From the recipe collection
Sianglag / Tiyaglag
A simple fried grated-cassava staple, known as sianglag and also related to tompe or anggang, cooked until golden and served with savoury seafood dishes.
- Prep time
- 30 min
- Cook time
- 25–30 min
- Yield
- 6–8
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Before starting, complete the supplier’s full preparation directions for the measured commercially prepared sweet cassava, including any required draining or pre-treatment. Use only a product intended for this cooking method.
- Wrap the grated cassava in a clean cloth and squeeze out excess liquid, leaving it damp enough to clump when pressed.
- Mix with salt and turmeric or annatto water if using.
- Heat a thin layer of oil in a wide non-stick or well-seasoned pan over medium heat.
- Add the cassava in small loose mounds or one thin even layer. Press lightly and cook until the underside is golden and the cassava begins turning translucent.
- Turn or break into sections and cook the other side until fully cooked, golden, and free of any raw chalky centre.
- Serve hot as a plain staple with fish, seaweed salad, or coconut-rich seafood dishes.
