Peuyeum Sampeu

29-03-2012 West Java 26118 viewed


Making way:

Cassava is peeled, then washed and
cut - cut, after that then steamed until
cooked, then cooled with a given yeast
tape. Wrapped using spades leaf or leaf
bananas, stored for one or two nights until becomes soft.
For snacks, the food is served at noon.

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