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Kabkab
Kabkab
Kabkab, also known as cassava crackers, are crispy and delicious snacks made from cassava, a starchy root vegetable. These crackers are typically thin and light, with a unique texture that is both crunchy and airy. They're a popular snack in many Southeast Asian countries, known for their addictive taste and versatility. You can enjoy them on their own, or pair them with dips, spreads, or even cheese.
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Ingredients
- 2 cups grated cassava (fresh or frozen)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
Instructions
- In a bowl, combine the grated cassava, all-purpose flour, salt, and ground black pepper. Mix well until the ingredients are evenly combined.
- Heat vegetable oil in a deep saucepan or frying pan over medium heat. Make sure there's enough oil to completely submerge the crackers.
- Take a small portion of the cassava mixture and flatten it between your palms to form a thin, circular shape. You can also use a rolling pin or the bottom of a flat glass to flatten the mixture on a clean surface.
- Carefully place the flattened cassava mixture into the heated oil. Fry for about 2-3 minutes on each side, or until the crackers turn golden brown and become crispy.
- Once cooked, remove the crackers from the oil and transfer them to a plate lined with paper towels to absorb any excess oil. Repeat this process with the remaining cassava mixture.
- Allow the kabkab to cool completely before serving. They can be stored in an airtight container for several days.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 267kcal (13%)Carbohydrates: 61g (20%)Protein: 3g (6%)Fat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 294mg (13%)Potassium: 30mg (1%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 1IUVitamin C: 3mg (4%)Calcium: 93mg (9%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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