How to make Balado chips

This typical snack from West Sumatra will certainly give more impression to them. Among the many typical culinary options, the Karuporthy Sanjai may be worthy of being the main choice for you to take home as a typical souvenir from West Sumatra.

Although the local people named it Karupini, the confectionary is actually tangible chips made from cassava. In general, it is divided into three types, without the spice white, salted yellow, and spicy seasoned or popularly called Balado chips.

Among these three types of chips, Balado chips are the most popular type and are considered the most distinctive because of the sweet spicy taste. Therefore, sometimes people misguided and consider Sanjai chips are Balado-type chips. Immediately we practice how to make it.

Materials

• 1 kg cassava sliced thin round
• 1 teaspoon betel lime

Delicate Herbs

• 5 cloves shallot
• 4 cloves garlic
• 1 teaspoon vinegar
• 2 oz milled Chili
• 1 teaspoon salt
• 10 Red Chili Peppers
• Cooking oil to taste

How to make

1. Cassava slices soaked in betel lime water for half an hour.
2. Puree seasoning and stir-fry with small flames until the seasoning is evenly blended and thick.
3. After ripe the vinegar input and chill.
4. Drain slices of cassava, then dry over a wide place. Fry until cooked cassava slices with a bit more oil. Lift and drain.
5. Mix in hot conditions with a subtle seasoning that has been cold. Stir until evenly. and ready to be served.

Combro

Combro is a typical snack from West Java. This dish is made from grated cassava which is filled with sambal oncom and then fried. Combro name is short for oncom in Jero from the Sundanese language which means oncom inside.

Materials

• 1 kg cassava. Scar, Drain and discard
• Half grain grated coconut
• Half teaspoon fine coriander
• 1 teaspoon salt
• Half teaspoon flavoring

Stuffing Material Combro

• 4 Red Chili Peppers
• 4 pieces of cayenne pepper
• 3 cloves garlic
• 250 gr oncom
• 20 gr Brown sugar
• 2 pieces of sliced green onions
• Half teaspoon salt

How to make

1. Mix the grated cassava, grated coconut, coriander and salt. Mix well and then set aside.
2. Red chili mashed, rabbis cayenne, garlic, salt, and brown sugar, oncom input, mashed back
3. until well blended. Add the spring onion, then stir fry until fragrant and cooked. Lift.
4. Take 2 tablespoons cassava dough, then flatten. Fill it with stuffing material, then round shape. Do until the dough runs out.
5. Fry the Combro in hot oil until lightly browned. Lift, ready to be served.

Cassava doughnuts

Donuts are generally made from wheat flour. But apparently donuts can also be made from cassava. How..? Here we will practice how to make cassava doughnuts.

Materials
  

• 400 gr cassava, peeled, then steamed and puree
• 400 gr high protein wheat flour
• 3 eggs Chicken
• 10 gr Yeast
• 100 gr Butter
• 10 gr Baking Powder
• 100 gr Refined sugar
• Half teaspoon salt fine
• 50 gr Meses for Sprinkles 

How to make

1. Mix the mashed cassava, wheat flour, fine sugar, baking powder, yeast, and salt. Put eggs and water little by little while kneaded. Add butter, knead again until proof. Cut and weigh dough each 50 gr. Round the dough, wait about 60 minutes until the dough expands.
2. Deflate each circle and shape back into balls. Slide the middle part with your finger, then let it take another 30 minutes.
3. Heat oil in a frying pan. Fry the doughnut until cooked and brownish yellow. Pick up and chill.
4. Grease a donut with butter, then sprinkle with meses. Cassava doughnuts ready to be enjoyed.

Kolak Cassava

Cassava is a tubers that can be processed into various foods. One of them is the cassava choks. A soft cassava coupled with the sweetness of brown sugar.

Here's how to create cassava choks.

Materials

• 1 kg young cassava, peel and wash clean. Cut into pieces with size 2x2x2 cm
• 200 gr brown sugar in finely sliced
• 100 gr granulated sugar
• 500 ml coconut milk from one grain of coconut
• 1 cm Ginger Garlice
• Half teaspoon vanilla powder
• 250 GR ripe Bananas 

How to make 

1. Boil cassava in coconut milk until it is flooded. Cook with a small flame until half-cooked, then input the banana slices.
2. Input slices of brown sugar, sugar, ginger, and vanilla then stir until well blended. Simmer up to 10 minutes.
3. Lift and ready to be served.

Getuk Cassava

Getuk is one of the typical foods of Purwokerto. Besides Infanteer Cassava, there is also fried infanteer. Although the basic ingredients are the same, the Infanteer fry the flavor of coconut sugar so it tastes sweet and savory.

Here's how to make cassava getuk.

Materials

• 1 kg of cassava
• 1 tablespoon granulated sugar
• Half teaspoon salt
• 1 teaspoon vanilla
• 100 gr Butter
• 200 gr grated Coconut

How to make

1. Peel the skin of cassava, then wash it clean, then steamed until cooked. Once cooked, in a hot state, the cassava was pounded until crushed and tender. Put sugar and butter little by little while stirring and pounded until blended and all ingredients are mixed.
2. Once well blended, put it in a square pan, then let it cool down.
3. Cut the Getuk according to taste, sprinkle with grated coconut. Ready to be served.