Gatot


Cassava are cassava in the peel, then dried in the sun to dry, if at Gunung Kidul usually dried in the sun on the rocks, so if one time fitting yam harvest season, when you go up the vehicle and saw from far away there is something that is dried on the rocks that it was white, then it is Cassava. One result is food processed from Gaplek GATOT. Gatot origin of cassava and then cooked, was given sugar for sweet, and after ready, it served by giving grated coconut [dikrawu kambil], with the given grams of taste, be GATOT taste, sweet, savory at the same time. So delicious.



2 comments:

Angkringan Jogja said... at 13 June 2011 at 12:10

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