Recipe Ingredient
- 1kg tapioca
- 4 cloves garlic
- 1 thumb-size piece of ginger
- 1 tbsp turmeric powder
- 1 tbsp salt
Instructions
- Grind or blend garlic and ginger in a food processor into a purée. Remove and put into a small bowl. Add salt and turmeric powder. Stir to mix well.
- Peel tapioca. This is done by making a shallow cut at the tip of the tuber. Peel off the whole strip by hand then cut tapioca into thin slices.
- Season tapioca slices with the garlic turmeric mixture for at least 20 minutes.
- Heat enough oil in a wok for deep-frying. Deep-fry the chips in batches. Keep stirring as you fry the chips. Once golden , dish out with a wire strainer and place them on several layers of absorbent kitchen paper.
