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Gaplek is Javanese and Indonesian cuisine made from sliced dried root of
Gaplek is Javanese and Indonesian cuisine made from sliced dried root of cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
. It is mainly produced in the limestone uplands of Java
Java (; id, Jawa, ; jv, ꦗꦮ; su, ) is one of the Greater Sunda Islands in Indonesia. It is bordered by the Indian Ocean to the south and the Java Sea to the north. With a population of 151.6 million people, Java is the world's mos ...
, where soils are poor enough that rice grows poorly. The cassava root is harvested, peeled, sliced into pieces 6 to 8 inches long, and dried in the sun for 1 to 3 days. After drying, the gaplek is stored in a cool, dry place. If sufficiently dry it is relatively unaffected by pests. When other food sources are unavailable or too expensive, the gaplek pieces are pounded into small bits and cooked like rice. They also can be used as raw material for making another cuisine like tiwul, growol, gogik and gatot. Gaplek is popular among civilians in Trenggalek. Some says that this food is called gaplek because people who usually eat feel so full that which they say gaplek means really full.
Referensi
Indonesian words and phrases Javanese cuisine {{Indonesia-cuisine-stub