Cassava Oil Down

3lbs peeled or frozen cassava
1 cup chopped fresh onion
2 tsp fresh thyme
4 cloves chopped garlic
3 whole pimentos (chopped)
1/2 cup chopped chive (spring onion)
3 cups coconut milk
1½ chopped Congo peppers (adjust to personal preference in hotness)
Salt and ground pepper to taste

Cut peeled cassava into two inch lengths. Slice the pieces down the centre and remove the inner vein. Heat the oil in a large heavy skillet. Add onion, garlic, chopped Congo pepper, pimentos, chives and thyme. Sauté until fragrant (about 4 minute).

Add the salt, pepper and coconut milk and bring mixture to the boil. Lower heat and add cassava. Drop in the whole Congo pepper, if using, at this point.

Cover mixture and simmer for about 25-30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil at the bottom of the pan when the provisions are cooked.

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Style Fish Soup with Cassava

My Grand mother and my mother used to make Gangan (Belitung style fish soup) for our family. We lived near seaside when I was a kid, no wonder I love seafood. Guess, what is the best part I love in this soup?. Cassava!

ingredients:
500 g mackerel, discard inside, wash and cut into pieces
500 g cassava, cut into pieces
1 l water
2 bay leaves/daun salam
1 tablespoon tamarind paste + 100 ml hot water, sifted
1 teaspoon sugar, salt to taste

spices to grind: 3 shallots, 3 candlenuts, 2 cloves garlic, 2 cm ginger, 2 cm galangal, 3 cm turmeric, 4 bird´s eye chillies, 1 tsp shrimp paste/terasi/belacan, 2 cm lemon grass (take the white part only)

directions:
Boil water in a saucepan. Add spices, tamarind juice, bay leaves and cassava. Lower the heat, add mackerel, salt and sugar to taste. Simmer until the fish and cassava quite tender. Be careful not to overcook or they will disintegrate.

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Fermented Cassava Cake

Ingredients:
4 eggs
100 gr caster sugar
1.5 tsp cake emulsifier (optional)
150 gr all purpose flour + ¼ tsp baking powder, shifted
200 gr good quality of Tape (fermented cassava), discard the thin woody core
100 gr margarine, melted
1 tbs vanilla essence
50 gr roasted nuts, chopped (I used kenari or Java Almond or Pili Nuts)
50 gr sultanas or raisins
20x20x4cm baking pan, greased and lined with baking paper

Method:
Put raisins/sultanas in a small bowl, pour boiling water just until covered, let it soaked for 3-4 minutes until puffed, rinse and pat dry in papertowel.
Mix raisins, nuts and flour, set aside.
Beat fermented cassava, margarine and vanilla using electrical mixer at medium speed for one minute. Fold in mixed flour, continue to beat for a half minutes until well blended, set a side.
At another bowl, beat eggs, sugar and cake emulsifier at full speed until thick, fluffy and pale.
Fold into cassava mixture in four batch, stir well using spatula or wooden spoon for each addition until well combined.
Pour into prepared pan, bake until done.
Remove from the pan, let it cool. Cut and serve with your favourite topping (chocolates, cream cheese or simply dust with confectioner sugar and cinnamon powder, or served with 1-2 scoops of ice cream, yummm...)

Note:
You may substitute margarine with vegetable oil or butter, or combination of both, add a pinch of salt for better taste.

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