2 kg sweet potato
300 g granulated sugar
1 cup tamarind juice to taste
Oil for frying
Salt to taste
5 tbsp chilli Boh
3 cloves of garlic
3 red onions
Peel and thinly slice sweet potato with Speedy Mando.
Heat oil in a pan and fry sweet potato till golden brown, remove from oil and drain.
Next, heat oil again and stir fry blended ingredients till fragrant.
Add in sugar, salt and tamarind juice.
Stir well and simmer until thickened. Allow to cool.
Mix in fried sweet potato chips and stir until well combined.
Leave to cool complete, then transfer to a One Touch canister.
To keep your chips crispy, mix sweet potato with the sambal only after sambal is completely cooled.