Savory Cassava Kremes/ Sarang Mas

Ingredients

• 650 g cassava (net weight after peeling)
• 1.5 tsp salt
• 1 tsp broth powder
• 1/2 tsp coriander powder
• 1/3 tsp pepper powder
• 6 stalks of celery finely chopped
• Ground spices:
• 5 cloves of red onion
• 5 cloves of garlic
• 2 cm turmeric

How to make

• 1. Wash the peeled cassava. Grate with a coarse grater. Then mix well with celery, salt, flavorings and spices.
• 2. Let stand 15 minutes for the spices to infuse.
• 3. After 15 minutes, stir again until smooth and then squeeze a fistful at a time so that the water goes down. Do it until it runs out. Discard the cassava juice.
• 4. Prepare a frying pan with enough oil and a stainless vegetable spoon or stainless tea strainer to print the dough.
• 5. Heat a frying pan along with a vegetable spoon over medium heat, which tends to be low, print the mixture into a vegetable spoon/tea strainer, trim it while slightly pressing.
• 6. Put it in the hot oil, lift it, put it in again, lift it again until the dough is a bit sticky and sticks together after that let it sit in the oil until it is a bit firm, remove it from the mold with the help of a spoon.
• 7. Fry until golden yellow and dry.

Location:

Share :