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Cassava Leave Curry in Coconut Milk

  • 1 bunch of cassava leaves
  • 1/2 cup dry small salted fish
  • 10 cm lemon grass, crushed
  • 1ea. medium ripe tomato, cut into quarter
  • 4 ea. Shallots, sliced thin
  • 250 ml coconut milk, diluted
  • 1250 ml of water
  • Salt, pepper and sugar to taste
  • 2 Tbs [as needed] of Vegetable oil to sauté.

Blend 4 cloves garlic and 2 cm turmeric

Cooking method
  1. Wash vegetable, discard stems, roughly chopped, steamed until soft, drain
  2. In medium stock pot, boil the water, coconut milk, salted fish, reduce heat and simmer for about 10 minutes.
  3. In a different sauté pan, heat oil and sauté onion until fragrant, delicate spices enter, mix until the color changes, add the tomato and lemon grass, stir.
  4. Add remaining ingredients and sauté until aroma comes out.
  5. Finally add cassava leaves into the sauce, stir, bring to a boil, stir occasionally to avoid curry from breakage. Season the curry with salt, pepper and sugar. Correct seasoning and taste.
Remove from heat and serve hot!

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