Urab Sampeu

29-03-2012 West Java 30867 viewed


Making way:
Cassava is peeled, then washed, after which
sliced ​​and then steamed until cooked, with
using a steamer or as a container langseng
for steaming. Once cooked, sprinkled with coconut
grated, and salt to taste.

As a snack in the morning or afternoon day, served with drinks, especially hot tea. 

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