AuthorAngeli De Rivera
In a pot over medium heat, boil kalabasa in salted water until tender. Drain well and transfer to a bowl. Reserve 1/3 cup of the boiled liquid to be used later.
In the bowl, mash the boiled kalabasa until it turns into a smooth purée. Add the garlic powder, onion powder, chicken powder, then mix well.
Add the reserved liquid 1/3 at a time, mixing the kalabasa mixture well after each addition until the mixture becomes looser.
In a bowl, mix together the rice flour and cornstarch until well combined. Add the flour mixture into the kalabasa little by little until it forms a shaggy dough.
Knead the dough into smooth thick cylinders. The dough should be moist and not dry.
In a pot over medium-high heat, bring water to a boil. Gently drop and boil the dough until they float on top of the water, around 20-30 minutes. Let cool and chill overnight.
Using a sharp knife, cut the dough into thin slices then spread onto a wire rack and dry the chips in a 120°C oven.
Heat oil in a large wok/pot over high heat and drop the dried kalabasa chips until they puff up. Drain excess oil and serve immediately. Serve with sweet chili sauce or spiced vinegar.
Ingredients
Directions
In a pot over medium heat, boil kalabasa in salted water until tender. Drain well and transfer to a bowl. Reserve 1/3 cup of the boiled liquid to be used later.
In the bowl, mash the boiled kalabasa until it turns into a smooth purée. Add the garlic powder, onion powder, chicken powder, then mix well.
Add the reserved liquid 1/3 at a time, mixing the kalabasa mixture well after each addition until the mixture becomes looser.
In a bowl, mix together the rice flour and cornstarch until well combined. Add the flour mixture into the kalabasa little by little until it forms a shaggy dough.
Knead the dough into smooth thick cylinders. The dough should be moist and not dry.
In a pot over medium-high heat, bring water to a boil. Gently drop and boil the dough until they float on top of the water, around 20-30 minutes. Let cool and chill overnight.
Using a sharp knife, cut the dough into thin slices then spread onto a wire rack and dry the chips in a 120°C oven.
Heat oil in a large wok/pot over high heat and drop the dried kalabasa chips until they puff up. Drain excess oil and serve immediately. Serve with sweet chili sauce or spiced vinegar.
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