Hello vegan lovers, today I will try to follow this week's challenge the theme: The Brand New PLANT BASED challenge: I can’t believe it's not CHEESE!
Hello vegan lovers, today I will share recipes from rural cassava, sorry I'm back to sharing recipes from the village (it can't be helped, I come from the village)☺️☺️☺️
Today I will share a recipe for how to make cassava cheese that is crunchy on the outside and soft on the inside. This food is made from cassava and although the name is cassava cheese, this food does not contain cheese, only the name is cassava cheese.
This food is called cassava cheese because after being fried, the taste of cassava is like being given cheese and it is soft. The secret of soft cassava like being given cheese lies in the seasoning. The spices used to make cassava cheese are:
1 kg of cassava
1/2 tablespoon of salt
1/2 teaspoon of sugar
1/4 teaspoon baking soda
5 cloves of garlic
1 liter of water
1 cup of ice cubes
1/2 kg cooking oil
How to cook soft cheese cassava is :
The first step: peel the cassava skin (because the cassava that I bought is quite large, so I cut it into several pieces to make it easier for me to peel the skin)
when I peeled the skin I found the root in the cassava tuber, we discard this part of the root because it will cause the cassava to become hard when fried.
I also found a black part on the cassava tuber, we also remove this part so that the cassava doesn't taste bitter when fried.
The second step: after peeling the cassava skin and then clean the cassava and cut it into several pieces (not too small so it doesn't crumble when fried), I cut it with a length of about 2-3 centimeters according to the diameter of the cassava. wash the cassava and we drain the water.
The third step: wash the garlic and its skin (I didn't remove the outer skin), you can remove the outer skin if you don't like it, because the function of garlic is only for soaking the cassava, not for eating.
The fourth step: puree the garlic, salt and sugar, I still use a pestle and mortar to grind it.
here it is garlic, salt and sugar that I have mashed
The fifth step: pour water into the soaking place (I use a pan).
The sixth step: put the spices that have been mashed into a pot of water.
The seventh step: put the baking soda into a pot of water and ground spices.
The eighth step: finally put the ice cubes into the water containing the dough, then stir until the baking soda dissolves in the water.
The ninth step: heat the cooking oil, after that fry the cassava, when frying the cassava must be completely submerged in oil
don't forget to turn the cassava so that it cooks evenly and doesn't burn on one side (turn it over after the cassava is split like this.
The tenth step: remove the cassava from the cooking oil when the cassava is split like this
then immediately put the cassava which is still hot into the ice water containing the seasoning, leave it for 3-5 minutes depending on the type of cassava, for the cassava which is soft, then we just soak it for 3 minutes.
The eleventh step: we check whether the cassava soaked in ice water filled with spices has expanded, when it expands, we fry it again in hot oil.
The twelfth step: fried cassava that has expanded / becomes fat because it is soaked in ice water.
Remove from cooking oil after both sides are brown.
when I lifted it, something was slightly crushed because the cassava became soft like cheese.
Serve the cassava cheese while it's warm.
The cassava cheese is so soft inside and still crunchy on the outside.
Please try the cassava cheese recipe, friends, thank you for reading my writing.
