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.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Peel and cut the cassava into large chunks, then rinse thoroughly under cold water to remove excess starch.

Step 2

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.

Step 3

Slice the boiled cassava into smaller wedges or finger-sized pieces.

Step 4

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.

Step 5

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.

Step 6

Add the diced tomatoes to the pan and cook until they break down into a chunky sauce, about 5-7 minutes.

Step 7

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.

Step 8

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.

Step 9

Enjoy Telo Surinam Indonesian as a flavorful appetizer or snack!

Nutrition Facts

Serving size	1397.8 grams (1397.8g)

Amount per serving	% Daily Value*
Calories	5366

Total Fat 502.00g	644%
Saturated Fat 70.50g	353%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3033mg	132%
Total Carbohydrate 223.50g	81%
Dietary Fiber 15.50g	55%
Total Sugars 25.80g
Protein 13.70g	27%

Vitamin D 0IU	0%
Calcium 165mg	13%
Iron 4mg	24%
Potassium 2387mg	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.

Source of Calories

Fat: 82.6%

Protein: 1.0%

Carbs: 16.4%