How to make Indonesian tender fried cassava / Singkong goreng empuk dan gurih

 Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

We call it "singkong" or "ubi kayu" in the Indonesian language.

Cassava or another name is yuca. It is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial cultivars can be 5 to 10 centimeters (2 to 4 inches) in diameter at the top, and around 15 to 30 cm (6 to 12 in) long. A woody vascular bundle runs along the root's axis. 

The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain small amounts of calcium (16 mg/100 g), phosphorus (27 mg/100 g), and vitamin C (20.6 mg/100 g).

However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the amino acid methionine and possibly tryptophan.

It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions — in fact, it’s one of the most drought-tolerant crops.

Are important sources of food in the tropics. Worldwide, 800 million people depend on cassava as their primary food staple.

Cassava is a versatile root vegetable that is consumed in several parts of the world. It must be cooked before it is eaten.

Cooked in various ways, cassava is widely used in a variety of dishes. Boiled to replace potatoes and complementary dishes. Cassava flour can be used to replace wheat flour, suitable for people with gluten allergies.

In Indonesia, we have a lot of traditional food and snack made from this cassava, sweet or savory. Unfortunately, cassava is very expensive and rare here in Turkiye. I miss my homeland's traditional food made this cassava/yuca.

We can ferment this cassava and turns it into sweet yet tasty fermented cassava ( we call it "tape singkong"). Or we can make it cassava croquette for a savory dish. We consume cassava from morning to afternoon. For breakfast until snacking and small bites.

And today I will share one of the simple cassava recipes but believe me you will keep this recipe cause the result isn't as simple as the recipe. We call it "singkong goreng" or fried cassava. It sounds simple. You fry the cassava and eat it. But if you don't know how to process properly, you won't get tender inside but crunchy and tasty outside.

And my post today will let you know how to make tender and tasty fried cassava.

The recipe is simple as I mentioned. With a shortlist of ingredients, you will remember it well and will make it again and again.

You can see the video I made to guide you on how to make fried cassava.

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How to make tender fried cassava 

By: Çitra's Home Diary

Ingredients:

⛾ ±1 to 1½ kg cassava

⛾ 1-2 tsp salt or to taste

⛾ 1 tsp baking powder

⛾ 2 cloves of garlic, finely mashed

⛾ vegetable oil for frying

How to make:

1. Make marinated water for cassava; mix salt, baking powder, and garlic in 1½ liter of room temperature water. Stir until all salt and baking powder dissolve. Keep in refrigerator until very cold. 

Note you can add some ice cubes later.

2. Peel off the cassava and cut it into smaller chunks. Wash.

Boil enough water with a pinch of salt or chicken bullion (optional). Cook the cassava until almost done (80% cooked). Mine took about 20 minutes, you may need more or less time depending on the cassava type you have. Just check if you see a big crack in the middle of your cassava you are done. Drain well.

3. Marinate the cassava in cold marination water. Let it sit for about 30 minutes.  

Heat enough vegetable oil in a wok or deep pan (I should use a deep pan, not like in my video above 🙈).

Drain cassava from marinating water and deep fry until golden brown.

Serve warm.

Enjoy with tea or coffee ☕

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.

Tanaman singkong bisa mencapai hingga 7 meter dengan cabang agak jarang. Akar tunggang dengan sejumlah akar cabang yang kemudian membesar menjadi umbi akar yang dapat dimakan. Ukuran umbi rata-rata bergaris tengah 2–3 cm dan panjang 50–80 cm, tergantung dari klon/kultivar. Bagian dalam umbinya berwarna putih atau kekuning-kuningan. Umbi singkong tidak tahan disimpan meskipun ditempatkan di lemari pendingin. 

Gejala kerusakan ditandai dengan keluarnya warna biru gelap akibat terbentuknya asam sianida yang bersifat meracun bagi manusia.

Umbi singkong merupakan sumber energi yang kaya karbohidrat namun sangat miskin protein. Sumber protein yang bagus justru terdapat pada daun singkong karena mengandung asam amino metionina.

Dimasak dengan berbagai cara, singkong banyak digunakan pada berbagai macam masakan. Direbus untuk menggantikan kentang, dan pelengkap masakan. Tepung singkong dapat digunakan untuk mengganti tepung gandum, cocok untuk pengidap alergi gluten.

Di Turki singkong susah banget dan sekalinya ada harganyapun mahal banget. Jadi kalau pas ada bikinnya ngirit-ngirit 😅

Kangen banget makan singkong, apalagi dibikin sawut singkong dengan gula jawa yang banyak. 

Kadang ibuk juga bikin lemet singkong. Disini mah apa-apa susah dan kalaupun ada yaitu tadi.. harganya mahal. Kadang sungkan minta beliin suami karena harganya yang mirip barang mewah itu. 😆

Kali ini pengen bikin yang sederhana aja... pengen singkong goreng yang empuk dalamnya dan garing plus gurih luarnya. Makannya panas-panas sambil minum kopi tubruk kiriman Ibuk ☕. Apalagi udara udah mulai dingin bulan Oktober gini.... hmmm... Mashaallah.. nikmatnya... 😋

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Singkong goreng empuk dan gurih

Oleh: Çitra's Home Diary

Ingredients:

⛾ ±1 - 1½ kg singkong, kupas dan cuci bersih

⛾ 1 - 2 sdt garam atau sesuai selera

⛾ 1 sdt baking powder

⛾ 2 siung bawang putih, haluskan

⛾ minyak untuk menggoreng

Cara membuat:

1. Buat air marinasi dulu. Campur garam, baking powder dan bawang putih halus dalam air kurleb 1½ liter. Aduk hingga larut. Simpan dalam lemari es hingga dingin. 

Note: bisa ditambah es batu nantinya (opsional)

2. Didihkan air secukupnya. Bisa ditambah kaldu bubuk jika suka. Lalu masak singkong hingga hampir matang (80% matang). Lamanya tergantung jenis singkong masing-masing ya. Ada yang cepat matang ada yang lebih lama. Saya butuhkan waktu kurleb 20 menit. Tingkat kematangan bisa dilihat dari bagian tengah singkong yang mulai merekah. Saring dan pisahkan singkong dari air panas.

3. Masukkan singkong ke dalam air marinasi, usahakan semua bagian terendam. Diamkan hingga kurleb 30 menit.

4. Panaskan minyak lalu goreng singkong degan api sedang hingga merah keemasan. Tiriskan dan sajikan hangat.

Selamat mencoba, semoga bermanfaat.

Enjoy with tea or coffee ☕

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