Keropok Kentang
Snek • Malaysia
How to Make Keropok Kentang (Traditional & Healthy Version)
Keropok Kentang is a beloved Malaysian snack made primarily from kentang (potatoes), celebrated for its crispy texture and savory flavor. Rooted in Malaysia’s multicultural cuisine, this vegetarian treat is commonly found at pasar malam (night markets) and is enjoyed across all ethnic communities, from Malay to Chinese and Indian households. Traditionally, Keropok Kentang is served during festive gatherings, school events, and as a daily snack, reflecting the country’s love for simple yet flavorful bites. The combination of local ingredients like kentang, daun pandan (pandan leaves), and spices makes this snack distinctly Malaysian, providing both taste and a sense of nostalgia. Keropok Kentang’s appeal lies in its versatility and ease of preparation. The recipe is adapted here for a health-conscious approach, reducing oil and using only wholesome ingredients. Its crunchy texture and mild seasoning make it suitable for a wide range of palates, including children and those seeking a lighter snack. Whether you’re enjoying it with family during Hari Raya or as an afternoon treat, Keropok Kentang is a delightful showcase of Malaysia’s culinary heritage and the creative use of local produce.
Bahan-bahan(untuk 1 small bowl (approx. 60g))
- 2 medium Kentang (potatoes) (peeled and sliced thin)
- 1/2 cup Tepung jagung (corn flour) (for crispiness)
- 1/4 cup Tepung gandum (wheat flour) (for binding)
- 1/2 tsp Garam (salt) (to taste)
- 1/4 tsp Serbuk lada hitam (black pepper powder) (optional for mild heat) - pilihan
- 1 leaf Daun pandan (finely chopped, for aroma) - pilihan
- 1 tbsp Minyak masak (cooking oil) (for shallow frying)
- 1/4 cup Air (water) (as needed for dough)
- 1/2 tsp Baking powder (for lightness) - pilihan
- 1 tbsp Daun ketumbar (coriander leaves) (finely chopped, for garnish) - pilihan
Arahan
- 1
Wash, peel, and slice kentang (potatoes) into thin rounds or strips for maximum crispiness.
5 minutes
Use a mandolin slicer for uniform thickness.
- 2
Steam the sliced kentang until just tender, about 6-7 minutes. Let cool.
7 minutes
Avoid over-steaming to prevent sogginess.
- 3
Mash the steamed kentang in a mixing bowl. Add tepung jagung, tepung gandum, garam, serbuk lada hitam, baking powder, and daun pandan.
5 minutes
Mix until a smooth, non-sticky dough forms.
- 4
Gradually add air (water) as needed to achieve a pliable dough. Knead gently.
2 minutes
Add water slowly to avoid a sticky mixture.
Kenapa hidangan ini sihat
This healthy version of Keropok Kentang is prepared using steaming and shallow frying methods, minimizing unhealthy fats. Using fresh potatoes and natural spices ensures a low-sodium, nutrient-rich snack that fits well into a balanced diet. The recipe is vegetarian, easily adaptable for vegan diets, and contains no artificial additives, making it a smart choice for calorie-conscious eaters and families.
Keropok Kentang is a nutritious vegetarian snack, providing complex carbohydrates from kentang, dietary fiber, and essential minerals like potassium and magnesium. Using shallow frying and minimal oil reduces fat content, making it lighter than traditional deep-fried snacks. The addition of pandan and coriander leaves introduces antioxidants and vitamin K. Wheat and corn flour add a small amount of protein, while the recipe is naturally free from dairy and meat products.
Petua
- 💡Tip 1: Slice potatoes as thinly as possible for extra crispiness.
- 💡Tip 2: Steam instead of boiling to retain more nutrients.
- 💡Tip 3: Use pandan leaves for a uniquely Malaysian aroma.
Penyimpanan & hidangan
Store cooled keropok kentang in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate and reheat in an oven or air fryer before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
