Tuesday, January 18, 2022

KEREPEK BAWANG (Onion Chips) 【洋葱螺旋饼】


When I was young, I used to snack on this Onion crackers that I bought from stores, and thought that this snack can only be made by factories or bakeries. 

Until one year it was Eid so my classmate and I visited a teacher, we were served a super crunchy and tasty onion crackers, I loved it so much that I asked my teacher where did sher bought it from.

When I was told that it was homemade by the teacher herself... I was amazed and truly impressed. 

It has been more than 25 years since and I have not been able to buy this Kerepek from any stores where I now lived. I decided to try making it at home, it turned out so good that I could not stop snacking on it!





For Onion Dough:
1-2 medium size Bombay onion
1 clove of garlic   Optional
1.5 cups/around 200 gm of All purpose flour
2 tbsp of rice flour
1 tbsp of Ghee (Clarified butter)
1/2 tsp of Anchovies seasoning powder or chicken bouillon
1/2 tsp of salt

For Oil Dough:
1.5 cups/around 200 gm of All purpose flour
80 gm of Ghee (Clarified butter)
1/2 tsp of salt (Adjust to taste)
approximately 2/3 cup of water 


1-2 只 中型 紫洋葱
1 瓣 蒜
1.5 量杯/大约 200 克 中筋面粉
2 大勺 粘米粉
1 大勺 无水奶油/酥油 (Ghee)
1/2 小勺 江鱼仔精粉/鸡精粉
1/2 小勺盐

1.5 量杯/大约 200 克 中筋面粉
80 克 酥油/无水奶油 Ghee 
1/2 小勺 食盐 可按口味调整
大约 2/3 杯水 

1. Cut the onion into small cubes and blend the onion with garlic into a paste without adding water.

2. Place the onion paste in a large mixing bowl together with Anchovies seasoning powder or chicken bouillon, salt, ghee, all purpose flour and rice flour. Knead to form a stiff dough.

3. Knead everything under the oil dough to form a stiff dough. Cover the doughs with damp cloth and let it rest for 20 minutes.

1. 把洋葱去皮切块,和蒜瓣一起在搅拌机里尽量不加水搅拌成糊状,这个步骤用破壁机效果最好。

2. 把搅拌好的洋葱糊和江鱼仔精,食盐,酥油,中筋面粉和粘米粉和成一个比较硬的面团。

3. 把油面团里所有的材料和成一个比较硬的面团,盖上干净的布醒面20分钟。

4. Divide dough into two parts, with the help of rolling pin or pasta machine, roll each dough into a long 2-3 mm thick rectangular sheets, try to make the sheets in similar size. Dust with all purpose flour along the way to prevent sticking.

5. Place one oil dough sheet over one onion dough sheet. lightly press the two sheets together with the help of a rolling pin. 

6. Roll the sheets up tightly starting from the short side of the sheets as you would for Swiss roll. Try to roll as tightly as possible, there shall not be any air pockets in between sheets.

7. Use a sharp knife to remove the uneven sides of the roll, wrap the roll with cling wrap and place it in freezer for 1 hour to stiffen the roll. Repeat the same steps for the remain sheets.

8. After 1 hours, take the roll out and slice the roll into thin slices as thinly as your skill and knife allowed. Do not use any flour to dust the roll in this step. 

9. Spread the slices out and allowed the surface of chips to dry a little. This step will help the center of chips to upheave during the frying process, which gives the signature shape of this chip.

4. 把面团各切分为二,用擀面杖或者压面机把面团压成大约2-3毫米厚的面片。全程可以撒点中筋面粉防粘。

5. 把一片油面片放到一片洋葱面片上稍微擀压一下,压面片的时候尽量把两片面片压成一样大小。

6. 把面片从比较短的那一端开始往上卷,尽量卷得越紧实越好,这样炸出来的饼不会开裂。

7. 用一把锋利的刀把卷好的面皮卷两端不平的部分切去,用油纸或保鲜膜包起放到冷冻室里冷冻1个小时让面团变硬。把剩下的面团用相同的步骤也处理好。

8. 一个小时后,把面皮卷拿出来,用锋利的刀切片,越薄越好。这个步骤里不能用任何的手粉。

9. 把切好的饼坯散开稍微风干表面,这样炸的时候中间会突起,变成草帽状,更好看。

10.  Heat about 2 cups of cooking oil in a pan, keep the heat at medium, place the chips in oil, 2 handfuls at a time, do not crowd the pan. When the chips turn slight brown in color on the onion layers, dish out and drain. This should take about 5-6 minutes.

11. Repeat until all the chips are fried, cooled to room temperature and store in air tight container.

10.  炸锅里倒入2-3寸油,油热后中火把饼炸成金黄色即可捞出,记得每次别下太多饼坯炸,多了炸不酥,形状也不好看。

11. 把所有饼坯都炸好滴干油放凉即可密封存放10-14天左右。这款脆饼是和朋友喝茶聊天,追剧时非常合适的零嘴,比薯片还好好吃呢!


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