May 14, 2010

Cassava Chicharon

This easy to make chicharon is a potential home business, which you can sell at home or deal to your nearby sari-sari stores.


1 c cassava flour
1/4 tsp MSG
1/4 tsp white pepper powder
2 tsp patis
3/4 c water
chili powder (as desired)


1. In a bowl, combine the ingredients except chili powder. Mix thoroughly.

2. Pour mixture in a metal container and steam for about 5 minutes.

3. Cut in desired sizes.

4. Sun dry for 1/2 to 1 day or until it easily breaks.

5. Pack the cassava chicharon as ready-to-cook or deep fry in hot oil.

6. Drain and sprinkle chili powder as desired for a spicy cassava chicharon.

7. Pack in polyethylene bags.


1. You can also use fish stock or shrimp stock intsead of plain water.
2. Drying the steamed product under the sun depends on the thickness.
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