Kiripik Sampeu

29-03-2012 West Java 26117 viewed

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Making way:
cassava peeled, cleaned, steamed until
ripe, after a cold and then sliced ​​- thinly sliced ​​and
dried in the sun to dry. Then fried until
yellowish color - brass, sprinkled with salt powder
sufficiently.
 
Function:
As a snack can be served in the afternoon

days. 



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