Gaplek is Javanese and Indonesian cuisine made from sliced dried root of cassava. It is mainly produced in the limestone uplands of Java, 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
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| - Gaplek is Javanese and Indonesian cuisine made from sliced dried root of cassava. It is mainly produced in the limestone uplands of Java, 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 (en)
- Gaplek (Hanacaraka:ꦒꦥ꧀ꦭꦺꦏ꧀, Gaplèk) adalah bahan makanan yang diolah dari ubi ketela pohon atau singkong. Gaplek banyak diproduksi di dataran tinggi karst di Jawa, di mana tanahnya kurang subur untuk ditanami padi. Singkong yang telah dipanen, dikupas, dipotong-potong sepanjang 15 hingga 20 cm, dan dikeringkan di bawah sinar matahari selama 1 hingga 3 hari. Setelah kering, gaplek disimpan di tempat yang sejuk dan kering. Jika cukup kering relatif tidak terpengaruh oleh hama. Ketika sumber makanan lain tidak tersedia atau terlalu mahal, potongan gaplek ditumbuk kecil-kecil dan dimasak seperti nasi. Gaplek yang telah kering juga bisa ditumbuk sebagai tepung tapioka yang bisa dibuat bermacam-macam kue. Tepung tapioka dari gaplek bisa dibuat menjadi bahan baku pembuatan tiwul, growol, gogik da (in)
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| - Gaplek is Javanese and Indonesian cuisine made from sliced dried root of cassava. It is mainly produced in the limestone uplands of Java, 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. (en)
- Gaplek (Hanacaraka:ꦒꦥ꧀ꦭꦺꦏ꧀, Gaplèk) adalah bahan makanan yang diolah dari ubi ketela pohon atau singkong. Gaplek banyak diproduksi di dataran tinggi karst di Jawa, di mana tanahnya kurang subur untuk ditanami padi. Singkong yang telah dipanen, dikupas, dipotong-potong sepanjang 15 hingga 20 cm, dan dikeringkan di bawah sinar matahari selama 1 hingga 3 hari. Setelah kering, gaplek disimpan di tempat yang sejuk dan kering. Jika cukup kering relatif tidak terpengaruh oleh hama. Ketika sumber makanan lain tidak tersedia atau terlalu mahal, potongan gaplek ditumbuk kecil-kecil dan dimasak seperti nasi. Gaplek yang telah kering juga bisa ditumbuk sebagai tepung tapioka yang bisa dibuat bermacam-macam kue. Tepung tapioka dari gaplek bisa dibuat menjadi bahan baku pembuatan tiwul, growol, gogik dan gatot. Gaplek adalah hidangan yang populer di daerah Jawa Tengah, Yogyakarta, dan Jawa Timur. Ada yang mengatakan bahwa makanan ini disebut gaplek karena orang yang memakannya akan merasa sangat kenyang. (in)
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