Foodie

Monday, September 28, 2009

Soft Boiled Cassava






“Life is really simple, but we insist on making it complicated.“~ Confucius


Think Simple - There are so many simple pleasures that we don’t always take time to enjoy. Take some time to really focus on something simple - focus on your breathing, focus on drinking down a cold glass of water, focus on enjoying the simple things you do every day. We can find so much happiness in the small everyday things. They are there if we seek them, and when we seek, we shall find and i have great pleasure eating something as simple as a piece of cooked cassava. I eat them as is or with sugar and grated coconut or however as this soft-boiled root has a delicate flavor and goes well with most 'sambals' or sauces.
Cassava can be cooked in various ways and there are endless recipes but a word of caution - it has to be cooked and not to be eaten raw because they contain two cyanogenic glucosides, linamarin and lotaustralin. These are decomposed by linamarase, a naturally occurring enzyme in cassava, liberating hydrogen cyanide















Ingredients:


Raw Cassava

Salt

Water


Method:


Cut the woody ends of the cassava and then cut into 2 inches pieces. Remove the skin and soak the peeled roots in water for at least 1 hour.


Drain and put into saucepan with enough water to cover the roots.


Add salt and turn on the heat. Bring to the boil and stir to prevent roots sticking to the bottom of saucepan.


Check for doneness, roots should be fork tender.


Drain and place roots back to the warm saucepan to dry-out.


Cooked cassava is ready for consumption. Eat with whatever fancy your palate. The pictures above are with 'sambal shrimp' and 'xo sauce'.

Cassava Fritters is a spin-off from these boiled cassava.













4 comments:

Mary said...

What wonderful photographs, Lily. I have never tasted this. I'll have to remedy that. Have a great day.

pityenlacocina said...

your photos and your blog are excellent, i will comeback for more,

cheers from london,

pity

Tuty said...

Cassava is one of my favourite staple too.

We normally steamed them or make kolak (boiled in palm sugar & coconut milk). They're satisfying for both savoury and sweet side dish or snacks.

Emily said...

delicious even with just castor sugar!

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