The Most Delicious And Steady Recipe For Cooking Cassava Leaves Mashed Coconut Milk

Cassava leaves may be included in vegetables that you often find present as a menu in Padang restaurants.

This steady dish with the basic ingredients of cassava leaves actually has many variations of types of cuisine that can be processed and developed. It all depends on those of you who try to explore or not, usually many people don't like this cassava leaf dish because it doesn't taste right on the tongue, which is bitter. In fact, in the right way, you can make an appetizing dish.

For those of you who are interested in developing and making various variations of dishes from cassava leaves, here we present a dish that is the most steady and delicious called coconut milk mashed cassava leaves. This dish tries to provide a dish in the form of cassava leaves which are processed into a vegetable dish after being processed by pounding then put into a sauce containing coconut milk which is known to be able to evoke the delicious taste of food to make it more delicious, savory and delicious.

Check out the recipe from the ingredients needed, the spices used in your dish to the processing steps of the coconut milk mashed cassava leaves. Check out the recipe below.

Recipe Name

The Most Delicious and Steady Recipe for Cooking Cassava Leaves Mashed Coconut Milk

Cooking Time

Preparation:50 minutes

Cook:50 minutes

Total:100 minutes

Number of Servings

4 people

Ingredients and Seasonings Needed to Make Cassava Leaf Buntil Cooking

Main Ingredients of Cuisine

2 bunches of young and fresh cassava leaves, finely mashed
1 lemongrass stalk, white part only, bruised
3 pieces of patikala (kecombrang), bruised
1 stalk of prey leaf, cut oblique
30 grams tekokak, finely mashed
100 grams of anchovy, clean
tomato, sliced into 4 parts
300 ml thick coconut milk
500 ml liquid coconut milk

Also Read Recipes and Seasonings for the Simplest Anchovy Cassava Leaf Vegetable, but Delicious and Steady

Fine Seasoning Cuisine

6 red onions
3 cloves of garlic
3 pieces of red chili
2 teaspoons salt
galangal segment
turmeric segment
ginger segment

Steps to Make a Steady and Great Serving of Cassava Leaves Mashed Coconut Milk

Steps and How to Make

Puree your cooking spices using a blender or pulverize until completely smooth.
First, put the thin coconut milk along with the anchovies, lemongrass and ground spices into the pot and then bring it to a boil using only medium heat. Don't forget to keep stirring so the coconut milk doesn't break.
Put the cassava leaves into your cooking pot along with the patikala (kecombrang) and also the tekokak.
After a few moments later you add the thick coconut milk slowly while you stir until half cooked.
Add other ingredients, namely prey leaves and tomatoes, continue the mask until the leaves are really soft.
Serve while still warm, and don't forget to give a little garnish to make it more appetizing.

That's how to make the most delicious dish of mashed cassava leaves. You can first look for the ingredients that will later be used as the basic ingredients of this steady and tempting dish.

Meri first, give your comments about this coconut milk mashed cassava leaf dish by entering your comments into the comments column provided at the bottom of the article.