Cassava leaf puree with coconut milk recipe


ingredients:

  • 100 gr cassava leaves
  • 5 salam leaves
  • 50 gr pea eggplants
  • 3 (5 gr) red chili
  • 5 (50 gr) shallots
  • 1 (5 gr) clove garlic
  • 3 (15 gr) candlenuts, toasted
  • 1" fresh galangal, slightly flattened
  • 1 stalk lemongrass, quartered, length-wise
  • 1/2 teaspoon grated ginger
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon salt
  • 1/2 teaspoon sugar (optional)
  • 1 tablespoon oil
  • 1 cup coconut milk, diluted with 1 cup water

directions:

  • Grind chili, shallot, garlic, candlenut, ginger, coriander till the ingredients form a paste.
  • In a blender, mash up the leaves and eggplant slightly. Or chop them finely.
  • Heat oil in a wok and quickly stir fry the spice paste over low heat for 5 minutes.
  • Add lemongrass, salam leaves and galangal. Stir fry till the color of the paste turn brownish, 2 more minutes
  • Toss in the leaves and turn up the heat. Add the diluted coconut milk, cook for another 10 minutes. Do not boil it, just simmer
  • Season with salt and pinch of sugar
  • Remove the lemongrass, salam leaves, galangal from the pot. Serve warm with rice.








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