Introduction: Serunding Cassava
This is a traditional recipe of cassava floss that I learned from my mum. My mum usually takes with her in small packages whenever she on a month long pilgrimage. She always shares the floss with her companions. It reminded of home.
As for me, it can be eaten as a snack or sprinkled on rice balls. I warn, its extremely hot!
Step 1: Ingredients
500gm of cassava leaves
50gm of Siamese hot pepper
1 bulb of garlic
7 bulbs of shallot
50ml of cooking oil
3sp of sugar
salt to taste
A food processor
A frying pan
A kitchen knife
Step 2: The Leaves
I remove the leaves from the stem. Then, I boil it on a medium heat for about at least 30 minutes or until it turn from green to brown. Next, I remove the cassava leaves from the pot into a drainer.
Step 3: The Frying
Next, I blend 50gm of Siamese hot pepper, 1 bulb of garlic and 7 bulbs of shallot in a food processor.
Meanwhile, I preheat the cooking oil in the frying pan. When the cooking oil starts to smoke, I pour the blended mixture. I add 3sp of sugar and salt to taste. Later, I put the boiled cassava leaves in the frying pan.
Step 4: The Black Beauty
With a medium heat, I stir the leaves gently letting the water and the cooking oil evaporate. I heat it until it become caramelized dark and crispy. Lastly, it has become the cassava floss that's look like a curly witch's hair.
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