Fig. 3
From: The genealogy of traditional Javanese cassava-based foods
The first generation of light meals and side dishes is obtained from freshly skinned cassava roots (a). Keripik singkong (b (1)) is a form of chips. The other side dishes are sawut (b (2)), lemet (b (3)), and ongol-ongol (b (4)) in which cooking processes are boiled, while lentho (b (5)) and jemblem jrut (b (6)) are fried. Miler or samiyer (b (7)) is also a kind of chips. c There are singkong rebus (c (1)) and singkong goreng (c (2)) that do not need complicated steps to produce like the others in b