Sukun Chips with Chili
Snek • Malaysia
How to Make Sukun Chips with Chili (Traditional & Healthy Version)
Sukun Chips with Chili, or kerepek sukun pedas, is a beloved Malaysian snack that showcases the multicultural richness of our local cuisine. Originating from the use of sukun (breadfruit), a starchy tropical fruit abundant in Malaysia’s kampungs, this dish transforms simple ingredients into a crunchy, flavorful treat. Sukun chips are a common sight at pasar malam (night markets) and festive gatherings, enjoyed by all ages for their irresistible crunch and spicy kick. The pairing of crispy sukun with a homemade chili coating reflects Malaysia’s creative use of local produce and the nation’s love for bold, complex flavors. The dish offers a perfect balance—savory, spicy, and slightly sweet—with hints of lemongrass and gula Melaka (palm sugar) adding depth. Making sukun chips at home means you can control the oil and seasoning, making them a healthier alternative to store-bought versions. This vegetarian snack is a testament to Malaysian ingenuity and the vibrant tapestry of flavors that define our food culture.
Bahan-bahan(untuk 1 small bowl (about 40g chips with chili coating))
- 1 medium (about 400g) Sukun (breadfruit) (Peeled and thinly sliced)
- 500 ml Minyak masak (cooking oil) (For shallow frying)
- 5 pieces Cili kering (dried red chilies) (Soaked and deseeded)
- 3 cloves Bawang putih (garlic) (Sliced)
- 2 bulbs Bawang merah (shallots) (Sliced)
- 1 stalk Serai (lemongrass) (White part only, sliced)
- 1 tbsp Gula Melaka (palm sugar) (Grated)
- 1/2 tsp Garam (salt)
- 2 tbsp Air asam jawa (tamarind water) (Mix 1 tsp asam jawa with 2 tbsp water)
- 1 leaf Daun pandan (pandan leaf) (Knotted, optional for aroma) - pilihan
Arahan
- 1
Peel the sukun and slice into thin, even rounds (about 2mm thick) for best crunch.
5 minutes
Use a mandoline slicer for uniform chips.
- 2
Heat minyak masak in a wok over medium heat. Once hot, fry sukun slices in batches until golden and crisp. Drain on kitchen towel.
12 minutes
Do not overcrowd the wok—chips fry evenly in small batches.
- 3
For chili coating, blend cili kering, bawang putih, bawang merah, and serai with a little water to a fine paste.
3 minutes
Soak dried chilies in hot water first to soften for easy blending.
- 4
Heat 1 tbsp oil in a pan. Sauté the chili paste until fragrant and oil separates, about 4–5 minutes. Add pandan leaf for aroma if using.
5 minutes
Stir constantly to avoid burning the paste.
Kenapa hidangan ini sihat
This Sukun Chips with Chili recipe is a healthier choice because it uses fresh, local sukun, minimal added sugar, and incorporates beneficial spices and aromatics. By frying in small batches and draining excess oil, the fat content is kept lower. The absence of preservatives and artificial flavorings makes it a clean, wholesome snack perfect for mindful eating and calorie tracking.
Sukun is naturally high in complex carbohydrates and dietary fiber, making these chips a satiating snack. The use of garlic, shallots, and lemongrass provides vitamins, antioxidants, and phytonutrients, while the chili paste adds metabolism-boosting capsaicin. The shallow frying method reduces oil absorption compared to deep frying. Palm sugar gives a touch of sweetness with minerals, and tamarind offers vitamin C. This vegetarian snack is free from gluten and dairy, suitable for many dietary needs.
Petua
- 💡Slice sukun as thinly as possible for maximum crispness.
- 💡Fry over medium heat to prevent burning and ensure even cooking.
- 💡Cool chips completely before storing to avoid sogginess.
Penyimpanan & hidangan
Once completely cooled, store Sukun Chips with Chili in an airtight container at room temperature for up to 1 week. Avoid moisture to maintain crispiness.
Paling sesuai dihidang: Lunch or as a tea-time snack
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 175.0 kcal |
