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Recipes with cassava crackers

3 recipes that use cassava crackers, with photos, step-by-step instructions and cook times. The quickest, Ketoprak, takes 35 minutes. It is most often cooked with garlic, fried shallots and kecap manis.

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Nasi rames

Nasi rames is a whole Indonesian rijsttafel on one plate, and it is a fixture of Indonesian takeaways (toko) in The Hague and Amsterdam, a legacy of the Indo-Dutch families who came to the Netherlands after 1945: a mound of rice surrounded by small portions of several dishes, such as sweet soy tempeh, vegetables in coconut, a boiled egg in sambal, serundeng and prawn crackers. This version is vegetarian. A common mistake is serving everything at the same temperature from one pan; the point is many small contrasting dishes. Chef's tip: make the serundeng and atjar a day ahead and the plate comes together in 40 minutes. Prawn crackers contain shellfish, so use cassava crackers for a vegetarian plate.

80 minDutchRice & Grains
by KrazyBadal 0 views

Sate Padang

Night-time in Padang and Bukittinggi brings out the sate carts, fanning charcoal under skewers of beef that were already simmered tender in spices before they ever met the grill. That two-stage cooking is what sets West Sumatra's satay apart, and so is the sauce: no peanuts at all, but the spiced cooking broth thickened with rice flour into a smooth, glossy, turmeric-yellow gravy with plenty of chilli and ginger. It is ladled generously over the skewers and over slices of ketupat rice cake on a banana leaf, then finished with fried shallots and a crisp cracker. Chef's tip: keep the cooking broth; it's the base of the sauce, and the deeper it tastes, the better your sate.

90 minIndonesianMeatSpicy
by KrazyBadal 0 views

Ketoprak

Ketoprak is a Jakarta cart dish, made to order: the seller grinds peanuts, garlic and chilli in a wide stone mortar, loosens them with water and sweet soy, then tips fried tofu, rice cake, rice vermicelli and bean sprouts on top. It is a cousin of gado-gado but simpler, with no egg-and-greens platter, and the raw-garlic sauce is the whole point. Eat it at lunch with plenty of crackers. Chef's tip: grind the garlic with the hot fried peanuts so the garlic mellows slightly; a raw paste made with cold nuts is harsh.

35 minIndonesianSnacks & StartersVegan
by KrazyBadal 0 views

Goes well with cassava crackers