Keripik sanjai

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Keripik singkong balado cassava chips

Keripik Sanjai is a traditional Indonesian snack originating from the Minangkabau region in West Sumatra. It is a type of cassava chip that is known for its distinctive spicy flavor. The snack is commonly enjoyed as a side dish or a standalone treat.

Ingredients and Preparation

Keripik Sanjai is primarily made from cassava, which is peeled, thinly sliced, and then deep-fried until crispy. The fried cassava slices are then coated with a mixture of spices that typically includes chili, garlic, and salt. The level of spiciness can vary, with some versions being extremely hot.

Varieties

There are several varieties of Keripik Sanjai, each with its unique flavor profile:

• Keripik Sanjai Balado: This variety is coated with a spicy balado sauce, which is a mixture of red chili peppers, garlic, and other spices.
• Keripik Sanjai Manis: This version is sweetened with palm sugar or coconut sugar, providing a balance between sweet and spicy flavors.
• Keripik Sanjai Asin: This is the simplest form, seasoned only with salt.

Cultural Significance

Keripik Sanjai holds a special place in Minangkabau culture. It is often served during traditional ceremonies and festivals. The snack is also a popular souvenir for visitors to West Sumatra, symbolizing the rich culinary heritage of the region.

Commercial Production

While Keripik Sanjai is traditionally homemade, it is also produced commercially. Many small and medium-sized enterprises in West Sumatra specialize in making and selling this snack. It is widely available in local markets and can also be found in various parts of Indonesia.

Related Pages

• Indonesian cuisine
• Minangkabau people
• Cassava
• Balado
• West Sumatra