysia

190

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Cassava Chips with Chili Sauce (Traditional & Healthy Version)

Persediaan: 15 minit

Memasak: 20 minit

2 hidangan

Mudah

Cassava Chips with Chili Sauce is a beloved Malaysian snack, known locally as 'kerepek ubi kayu'. This crunchy treat is deeply rooted in Malaysia’s multicultural cuisine, often enjoyed during festive occasions or as an everyday snack. Cassava, or 'ubi kayu', is widely grown across the country and treasured for its versatility and unique flavor. The chips are thinly sliced, lightly seasoned, and paired with a spicy homemade chili sauce that features local ingredients like cili padi, garlic, and sometimes a hint of lemongrass or pandan for aroma. The combination of crispy cassava chips and tangy, spicy chili sauce delivers a satisfying contrast that appeals to Malaysians of all backgrounds. This recipe offers a health-conscious twist by baking the chips instead of deep-frying, reducing oil and calories while preserving the authentic flavor. The chili sauce is made from fresh ingredients, avoiding unnecessary sugar and additives. Cassava Chips with Chili Sauce are vegetarian and can be easily adapted for vegan or gluten-free diets. Whether enjoyed at home or during gatherings, this snack represents the vibrant and diverse culinary heritage of Malaysia, making it a perfect choice for those seeking traditional flavors with a healthy touch.

Mesra diabetes Penurunan berat Mesra kanak-kanak Boleh diubah suai jadi vegan

Bahan-bahan(untuk 1 small bowl (about 50g chips with 2 tbsp chili sauce))

300g Cassava (ubi kayu) (peeled and thinly sliced)
1 tbsp Olive oil (for baking)
1/2 tsp Salt (sea salt preferred)
3 Cili padi (bird’s eye chili) (fresh, chopped)
2 cloves Garlic (minced)
1 Red chili (deseeded, chopped)
1 stalk Lemongrass (serai) (white part, finely sliced) - pilihan
1 leaf Pandan leaf (optional, for aroma) - pilihan
1 tsp Palm sugar (gula melaka) (grated)
1 tbsp Vinegar (rice vinegar preferred)
2 tbsp Water (for sauce consistency)

Arahan

1
Preheat oven to 180°C. Wash and peel cassava, then slice thinly using a mandolin or sharp knife.
5 minutes
Thin slices ensure crispiness and even baking.
2
Soak cassava slices in cold water for 10 minutes to remove excess starch. Drain and pat dry thoroughly with a kitchen towel.
10 minutes
Dry chips before baking to prevent sogginess.
3
Toss cassava slices with olive oil and salt. Arrange in a single layer on a baking tray lined with parchment paper.
2 minutes
Don’t overcrowd the tray for even heat distribution.
4
Bake for 15-20 minutes, flipping halfway, until golden and crispy. Remove and cool on a wire rack.
20 minutes
Watch closely; cassava chips can brown quickly.

Kenapa hidangan ini sihat

By baking the cassava chips and preparing a fresh, homemade chili sauce, this recipe minimizes unhealthy fats and artificial additives. The use of local Malaysian ingredients such as lemongrass and pandan enriches the dish with natural flavors and nutrients. It’s a satisfying, guilt-free snack that fits well into calorie-conscious meal plans, making it ideal for those who seek authentic taste without compromising health.

Cassava is naturally gluten-free and provides complex carbohydrates for sustained energy. It’s also a source of vitamin C, fiber, and essential minerals like potassium and magnesium. Baking instead of frying reduces saturated fat, while the chili sauce adds antioxidants from fresh chilies and garlic. Lemongrass and pandan contribute aromatic compounds beneficial for digestion. This snack is vegetarian, low in cholesterol, and can be adapted for vegan or gluten-free diets.