Best Advice to Producing Perfect Stir-fried Cassava Peel (KADEDEMES)
Wishing to dine Stir-fried Cassava Peel (KADEDEMES) a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with helpful procedures on cooking a Stir-fried Cassava Peel (KADEDEMES) like a famous chef made.
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To cook an extraordinary Stir-fried Cassava Peel (KADEDEMES), below are the components needed:
- Use 250 gr of cassava peel (the pink).
- Take 3 of red onions, thinly sliced.
- Prepare 2 cloves of garlic, roughly chopped.
- You need 7 of cayenne peppers (to taste).
- Provide 1 chunk of galangal, crushed.
- Get 1 stalk of spring onion, sliced diagonally.
- Use 2 Tbsp of oyster sauce.
- Take to taste of Sugar and salt.
- You need of Water for boiling.
- You need of Oil for frying.
After readying the ingridients, next you are good to prepare your appetizing Stir-fried Cassava Peel (KADEDEMES) by following the instructions on this section:
- Boil cassava peel until tender and soak in cold water for a while, drain and cut to taste..
- Saute onion, garlic, cayenne pepper and galangal until fragrant..
- Add cassava peel, oyster sauce, sugar and salt. Stir well and cook until flavors mingle..
- Shortly before finishing, add the leeks and stir well. Serve with salted fish fried to accompany warm rice..
Keep in mind that you shouldn't cut it too thin, because this could make the boiling process difficult. It's quite hard to peel, so it's easiest to buy it ready prepared and frozen. If you do see it fresh, look for a clear outer skin and white flesh. Cassava sievate or garri sievate is the by-product of the production of garri (also spelled gari or gary), a popular West African food. Tubers are peeled, crushed and then fermented.
Recipe : Stir-fried Cassava Peel (KADEDEMES)
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