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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