2 kg cassava
35 g garlic
13 g chicken stock powder
5 g salt
13 g baking soda
4 L cold water
2 L cooking oil
50 g roa fish
100 g shallots
75 g red cayenne pepper
100 g tomatoes
5 g salt
8 g sugar
Peel the cassava, then cut into 5 cm pieces.
In a large bowl, add cold water, garlic, salt, baking powder and chicken stock powder. Stir till blended.
Fry the cassava until it is golden brown.
Choose cassava that is soft, medium-size, and not too big.
Then immediately put the cassava in the cold water for 30 minutes while the cassava is still hot.
After soaking for 30 minutes, fry the cassava again until cooked.
To simplify the process of making cassava, boil the cassava for 30 minutes, then immediately soaked in ice water and then fry.
Puree shallots, cayenne pepper and tomatoes, then saute until cooked, about 20 minutes.
Once the chili is cooked, add the roa fish meat, salt and sugar. Stir until well cooked, and the flavors absorbed. Remove and set aside.