East java-Indonesia traditional food. Taste sweet, crunchy n good. 👍 Cassava ball with palm sugar alias jemblem 😁 ihihih

Cassava can be cooked in many ways. The root of the sweet variety has a delicate flavor and can replace potatoes. It contain both sweet or bitter taste. It has poor in protein but rich in carbohydrates. Many people can make cassava as cake, bread and cookies.But Here, i made cassava masala simply.

Kadedemes, according to the Dictionary of Sunda bouquet of Raden Satjadibratam, means "ngarasa lebar kubarang anu ku baturmah biasa tara diarah (pity for goods from another person that usually is not used anymore or dumped)". Eventually "Kadedemes" has been used for foods that are made from cassava peel. Maybe because usually cassava peel is not used to feed people, at best be additive to animal feed rations. But in the hands of creative people, Kadedemes, once considered waste, can be a food that they have a source of nutrition, and even can be used as a business opportunity.Kadedemes' negative meaning in the dictionary is certainly different from the meaning of cassava peel kadedemes here. Kadedemes here means creativity in harnessing the things that are considered waste into something useful. The skin of the tuber plant with the Latin name Manihot esculenta this when processed can be used as a source of carbohydrate that is still suitable for consumption, as well as a source of calories and still contains vitamin B, vitamin C, tannins and starch in high enough levels.Seeing there are many nutrients contained in this kadedemes, then it's pity if that potential would be tossed away without being used. Actually a lot of opportunities that are all around us, only we do not notice its presence, so it was just a great opportunity slip away without being caught or deliberately not arrested.The dish is believed to have existed since the colonial era. The occupiers requiring indigenous people to plant all agricultural commodities for their purposes, and the natives themselves do not get them right - one of them, do not get enough food (nutritious). So to survive, indigenous people take advantage of everything that is still edible. -_- 'Actually, I've heard the story from the original grandmother JATIM first time when she was a child never eat carrion flower bulbs, cassava peel (but she does not tell in detail how the process), and other strange food ...Yesterday afternoon I made a snack of cassava my husband wanted, so might as well try to cook cassava skins - turned out to be good also eaten with hot rice and fried anchovies ... while imagining the story of the late Mbah Kustianah his past. HEHEHE

Gulai Singkong Teri is one of the Indonesian traditional dishes originally from Sumatra (one of the Indonesian’s islands) but you can easily find this ‘delicious’ food in Padang restaurants all over Indonesia 🇮🇩 I ❤️ this food very much. It’s rich, spicy, and has a unique flavor of cassava leaves and fried anchovies 😋#heirloomIf you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

Cassava/Tapioca Cake, a very popular traditional cake known as Bingka Ubi Kayu in Malaysia, Singapore, Brunei and Indonesia, is usually baked or steamed in coconut milk and contains no cream cheese. This baked cassava cheese is a fusion version of the traditional ones. It is less sweet, soft and springy. Omit the flour if a gluten-free version is preferred. Thickened cream can be replaced with coconut cream and adjust sugar accordingly. I only use the frozen type from Asian Grocery store as fresh Cassava/tapioca is not widely available in Western Australia.Use either fresh or store bought cassava, it makes no different. This recipe requires no straining or squeezing of grated cassava. It’s very much straightforward.Note : Recipe is in Australian Standard Metric measuring tools (cups, spoons and weighing scale)#mycookbook#cake#steamedcake#cassava#starch#tapioca#ubi#dessert#teatime#bingka#ubikayu#kuih#cheese#kek#breakfast#lunch#dinner#asian#malaysian#sweet#Christmas#newyear

Fermented Cassava is an everyday snack for some people around Asia. Here’s one of the recipe that put together East and Western ingredients and turn it into a nice fluffy chiffon cake that’s not too sweet and rise nicely due to the acid from the fermented cassava in it.

I was walking through the store and wanted something different. I grabbed this big cassava and was determined to cook it. I remember I had made a dish similar to this and it was rather tasty. I did some cross referencing and I decided I would do this.

Tape goreng (fried cassava) is an Indonesian sweet snack, originally from Jepara, Central Java, known as "Monyos" or "Rondho Royal". Rondho means Widow and Royal means generous.Tips:1. Choose the good quality of the cassava (I usually buy in the supermarket).2. I don't use eggs, yeast, and even vanilla extract in the batter.3. Best served with hot black coffee (no added sugar).

A light and healthy food that gives you energy

In my opinion these are way tastier than potato chips. The cassava cooks up crispier so they taste more like a kettle cooked chip.The ingredient list is basic. You just need an amount of oil for a deep fryer and salt is simply added a little bit at a time. No need to measure anything!

My step mother showed me this version of cassava cake and it is by far my favorite. My mom use to always tell me. "Never eat cassava raw!! Its poisonous." So make sure you don't eat that batter before its baked! I tweaked it by putting less sugar and adding a jar of coconut strings. Taste of childhood. Enjoy!

Every green piece of vegetable is nature richness. For today it’s green pea. Peas are a good source of vitamin C and E and his benefits are in quality of our vision. #greenpea #vegan