Cassava Pasta Noodles
Siomai Wrapper
Ingredients:
Ingredients:
2 cups cassava flour
2 cups all purpose flour 2 cups flour (1 cup cassava flour)
6 pcs eggs (1 cup all purpose flour)
A pinch of salt ¼ tsp salt
¼ cup vegetable oil or canola oil ½ cup + 2 tbsp Hot Water
Procedure: Procedure:
Sift the cassava flour and all purpose flour. Transfer the flour in a clean large bowl.
Make a well at the center of the flour, put the Dissolve salt into hot water.
eggs, salt and oil. Pour salt and hot water solution to the flour.
Mix all the ingredients until it will incorporate, Using your hand knead the mixture until it
the mixture become dough. becomes a dough.
Knead the dough for 15 minutes to become Knead the dough in a clean surface until
soft and smooth. smooth.
Wrap the dough into the plastic wrap and Roll into a log shape and cut into 15-20
rest for 20-30 minutes. grams pieces, cover with plastic and rest for
Slice the dough into four halves, then roll the 30 minutes.
dough in the rolling pen. Dust surface with flour, roll one dough at a
Put it in the pasta machine. Steam the pasta time into round disc (4 inch diameter).
for 2-3 minutes or boiling water for 2 Using round cutter and remove the excess
minutes. dough. Repeat the process until all the
dough is cut.
Fresh Lumpia Wrapper( Cassava Flour) Lumpia filling
Ingredients: Ingredients:
1 cup flour (½ cup cassava flour) 1 tbsp salt
(1/2 cup all purpose flour) 1 small onion, peeled and chopped
2 pcs eggs 1 cloves garlic, peeled and minced
1 tbsp melted butter or vegetable oil ¼ pound pork belly, diced (optional)
1 tsp sugar ½ pound shrimp, peeled and coarsely
1 tsp salt chopped
1 cup water 1 tbsp fish sauce
¼ cup water
2 pounds (4 cups ubod) cut into match sticks
Procedure: Salt and pepper to taste
Green leaf lettuce leaves, ends trimmed and
Mix all the ingredients in a mixing bowl. Heat leaves separated.
the pan on a low heat.
Grease using oil or butter.
Add ¼ cup batter in a middle of a pan. Tilt
pan to cover the sides with batter.
Cook for about 50 seconds. For the Lumpia Filling:
When edges begin to pull, flip to the other
side and cook for another 20 seconds. In a wide pan over medium heat, heat oil.
Repeat with the remaining batter. Grease Add onion and garlic and cook until softened.
pan when needed. Add shrimp and cook, stirring occasionally,
until color change.
Add fish sauce and cook for 1-2 minutes.
Add water and continue to cook. Add ubod.
Lower heat, cover and cook for about 10-15
minutes or until ubod is tender.
Season with salt and pepper to taste.
Remove from pan and drain well.
Lay a wrapper on a flat surface and place a
lettuce leaf on top. Spoon about ¼ cup filling
across the middle of wrapper and fold sides
to cover filling. Lumpia Sauce
Pour sauce on top of prepared lumpia and
garnish with additional minced garlic and
ground peanut, if desired.
Ingredients:
2 ¾ cups water
¼ cup soy sauce
¼ cup brown sugar
½ tsp salt
1 cup unsalted peanut, ground
1 head garlic (3 tbsp) peeled and minced
3 tbsp corn starch
2 tbsp peanut butter
For the Lumpia Sauce
In a sauce put over medium heat, combine 2
½ cup of the water, soy sauce, brown sugar
and salt.
Bring to a boil, stirring regularly, until sugar is
dissolved.
Add garlic and peanuts. Continue to cook for
about 2-3 minutes.
In bowl, combine corn starch and the
remaining ¼ cup water.
Stir until mixture is smooth.
Whisking vigorously, add corn starch mixture
into soy sauce mixture.
Continue to cook, whisking regularly, until
thickened.
Add peanut butter and stir until dissolved
and well combined.
Cassava kropeck (prawn crackers) Rice Kropeck (prawn crackers)
Ingredients: Ingredients:
100 g cassava flour 100 g rice flour
100 g all purpose flour 100 g all purpose flour
150 g peeled prawn (blended) 150 g peeled prawn (blended)
1.25 g MSG 1.25 g MSG
2.5 g salt 2.5 g salt
Water to correct consistency Water to correct consistency
Procedure: Procedure:
Mix all the ingredients, put water to correct Mix all the ingredients, put water to correct
consistency. consistency.
After mixing put the dough in the plastic wrap After mixing put the dough in the plastic wrap
to form sausage shape. to form sausage shape.
Steam for 20-30 minutes. Steam for 20-30 minutes.
After steaming refrigerate it overnight. After steaming refrigerate it overnight.
Slice the dough into a thin pieces, let it dry. Slice the dough into a thin pieces, let it dry.
Fry it into a hot oil. Fry it into a hot oil.
Republic of the Philippines
DEPARTMENT OF AGRICULTURE
Regional Center, Carpenter Hill,
City of Koronadal
CASSAVA RECIPE
