GINATAANG KAMOTENG KAHOY

Ginataang Kamoteng Kahoy made of cassava stewed in improved coconut milk. Stacked with scaled down sago and jackfruit strips, it makes a delightful early afternoon nibble or after-dinner dessert.

 

 

While solidified ground cassava is quite often accessible at the Asian grocery stores I go to, the entire tubers, in any case, are more enthusiastically to discover. So when I do discover them in bounty, I make a point to stock up a decent couple of pounds.

Kamoteng kahoy, as most root crops, have a long timeframe of realistic usability and will keep well for a considerable length of time yet they only occasionally sit long in my produce receptacle. When I return home from the store with my valuable plunder, I straightaway transform them into this ginataan with little sago and langka or into smooth nilupak with spread, consolidated milk, cheddar.

 

 

Step by step instructions to Buy and Cook Cassava

Pick roots that are firm and have no weaknesses. To check for freshness, sever the finish of the root; within tissue ought to be cold white with no darker spots, lines or stains.

Cut the tuber transversely into 3 to 4-inch fragments to make stripping increasingly sensible.

Utilizing a sharp paring blade, cut the tuber the long way through the thick bark and cautiously embed the flimsy finish of the blade between the bark and the tissue to extricate. On the off chance that the skin won’t strip effectively, remove the parts of the bargains and stand the root up on its end. With the blade, cut vertically down the sides of the root to strip the skin.

To forestall staining, absorb the stripped tubers a bowl of cold water until prepared to utilize. The cassava can be put away in the cooler shrouded in chilly water for as long as 3 days.

Cut the stripped cassava longwise down the middle, expel the woody center, and cut into around 1/2 to 2-inch size for this formula.

 

 

Tips on How to Make Ginataang Kamoteng Kahoy

  • Cut the tubers in uniform size to ensure even cooking.
  • Cook the mini sago in a pot of boiling water about 1 to 2 minutes less than package directions as they will continue to cook in the coconut milk. Rinse in cold water to rid of excess starch and drain well.
  • If using sweetened jackfruit (usually sold in bottles at supermarkets), drain well as they’re usually packed in heavy syrup.
  • The coconut milk will be thin at the beginning; the addition of the sago will help it thicken it.
  • Don’t skip the salt! It will boost the flavor of the otherwise bland kamoteng kahoy and help balance the sweetness of the dish.

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