Cassava Recipes


Cassava is also known as sinking in Indonesia. It is a common food that is consumed by the people of Indonesia everyday. Cassava originated in Brazil and Paraguay. Today it has been given the status of a cultigen with no wild forms of this species being known. In 1810 it was planted in Indonsia for commercial purposes. Cassava is grown for its enlarged starch-filled roots, which contains nearly the maximum theoretical concentration of starch on a dry weight basis among food crops. Fresh roots contain about 30% starch and very little protein. Roots are prepared much like potato. They can be peeled and boiled, baked, or fried. It is not recommended to eat cassava uncooked, because of potentially toxic concentrations of cyanogenic glucosides that are reduced to innocuous levels through cooking. In traditional settings of the Americas, roots are grated and the sap is extracted through squeezing or pressing. The cassava is then further dried over a fire to make a meal or fermented and cooked. The meal can then be rehydrated with water or added to soups or stews. In Africa, roots are processed in several different ways. They may be first fermented in water. Then they are either sun-dried for storage or grated and made into a dough that is cooked. Alcoholic beverages can be made from the roots. Cassava can be cooked in various ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or made into purées, dumplings, soups, stews, gravies, etc.. Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. Tapioca are made from the starchy cassava root flour. Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Cassava flour, also called tapioca flour or tapioca starch, can also replace wheat flour, and is so-used by some people with wheat allergies. Boba tapioca pearls are made from cassava root. In Indonesia are usually consumed by deep frying them. The lower class people around the streets at a very cheap price normally sell them. Since they are tradition food everyone from the low class to the high class consumes it.

How to make cassava flour
To produce cassava flour, first wash the fresh roots then peel them. Wash the peeled roots. The roots are then chopped into small pieces about 5 x 0.5 x 0.2 cm, and sun-dried for two or three days (or dried in a hot air oven at 55oC). After drying, the moisture content of the cassava chips should be less than 8%. The chips are then milled, and the flour sieved through an 80 mesh sieve. Finally, the flour is packaged in plastic bags. Packaged in this way, the flour can be stored for at least eight months. The yield recovery of flour is about 20-40%, depending on the cultivar, the time of harvest, and the equipment used.

Cassava flour as substitute for wheat flour
Cassava flour does not contain any gluten. If it is used to replace wheat flour 100%, the quality of the product will be different. A suitable ratio for replacing wheat flour that consumers find acceptable depends on the kind of food. For example, cassava flour can replace 75% of wheat flour in sponge cakes and chiffon cakes, 50% in butter cakes and cookies, 25% in doughnuts and spaghetti, and 20% in bread. Cassava flour can be used to replace 25-50% of the rice starch in noodles, and will make the noodles softer and more elastic.

Cassava Recipes

Tape singkong
Tape is a kind of confectionary which resulted from the process of fermentation (fermentation). Tape can be made from cassava (cassava) and the result is called "cassava tape." When made from sticky rice or sticky rice black and white, the result is called "tape sticky rice" or "tape ketan."

Tape cassava
5 kg of cassava
Yeast 5 grains
Ways of making:
Cassava crop-cut size, peeled and wash clean.
Steam briefly until slightly soft, do not rise up to. Lift and let cool slightly.
Smooth / tape destroyed yeast (yeast is usually tape-shaped ball of white Baso, more or less, and sold in small plastic ball containing yeast 3-4).
Spread evenly to all surfaces of cassava. Close with a banana leaf (or a plastic wrapper put holes in some places and close to the cloth napkin).
Save in warm place for 1-2 days to become soft cassava.

Fried Cassava

cassava / cassava, peeled, wash clean, cut into pieces 
garlic, grated 
coriander, haluskan 
warm water 
How to prepare: 

- Fry cassava in a lot of hot oil until half cooked. 
- Lift then enter the cassava in the warm water that has been given in the salt, grated garlic, and coriander finely. 
- Let it sit for 20 minutes. Lift then drain up. 
- Heat oil, fry again until the yellow cassava turns slightly brown and chap.

Sinkong Chips
The Indonesian version of potato chips
500 g fresh cassava chips, ready for use

Flavor, poke average:
4 tbsp powdered sugar
2 tbsp chili powder
1 / 2 tsp salt
6 tbsp parmesan cheese powder
11 / 2 tsp italian seasoning, ready
11 / 2 tsp dried oregano *)

- Place of cassava chips in the flat brass. Roast in oven heat 160 ° C for 5 minutes. Lift.
- Spread flavor. Let sit until cold.
- Save in container, close to the meeting will be presented.

*) Oregano: spice leaves a lot to grow in Asia, Europe, and North Africa. Small leaves with characteristic aroma. Sold in the form of fresh and dry. Commonly used in European kitchens. Can be obtained in supermarkets.

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