World Library  
Flag as Inappropriate
Email this Article

Keripik sanjay

Article Id: WHEBN0042448320
Reproduction Date:

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

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

References

  1. ^
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.