Thai Style Cassava

Dulu, aku suka pesan makanan ini di resto Thailand. Singkong kukus dengan siraman gula cair dan santan kental, memberikan paduan rasa gurih dan manis yang menyenangkan di mulut.

Kupas dan cuci singkong, lalu potong-potong kurang lebih sepanjang 5 cm. Kukus hingga empuk.

Masak dengan api kecil 1 gelas air dan 1 gelas gula pasir. Aduk-aduk terus hingga gula larut seluruhnya. Jika sudah mulai mendidih, matikan api. Aduk-aduk lagi hingga uap panas mulai menghilang.

Tata potongan singkong di piring. Siram dengan gula cair, banyaknya sesuai selera. Lalu siram dengan santan kental siap pakai.

Rasanya semakin sedap jika dinikmati bersama secangkir teh darjeeling hangat. Ditambah susu kental manis, supaya berasa seperti di resto Thailand betulan. Tawar juga oke.

This used to be my favourite menu in Thailand restaurants. Steamed cassava poured with sweetness of simple syrup mixed with the savoury coconut milk, would give great sensation on your taste buds.

Peel and wash cassava, then cut into 5 centimeters. Steam until tender.

Simmer 1 cup water with 1 cup sugar. Stir continuously until the sugar dissolved altogether. When it simmers, turn of the heat. Stir again until the hot vapor starts to disappear.

Place cassava cuts on a plate. Top with simple syrup and instant coconut milk, as much as you like.

It will be great to have it with a cup of warm darjeeling tea. Plain, or you can add white condensed milk so you can feel the atmosphere of a Thai restaurant.

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