The transformation of
this humble tuber must be the PR work of a media guru. The process turned a
cheap peasant product into a highly sought after health item. Meaning it became
expensive. It is extolled for its dietary fibres, complex carbohydrates and various
minerals and vitamins.
I enjoy this snack especially
when it is grilled whole (skin and all) over charcoal. It is available in
orange, purple and light yellow flesh and mostly sold by roadside and mobile peddlers.
The flesh is soft yet with firm enough not to be mushy. If it is grilled just
nice, the flesh should be moist but with enough firmness to allow me to have a ‘full
palate’ experience, meaning simply it can be chewed on and allowing me to take
in the texture, taste and fragrance. Here were the places I had bought and
eaten them: Phnom Penh, Guangzhou, Kunming, Bogor, Ho Chi Minh City, Hong Kong
and Bangkok.
Not too long ago during the Japanese occupation sweet potatoes were partial/wholly used to supplement/replaced hard to find rice. And surprisingly it was blamed for illnesses all and sundry. It even became a bad word. When one was told to 'go and plant sweet potatoes,’ it was a curse telling the person to go and die.
Preparation for food is easy - it is boiled, fried, roast and baked. From it came the famous ‘ubi goreng’, ‘bobo chacha’ and the ever popular whole potatoes grilled over charcoal. I bought a medium sized one in Hong Kong from a peddler for HK$12.
One of the best variety that I have eaten were from Cilembu. These Cilembu potatoes are well-known and grown in the volcanic soil of Sukabumi near Bogor in West Java. It costs about RM5.00 per kilo and is even slightly more expensive than the red skin Japanese variety in Indonesia. I bought a pack and took it home.
Not too long ago during the Japanese occupation sweet potatoes were partial/wholly used to supplement/replaced hard to find rice. And surprisingly it was blamed for illnesses all and sundry. It even became a bad word. When one was told to 'go and plant sweet potatoes,’ it was a curse telling the person to go and die.
Preparation for food is easy - it is boiled, fried, roast and baked. From it came the famous ‘ubi goreng’, ‘bobo chacha’ and the ever popular whole potatoes grilled over charcoal. I bought a medium sized one in Hong Kong from a peddler for HK$12.
One of the best variety that I have eaten were from Cilembu. These Cilembu potatoes are well-known and grown in the volcanic soil of Sukabumi near Bogor in West Java. It costs about RM5.00 per kilo and is even slightly more expensive than the red skin Japanese variety in Indonesia. I bought a pack and took it home.
How to Bake
it?
1) If taken out from fridge let it get back to room temperature. Wash and pat it down with kitchen towels.
2) Pierce as many holes as possible with a fork. Then wrap it with kitchen aluminium sheet making sure there is plenty of room inside.
3) Preheat oven to 170 Celsius and then placed potatoes inside and bake for 45 minutes.
The result was phenomenal. Sweet syrupy liquid was secreted from the tuber and gathered at the base of the aluminium sheet.
1) If taken out from fridge let it get back to room temperature. Wash and pat it down with kitchen towels.
2) Pierce as many holes as possible with a fork. Then wrap it with kitchen aluminium sheet making sure there is plenty of room inside.
3) Preheat oven to 170 Celsius and then placed potatoes inside and bake for 45 minutes.
The result was phenomenal. Sweet syrupy liquid was secreted from the tuber and gathered at the base of the aluminium sheet.
No comments:
Post a Comment