What's cooking today? 11 savory and sweet cassava recipe creations for everyday menus

foto: Instagram/@adelinalutchuw; Instagram/@dapur.irez

No need to worry about nutrition, because cassava is a good source of energy and can lower cholesterol and high blood pressure.

Brilio.net - Cassava is one of the local foods that is very easy to find in Indonesia. This tuber that is rich in carbohydrates also contains vitamin C, calcium, and fiber that are good for digestion. In addition to its affordable price, cassava can also be processed into various delicious dishes, both for snacks and main menus.

In processing cassava , it is important to choose tubers that are still fresh and not too old. Good quality cassava is characterized by clean white tuber flesh and no black spots. Before processing, peel the cassava skin carefully and soak it in water to remove sap and cyanide acid content that can be harmful to health.

Here are 11 cassava-based recipe creations that can inspire your daily menu. From savory to sweet dishes, these recipes are guaranteed to make your family addicted. No need to worry about nutrition, because cassava is a good source of energy and can help lower cholesterol and high blood pressure thanks to its fiber content.

Material:
- 500 gr cassava
- 2 cloves of garlic
- 1 tsp salt
- 100 gr grated cheese
- Oil for frying

How to make:
- Peel and cut the cassava according to taste.
- Boil cassava with garlic and salt until soft.
- Drain and cool
- Fry in hot oil until golden yellow
- Sprinkle grated cheese while warm.

photo: Instagram/@adelinalutchuw

Material:
- 1 kg cassava
- 100 gr granulated sugar
- 1/2 tsp salt
- Food coloring (red, green, yellow)
- 100 gr grated coconut

How to make:
- Peel and cut the cassava, steam until soft.
- Mash the cassava while it is hot with sugar and salt.
- Divide the dough into 3 parts
- Give each part a different coloring.
- Shape it lengthwise and compact it
- Cut to taste
- Serve with grated coconut sprinkled on top.

Material:
- 1 kg cassava
- 2 grains of yeast tape
- Banana leaf

How to make:
- Peel and cut the cassava into medium sizes.
- Steam until cooked
- Cool until completely cool.
- Sprinkle the finely ground yeast on the tape.
- Wrap in banana leaves
- Store in a closed place for 2-3 days, then check for ripeness.

Material:
- 500 gr cassava
- 10 red chilies
- 5 cloves of shallots
- 3 cloves of garlic
- 1 tsp salt
- Oil for frying

How to make:
- Thinly slice the cassava
- Soak in salt water for 30 minutes
- Fry until dry and crispy
- Puree the Balado spices
- Saute the spices until fragrant
- Add the chips, mix well

Material:
- 500 gr cassava
- 200 ml thick coconut milk
- 100 gr granulated sugar
- 1/2 tsp salt
- 2 pandan leaves
- 100 gr grated cheese

How to make:
- Steam the cassava until soft
- Cook coconut milk with sugar, salt and pandan leaves
- Pour coconut milk sauce over the cassava
- Sprinkle with grated cheese
- Serve warm

Material:
- 500 gr cassava
- 200 ml thick coconut milk
- 100 gr brown sugar
- 2 pandan leaves
- 1/4 tsp salt
- 500 ml water

How to make:
- Cut the cassava into cubes
- Boil water with brown sugar and pandan leaves
- Add cassava, cook until soft
- Add coconut milk and salt
- Cook until boiling

Material:
- 500 gr cassava
- 200 gr oncom
- 5 cayenne peppers
- 3 cloves of shallots
- 2 cloves of garlic
- 1 tsp salt
- Oil for frying

How to make:
- Grate cassava
- Puree the spices and stir fry with oncom
- Shape the cassava dough, fill with oncom
- Fry until brown

Material:
- 500 gr cassava
- 3 cloves of garlic
- 2 bay leaves
- 1 tsp salt
- 1 liter of water
- Soy sauce for dipping

How to make:
- Peel and cut the cassava
- Boil with all the spices until tender.
- Serve with soy sauce and chili sauce

Material:
- 500 gr cassava
- 100 gr diced cheese
- 2 tbsp wheat flour
- 1 tsp salt
- Breadcrumbs to taste

How to make:
- Steam the cassava until soft
- Grind and mix with flour and salt
- Round shape, fill with cheese
- Coat with breadcrumbs
- Fry until golden brown

Material:
- 500 gr cassava
- 200 gr granulated sugar
- 200 ml water
- 1/2 tsp salt
- 2 pandan leaves

How to make:
- Cut the cassava into stick shapes
- Fry until brown
- Cook the sugar until it caramelizes.
- Add water and pandan leaves
- Add cassava, stir well

photo: Instagram/@dapur.irez

Material:
- 300 gr cassava
- 1 pack of plain agar-agar
- 100 gr granulated sugar
- 500 ml coconut milk
- 1/4 tsp salt
- 2 pandan leaves

How to make:
- Steam and mash the cassava
- Mix all ingredients
- Cook until boiling
- Pour into mold
- Cool until hardened

(brl/tin)