Zayrah Ng

05/10/2026

03/10/2026

03/10/2026

HOW TO MAKE KULI KULI ( Groundnut cake)
Ingredients
groundnut 20 cups
Salt
Water
Pepper
Procedure
Fry your groundnut, Allow to cool down.
Peel the back n blow Away the back.
Grind it into paste,
Add teaspoon full salt

Add 1 teaspoon pepper(optional)
Add two cups of water
Turn very well until oil starts to come out,
Separate the oil from the paste
Mould on a board to get the desire shape and fry till golden brown.
Your kulikuli is ready..

30/09/2026

30/09/2026

Different types of Elastic for beginners
Half inch black and white
1 inch black and white 2 and half inches
Black and white
1 and half 2 inches multi color
4 inches black and white
8 inches black and white

29/09/2026

🥔 Homemade Crispy Potato Chips

Ingredients
• Potatoes – 1 kg
• Vegetable oil – 4 cups (about 950 ml), for frying
• Salt – 1 teaspoon (5 g)
• Paprika – 1 teaspoon (2 g)
• Garlic powder – ½ teaspoon (1.5 g)
• Onion powder – ½ teaspoon (1.5 g)
• Black pepper – ¼ teaspoon (0.5 g)

Instructions

Peel the potatoes and wash them thoroughly.

Slice the potatoes very thinly and evenly using a sharp knife or slicer.

Place the slices in cold water and rinse several times until the water becomes clearer. Soak for about 20–30 minutes to remove excess starch.

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat them very dry. This is important for crispy chips and safer frying.

Heat the vegetable oil over medium heat.

Fry the potato slices in small batches so they don’t stick together or lower the oil temperature too much.

Fry until golden, crisp and lightly browned.

Remove the chips and drain on paper towels or a wire rack.

While still warm, sprinkle with salt, paprika, garlic powder, onion powder and black pepper.

Allow to cool completely before storing in an airtight container.

Tip: For extra-crispy chips, slice the potatoes as thinly and evenly as possible and make sure they are completely dry before frying.

29/09/2026

Commercial Plantain Chips Recipe

Ingredients (for ~5 kg of chips):

Unripe plantains – 10 kg (peeled)

Salt – 50–70 g (adjust to taste)

Water – for brining

Vegetable oil – 5–7 liters (for deep frying)

Preservative (optional) – e.g., potassium metabisulfite (2–3 g for 10 kg, if needed for longer shelf life)

Optional flavors (for variety):

Chili powder – for hot chips

Garlic/onion powder

Paprika

Sugar (if doing sweet ripe plantain chips)

Equipment Needed:

Sharp knife or mandolin slicer

Deep fryer or large frying pot

Large bowls

Slotted spoon

Sieve or cooling tray

Airtight packaging material

Instructions:

Peel the plantains and place them in salted water to prevent browning. Slice thinly (1.5–2 mm thick) using a mandolin slicer for uniformity.

Optionally, soak the sliced plantains in salted water (with optional preservative) for about 10–15 minutes to enhance flavor and shelf life. Drain and pat them dry with a clean towel to remove excess moisture.

Heat oil to about 170–180°C (340–360°F). Fry the plantain slices in batches to avoid overcrowding the oil. Stir occasionally for even frying. Fry until golden yellow or light brown and crisp, usually taking 5–7 minutes per batch.

Remove the chips using a slotted spoon and let them drain on a tray lined with paper towels or a mesh sieve.

While still hot, sprinkle salt or any preferred seasoning over the chips and toss to coat them evenly.

Let the chips cool completely before packaging to maintain crispness.

Store in airtight bags or containers. If producing commercially, use a sealing machine and consider nitrogen flushing to extend shelf life.

29/09/2026