Monday, May 31, 2010

Singkong Goreng (Fried Cassava)

Wouldn't you know it!! Just a few days before this Memorial weekend, I was hit pretty bad by some kind of virus. Starting Wednesday afternoon, I had chills, body ache, fever, headache, and nausea. There's nothing worse than spending the long weekend being sick. And although my ultimate goal is to rest this weekend, my heart just couldn't bear it if a whole long weekend went by without cooking. I felt better on Sunday so I happily made my way into the kitchen...yeay! :)

I went to the store earlier this week and saw cassava roots and had a sudden craving for deep fried cassava. Cassava is plentiful in Indonesia and versatile in its uses. It is common to find cassava used in a variety of Indonesian snacks and desserts.


2 cassava roots
1.5 T. salt, or to taste
3 cloves garlic (minced) or 2 T. garlic powder
1 T. ground coriander
oil for frying

Cooking instruction:

1. Peel the cassava skin and divide the length of the cassava root into 4 (approx 2-2.5"). If the root is thick, cut the round in half.

2. Place the pieces into a stock pot and add salt, garlic, and coriander. Cover with water.

3. Boil the cassava until tender. Drain and let the cassava cool down a bit and dry out (so you can avoid splatters when frying).

4. Heat 2" oil in a frying pan. Deep fry cassava until golden brown. Serve while still hot and crispy. Yummmm!!

*Note: You can let the cassava soak in the seasoned water for a couple of hours or even overnight before boiling, depending on how much time you have.

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