Make Fried Cassava Magetan Town

in the morning front of the house (while going home in the city of Magetan) uncle offers "why ... ... ... if you make fried cassava ??????" I said "hmmm ... definitely yummy neeew! OK", together we are direct to scene

• Choosing a Tree Cassava

When arrived at the scene, we must choose the largest tree cassava because cassava according to my uncle would later also large   

• Cassava Peeling

after which we can cassava besar2 time we peel the skin with a knife,, pretty easy not need much effort to peel 

• Cassava Laundering

emmm after washing so that time we peeled the clay stuck to the cassava is lost

• Cassava frying

after the net let us fried ucassava up here .... but if my mother or aunt confused first because less know ..... sob sob

 

after quetion info from father n mather .... eventually can also: first we prepare seasonings (salt, 200ml water, tumbar, garlic, cumin + litle wrote .... let yumy, n do not forget to add saffron color is more attractive .. yes ), the two blend all the spices with uleguleg / mortar / blender pleas up ok ... .. important after fine ... next stay in fried ok

• Cassava Ready to Eat

Mmmmmm ....... ready to eat ... etsss! do not forget the prayer before ...... lok god want to live longer plus mmmm tasty Tomato Sauce yumy anyway.
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stories and tips from sister Puput & Kalia