{"id":12194,"date":"2021-09-24T15:48:06","date_gmt":"2021-09-24T07:48:06","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=12194"},"modified":"2021-09-24T15:48:06","modified_gmt":"2021-09-24T07:48:06","slug":"savoury-grated-cassava-loaf","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=12194","title":{"rendered":"Savoury Grated Cassava Loaf"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12197 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/06\/Grated-Cassava-Slices.jpg\" alt=\"\" width=\"650\" height=\"445\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12196 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/06\/Grated-Cassava-Slices-3.jpg\" alt=\"\" width=\"650\" height=\"470\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I had been trying to make this dish for the longest time, but haven&#8217;t done so for the longest time because I couldn&#8217;t decide what a cassava was and I didn&#8217;t really bother looking it up on the net as well. This root has remained a mystery since secondary school. Now, I am finally thinking about it again. And taking some time to find out more about it.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">So cassava is a starchy root, also known as a yuca, or arrowroot. It seems to be widely used in other parts of the world such as in South America, and not commonly so in Singapore and regional countries here. Except maybe as deep-fried or oven-baked chips or in breads. Being a starchy type of root, it is also suited to steaming and making steamed cakes, similar to how we make tapioca cake and carrot cake in Chinese cuisines. Which is what I&#8217;m trying out here in my recipe as well in my first attempt cooking this root.<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Oil: 2 tbsp<\/li>\n<li>Shallot: 4, finely chopped<\/li>\n<li>Garlic: 1, finely chopped<\/li>\n<li>Dried prawn: 1 tbsp, soaked in water<\/li>\n<li>Chinese celery: 1 stalk, chopped<\/li>\n<li>Spring onion: 1 stalk, chopped<\/li>\n<li>Salt: 1\/2 tsp<\/li>\n<li>White pepper: a pinch<\/li>\n<li>Cassava: 300, grated<\/li>\n<li>Egg: 1, beaten<\/li>\n<li>Milk: 100ml<\/li>\n<li>Butter: 30g, melted<\/li>\n<\/ul>\n<p><em><strong>Method:<\/strong><\/em><\/p>\n<ol>\n<li>Preheat oven at 170 degrees Celsius.<\/li>\n<li>Heat oil in wok. Saute shallots and garlic till light brown.<\/li>\n<li>Add in dried prawns, celery, spring onion, salt and white pepper. Fry till fragrant.<\/li>\n<li>Remove stir-fried ingredients from heat. Stir in cassava, egg, milk and 15g melted butter.<\/li>\n<li>Pour mixture into a sandwich tin. Pour remaining butter on top of mixture.<\/li>\n<li>Bake in oven for 45min till golden brown.<\/li>\n<li>Leave to cool for 15min before slicing.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12195 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/06\/Grated-Cassava-Slices-2.jpg\" alt=\"\" width=\"650\" height=\"529\" \/><\/p>\n<p><em><strong>Trick<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">You can grate the cassava into even finer shavings if you would like to eat the slices with less crunch.<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n1 small loaf, approx 6 slices<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=12194\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I had been trying to make this dish for the longest time, but haven&#8217;t done so for the longest time because I couldn&#8217;t decide what a cassava was and I didn&#8217;t really bother looking it up on the net as &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=12194\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,142],"tags":[638,817],"class_list":["post-12194","post","type-post","status-publish","format-standard","hentry","category-chinese","category-kueh","tag-baking","tag-cassava"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12194"}],"version-history":[{"count":2,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12194\/revisions"}],"predecessor-version":[{"id":12321,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12194\/revisions\/12321"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}