Thursday, June 2, 2011

Mashed Cassava Leaves (Daun Ubi Tumbuk)

 Indonesian Recipe    North Sumatra



INGREDIENTS :

  • Cassava leaves 1 bunch (about 200 grams)
  • 500 ml of liquid coconut milk
  • 3 cm ginger
  • 2 cm galangal
  • 2 tsp salt
  • 1 tsp sugar
  • 1 stalk ginger torch, cut into pieces
  • 30 grams turkey berry, crushed
  • 1 stalk lemongrass, crushed
  • 150 ml thick coconut milk

Blended Spices:

  • 6 red onions
  • 5 pieces of curly red chili
  • 4 cm turmeric     


How to Make

Boil until cooked cassava leaves and tender. Remove and drain. Mashed cassava leaves to pieces, set aside.
Cook the liquid coconut milk, spices, kecombrang, tekokak, and lemongrass until fragrant and boiling. Enter mashed cassava leaves, and sugar. Pour the thick coconut milk
Cook on low heat while stirring all cooked and gravy thick. Lift

For 4 people

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