Keripik sanjai explained

Keripik sanjai
Alternate Name:	Keripik sanjay
Country:	Indonesia
Region:	Bukittinggi, West Sumatra
Creator:	Minangkabaus
Course:	Snack
Served:	Room temperature
Main Ingredient:	Deep fried dried cassava chips coated with sugar and chili pepper paste

Keripik sanjai or keripik sanjay (Jawi: كاروڤواق سنجاي; Minangkabau: karupuak sanjai) is a 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 keripik sanjai balado is also the most famous variant of keripik sanjai.

There are three types of kripik sanjai:

1. Keripik sanjai tawar is a plain variant that only add salt for flavour
2. Keripik sanjai saka is sweet tasting variant coated with palm sugar.
3. Keripik sanjai 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

• Balado
• Banana chips
• Potato chips
• List of deep fried foods

Notes and References

1. Web site: "Kriuk"... Sanjai di Bukittinggi . 23 August 2013 . Kompas.com. id. 10 April 2014.