Ingredients

  • Serves 2-4 people
  • 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

  • Sambal Roa:

    50 g roa fish

  • 100 g shallots

  • 75 g red cayenne pepper

  • 100 g tomatoes

  • 5 g salt

  • 8 g sugar

Singkong Goreng Sambal Roa (Fried Cassava and Sambal Roa)
Recipe Courtesy of
Darmawan

Singkong Goreng Sambal Roa (Fried Cassava and Sambal Roa)

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Sambal roa is one of the many types of chilli sauces from the city of Manado, Indonesia. It has a distinctive taste because besides chili, the main ingredient is smoked roa fish. There are several versions of this sambal roa, some are wet, while others dry. Either way, this chili can surely enhance the taste of almost any dish, not just rice. A great example of this is Singkong Goreng Sambal Roa, which is Fried Cassava with Sambal Roa.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Easy
  • 3 steps
  • 13 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Fry the cassava

    • 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.

    Fry the cassava


  2. Immediately soak in cold water

    • 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.

    Immediately soak in cold water


  3. Make sambal roa

    • 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.

    Make sambal roa


Plate and Serve!

  • Prepare a serving plate and transfer the fried cassava onto the serving plate. 

  • Serve it with the Sambal Roa.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 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

    • Sambal Roa:

      50 g roa fish

    • 100 g shallots

    • 75 g red cayenne pepper

    • 100 g tomatoes

    • 5 g salt

    • 8 g sugar

    Nutrition
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