Fried Cassava (Singkong Goreng)

Friday, March 14, 2008

It is not that hard to find cassava in Montreal. Normally it is preserved with paraffin wax. It is good to eat with a cup of tea in one calm afternoon.

- 2 cassava root, peel of the skin, cut into 5cm in length and wash
- 1/2 can of coconut milk
- 3 cloves of garlic, crush until smooth
- 1 Tbsp of ground coriander
- 1 Tbsp of salt
- 1 tsp of sugar
- 100ml of water
- oil for frying

In a pot, mix well all of the seasoning, coconut milk and water. Put the cassava inside the pot and cook it with a lid on until it changes color or cracks. Then take it out, drain it and deep fry it with hot oil under medium heat until yellowish-brownish (see the above picture).


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