Rondo Royal (Fried Tape) Recipe and Philosophy

Rondo royal, also known as "tape goreng" in Indonesian, is a traditional snack from Central Java. It is made from fermented cassava (tape) that is deep-fried in a batter, creating a delightful mix of flavors and textures. The dish holds a special place in Indonesian culinary culture, representing the ingenuity of turning simple, leftover ingredients into something delicious. Let’s explore both the recipe and the philosophy behind this humble yet meaningful snack.

Recipe for Rondo Royal:

Ingredients:

250 grams of fermented cassava (tape)

100 grams of all-purpose flour

2 tablespoons of rice flour (optional, for extra crispiness)

50 grams of sugar (adjust to taste)

A pinch of salt

100 ml of water (or as needed)

Cooking oil for frying

Instructions:

Prepare the Cassava: Start by removing any fibers from the fermented cassava. Break it into small pieces, roughly the size of a bite, but keep some larger chunks for texture.

Make the Batter: In a bowl, combine the all-purpose flour, rice flour (if using), sugar, and a pinch of salt. Gradually add water while stirring until you get a smooth, thick batter. The consistency should be enough to coat the cassava pieces without dripping too much.

Coat the Cassava: Dip the cassava pieces into the batter, ensuring they are fully coated.

Fry: Heat the cooking oil in a deep pan over medium heat. Once hot, fry the coated cassava pieces until they are golden brown and crispy. This usually takes about 3-5 minutes per batch. Remove and drain on paper towels.

Serve: Serve warm as a snack or dessert. It pairs well with tea or coffee.

Philosophy Behind Rondo Royal:

The philosophy behind rondo royal is deeply rooted in the Javanese culture of simplicity, resourcefulness, and respect for food. The dish exemplifies the concept of "nguri-uri" in Javanese, which means to maintain or preserve something valuable, in this case, traditional culinary practices and the ethos of minimizing waste.

Resourcefulness: Rondo royal is a perfect example of how Javanese people have traditionally been resourceful with their ingredients. Fermented cassava is often a leftover or surplus food item, and instead of letting it go to waste, it is transformed into a delicious snack. This reflects a broader cultural appreciation for not wasting food and finding ways to repurpose ingredients.

Simplicity and Balance: The ingredients of rondo royal are simple, yet the balance of flavors is key. The sweet, tangy taste of fermented cassava, combined with the crispy texture of the fried batter, creates a harmony that is both satisfying and comforting. This simplicity is a hallmark of Javanese cuisine, where modest ingredients are elevated through careful preparation and a deep understanding of flavors.

Cultural Preservation: By continuing to make and enjoy traditional snacks like rondo royal, Indonesians are preserving a culinary heritage that dates back generations. This dish serves as a reminder of the importance of maintaining cultural identity through food. In an era where modern, globalized foods are readily available, the continued popularity of rondo royal underscores the value of tradition and the stories passed down through recipes.

Communal Value: Rondo royal is often enjoyed in a communal setting, shared among family and friends during gatherings or as an accompaniment to casual conversations over tea. This social aspect highlights the role of food in fostering connections and nurturing relationships in Javanese culture.

In conclusion, rondo royal is more than just a snack. It is a culinary expression of Javanese values—simplicity, resourcefulness, and cultural preservation. Each bite carries with it the wisdom of past generations, reminding us that great food doesn’t have to be complicated or extravagant. Instead, it can be found in the simplest of ingredients, treated with care and respect.