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.
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%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
