PROSES PEMBUATAN EMPING SINGKONG ‼️ SINGKONG YANG DIBUAT GETUK, KEMUDIAN DI PROSES MENJADI EMPING‼️
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Recipes in this Video
6 recipes
veganplant-basedgluten-freenut-freesoy-free
Emping Singkong, originating from Indonesia, is a beloved snack made from cassava, a staple root vegetable in many tropical regions. Traditionally enjoyed as a crunchy accompaniment to meals or as a standalone snack, it reflects the resourcefulness of Indonesian cuisine in utilizing local ingredients. Today, emping has gained popularity beyond Indonesia, often found in various Asian markets and enjoyed by snack lovers worldwide.
Ingredients
- ●cassava
- ●salt
- ●water
- ●coconut oil
- ●lime leaves
- ●garlic
- ●sugar
- ●chili powder
- ●pepper
- ●palm sugar
- ●tamarind paste
- ●coriander
- ●cumin
- ●turmeric
- ●vegetable oil
Instructions
- 1Peel and wash the cassava thoroughly.
- 2Cut the cassava into thin slices or chips.
- 3Soak the cassava slices in salted water for about 30 minutes.
- 4Drain the cassava and pat dry with a towel.
- 5Heat coconut oil in a deep pan over medium heat until shimmering.
- 6Fry the cassava slices in batches until golden brown, about 3-5 minutes.
- 7Remove the chips and drain on paper towels.
- 8In a separate bowl, combine garlic, chili powder, pepper, and salt.
- 9Toss the fried cassava chips with the spice mixture while still warm.
- 10Allow to cool completely before serving.
Ingredient Alternatives
coconut oil
Healthier: olive oil
Cheaper: canola oil
Olive oil offers a healthier fat profile.
palm sugar
Healthier: honey
Cheaper: brown sugar
Brown sugar is more accessible and provides similar sweetness.
Techniques
fryingseasoning
Equipment
deep panslotted spoonpaper towelsmixing bowl
🌶️🌶️🌶️Medium
Also Known As
Cassava ChipsEmping
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups cassava (singkong), peeled and sliced thinly
- ●1/2 cup vegetable oil (for frying)
- ●1 tsp salt
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp chili powder
- ●1/2 tsp sugar
- ●1/4 tsp ground black pepper
Instructions
- 1In a large pot, bring water to a boil and add the sliced cassava. Boil for about 10-15 minutes until tender but not mushy.
- 2Drain the cassava and let it cool completely.
- 3Once cooled, use a flat object to press each slice of cassava until they are thin and flat.
- 4In a bowl, mix together salt, garlic powder, onion powder, chili powder, sugar, and black pepper.
- 5Heat vegetable oil in a deep frying pan over medium heat.
- 6Fry the pressed cassava slices in batches until they are golden brown and crispy, about 3-5 minutes per batch.
- 7Remove the fried cassava from the oil and place them on paper towels to drain excess oil.
- 8While still warm, sprinkle the spice mixture over the fried cassava and toss to coat evenly.
- 9Let the emping singkong pedas cool completely before serving.
Equipment
large potdeep frying panslotted spoonpaper towelsmixing bowl
🌶️🌶️🌶️Low
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups cassava (singkong), peeled and sliced thinly
- ●1 cup water
- ●1/2 cup palm sugar, grated
- ●1/4 cup chili powder
- ●1/2 tsp salt
- ●1/2 cup vegetable oil for frying
Instructions
- 1In a pot, bring water to a boil and add the sliced cassava. Cook until tender, about 10-15 minutes.
- 2Drain the cassava and let it cool completely.
- 3Once cooled, use a rolling pin or a flat surface to flatten each slice of cassava.
- 4In a bowl, mix the grated palm sugar, chili powder, and salt to create a spicy-sweet coating.
- 5Heat the vegetable oil in a deep pan over medium heat.
- 6Fry the flattened cassava slices in batches until golden brown and crispy, about 3-5 minutes per batch.
- 7Remove the fried cassava and drain on paper towels to remove excess oil.
- 8While still warm, toss the fried cassava in the spicy-sweet mixture until well coated.
- 9Let the emping cool completely before serving.
Equipment
potdeep panrolling pinmixing bowlslotted spoonpaper towels
🌶️🌶️🌶️Medium
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●500g cassava (singkong)
- ●200g sugar
- ●1/2 tsp salt
- ●1/2 tsp vanilla extract
- ●1 cup grated coconut (optional)
- ●1/2 cup water
Instructions
- 1Peel the cassava and cut it into small pieces.
- 2Boil the cassava in water until soft, about 20-30 minutes.
- 3Drain the cassava and let it cool slightly.
- 4Mash the cassava in a bowl until smooth and free of lumps.
- 5Add sugar, salt, and vanilla extract to the mashed cassava and mix well.
- 6Press the mixture into a flat mold or tray, smoothing the top with a spatula.
- 7Let it cool and set for about 1-2 hours at room temperature.
- 8Once set, cut into small squares or desired shapes.
- 9If using grated coconut, sprinkle it on top before serving.
Equipment
potmashing toolmold or trayspatula
veganvegetarianplant-basedgluten-freenut-freesoy-freelow-carbpaleo
Ingredients
- ●500g cassava (singkong), peeled and cut into chunks
- ●1 tsp salt
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp white pepper
- ●1 cup water
- ●oil for frying
Instructions
- 1In a pot, boil the cassava chunks in salted water until tender, about 20-25 minutes.
- 2Drain the cassava and let it cool slightly.
- 3Once cool, mash the cassava until smooth and add garlic powder, onion powder, and white pepper. Mix well.
- 4Shape the mashed cassava into thin discs or patties.
- 5Heat oil in a deep frying pan over medium heat.
- 6Fry the cassava discs until golden brown and crispy, about 3-4 minutes on each side.
- 7Remove from oil and drain on paper towels to remove excess oil.
- 8Let them cool completely to achieve maximum crispiness.
- 9Serve as a snack or appetizer.
Equipment
potfrying panmasherslotted spoonpaper towels
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●200g melinjo nuts
- ●1/2 cup vegetable oil
- ●2-3 red chilies
- ●2 cloves garlic
- ●1 tsp salt
- ●1 tsp sugar
- ●1/2 tsp tamarind paste
Instructions
- 1Heat the vegetable oil in a pan over medium heat.
- 2Add the melinjo nuts to the hot oil and fry until they are golden brown and crispy, about 5-7 minutes.
- 3Remove the fried nuts from the oil and drain on paper towels.
- 4In a separate pan, add a little oil and sauté the chopped red chilies and garlic until fragrant.
- 5Add the salt, sugar, and tamarind paste to the sautéed mixture and stir well to combine.
- 6Pour the sambal mixture over the fried melinjo nuts and mix until they are well coated.
- 7Allow the sambal emping to cool before serving.
- 8Serve as a snack or side dish with rice and other Indonesian dishes.
Equipment
frying panslotted spoonpaper towelsmixing bowl
🌶️🌶️🌶️Low
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