Kerepek Ubi Kayu dengan Sos Pedas
Snek • Malaysia
How to Make Tapioca Chips with Spicy Sauce (Traditional & Healthy Version)
Tapioca Chips with Spicy Sauce is a beloved snack across Malaysia, especially in regions with strong South Indian influence like Penang and Klang. This crispy, golden treat is made from thinly sliced ubi kayu (tapioca root), a staple ingredient in Malaysian households. Traditionally enjoyed during teatime or as a festive snack, these chips are perfectly crunchy and pair beautifully with a vibrant, spicy dipping sauce made with local ingredients such as cili padi (bird's eye chili), bawang putih (garlic), and limau nipis (lime). Malaysian multicultural cuisine shines in this dish, blending Indian spices with local flavors like daun limau purut (kaffir lime leaves) and gula Melaka for a uniquely Malaysian taste. The spicy sauce adds a tangy, fiery kick that elevates the simple tapioca chip to a gourmet snack, making it a popular choice during gatherings and festivals. Choosing a health-conscious version lets you enjoy this treat guilt-free, keeping the calories in check while savoring the authentic flavors that Malaysians love.
Bahan-bahan(untuk 1 small bowl of chips with 2 tablespoons spicy sauce)
- 300g Tapioca root (ubi kayu) (peeled and thinly sliced)
- 2 cups Cooking oil (for shallow frying; use canola or sunflower for less saturated fat)
- 1/2 tsp Salt
- 1/4 tsp Turmeric powder (serbuk kunyit) (for color and flavor)
- 3 pieces Cili padi (bird's eye chili) (adjust for spice preference)
- 2 cloves Garlic (bawang putih) (chopped)
- 1 small Red onion (bawang merah) (chopped)
- 1 tbsp Gula Melaka (or brown sugar)
- 2 leaves Daun limau purut (kaffir lime leaf) (finely sliced)
- 1/2 fruit Limau nipis (lime) (for juice)
- 2 tbsp Water (for sauce)
Arahan
- 1
Peel and wash the tapioca root. Slice as thinly as possible using a mandoline or sharp knife for extra crispiness.
5 minutes
Soak the slices in water for 5 minutes to remove excess starch.
- 2
Drain and pat dry the tapioca slices. Sprinkle with salt and turmeric powder, tossing to coat evenly.
3 minutes
Dry thoroughly to prevent oil splatter when frying.
- 3
Heat cooking oil in a wok or deep pan over medium heat. Fry the tapioca slices in batches until golden and crispy, about 2-3 minutes per batch.
10 minutes
Do not overcrowd the pan to ensure even cooking.
- 4
Remove chips with a slotted spoon and drain on paper towels to reduce oil.
2 minutes
Let the chips cool completely for maximum crunch.
Kenapa hidangan ini sihat
This recipe is a healthier take on classic Malaysian tapioca chips by using shallow frying and minimal oil. Tapioca is naturally gluten-free and low in cholesterol. The spicy sauce is made with fresh, whole ingredients and minimal sugar, avoiding preservatives and excess sodium found in store-bought dips. It’s a satisfying, plant-based snack suitable for vegetarians and those seeking wholesome Malaysian flavors.
Tapioca root provides complex carbohydrates for lasting energy, while shallow frying in healthier oils keeps saturated fat low. Spices like turmeric and cili padi are rich in antioxidants and may support anti-inflammatory benefits. The sauce contains vitamin C from lime and phytonutrients from fresh herbs and chilies, making this snack nutrient-dense when enjoyed in moderation.
Petua
- 💡Tip 1: Slice tapioca as thinly as possible for ultra-crispy chips.
- 💡Tip 2: Always dry the slices completely before frying to avoid splattering.
- 💡Tip 3: Make the spicy sauce ahead for deeper flavor and convenience.
Penyimpanan & hidangan
Store cooled tapioca chips in an airtight container for up to one week. Keep the spicy sauce refrigerated and consume within 3 days. Re-crisp chips in the oven if they lose crunch.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 175.0 kcal |
