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

Written by @Lan & Cooking demo by @joehairie
(Photos by curiostraveller.com)

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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..

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

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