Cara Membuat Opak Singkong

>Hello Sohib EditorOnline, are you a fan of crispy and savory snacks? If yes, then you must try making opak singkong, a traditional snack from Indonesia. In this article, we will guide you on how to make opak singkong step by step. Let’s get started!

What is Opak Singkong?

Opak singkong is a traditional snack from Indonesia made from cassava or yuca root. The cassava is peeled, grated, and then squeezed to remove the liquid. The grated cassava is then spread thinly on a flat woven bamboo mat and left to dry in the sun for several hours. Once dried, the cassava is deep-fried until crispy and golden brown. Opak singkong is often enjoyed as a snack or side dish with rice and other Indonesian dishes.

The History of Opak Singkong

The history of opak singkong can be traced back to ancient Java, where it was originally known as ‘gaplek’. In the past, gaplek was made by farmers who needed to preserve their cassava harvest for future consumption. The cassava was grated, squeezed, and sun-dried to make gaplek, which could then be stored for months without spoiling. Over time, gaplek evolved into opak singkong and became a popular snack in Indonesia.

The Health Benefits of Cassava

Cassava is a root vegetable that is high in carbohydrates and low in fat. It is also a good source of dietary fiber, vitamin C, and minerals such as calcium, potassium, and magnesium. Additionally, cassava contains antioxidants that help protect the body against free radical damage that can lead to chronic diseases such as cancer and heart disease.

Is Opak Singkong Gluten-Free?

Yes, opak singkong is gluten-free as it is made from cassava, which does not contain gluten. However, you should always check the ingredients of any dipping sauce or seasoning used with opak singkong to ensure that they are also gluten-free.

Is Opak Singkong Vegan?

Yes, opak singkong is vegan as it is made from cassava, which is a plant-based ingredient. However, some recipes may use animal-based seasonings, so it is important to check the ingredients before consuming.

Ingredients

Before you start making opak singkong, you need to prepare the following ingredients:

Ingredients	Amount
Cassava	1 kg
Water	500 ml
Salt	1 tsp
Oil for frying

Cassava

Cassava is the main ingredient in opak singkong. You can buy fresh cassava from the market or grocery store. Choose cassava that is firm and heavy for its size, with a smooth skin and no soft spots or cracks.

Water

Water is used to make the cassava easier to grate and squeeze later on. You can use tap water, but if your tap water tastes or smells bad, you should use bottled or filtered water instead.

Salt

Salt is used to add flavor to the opak singkong. You can adjust the amount of salt according to your taste preferences.

Oil for Frying

You can use any type of oil for frying, such as vegetable oil, canola oil, or peanut oil. Make sure that the oil is hot enough before adding the opak singkong.

Instructions

Now that you have all the ingredients ready, let’s start making opak singkong:

Step 1: Peel and Grate the Cassava

Peel the skin of the cassava using a vegetable peeler or knife. Cut the cassava into smaller pieces to make it easier to grate. Grate the cassava using a hand grater or food processor until you have about 1 kg of grated cassava.

Step 2: Squeeze the Cassava

Put the grated cassava in a cheesecloth or clean kitchen towel. Squeeze the cassava to remove as much liquid as possible. You can also use a potato ricer or press to squeeze the cassava.

Step 3: Add Water and Salt

In a large mixing bowl, add the squeezed cassava, 500 ml of water, and 1 tsp of salt. Mix well until the cassava is evenly coated with the water and salt mixture.

Step 4: Spread the Cassava on a Bamboo Mat

Take a flat woven bamboo mat and lay it on a flat surface. Using a spatula or your hands, spread the cassava mixture thinly and evenly on the bamboo mat. Leave some space around the edges to make it easier to remove the opak singkong later.

Step 5: Dry the Cassava in the Sun

Place the bamboo mat with the cassava mixture in a sunny and dry place. Let it dry for several hours until it is completely dry and crispy. You can flip the cassava over halfway through the drying time to ensure that it dries evenly.

Step 6: Cut the Opak Singkong

Once the cassava is completely dry, remove it from the bamboo mat. Use a knife or scissors to cut the opak singkong into small pieces, about 5 cm x 5 cm.

Step 7: Fry the Opak Singkong

Heat the oil in a deep pan or wok over medium-high heat. Once the oil is hot, add the opak singkong pieces in batches and fry until crispy and golden brown. Drain the opak singkong on a paper towel to remove excess oil.

FAQ

1. Can I store opak singkong?

Yes, you can store opak singkong in an airtight container at room temperature for up to one week. If you want to keep it longer, you can store it in the refrigerator for up to one month.

2. Can I use a dehydrator to dry the cassava?

Yes, you can use a dehydrator to dry the cassava instead of sun-drying. Follow the manufacturer’s instructions for drying fruits and vegetables.

3. Can I make opak singkong without a bamboo mat?

Yes, you can use a clean cotton cloth or plastic sheet to spread the cassava mixture if you don’t have a bamboo mat. However, the texture and flavor may be slightly different from traditional opak singkong.

4. Can I add spices or herbs to the cassava mixture?

Yes, you can add spices or herbs to the cassava mixture to flavor the opak singkong. Some popular options include garlic, onion, chili powder, and curry powder. Experiment with different flavors to find your favorite.

5. Can I make opak singkong with other root vegetables?

Yes, you can use other root vegetables such as yam or taro to make opak singkong. However, the texture and flavor may be different from cassava-based opak singkong.

That’s it! Now you know how to make delicious and crispy opak singkong. Enjoy it as a snack or side dish with your favorite Indonesian dishes. Selamat makan!

Cara Membuat Opak Singkong