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Keripik sanjay

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Title: Keripik sanjay  
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Subject: Indonesian cuisine, Plecing ayam, Lupis (food), Paniki, Opor ayam
Collection: Deep Fried Foods, Indonesian Cuisine, Indonesian Snack Foods
Publisher: World Heritage Encyclopedia

Keripik sanjay

Keripik sanjay
Keripik sanjay balado (cassava) kripik in hot and sweet balado
Course Snack
Place of origin Indonesia
Region or state Bukittinggi (West Sumatra)
Serving temperature Room temperature
Main ingredients Deep fried dried cassava chips coated with sugar and chili pepper paste
Cookbook: Keripik sanjay 

Keripik sanjay or kripik sanjai (karupuak sanjai in Minang) is Minangkabau cassava kripik or chips from Bukittinggi city in West Sumatra, Indonesia.[1] It made from thinly sliced cassava deep fried in ample of coconut oil until crispy. It is commonly called keripik singkong in Indonesia, but this Minang version is probably the most popular of keripik singkong in Indonesia. And yet, the sweet, hot and spicy kripik sanjay balado is also the most famous variant of kripik sanjay.

There are three types of kripik sanjai:

  1. Keripik sanjay tawar is a plain variant that only add salt for flavour
  2. Keripik sanjay saka is sweet tasting variant coated with palm sugar.
  3. Keripik sanjay balado, coated with balado bumbu made from the mixture of ground palm sugar and red chili pepper paste, it is the most famous variant.

See also


  1. ^
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