Kamoteng Kahoy or Yuca Root
from South America and are covered with wax to prolong freshness.
Cassava have 2 layers of skins. The brown bark-like outer skin which is thin while the second layer is thick and pinkish white in color. These skins must be removed before cooking.
There are 2 ways to peel Cassava that I know: Cut off both ends of the cassava first,
then take a knife and cut through the skins in a spiral fashion.
then take a knife and cut through the skins in a spiral fashion.
Slide in your knife between the cassava flesh and the second skin then wiggle the knife through and the skins will amazingly peel off. Cut the peeled cassava as desired.
Make a vertical cut on the cassava skins, then do the same thing
as the first method, sliding a knife into the second s
in and peel it away.as the first method, sliding a knife into the second s
Ginataang Kamoteng Kahoy ( Boiled Cassava in coconut milk and sugar)
For recipe go to post #299, click here.
For recipe go to post #299, click here.
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ReplyDeleteAnonymous, thank you very much for your awesome comment. Glad to know that this site has been helpful to you. Re: dough enhacer, you might be able to find it at a specialty store in your area or a baking supply store. There's one I know where you can order online but the shipping cost is a killer. You can substitute a 500mg vitamin C tablet...just crush it to a powder. Take care!!!
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ReplyDeleteAnonymous, THANK YOU!and take care always!
ReplyDelete