Telo Surinam Indonesian
Discover the irresistible fusion of flavors in Telo Surinam Indonesian, a delightful dish that brings together the rich culinary traditions of Suriname and Indonesia. This crowd-pleasing recipe features crispy fried cassava (telo), perfectly golden and crunchy on the outside yet tender on the inside, topped with a vibrant sambal sauce made from sautéed shallots, garlic, red chilies, and juicy tomatoes. Enhanced with a touch of brown sugar, soy sauce, and fresh lime juice, the sambal delivers a harmonious balance of sweet, savory, and tangy notes. Quick to prepare and satisfyingly bold, this dish is perfect as a snack or appetizer, garnished with fresh spring onions for a final burst of freshness. Ideal for those seeking unique global flavors, Telo Surinam Indonesian is a must-try recipe that transforms simple ingredients into an unforgettable culinary experience.
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Recipe Information
Ingredients
- 500 grams Cassava (telo), peeled and cut into large chunks
- 1 teaspoon Salt
- 500 milliliters Vegetable oil, for frying
- 3 pieces Shallots, finely chopped
- 2 pieces Garlic cloves, finely chopped
- 2 pieces Red chilies, finely chopped
- 2 medium Tomatoes, finely diced
- 1 teaspoon Brown sugar
- 1 tablespoon Soy sauce
- 1 tablespoon Fresh lime juice
- 2 tablespoons Spring onions, finely chopped (optional for garnish)
Instructions
Peel and cut the cassava into large chunks, then rinse thoroughly under cold water to remove excess starch.
Boil the cassava in a large pot of salted water (using the 1 teaspoon of salt) for about 15-20 minutes, or until fork-tender but not falling apart. Drain the cassava and let it cool slightly.
Slice the boiled cassava into smaller wedges or finger-sized pieces.
Heat vegetable oil in a deep frying pan or heavy-bottomed pot over medium-high heat. Once the oil is hot (around 180°C or 350°F), carefully add the cassava pieces in batches and deep-fry until they are golden brown and crispy, about 3-5 minutes per batch. Drain on a plate lined with paper towels.
To prepare the sambal topping, heat 1 tablespoon of vegetable oil in a pan over medium heat. Sauté the chopped shallots, garlic, and red chilies until fragrant and softened, about 2-3 minutes.
Add the diced tomatoes to the pan and cook until they break down into a chunky sauce, about 5-7 minutes.
Season the sambal mixture with brown sugar, soy sauce, and lime juice. Stir well and cook for another 2 minutes, adjusting salt levels to taste.
To serve, place the crispy fried cassava on a serving platter, then generously spoon the sambal sauce over the top. Garnish with finely chopped spring onions if desired.
Enjoy Telo Surinam Indonesian as a flavorful appetizer or snack!
Nutrition Facts
Calories |
5366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.0 g | 644% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 25.8 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
