The Story of Cassava (Part 3-Recipe): Cooking the Malaysian Tea-Time Snack

Written by @Lan & Cooking demo by @joehairie
(Photos by


Thought of the day-” Another tea-time, another day older.”-Jethro Tull

This article is about a small garden project by Roslee Ladalo and it took us 8 months to have the entire article completed. The article is divided into 3 parts. This is Part 3 of  3. To read Part 1, click HERE and for Part 2, click HERE

There’s no better way to cook Cassava other than to fry it, pretty much similar to frying potatoes in getting that crispy and tasty french fries. The process is almost identical for cassava. While there are other ways to cook and consume cassava, we both prefer cutting it to desired sizes, deep-fry and eat! For this entry, the chief editor @joehairie will demonstrate how typical Malaysians cook deep-fry cassava. Deep-fry cassava is one of Malaysians favorite snack during tea time. Here’s how to do it..


If someone give you a whole bunch of freshly unearthed cassava, this is one way to process it into something edible and yum!


Before bringing it to the kitchen, cut all big size cassava into half or quarter..


You need to get rid of that thick skin and make it look like this..wash em’ to get rid of the remaining unnecessary elements


Cut it to smaller blocks as shown in the above pic..

It wont take long that you will have smaller pieces of cassava, cut it again resembling the size of french fries that you always see or to size of your preference.


Wash all of that smaller pieces that you have just cut, let running water goes through all that sliced cassava. Let em’ dry for a while or you may use clean kitchen towel to get rid of all that water.


When it’s perfectly dry, it’s time for seasoning, put some salt..


..and turmeric..alternatively you may put anything that you like such as curry powder (according to your creativity). We prefer to use salt and turmeric only (as most Malaysians)


Using your hand, spread the ingredients evenly..


Your sliced cassava is ready for the deep fry process, heat the oil and in goes your slices (by stages if your pan is small)..


Deep-Fry the sliced cassava and wait until you see golden brown color..that’s when the sliced cassava is perfectly cooked..


Get rid of the excessive oil in that deep fry cassava and it’s ready for you to eat it…you may add anything that you wish (which again according to your creativity) for example, chili powder (to make it spicy), more salt or cheese powder.

Good luck in trying this simple recipe…and again, add any ingredients to make it interesting for you and your guest.


4 thoughts on “The Story of Cassava (Part 3-Recipe): Cooking the Malaysian Tea-Time Snack

  1. As a Canadian whose tried Cassava fries, I think they would make a great base for poutine. Especially as they tend to keep their outer crispiness even when covered in gravy.

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