foto ilustrasi: shutterstock.com; Instagram/@stefanimanuputty
Brilio.net - Fried cassava may look simple, but when it comes to the end result, many people complain that this snack becomes hard, tough, or too dry. In fact, the main key to fried cassava that blooms and is soft is in the order of the cooking process. Not just directly plunged into hot oil.
One method that has proven to be effective is to boil the cassava first before frying it. This process softens the cassava fibers, so that when it enters the hot oil, the outside can dry and crack beautifully, while the inside remains soft. However, the order cannot be arbitrary. Boiling time, oil temperature, and level of doneness must be considered so that the results are truly optimal.
Why Can Fried Cassava Be Hard?
photo: shutterstock.com
Before going into the steps, it is important to know the common mistakes that cause fried cassava to fail to bloom:
- Fried directly from raw: Raw cassava has fiber that is still dense. If fried directly, the result tends to be hard and cannot bloom.
- Oil is not hot enough: The unstable oil temperature causes the outside of the cassava to quickly absorb the oil, but not dry. As a result, the texture becomes tough.
- Cassava is too old or has coarse fibers: The type of cassava also affects it. Choose one that is still young but dense enough to be soft after boiling.
Here are the ingredients you can prepare at home. The sizes are flexible according to your needs, but these measurements are good for 34 servings:
Material:
- 1 kg fresh cassava, peeled and cut into pieces
- 1 tbsp salt
- 3 cloves of garlic, crushed
- Enough water to boil
- Sufficient cooking oil
How to make:
1. Choose Quality Cassava
Choose cassava with smooth skin, not too old. The inside should be yellowish white and not bitter. Good cassava will produce a softer texture when cooked.
2. Boil Cassava with Spices
photo: shutterstock.com
- Wash the cassava pieces thoroughly.
- Boil in water that has been salted and crushed garlic.
- Cook until the cassava is soft and begins to crack on the surface (about 20-25 minutes depending on the size of the pieces).
- Lift and drain. Let stand until the steam is gone.
> Tip: Don't boil them for too long until they fall apart. Just enough so that the outside is soft and starts to look like it's breaking apart.
3. Cool for a while
Let the boiled cassava sit so that the surface is drier before frying. It can also be cooled at room temperature for 30 minutes to make it more stable.
4. Fry with the Right Oil Temperature
- Heat a large amount of cooking oil (deep fry is recommended).
- Use medium to high heat, temperature around 170-180 degrees Celsius.
- Add the cassava slowly and fry until the surface is dry, crispy, and looks naturally bloomed.
- Turn occasionally so that it cooks evenly.
5. Drain and Serve
illustration photo: Instagram/@stefanimanuputty
Once it is golden brown and the surface feels crispy, remove the cassava. Drain on kitchen paper to absorb excess oil.
Additional Tips to Make Fried Cassava More Delicious: - Season again after cooking with a little sprinkling of fine salt or sprinkle with cheese/spicy seasoning for a modern version.
- Serve with sambal roa, sambal bajak, or peanut sauce for a distinctive taste.
- Want a sweet version? You can also sprinkle it with liquid brown sugar and grated coconut.
1. Do you have to soak cassava before boiling it?
Not necessary, but can be soaked briefly in salt water to help infuse the flavors. This step also reduces the sap that can make cassava taste bitter.
2. Can I use frozen cassava?
Yes. In fact, cassava that has been boiled and frozen overnight will produce a more fluffy texture when fried directly in hot oil.
3. Why is fried cassava sometimes oily?
Because the oil temperature is not hot enough or the cassava is put in when it is still too wet. Make sure the oil is hot enough and the cassava is completely dry before frying.
4. Can you use ice water after boiling?
Yes, this is a "shock" technique that helps the cassava bloom more easily when fried. Soak it briefly in ice water, drain, then fry.
5. How to store boiled cassava so that it can be fried later?
After boiling, wait for it to cool then store in a closed container and freeze. It can last up to a week. When you want to fry it, put it directly into hot oil without melting it first.
(brl/tin)
