Kompas.com – Cassava leaf curry is a typical archipelago dish with savory coconut milk sauce. This menu is often served as a complement to warm rice and other side dishes.
The texture of soft cassava leaves combined with thick coconut milk creates a delicious taste. Spices such as turmeric, ginger, and galangal add a distinctive aroma that appears.
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Besides being delicious, cassava leaf curry is also rich in fiber and nutrition. Cassava leaves contain vitamins and minerals that are good for body health.
This article will discuss the recipe for cassava leaf curry that is easy to make at home. Follow the steps to serve typical dishes with authentic taste.
The recipe from the book “525 Collection of Mak Nyusss Recipes! “By Mrs. Prudianti Tedjokusuma published by Pressindo media.
Ingredients:
- 1 Tie cassava leaves, mash
- 100 grams of ebi, puree
- 750 cc coconut milk from 1 coconut
- 1 turmeric leaf
- 1 segment of the ginger finger, load
- 2 galangal finger segments, memor
- 2 tablespoons of tamarind water
- 2 Kecombrang grains, cut according to taste
Ground spices:
- 10 red chili
- 10 cloves of shallots
- 2 turmeric finger segments
How to make cassava leaf curry
- Heat the coconut milk in a pan with medium heat until it boils.
- Add the spices, turmeric leaves, ginger, and galangal. Stir well.
- Add ebi, tamarind water, and kecombrang, cook until fragrant.
- Add cassava leaves, stir gently until well blended.
- Cook until the sauce thickens and the spices are absorbed. Lift and serve warm.
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