5 PRESCRIPTION CASSAVA LEAVES

Cassava leaves  coconut milk


Material:

250 grams of cassava leaves, siangi and boiled, cut into rough
1 bay leaves

2 cm galangal, crushed
2 stalks lemongrass, crushed
750 ml coconut milk
100 g anchovies field

Subtle Seasonings:

6 pieces red onion
4 cloves garlic
1 tsp coriander
1 cm turmeric
1 cm ginger
salt to taste

Method:
1. Boil coconut milk with spices, bay leaves, lemongrass and galangal, stirring until boiling.
2. Enter anchovies field, leave it until the flavors mingle. Then enter the cassava leaves that had been cut into rough pieces, stir well and simmer for a while and lift

Cassava Curry Leaves Recipe Ingredients:

Ingredients Cassava Leaf Curry seasoning recipe:

3 tie cassava leaves
1000 cc coconut milk from ½ coconut btr
5 pcs red onion
5 cloves garlic
1 ptg galangal, crushed
6 btr hazelnut
½ tsp coriander
1 vertebra finger turmeric
1 tsp brown sugar
1 tablespoon salt
How to make Curry Leaves Cassava Recipes:

Cassava leaves flush with hot water, soak for a while. Remove and drain, cut into pieces
Blend all the spices except the galangal
Boil the coconut milk together all the spices and cassava leaves. Cook until cooked
Remove and serve
Good luck Cassava Leaf Curry Recipe

Mashed cassava leaves

Material:
Cassava leaves are mashed 1 bunch of rough
100 gr Rimbang already crushed
100 g fish (if I use smoked fish kadang2)
500 ml thick coconut milk
500 ml of water
4 grains of finely sliced ​​red onion (finely chopped)
salt to taste
MSG taste
How to make:
Cook until boiling water, add mashed cassava leaves, Rimbang, and chopped onion.
Then enter the coconut milk and fish, stirring gently, salt and MSG to taste.
Let the vegetables until fragrant and ripe, ready to serve.

Curried Cassava Leaves

Material:

750 grams of cassava leaves, boiled half cooked it, then tisriskan
1 liter of liquid milk
6 bay leaves
1 / 4 kg of rice fish / plain terrain or anchovies are also allowed, first fry until cooked.

Spices that are:
8 pieces red chili
6 pieces of red chilli (if the likes spicy)
6 cloves garlic
10 spring onions
6 cm turmeric
only 2 cm galangal
6 hazelnuts
3 tsp coriander
3 teaspoon shrimp paste cooked
salt and sugar to taste
add chicken broth if desired.

Method:
Tumislah ground spices until fragrant smell
Pour the coconut milk, then wait until the boiling
Enter the cassava leaves, stir - stir until blended flush with the sauce seasoning
and cook until wilted cassava leaves and thickened, not too often stirred or later be destroyed (beyetek if people say sunda mah hehe)
Then when it's enough diarasa then sprinkle with the anchovies, stirring until the blend and lift ouch and serve

Spicy CASSAVA LEAVES

Material:


150 g young leaves of papaya
150 g of cassava leaves
200 g bean sprouts, discarding roots
1 / 2 rather young coconut, grated coarse puree:
3 red chilies, seeded
5 pieces of red onion
1 / 2 tsp shrimp paste
1 / 2 tsp sliced ​​kencur
1 / 2 tsp tamarind water
Lbr 3 kaffir lime leaves, discard the bones
salt and sugar to taste

How to Make:
1. Brewed sprouts with boiling water, immediately drain
2. Boiled cassava leaves with the leaves until ripe papaya, drained
3. Mix the grated coconut with spice paste, roasted until fragrant and slightly dry
Remove from heat, let cool
4. Mix the vegetables with coconut flavor, serve
For 5-6 people

source: http://resep.potter.web.id/2011/03/resep-gulai-daun-singkong-teri.html # ixzz1ZVmqBfKp

Posted in: Daun Singkong