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)!
FRIED CASSAVA
Singkong Goreng
Ingredients:
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
Methods:
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.
An Indonesian-born who lived in 
Indonesia Eats is written and photographed by Pepy Nasution; an Indonesian-born 
saya suka sekali sambal roa! kalo saya sukanya makan pake nasi hehe
pake pisang goreng juga enak
Glad you liked the sambal Pep 🙂 Perhaps I should tell the owner about this post. I’m sure she will be proud to find her sambal in your blog.
Please do tell the owner! I lover her sambal roa. Btw, I still have to wait for my next sambal roa arrive from the US.
Wow, this looks amazing! We love cassava a lot and I must try this new recipe. Plus it looks like it will be so easy to make ~ mix and steam! Thanks for sharing, Pepy. Hope all’s well with you 🙂
Betty, we also love to eat steamed cassava with a bit sugar, salt and add grated cheese 😀
Thats my mother’s sambal Roa “Mersang” brand 😉
Good to know Jess!
ok, who need to buy sambel roa, you can contact us through the phone numbers (+622171545757 and / or +628562651511), we can send you through tiki
thanks from the owner
Unfortunately I live in Canada, Jess. Surely I approve your comment so anybody who lives in Indonesia can buy it. I just got 4 more stocks of sambal roa through a friend who lives in the US. When she was back to Indonesia she brought them for me and ship them to Canada.
enak sekali, pertama kali lihat tidak tertarik..tetapi setelah masuk mulut ketagihan terus sampe sekarang 😀
LOL betul sekali!