Green vegetables can be your healthy choice for today’s lunch. if you want to eat a rich-flavored vegetable dish, you can cook cassava leaves coconut soup. you can also add torch ginger to spice this dish up with a unique distinctive aroma.
Cassava Leaves Coconut Soup
Ingredients
2 bunches cassava leaves,separated from stems
1 salam (indonesian bay)leaf
2 cm galangal,crushed
4 teaspoons salt
2 teaspoons sugar
1,200 ml coconut milkfrom 1 coconut
2 tablespoons cooking oilfor sautéing
ground spices blend:
6 cloves shallot
3 cloves garlic
3 red bird’s eye chili peppers
3 curly red chili peppers
3 candlenuts, toasted
1/2 teaspoon coriander seeds
3 cm turmeric,toasted
2 teaspoons ebi (dried shrimps),toasted
Cooking Steps
- Boil cassava leaves until half-cooked. Squeeze the liquid out of it. Chop it coarsely. Set it aside.
- Heat cooking oil in the pan. Sauté ground spices blend, salam leaf, and galangal until fragrant.
- Pour in coconut milk. Stir it continuously until boiling.
- Add in cassava leaves. Add salt and sugar. Stir until the vegetable is softened and the spiced liquid is infused into cassava leaves. Remove it from heat.
- Cassava Leaves Coconut Soup is ready to serve.
Dina
Dina
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