Keripik Singkong Balado (Cassava Chips with Chili Sauce)

Ingredients

• 500 g Cassava
• 5 pieces Red Chilies
• 3 cloves Garlic
• 3 pieces Shallots
• 2 tbsp Palm Sugar
• 1 tsp Tamarind Paste
• 1 tsp Salt
• 500 ml Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 500 g of cassava. Using a mandoline or a sharp knife, slice the cassava thinly into uniform pieces, approximately 0.1588-0.3175 cm (0.15-0.3 cm) thick. Place the sliced cassava in a large bowl and cover with cold water, letting it soak for 15 minutes to remove excess starch.
2. 2Drain the cassava slices thoroughly, then lay them in a single layer on clean kitchen towels or paper towels and pat them completely dry. In a deep frying pan or a large heavy-bottomed pot, heat 500 ml of vegetable oil over medium heat (approximately 176.7°C / 175°C); the oil is ready when a small piece of cassava sizzles immediately upon contact.
3. 3Carefully add a single layer of the dried cassava slices to the hot oil, ensuring not to overcrowd the pan. Fry for 5-8 minutes, turning occasionally, until the chips are golden brown and visibly crispy, sounding crisp when stirred. Using a slotted spoon, remove the fried chips and transfer them to a plate lined with paper towels to drain excess oil, then repeat with the remaining cassava slices.
4. 4In a food processor or with a mortar and pestle, combine the 5 pieces of red chilies, 3 cloves of garlic, and 3 pieces of shallots. Grind or process until a smooth paste is formed.
5. 5In a clean pan (a 25.4 cm skillet works well), heat 1 tablespoon of the 500 ml vegetable oil over medium-low heat (approximately 135°C / 135°C). Add the prepared chili paste and sauté for 3-5 minutes, stirring constantly, until the paste is fragrant and slightly darker in color. Add 2 tablespoons of palm sugar, 1 teaspoon of tamarind paste, and 1 teaspoon of salt to the pan, then continue to cook for another 5-7 minutes, stirring frequently, until the sauce thickens and becomes sticky, clinging to the back of a spoon.
6. 6Remove the pan with the balado sauce from the heat. Add all the fried cassava chips to the pan with the sauce and, using a spatula or tongs, gently toss the chips until they are evenly coated with the sweet and spicy chili sauce.
7. 7Spread the coated cassava chips in a single layer on a baking sheet or large plate and allow them to cool completely for at least 30 minutes; cooling allows the sauce to set and the chips to become extra crispy before serving as a snack.

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