Crispy Cheese Cassava (Singkong Keju)

cheese cassava

This is a traditional dish from my hometown, Indonesia. Though this is very delicious dish, it's full of carbs, fat ,and something I won't recommend for people who are on healthy diet. 

So first, let me introduce you about cassava. 

According to Wikipedia, Cassava is the third-largest source of food carbohydrates in the world. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils.

a cross section of cassava

unprocessed cassava

Cassava root is a good source of carbohydrates, but a poor source of protein. Cassava is classified as sweet or bitter. Like other roots and tubers, cassava contains anti nutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. 

In Indonesia, cassava (singkong) is an important food. It can be cooked by frying or boiling, or processed by fermentation to make tapai and getuk cake, while the starch is made into krupuk crackers. In time of famine or food shortage, cassava is used to replace rice. In 2011, modified cassava flour became common, and some instant noodle producers have used it silently, especially for low-end instant noodles as a part substitute of pricy flour. The flour is often added to pastry flour although the result is a pastry that is a little stiff. Getuk cakes can be difficult to digest diners not used to it and can result in severe cramps and discomfort. (http://en.wikipedia.org/wiki/Cassava).

So, here is the recipe for my cheese cassava.

what you need:

500 gr cassava, (bought 1 big bag frozen cassava from the Asian supermarket in Newmarket).

5 cloves garlic

1 lt ice cold water

1/2 tbs baking powder

pinch of salt

2 tbs butter

Grated cheese, choose any types of cheese you like, for icing.

how to make.

how to make:

1. Defrost the cassava first. I defrosted for about 5 hours. Do not put them in microwave for quick defrost.

2. Steam them for 35 mins. 

3. Pour garlic, salt, baking powder in a bowl of ice cold water. Then put the cassava into the mixing cold water bowl for 35-40 mins.

4. Deep fry the cassava til golden colour.

5. Put some butter on hot cassava, and grated chesse. Eat while hot. 

You might like it or not...It's worth to try if you have been to Indonesia. So, enjoy!