Keripik bawang is one of the famous savoury snack Indonesia. Everyone knows and loves keripik bawang. You can buy keripik bawang ini everywhere, even at warung (small shops).
This recipe is the best keripik bawang that I’ve ever tried. Crunchy and it has nice fried shallot taste. Actually, keripik bawang is to be cut diagonally. You can roll thin the dough using rolling pin or press manually with your hand. Or if you want to roll easily, you can use pasta maker and cut the dough using small pizza cutter. I cut my keripik bawang in circular shape.using cookies cutter. Every time you roll the dough using pasta maker, always sprinkle the dough with flour both sides.
This recipe is taken from the book of Sisca Susanto – Camilan Kering
What you need:
400 grams flour
100 grams sagoo flour (or you can substitute by tapioca starch)
25 grams fried shallot
50 grams fresh celery, minced
1 sdt salt
1 tbsp seasoning powder
250 ml coconut milk
Method:
- Mix well flour, sago flour, fried shallot, celery, salt, seasoning powder, and coconut milk until pliable
- Roll the dough thin and smooth. Cut the dough diagonally.
- Deep fry in oil until golden brown. Take out dan cool in rack.
I am submitting this post to
Asian Food Fest: Indonesia, hosted by
Alice Prasetyo from I Love. I Cook. I Bake 