์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Surinamese Fried Cassava with Peanut Sauce
Crispy fried cassava (teloh) served with a rich and creamy peanut sauce, a popular snack and side dish in Surinamese cuisine, reflecting its Javanese roots.
๐ง ์ฌ๋ฃ
- 500 g Cassava(peeled and cut into fries)
- 150 g Peanut butter(smooth or crunchy)
- 200 ml Coconut milk
- 2 cloves Garlic(minced)
- 1 small Shallots(finely chopped)
- 1 small Chili pepper(finely chopped (optional))
- 1 tsp Tamarind paste
- 1 tsp Sugar
- 0.5 tsp Salt(or to taste)
- for frying Vegetable oil
- 2 tbsp Fried shallots(for garnish)
- 1 tbsp Fresh lime juice
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the cut cassava pieces and pat them thoroughly dry. This is crucial for crispy results.
- 2
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 170ยฐC (340ยฐF). Carefully add cassava in batches and fry until golden brown and crispy, about 8-10 minutes.
- 3
Remove fried cassava with a slotted spoon and drain on paper towels. Season immediately with salt.
- 4
While the cassava is frying, prepare the peanut sauce. In a small saucepan, sautรฉ minced garlic and chopped shallots in a little oil until softened.
- 5
Add peanut butter, coconut milk, tamarind paste, sugar, and salt to the saucepan. Stir well to combine.
- 6
Bring the sauce to a gentle simmer over low heat, stirring constantly until it thickens to your desired consistency. Add a little water if it becomes too thick. Stir in chili pepper if using.
- 7
Stir in fresh lime juice just before serving. Taste and adjust seasoning as needed.
- 8
Serve the hot, crispy fried cassava with the warm peanut sauce for dipping. Garnish with fried shallots.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure cassava is completely dry before frying to prevent splattering.
- โDo not overcrowd the fryer; fry in batches for best results.
- โThe peanut sauce can be made ahead of time and gently reheated.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a spoonful of sambal oelek to the peanut sauce for extra heat.
- Serve with a side of acar (pickled vegetables).
- For a lighter version, bake the cassava fries until golden and tender.