Cooking Recipe: Indonesian Cassava Croquette With Chili Sauce Ingredients
Easy way to make Indonesian Croquette with Cassava Skin and The Secret Ingredients of Hot Chili Sauce Mixture.
A croquette is a delicious snack that gained worldwide popularity. It’s known almost all over the world like in Indonesia, Netherlands, Portugal, Switzerland, US, Japan, China, Mexico, Croatia, India, Spain, and French even in different name. In Indonesia, it is known as “kroket” that is introduced during the Dutch colonial rule. The kroket is a small fried food fill with chicken/beef/fish and vegetables such as bean sprouts, carrot, and potato. The kroket skin is usually made from mashed potato. After filling the skin, it is shaped, breaded, and fried. Indonesian people mostly served kroket with hot chili souce.
Croquette is one of my favourite snack. The delightful mild taste spoils the tongue and makes many people can’t stop in just one piece, including me indeed. It is delicious to be served in both hot and rainy day. I always enjoy eating hot croquette with hot tea.
Cassava Croquette Recipe : Homemade Lovers
Usually, croquette skin is made from mashed potato but I have tried a new recipe using mashed cassava and the result is satisfying. It makes the softer feels and sweeter taste of croquette.
Here is my homemade Cassava Croquette Recipe also with the Chili Mix Souce Ingredients:
For 20 pieces croquette:
6 medium-sized of rough skin cassava
2 tablespoons white sugar
1 tablespoon butter
¼ teaspoon salt
Flour to taste
150 grams Bean sprouts
2 ounces of meat
3 pieces of carrot
3 pieces of potato
THE CHILI MIX SOUCE:
250 ml of water
3 pieces of fresh big chili
20 pieces of small chili (if you like hot taste)
2 pieces of garlic
3 tablespoons of bottled/prepared chili
1 tsp sugar
½ tsp salt
2 tablespoons of mashed cassava
How to make The Cassava Croquette :
Open the cassava, slice it and then boil until well-cooked. Drain and mash the cassava until smooth. After that, add butter, salt, and sugar to the mixture. Sprinkle the flour into the dough until no sticky feel. Enter the content of the material that has been cooked first. Finally, set up the dough and then fried with hot oil, but not too hot exactly. Drain it and ready to served.
The Chili Mix Souce:
Mix fresh big chili, small chili, garlic, sugar, salt, and bottled chili with 250 ml of water. Add 2 tablespoons of mashed cassava to the mixture for viscous the souce. Blend it and ready to served.
Happy cooking guys!