Cassava Cutlet with Tempe Balado & Pickles Vegetables by Chef Handry W. Sumanto
Cassava, Pan-frying
Ingredients
| Cassava |
2 kg |
| Grated coconut |
200 gr |
| Shallot |
50 gr |
| Garlic |
25 gr |
| Salt |
25 gr |
| Fresh egg |
135 gr |
| White pepper |
5 gr |
| Coriander |
10 gr |
| Coconut oil |
30 ml |
Tempe Balado
| Tempe |
750 gr |
| Red chilli |
200 gr |
| Shallot |
100 gr |
| Tomatoes |
100 gr |
| Garlic |
50 gr |
| Salt |
25 gr |
| Sugar |
25 gr |
| Coconut oil(For Fry) |
200 ml |
| Galanggal |
25 gr |
| Water |
100 ml |
| Indonesian Bay Leaves |
3 pcs |
| Lemongrass |
1 pcs |
| Lemon leaves |
3 pcs |
| Banana leaves |
|
Pickles Vegetables
| Carrot |
250 gr |
| Kyuri |
250 gr |
| Red Pepper |
200 gr |
| Sugar |
100 gr |
| Water |
500 ml |
| White vinegar |
30 ml |
| Salt |
30 gr |
| Chavron |
2 packs |
Direction
- Peel cassava and steam until cooked and mashed.
- Make Paste of shallot, garlic, coriander, and white pepper.
- Heat the coconut oil and sautée the mixed paste until flavor come.
- Mix the sautéed paste, grated coconut, eggs & mashed cassava and seasoned with salt.
- Rolled the cassava cake with banana leaves with diameter around 6 cm and cut thicked 2 cm.
- Pan-fried the cassava cake
