Cassava is one of popular tubber roots in Indonesia for snack but in East Indonesia cassava used to be a main source for carbohydrate. Cassava is also the ingredient to make tapioca starch or flour.
To enjoy fried cassava (singkong goreng), Indonesians have a different dipping depend on the region. This time I loved having it with Sambal Roa just like the Minahasan/Manadonese (North Sulawesi ethnic group). I truly deeply love Sambal Roa ever since I tasted it for the first time. By saying this, Sambal Roa isn’t the kind of sambal that I grew up with.
This Sambal Roa package was given by Tika of Cemplang Cemplung when when we met up in Jakarta last May. I was a bit skeptical when I knew this Sambal Roa was made in Jakarta. I was scared that the producer toned down the spiciness to adjust with Jakarta palette. Hell, I was wrong! This Sambal Roa is still top notch!
Thanks Tika for introducing this brand
For you who are new to Indonesian Food, Sambal is a chili based sauce for a “must-have” condiment; imagine it’s like salsa for chips. Ikan Roa (Roa Fish) is smoked fish that is made from ikan julung-julung or halfbeak (Hemirhampus spp) which can commonly be found in North Sulawesi water. Basically Sambal Roa is made by stir-frying chillies, tomatoes, garlic, salt, pepper and Ikan Roa. So delicious with smoky flavour from the fish.
This is how to make a yummy fried cassava (singkong goreng)!
1 kg cassava, peeled, washed and cut into 5-cm length
6 cloves garlic, peeled
2 tablespoons toasted coriander
couple pinches of turmeric powder
salt to taste
1. With a mortar and pestle, grind cloves, coriander and salt until smooth. You can always use ground coriander so all you need to do is smoothen the garlic. In a large bowl, combine water, spice paste and turmeric powder.
2. Steam cut cassava until cooked and soft. Drain.
3. In a wok, add oil and at medium high heat, fry the cooked cassava until a half done (do not let the cassava golden brown). Transfer immediately these half done fried cassava in hot condition to a mixture spice paste bowl. Marinate about 15 minutes. Drain and put back into fryer. Cook until golden brown.
Singkong Goreng is ready to eat with Sambal Roa. This time, I served with Toraja coffee which I brought from Indonesia. Just like the Manado people, Toraja is also in Sulawesi island of Indonesia.