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Cassava vs Yams
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December 02..

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Neo Cassava

Cassava Roll


2 cups cooked mashed cassava
2 T scallion oil
8 red lettuce leaves
1/3 cup mint or basil
1 green apple (optional), cut into match-stick strips
12 rice papers (6 inches)
salt, sugar

How to boil cassava:
Make a vertical slit on cassava tuber's skin, deep enough to see to white meat. Soak in water for 1 hour. Peel off the skin with your hands or with a knife. It should come off easily. Change water and soak for another hour.
Boil cassava in lots of water for 20-30 minutes, until soft. Discard water and remove inner core, don't use this water because cassava contains the potentially toxic compounds, cyanogenic glucosides which can cause acute cyanide poisoning. Mash cassava with a wooden spoon.
Mashed Cassava with scallion oil:
Season scallion oil with some salt and sugar, add to mashed cassava and mix well.
Make a roll:
Roll cassava mixture with lettuce, mint or basil, and green apple strips. Dip with sweet and sour fish sauce

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Schotel Ubi Jalar

Bahan:

Isi:
• 2 sdm minyak untuk menumis
• 250 gr daging ayam giling
• 1 kg ubi merah, potong dadu besar
• 500 ml kaldu
• 150 gr daun ubi, potong kecil kalau tidak ada bisa diganti dengan daun singkong
• 500 gr tahu dipotong dadu, digoreng ½ matang


Bumbu:
• 5 bh cabai hijau besar, diiris serong
• 10 btr bawang merah, diiris
• 5 siung bawang putih, diiris halus
• 2 sdm kecap manis
• 1 bh kaldu blok instant
• Garam secukupnya
• ½ sdt merica bubuk
• ½ sdt pala bubuk

Areh:
• 800 ml santan encer
• 40 gr tepung beras
• Garam secukupnya

Cara membuat:


Areh:
Campur santan, tepung beras, dan garam, masak hingga mendidih dan kental sambil terus diaduk, angkat, sisihkan.

Schotel:

  1. Tumis dengan minyak irisan cabai, bawang merah, dan bawang putih sampai layu.
  2. Masukkan daging giling ayam, masak hingga setengah matang, masukkan ubi yang telah dipotong dadu, tuangi kaldu, masukkan tahu yang telah digoreng setengah matang, beri kecap, garam, pala, merica, dan daun ubi, direbus sampai ubi setengah matang dan kuah kental, angkat, tuang ke dalam pinggan tahan panas, ratakan, atasnya siram dengan areh.
  3. Panggang hingga kekuningan, angkat.
  4. Hidangkan hangat dengan dipotong-potong.


Untuk: 5 porsi
1 porsi: 599 Kalori

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Yams with Toasted Spice Rub


4 medium sized yams, or sweet potatoes, cut in 1/2
1/2 cup unsalted butter
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Toasted Spice Rub, recipe follows
1/2 teaspoon gray salt

Preheat oven to 375 degrees F.

Put sweet potatoes in a glass or stainless steel bowl.

Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well.

Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife.

Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Yield: about 1 cup

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Cassava or Tapioca Kueh


Ingredients:
20cm round pan)
1 kg finely grated cassava
150g coconut milk
50g skim milk
3 tbsp pandan juice
1 tbsp sago flour
220g sugar
1/4 tsp salt
2 large bananas thinly sliced

Method:

  • Put finely grated cassava into a muslin bag, squeeze out juice under running tap.
  • Mix coconut milk, skim milk, pandan juice, sago flour, sugar and salt together in a big mixing bowl.
  • Stir in the cassava till well mixed. Divide mixture into 3 portions.
  • Line pan with banana leaf, pour in one portion of the cassava mixture, smooth the surface and top up with sliced bananas. Repeat with the second portion of cassava mixture and finally top up with the last portion of the cassava mixture.
  • Steam on high heat for 40 - 50 minutes.
  • Cut the cake into slices when cool and serve with freshly grated coconut.

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Rainbow Cassava

Bahan:
1 kg singkong, kupas, parut
1 bgk agar-agar putih
400 ml santan
200 gr gula pasir
1/2 sdt garam
1/2 sdt vanila
pewarna merah dan hijau
1/2 btr kelapa muda, kupas, parut, kukus

Cara membuat:

  • Aduk rata singkong parut, agar-agar, gula pasir, garam, santan, dan vanila.
  • Bagi adonan menjadi 3 bagian, 1 bagian biarkan berwarna putih, yang lainya beri pewarna hijau dan merah, sisihkan.
  • Siapkan loyang, beri alas plastik tahan panas, olesi sisi loyang dengan minyak. Tuang adonan hijau ke dalamnya, ratakan, kukus selama 15 menit.
  • Kemudian tuang adonan putih di atas adonan hijau, kukus kembali selama 15 menit. Terakhir tuang adonan merah, kukus hingga matang.
  • Keluarkan kue dari loyang, dinginkan, setelah itu potong-potong, hidangkan dengan taburan kelapa parut.

Untuk 16 potong

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Cassava Cake 3

Cake Ingredients
32 oz Cassava Root, grated fresh or frozen
10 oz Sweetened Condensed Milk
12 oz Evaporated Milk
10 oz Coconut Milk
9 oz Coconut Cream
2/3 c Sugar
3 Eggs, whole
3 Eggs, whites
1 c Coconut, grated


Preheat oven to 325 F. Mix all cake ingredients together and combine. Pour into 9 inch springform that has been buttered and coated in coconut. Feel free to line the springform with parchment paper for easy release and less cracking. Bake until the top is no longer fluid and browns slightly. At least 30 minutes (at high altitude it took over an hour).

Cook completely.
Make whipped cream and incorporate mango juice. I took 1/4 C. mango juice added, 1/2 C. whipped cream and folded, then folded that mixture into the rest of the cream. Cover the top with the mango whipped cream, chill and enjoy.

I added a pineapple jelly that was melted down and steeped with lemongrass, cooled to room temperature, then added to the top to chill. Very nice addition.

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Cheese-Ube Cassava Cake

Ingredients:
1 1/2 cups cassava, grated
1 1/2 cups ube, cooked and mashed
1/2 cup sugar
1 300 ml. can CARNATION Condensada
1/2 cup cheese, grated
banana leaves

Instructions:
1. Combine all ingredients in a bowl.
2. Pour into a 9-inch round pan that has been lined with banana leaves.
3. Cover with banana leaves.
4. Steam for 30 minutes and top with additional cheese if desired.

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CASSAVA BIBINGKA 2

Ingredients:
3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese

Instructions:
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

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KERIPIK SANJAI UBI KAYU

Keripik ubi kayu merupakan salah satu makanan ringan yang banyak beredar di
pasaran. Makanan ini mudah pembuatannya dan dapat dikerjakan dengan
menggunakan alat-alat sederhana di rumahtangga. Di pasaran dijumpai
beberapa macam keripik ubi kayu, yaitu keripik jai, keripik sanjai balado, dan
keripik ubi kayu renyah.
Keripik sanjai merupakan keripik ubi kayu yang paling sederhana
pembuatannya. Ubi diiris tipis, kemudian langsung digoreng. Keripik sanjai yang
disukai adalaha tekstur renyah dan rasa gurih. Mutu keripik sangat tergantung
kepada jenis ubi kayu yang diolah. Ubi kayu yang paling cocok adalah varietas
lokal yang dikenal sebagai “ubi lanbau”.
Ubi lanbau termasuk jenis ubi kayu manis. Kulit ubi berwarna putih daging ubi
berwarna putih, daun pucuk berwarna hijau, dan tangkai berwarna merah. Pada
saat ini, ubi lanbau semakin berkurang ketersediannya di pasaran. Jenis ubi
kayu lain semakin banyak diolah walaupun menghasilkan keripik yang kurang
baik mutunya.

BAHAN

  1. Umbi Ubi kayu.
  2. Minyak goreng.

PERALATAN
  1. Alat Pengiris.
  2. Pisau dan talenan.
  3. Baskom.
  4. Wajan.
  5. Tungku kayu atau kompor.
  6. Peniris.
  7. Kantung plastik.
  8. Sealer listrik.

CARA PEMBUATAN
  1. Umbi dikupas kulitnya, kemudian dicuci dan ditiriskan.Umbi diiris tipis melintang atau membujur. Sebaiknya irisan umbi segera digoreng. Akan tetapi, biasanya pada usaha pengolahan keripik sanjai, irisan dikumpulkan dulu sampai cukup banyak (2 sampai 3 kg) kemudian baru digoreng sekaligus. Yang perlu diperhatikan adalah mengusahakan agar dalam waktu 15-25 menit irisan sudah digoreng. Jika lebih lama, irisan mengalami ‘pencoklatan’ (warna menjadi coklat sampai kehitaman).
  2. Irisan umbi digoreng dengan minyak panas (suhu 160-170°C) dalam jumlah banyak (tiap 1 kg irisan membutuhkan 2 kg minyak). Selama penggorengan dilakukan pembalikan – pembalikan secara pelan. Biasanya dalam waktu 10 menit keripik sudah matang.
  3. Keripik panas ditiriskan sampai dingin. Setelah itu, keripik dapat dikemas atau disimpan pada wadah tertutup rapat.

Sumber :
Teknologi Tepat Guna Agroindustri Kecil Sumatera Barat, Hasbullah,
Dewan Ilmu Pengetahuan, Teknologi dan Industri Sumatera Barat

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Pepes Peda Daun singkong

Bahan:
3 ekor ikan asin peda
150 gr daun singkong muda, rebus
2 bh tomat iris tipis
8 bh bawang merah, iris tipis
3 siung bawang putih, iris tipis
4 bh cabai merah, iris serong tipis
2 cm jahe, iris tipis
2 cm kunyit, iris tipis
15 bh cabai rawit merah
4 lembar daun salam
2 sdm minyak goreng
daun pisang

Cara membuat:

  1. Campur semua bumbu jadi satu, tomat, bawang merah, bawang putih, cabe, kunyit, jahe, gula, tambahakan minyak goreng. Aduk hingga rata.
  2. Cuci bersih ikan peda, campur dengan bumbu. Sisihkan.
  3. Ambil selembar daun pisang, susun sebagian daun singkong di atasnya. Letakkan 1 lembar daun salam, taruh ikan beserta bumbunya, letakkan lagi selembar daun salam, tutup dengan sisa daun singkong, rapikan.
  4. Bungkus bentuk lontong, semat ujung daun dengan lidi. Kukus dalam dandang panas selama 35 menit, kemudian bakar di atas api.

Untuk 3 orang

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Keripik Ubi Merah

Bahan:
1 kg ubi ungu, kupas, iris melintang tipis
5 sdm minyak untuk menumis
200 gr gula pasir
2 sdm cabai bubuk
50 ml air
minyak untuk menggoreng

Cara membuat:

  1. Kupas ubi hingga bersih, kemudian serut ubi tipis-tipis, rendam serutan ubi dalam air. Tiriskan ubi sesaat akan digoreng.
  2. Panaskan minyak yang cukup banyak, goreng ubi jalar hingga matang dan kering. Angkat, tiriskan.
  3. Masak gula pasir dan air dengan api sedang, hingga kental dan berserabut. Masukkan ubi jalar goreng, kecilkan api aduk dengan cepat hingga gula melapisi ubi jalar, taburi cabai bubuk aduk kembali hingga rata.
  4. Dinginkan dan simpan dalam wadah tertutup.

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Hot Cassava Flaky

Bahan:
500 gr keripik singkong mentah
minyak untuk menggoreng
5 sdm minyak untuk menumis
3 sdm gula pasir
1 sdt cuka masak

Haluskan:
100 gr cabai merah, buang bijinya
5 siung bawang putih
1 sdt garam

Cara membuat:
1. Goreng keripik singkong dalam minyak panas dan banyak hingga matang dan kecokelatan. Angkat, tiriskan.
2. Panaskan 3 sdm minyak, tumis bumbu halus hingga harum dan agak kering. Tambahkan gula pasir dan cuka, aduk hingga gula larut dan agak kental
3. Masukkan singkong goreng, aduk hingga tercampur rata.
4. Dinginkan, simpan dalam wadah tertutup rapat.

Untuk 500 gr

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