How do you make this keperek bawang? Why do I ask? Mainly because it's very addictive to eat and getting your hands on a crunchy , non oily, cracker with just a tinge of onion taste is hard. The more commercially produced ones are thicker,less crunchy and oilier. This came from Pahang courtesy of Adda. ( THANKS very much....)
Saturday, October 11, 2008
Kerepek Bawang
How do you make this keperek bawang? Why do I ask? Mainly because it's very addictive to eat and getting your hands on a crunchy , non oily, cracker with just a tinge of onion taste is hard. The more commercially produced ones are thicker,less crunchy and oilier. This came from Pahang courtesy of Adda. ( THANKS very much....)
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