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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The Story of Cassava (Part 2) : Getting the most from Boiled Cassava leaves

Written by @joehairie and @Lan
(Photos by curiostraveller.com)
For Kulafoods Australia

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Thought of the day-“Why try to explain miracles to your kids when you can just have them plant a garden?”-Robert Brault

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 2 of  3. To read Part 1, click HERE.

The 3rd harvest was on April 1, 2017. It was that harvest that produced the biggest cassava and in many quantity. The trees were mature enough and someone asked us to get the leaves as well. This entry is about that cassava leaves, describing ways to get the most from that produce. The focus is the health benefits especially when it comes to consuming the leaves, cooked (and we are going to show the steps in cooking it), of course!

Continue reading “The Story of Cassava (Part 2) : Getting the most from Boiled Cassava leaves”

The Story of Cassava (Part 1) : Sustainable Food from Roslee Ladalo’s Self Sufficient Garden @ Kg.Ketiau, Putatan, Sabah.

Written by @joehairie & @Lan 
(Photos by curiostraveller.com)
For @kulafoods Australia

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Thought of the day-“To plant a garden is to believe in tomorrow.”-Audrey Hepburn

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 1 of  3. 

Malaysians named cassava as ‘Ubi Kayu‘, once known as staple food, bragged by the elders that had to consumed it all day long during the Japanese Era in Malaya and Borneo. It’s the only food available at that time as Cassava grow wild, practically, everywhere. Decades later, Cassava (Ubi Kayu) has become sort of ‘Tea Time‘ product for Malaysians. To have deeper understanding about this Ubi Kayu, our team prepared one lengthy article that took us about 8 months to complete! This is a story about Cassava and the effort by Roslee Ladalo in cultivating it, producing sustainable food in his own self sufficient garden located in Kg.Ketiau, Putatan, Sabah.

Continue reading “The Story of Cassava (Part 1) : Sustainable Food from Roslee Ladalo’s Self Sufficient Garden @ Kg.Ketiau, Putatan, Sabah.”