What's the most fun about cooking? Creating memories on the tongue and in the heart.
Cooking is not a mandatory skill that a wife must have. But when you think back, what made a visit to grandma's house memorable? Or when you come home from traveling and then go back to your mother's house? It is their cooking that is always in the mind and heart. The feeling never changes. That is why a woman who has become a wife will be enthusiastic about learning to cook for her family.
My late mom taught me how to survive by cooking ingredients available around our house from the garden or small forest on the edge of our village.
To be honest, I also miss my mother's cooking. Year after year passes, and all that remains is a grave with countless memories.
I am very grateful to have grown up in a small village far from the city center. Now that I am an adult, I realize that being away from modern markets makes us live healthier with natural products available in the village.
Likewise with the vegetables we eat. As much as possible we do not use chemical fertilizers on what we plant in the garden.
Well, this time I will share a simple menu from Cassava, a local tuber that is popular in our village. Sometimes it is also used as a substitute for rice.
Boiled Savory Cassava
Sadly, cassava is underestimated by many people nowadays because the taste of cassava tends to be bland compared to other tubers such as sweet potatoes.
I just remembered how important Cassava was in making us survive in the past. Sometimes, it's just grilled with firewood while we cook other food.
Even though it tastes bland, there is a solution to make Cassava savory. I have a recipe passed down from my late grandma which I then got from my late mom. So, I will share this simple recipe with you.
We only need onion puree, as well as salt for the spices that will be mixed in when the Cassava is boiled. These spices will seep into the Cassava, which will then make the Cassava taste savory and also smell delicious.
Boiled Cassava Ingredients
- 2 cassava tubers, or around 300 grams
- 1 liter of water
- 3 cloves of garlic and 3 small cloves of onion
- 1 teaspoon salt
How To Boil Cassava
First, make onion puree by blending garlic, red onion and salt together. Then, clean the Cassava from their skins. Also, wash them clean. Meanwhile, bring water to a boil. After that, boil Cassava with onion puree.
Cook for about 20-30 minutes with pan covered, until the Cassava becomes tender. Can be checked using a fork.
Stir-fry Chives With Tempeh
Chives are vegetables that are easy to grow in the home garden. We can harvest them by pruning them without removing their roots. So, they will grow again and again.
In our habit, we mix Chives with Tempeh or tofu which is served by stir-frying with slices of red chillies.
This time I only had Tempeh in stock, so I used Tempeh as a mixture of Chives. My mom in law just harvested Chives and gave them to me.
Indeed, how to cook them is very easy. Just chop all the ingredients and then stir-fry them for a few minutes until the texture suits our desired taste.
Stir-fry Chives Ingredients
- One handful of Chives
- 1 block Tempeh of 1/2 cup of chopped Tempeh
- red chillies or red bell peppers to taste
- 3 cloves of garlic, finely chopped
- 5 cloves of red onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon coriander powder
- 250 ml of water
How To Cook Stir-fry Chives
Stir-fry Seasoning
Preheat oil. Then, add chopped garlic and onion. Stirring them until they are fragrant, then add slices of red chillies.
Cook Chives and Tempeh
Next, add Chives which have been cut into pieces, also Tempeh. Add coriander powder and salt.
Add water and cook them covered. Cook for about 5-7 minutes according to your texture preference.
Serving Methods
Let's have fun with plating. I always like using ice cream sticks. It will also make it easier for solid foods to be held pleasantly like we eat ice cream.
So, in this plating I used ice cream sticks to serve the boiled cassava. Then, I put them in a small bowl that is separate from the main big bowl.
Apart from that, I also use cleaned Cassava skin. Then, I neatly arranged my cooking results on the Cassava skin. Stunning! ❤️❤️❤️
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009