Keripik Serunding Jogja
Background and History
Keripik Serunding Jogja is a beloved traditional snack from Yogyakarta, Indonesia. This crispy delight is known for its combination of savory and slightly sweet flavors. The dish dates back to the royal palaces, where local flavors were combined to create unique culinary experiences. Over time, it became a staple in Jogja's street food scene, enjoyed by locals and tourists alike.
The word 'keripik' refers to the crispy texture of the snack, while 'serunding' denotes the spiced topping, typically made from grated and seasoned coconut. Yogya’s culinary history is rich with integration of Javanese spices, which are prominently featured in this snack. Understanding the roots of this dish enhances the appreciation of its crunchy texture and symphony of flavors.
Ingredients
- Sweet Potatoes - 500g
- Grated Fresh Coconut - 200g
- Brown Sugar - 100g
- Red Chilies - 5 pieces
- Garlic - 4 cloves
- Salt - 1 teaspoon
- Tamarind Paste - 1 tablespoon
- Vegetable Oil - for frying
- Water - as needed
Preparation
Step 1: Prepare the Sweet Potatoes
Begin by peeling the sweet potatoes. Slice them thinly using a mandolin or a sharp knife to ensure even thickness. Rinse the slices in cold water to remove any surface starch, then pat dry with a clean kitchen towel.
Step 2: Make the Serunding (Spiced Topping)
For the serunding, blend the red chilies, garlic, and a few tablespoons of water in a blender until it forms a smooth paste. Squeeze excess moisture out of the grated coconut. In a pan, heat a tablespoon of vegetable oil, and fry the spice paste over medium heat until fragrant.
Add the brown sugar, salt, and tamarind paste to the pan, cooking until the sugar dissolves. Stir in the coconut and continue to cook, stirring continuously, until the mixture is dry and crumbly.
Cooking Process
In this critical stage, pay attention to the timing to achieve the perfect crispness. Don't forget your cooking timer.
Step 1: Fry the Sweet Potatoes
Heat a generous amount of vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Ensure there is enough oil for the sweet potatoes to float freely. Fry the slices in small batches until they are golden and crispy, about 2-3 minutes. Use a slotted spoon to remove the chips and let them drain on a paper towel-lined plate.
Step 2: Coat with Serunding
Once the chips are cool enough to handle, toss them in a bowl with the coconut serunding, making sure each chip is well-coated. This coating adds a layer of flavor, combining the crispness of the chips with the spicy, sweet, and tangy notes from the coconut mixture.
How to Enjoy Keripik Serunding Jogja
Keripik Serunding Jogja is best enjoyed fresh out of the fryer, but it can also be stored in an airtight container for up to two weeks. This snack is perfect for gatherings or simply as a tea-time treat. Pair it with a warm cup of tea or coffee to balance the flavors.
Immerse yourself in the crunch of the sweet potatoes contrasted by the vibrant, spiced coconut topping. The complexity of flavors, combined with the texture, makes it a memorable snack that represents the culinary richness of Yogyakarta.