Let me share with you how to prepare fried cassava wrapped in banana leaves.
Inspired by nature, healed by nature, and appetizing by nature. The banana leaves that are moved by the wind also inspire me this time.
Regarding gathering events, it requires food that makes it easy for hands to hold it without getting dirty. So it takes good packaging and doesn't bother us to open it when we want to eat the food.
So this time I will prepare a snack that is usually enjoyed by people in rural areas. In our area, gatherings are also often held to strengthen social relations between residents in our area.
I have a supply of cassava. Also lots of banana leaves from banana trees growing wild, behind my house.
I will prepare fried cassava wrapped in banana leaves. Wrapping with banana leaves helps the process of eating cassava more comfortably because the hands will avoid the oil left by the fried cassava. So it is hoped that your hands will remain clean even after eating fried cassava.
Boiling Cassava
Boiling the cassava is an important step in the fried cassava recipe. Cassava must be boiled first to get the best texture and shape.
If it is not boiled first, the fried cassava will not be soft in texture, nor will it look blooming on the textured fibers of the cassava.
Not to forget, in the process of boiling cassava, the simple seasoning will be used, but it will have a big impact on the final taste of fried cassava.
Use the flattened garlic to boil the cassava, along with the salt. It's simple, but it means a lot for this recipe.
For 500 grams of cassava I use 5 cloves of garlic, and two tablespoons of salt.
Boil the cassava until soft, with the texture of the cassava being more blooming, the size is larger than the shape of the cassava at first.
Important note: Make sure the quality of the cassava used is good and that the cassava has a soft texture and can expand. In frequent cases, cassava cannot become soft nor will it change its size, even if it is cooked for the longest time. That is a problem that does exist in cassava. So this type of cassava is more suitable for making cassava chips than fried cassava or boiled cassava.
So that is a plate of boiled cassava that has been drained from the water to get ready to be fried using the deep frying method. In my picture, boiled cassava looks beautiful and stretchy, changing in size from the initial cassava to soft cassava that blooms like a flower that has bloomed from a small bud.
PREPARING BANANA LEAVES AS WRAPPING
Before I fry the boiled cassava, I prepare the banana leaves which will be used to wrap the fried cassava later.
Actually, I prepare banana leaves while I boil cassava. So it saves time.
I went to the open area behind my house. Many banana trees grow wild.
I took a piece of banana leaf. Also, I took a piece of banana stem that has dried. The part of the banana stem that has dried will be used as a rope to wrap the food.
After taking banana leaves and dried banana stalks, I took them home. Then I took a banana leaf, removing the banana leaf from the leaf bone.
I took enough cooking oil to clean the banana leaves. But before cleaning with cooking oil, the banana leaves must be wiped with a napkin.
Banana leaves that have been cleaned will be free of substances that look like white spots. After smearing the oil evenly, color of the banana leaves will be shiny and clean without any white spots.
Banana leaves that already look shiny are ready to use. Only need to prepare fried cassava to be wrapped in banana leaves later.
To use the rope, prepare the dried banana stem sheets earlier. Then cut them into longer and thinner but not too thin.
FRYING BOILED CASSAVA
After the boiled cassava is free from the water used to boil earlier, it's time to heat the oil for frying. Add a lot of oil to make the cassava submerge in the hot oil.
Fry the boiled cassava until golden brown and looks like it's blooming. Do not forget to flip the other side so they cook evenly.
Remove the cassava and drain it so that the oil becomes less and the texture of the cassava becomes drier and crunchy on the outside.
WRAPPING FRIED CASSAVA
Just as it was about to be served, I started to wrap the fried cassava. Important tip, I only bandaged the bottom of the smaller pieces of cassava. This will make it easier for someone to hold the fried cassava dish.
Then tie them with rope from the stems of dried banana leaves. Looks pretty good! They are ready to serve for gathering event! What do you think?
I really like these cassava in banana leaves. Looks cute and clean! But then the important thing is the taste is really good and just simple but bringing warm vibes to people in the village.
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
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