How to Make Cassava Fries

I thought I could make french fries from cassava. I tried and succeeded.

The following procedure is different from this french fries recipe.  I removed the pesky fry-freeze-fry method.

Here it goes…

1) Wash cassava to remove adhering dirt and soil.
2) Cut off both ends. Peel off the skin by making a narrow spiral incision and prying if off slowly with a sharp knife.
3) Again, wash and rinse well.
4) Cut to desired sizes. The shape and length similar to french fries. Do this carefully, cassava is much harder than potatoes. Use a sharp and sturdy knife.

kamoteng kahoy slices5) Fry in oil over very low heat for about ten minutes. Two minutes fry over high flame will result to crunchy outside but raw inside. Ten minutes fry over low heat results to crunchy outside and dry soft inner. Adjust the heat so that surface turns golden brown after about ten minutes.
6) Place in strainer or clean towel to drain off excess oil.

kamoteng kahoy friesServe the cassava fries immediately. It absorbs moisture quickly and turns soft.

The Coconut Husk Broiled Cassava

I posted the article about, “Using Coconut Husk to Roast Taro Corms” before this one.

The idea behind roasting gabi/taro inside burning coconut husk came from cassava. When the three of us, three brothers, were still young kids and used to help our pops in his farming activities, roasted kamoteng kahoy was our unusual merienda. The usual were boiled gabi, cassava, ube and Saba banana.

We were gathering coconut husks, the remains after harvesting, and pulling off some kamoteng kahoy. Brushed the cassava with husk to remove adhering soils. Assembled the half part of coconuts husk. Placed facing up on ground. Fired it. Put enough cassava. Covered it with the other half of husk. Then waited until all the husk turned to ashes.

This side activity was being done during break time or before work commenced. It’s good to have a ready snack right after work.

It was a good finger food. Holding the toasted cassava with bare hands. Pulling off the brittle hard skin. Then eating the juicy to powdery flesh. The cassava with no excess water  and with a strong smoke taste and aroma.

The following pictures are remake.

cassava on coconut huskcassava on coconut huskbroiled and toasted cassava

The Pan Fried Cassava Cake

It was my mom’s favorite recipe when we were still kids. It is the budget and quick version of regular cassava cake, the pan fried cassava cake.  It is a great alternative if llaneras and steamer are not available, the cook is short on budget and the people around are bored of nilagang kamoteng kahoy.

pan fried cassava cakeThe ingredients are grated cassava, a little sugar and oil. Wash cassava. Remove the peels, see “How to Make Cassava Chips” for peeling instructions. Grate. Mix sugar. Get a half cup then fry on little oil. Turn both sides until both surfaces are crispy golden brown. Repeat until all mixture is consumed. A non-stick Teflon pan is recommended to prevent sticking.

It may result to different texture and appearances.

1) Crispy golden brown outside but oily soft inside. The case if too much oil was added to pan and the lump of cassava mixture was placed when the oil temperature was not hot enough or the fire was too low to compensate the sudden temperature drop.

2) Burnt. The fire was too high or the attendant leaved it in pan for too long. Perhaps watching his favorite television drama or anime. Please pay attention next time!

3) Raw center. A result of too thick cake. Cooking it longer might result to burnt surface. Thicker lumps should be cooked slowly over low fire but might result to next…

4) Tough. Cooking over a very low fire for prolonged time. It allows excessive moisture evaporation resulting to toughness.

5) Any crazy combinations of above items.

I have never tried cooking one yet so no exact parameters were provided.

How to Make Sweetened Suman Taro/Gabi

I did try the cassava suman procedure for making the taro version. The sugar and grated taro mixture was too fluid that it was flowing out of banana wrapper. I devised a procedure with a slight modification.

Here it goes…

1) Get taro corms. Avoid corms with grown shoots or cut apex. Corms with apex removed probably had grown shoots too. Those are not recommended for cooking purposes.

2) Wash to remove adhering soils and dirt. Peel off the skin and immediately soak in water to remove latex and prevent browning.

3) Grate on stainless steel grater. Weigh. Mix one part sugar for every two parts grated gabi. Adjust ratio according to taste preference.

4) modification comes here: Place the mixture in pan over a low heat. Stir continuously until a jam consistency is attained.

5) Get banana leaves, should be young, whole or with few teared parts. Softened it by heating gently over flame. Cut to desired sizes.

6) Wrap portions in banana leaves. Scoop out mixture. Place on banana leaf. Roll. Then fold all four sides to close.

7) Arrange neatly in casserole. Half fill with water. Place weight on top to prevent bulging of banana wraps. Boil for 30 minutes or until done.

Boiling suman directly in boiling water never did well. Taro gelatinization was slow that it allowed water to break through. Only the superficial layer was hardened. The inner part remained soft due to water absorption.

Corrections made:

Proceed to step “5 & 6” after step “3”. Arrange in a double boiler and steam for 30 minutes.

Or

After step “3”, place the mixture in llanera and steam for 30 minutes or until a consistency similar to taro cake is achieved.  Proceed to step “5 and onward”. In step “7”, 15 minutes boiling is enough.

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As suggested by dennis. Thanks to you friend!

Marvin,

Glad that you like the Taro Cake (suman na Gabi). I noticed that you only steamed it for only 30 minutes.And you did not put coconut cream (gata sa niyog). I would assume for the short steaming is your time constraint. hehehe. Antok na. This would make your taro cake more delicious and have a longer shelf life if a longer cooking/steaming has been done.

To eliminate the fluid in making the taro cake, you can do either the following:

1) after grating, place the grated taro in a clean cloth and squeeze most of the liquid (slimy fluid) or

2) sun dry it for several hours.(I would like to try total sundrying to attain the powder form – for purposes of storing). Maybe you can experiment on it too Marvin and post the end result.

In this way you eliminate most if not all the liquid or moisture content of the grated taro.

Best to use as sweetener is granulated sugar. But also good to use coco honey/syrup for diabetic individuals, though, you will not attain the consistency of dryness in wrapping.

Again, you can try it some other time at balitaan mo ako.

Thanks,

Dennis

Panutsang Bao Sweetened Cassava Slices

I was thinking what to do with panutsang bao. I never knew that she had her own idea. She got some cassava and cooked some sweet stuffs.

Here is the simple sweet recipe.

Ingredients:
Panutsang bao, chopped
Cassava, sliced
Water

Procedure:
1) Slice cassava and set aside. Make it thin. Thin slices absorb sugar more efficient.

cassava strips

2) Chop panutsang bao and drop in boiling water until dissolved.

chopped panutsang bao

3) Add cassava slices. Continue boiling until the syrup become sticky. Lower the flame to avoid scorching.

panutsang bao sweetened cassava slices

Look like a golden brown banana chips. It is yummy sweet but not crispy.

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The recipe was contributed by Irmalyn Vicedo, my better half. Again, she failed to list measurements. How many times should I tell her to do so.

How To Make Tapioca / Cassava Chips

tapioca cassava chips

Auntie was peeling a large piece of cassava. I asked her what was she going to do  with it. As a wild guess, I said cassava cake. My guess was wrong cause she wanted a boiled kamoteng kahoy. She added that my uncle is making french fries out of it. The fries taste is awesome.

If the cassava can be processed to french fries then it could be converted to chips too. I have the idea of making cassava chips a long time ago but I never had the guts to try. Besides, I always forget whenever cassava is available. She is also fast enough to make a boiled cassava or cake.

Today, I saw some cassava in mom’s home. I got two pieces and peeled it while my baby was sleeping. I need to act fast before my she arrive. I sliced it thinly, about one to two millimeters. A very sharp knife is needed to cut the cassava with ease. It is much harder than potato and camote. A barely sharpen knife won’t do.

pagbabalat ng balinghoy

Be careful not to slice your fingers and include them with the chips.

I deep fried the cassava chips for five minutes or until the sides are slightly golden brown. The whole chips will be burnt for sure if I wait for the complete golden brown color.

I placed the cooked chips in stainless strainer to drain off excess oil. Placing it in a clean towel or manila paper is a faster alternative.

tapioca cassava chips

Chips are not crispy when hot. You need to cool them a bit. The color is good, white with slightly golden brown sides. The taste is awesome, very crispy with a yummy cassava taste. What my auntie said earlier was true.

If you want to add some flavor. Sprinkle a flavor powder immediately after removal from heat.  Chips are still wet with oil so the powder will adhere to it readily. Flavors can be barbecue, hot & spicy, cheese, garlic, onion and sweet.