Thailand Cassava Recipe

Oleh Unknown

Friday, February 19, 2016

Cassava 800 grams (cut into pieces along the 5 meters, dividing two centi, waste fibercore)
Water 1500 mili liters
Pandan leaves 2 pieces (cut along 5 centi meters)
200 grams sugar
Vanilla extract 1 teaspoon
Salt 1/2 teaspoon
Coconut milk Sauce ingredients:
Thick coconut milk 500 milli-litre of 1 grain of coconuts
Salt 1 teaspoon
Cornstarch 1 tablespoon (with dissolve 3 tablespoons of coconut milk)
Pandan leaves 2 pieces (cut along 5 centi meters)

Toping Thailand Cassava Recipe:

Cheddar cheese (grated)
How To Make Cassava Thailand:
Initial steps boil water to boil then stir in cassava and pandan leaves, Cook until the cassava bener-bener almost transparent and coloured padded water dwindled. stir ingranulated sugar, extract and salt valini, then boil again until the sugar completelydissolves. don't forget to use low heat Yes.
If the water used for boiling cassava cassava has not yet exhausted the padded, you can add a little hot water to continue boiling cassava so that water is running out untiljust tender but still looks wet cassava. lift, set aside.

How To Make A Coconut Milk Sauce:

Boil the coconut milk, pandan leaves, salt and cornstarch solution. don't forget stewusing low heat Yes, while continuing to diaduk-aduk until the coconut milk removingflare-a small flare and coconut milk thickens. continue to boil 2 minutes, stir-stir thecoconut milk in order not to break, lift.
Presentation Of Thailand Cassava Cheese Soft:
Boiled cassava is stacked above the serving plates, then flush with coconut milk sauceis thick and fragrant, then sprinkle grated cheese on the top.
Cassava Ala Thailand are ready before eaten while warm.

Tag : Thai, Thai Recipe