Here's the RECIPE for another addictive snack for spice lovers, Spicy Cornflakes Snack (Sambal Cornflakes). You can use the same spice paste (sambal) to make spicy tapioca chips.

Recipe by Mama Ding

Total Time | 60 mins

Prep Time | 30 mins

Cook Time | 30 mins

Yields : about 2 containers (10 cm diameter x 16 cm/4 inch diameter x 6.5 inch)

Ingredients

275 g (1 box) cornflakes
1 tamarind slice
3 tbsp cooking oil
60 g (1/2 cup) groundnuts, toasted (optional)
100 g (1 cup) dried anchovies (ikan bilis), deep fried till crispy (optional)
For the spice paste/sambal~
15 dried chillies, cut into 2.5 cm (1 inch) pieces, seeds removed and soaked in hot water till soft
1 red onion, peeled and chopped
3 cloves garlic, peeled
8 shallots, peeled
1.5 cm (1/2 inch) piece of toasted belacan (shrimp paste)
Seasoning~
1 tsp chicken stock granules
100 g (1/2 cup) brown sugar or to taste
1/2 tsp salt or to taste

Method

01 Blend or pound the ingredients for the spice paste. Set aside.

02 In a wok/pan, heat up the cooking oil. When oil is hot, reduce heat to medium.

Add the blended/pounded spice paste. Saute till fragrant and the oil separates, about 12 -15 mins.

03 Add the chicken stock granules, brown sugar, salt and tamarind slice. Cook on medium heat for 12 - 15 mins, stirring occasionally. The spice paste should be quite thick. Taste and adjust seasoning, if necessary.

Dish up and allow to cool completely.

04 When the spice paste is fully cooled, prepare a large container.

Add 2 tbsp of sambal paste to the container. Add the cornflakes. Mix well until all the cornflakes are fully coated with the spice paste/sambal. Add a tablespoon at a time of spice paste, if required. Do not add too much, use just enough spice paste to coat all of the cornflakes.

Add deep fried anchovies (ikan bilis) and toasted groundnuts, if desired. Toss to combine well.

05 Preheat oven to 160 C. Line a baking tray with parchment paper. Pour the spice paste coated cornflakes (and anchovies, groundnuts, if using) onto the tray. Bake at 160 C for 20 mins.

Remove from oven and let cool on a wire rack.

When fully cooled, store in an airtight container. Will keep for up to 2 weeks at room temperature.

Notes

It is important to cool the spice paste completely before mixing with the cornflakes and other ingredients. Otherwise, your cornflakes will end up soggy.

After baking, allow to cool completely before storing. This will also maintain the crispiness of the cornflakes. Another tip is mix just enough spice paste to coat the cornflakes. Then they will be crispy. Leftover spice paste (sambal) can be stored in a jar and kept in the refrigerator for up to a month.

If you cannot get hold of tamarind slice, replace with 1 tsp tamarind paste dissolved in 2 tbsp water. Or replace with 1 tbsp white vinegar. You can replace brown sugar with honey, if preferred.

There are many variations to this snack, sometimes deep-fried sliced tempeh and toasted sesame seeds are also added.

The same spice paste (sambal) can be used to make spicy tapioca chips. Just mix the spice paste (sambal) with the cooled fried tapioca chips. Toss to mix well. Keep the cooled chips in an airtight container.