Comments on: Homemade Cabcab (Cassava Crackers) a la Marketman

By: resagirl

resagirl — Fri, 25 Apr 2014 03:06:43 +0000

Marketman, i was thinking if cassava flour mixed with hot water will work also. Maybe you can pass it through your pasta maker machine and infuse it with herbs or flavored with vanilla or chili before drying.

By: Mel

Mel — Wed, 23 Apr 2014 23:04:38 +0000

Cooking through the cassava by boiling or steaming then pounding it to a mash before drying in the sun could work.

By: Mel

Mel — Wed, 23 Apr 2014 22:59:23 +0000

How about experimenting on how to make Japanese rice crackers? The process should be almost the same.

By: EJ

EJ — Wed, 23 Apr 2014 18:23:33 +0000

Am so impressed with your experiments, MM. Chapeau!
Btw, I also microwave raw pappadums and kropek instead of frying them.

By: Marketman

Marketman — Wed, 23 Apr 2014 14:07:54 +0000

lookie, I like the texture and thickness of the food processor one, but that could be achieved with the grated one if you simply adjust the cooking time and amount of cassava in each cracker. If you are going to take a crack at it, I suggest a grate, then form it on a piece of cloth and steam it for a few seconds just enough to get the shape and let it “melt” into each other, then dry and fry.

By: lookie

lookie — Wed, 23 Apr 2014 13:54:12 +0000

MM,
Which method had the better result, the grated one or the food processor one?
Thanks.

By: Marketman

Marketman — Wed, 23 Apr 2014 04:56:21 +0000

resagirl, yes, they definitely use a mold for the commercial ones. I was thinking of a flat sifter, with a cache or muslin lining. Not sure how to take it off the lining unless we dry on it, but then we need a lot of linings… a few more experiments. Or maybe we just buy it in bulk. :)

Footloose, Sister says the flowers are having a hard time coming up for Spring…

Millet, these are crude experiments, but they tasted pretty darned good. And for folks out there concerned about gluten-free products, I gather these are gluten-free.

By: resagirl

resagirl — Wed, 23 Apr 2014 03:52:20 +0000

Amazing Marketman, I did not know that its possible without the banana leaf.
For convenience, I think you need a mold (rectangular shape) with katsa on top then spread the shredded cassava, dip in boiling water or steam from below and dry. The mold may vary in thickness, maybe .05 inch. Shape and thickness of the cab cab maybe customize this way.

To fry, nanay do not submerge the whole cabcab in oil. She fried it from one end and gradually finishing the whole piece, not oily and the color is uniform.

By: Footloose

Footloose — Wed, 23 Apr 2014 01:17:51 +0000

I know nothing is as easy as it seemed before hand (per Jane Austen) but this seems a lot simpler than converting raw pork rind to pork puffs or going through the complications of turning out beef tendon puffs here: httpss://www.youtube.com/watch?v=V0MLsZF6wgM

I hear you guys complaining about the heat. It’s the opposite here. We can’t seem to get started with spring.

By: millet

millet — Tue, 22 Apr 2014 23:57:54 +0000

very good, MM! and thank you! now i will have use for this intense summer heat.