Kripik Sanjai or Kripik Singkong Balado is very popular among Indonesians. Cassava chips that are coated with balado seasoning. It’s best to enjoy these Balado Cassava Chips with Sate Padang.
This time, I made a short way to make them. I admitted I didn’t use fresh cassava roots but trust me they still tasted as good as the ones that I had back in Indonesia.
I bought a package of ready-to-eat cassava chips at Edmonton local Indian store. I seasoned with balado spices which was made by yours truly.
Using a combination of 1 fresh red chilies, dried chilies and chili powder was still resulting a good flavour. You can always dried chilies or chilli powder only. However, please make sure that your chilli powder only contains pure red chilies.
Kripik Sanjai or Kripik Singkong Balado Recipe
– Balado Cassava Chips –
150 g (5.3 oz) ready-to-eat plain cassava chips (or the one with chilies)
4 peeled shallots
1 red long peppers*
3 dried red chilies*
1 tablespoon chili powder*
28 g (1oz) gula merah/Jawa (Indonesian coconut sugar)
1 tablespoons nypa sap vinegar (cuka aren)
3 tablespoons cooking oil
a pinch of canesugar
kosher salt to taste
Cooking Note: *They can be substituted with all dried chilies or chili powder as well.
- Deseed the chilies. Grind shallots, garlic, chilies and gula merah until blended and smooth. Mix in the vinegar. Balado mix seasoning is ready to use.
- At a medium high heat and in a wok with oil, stir fry the smooth Balado mix seasoning until fragrant and thicken. Add canesugar and salt, then stir.
- Transfer the ready to eat cassava chips to the wok and coat the chips well with thicken balado mix.
Ready to be enjoyed as it is or to company Sate Padang (Curried Beef Saté)