Casava Noodles

Mie is currently becomes trend instan's food at Indonesian. It makes Indonesia become dependency on wheat import. Wheat can be replaced by indigenous tapioca flour cassava. Even we can make mie of cassava without has to make it as flour tapioca.

Materials:

-          15 kg cassavas / tapiocas

-          50 cc waters whiting

-          250 cooking oil grams

-          25 salt grams

Casava Noodles's Makings process:

-          Peeled cassava, wash off, scar, add water and stirred up gingga rolled out

-          idled at punctured basket upon pail up to 3 4 hours. Sediment water throwing away, set apart pati / agreed it and basks

-          Cassava dregs is basked up to 1hari. Afterwards inserts into keranjangtertutup up to 1 night

-          ground is dregs becomes flour and add salt

-          Stirred up cassava flour, add pati / agreed cassava and water whiting

-          Add piecemeal boiling water, while is swirled until don’t cling and not gummy

-          For bulata as big as tennis ball. Steam until its maturity around 2 cm from outside

-          Lift and stirred up heats and riddens down thinly, aerate around 1 2 hours

-          Make ply of cassava until as mie, appetites appropriate form and dry.

“ Kayuh Baimbai Mambangun Banua ”

Source: STPP Bogor's flyer