Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, cassava leaves with coconut milk. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
This simple vegetable homecooking recipe is made from young cassava leaves that combine with coconut milk. Raw cassava can be toxic when people ingest it. Learn about the benefits, toxicity, and uses of cassava here, as well as how to prepare it safely.
Cassava leaves with coconut milk is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Cassava leaves with coconut milk is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have cassava leaves with coconut milk using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cassava leaves with coconut milk:
- Take 8 handful cassava leaves
- Get 5 cloves garlic
- Take 1 tsp salt
- Make ready 2 coconuts use milk
- Make ready 2 cups grounded peanuts
- Take 2 medium onions
- Take 1 tsp Benny spice
Tagalogs call it 'Sumang Kamoteng Kahoy'. In some remote part of the region, it is used as staple food The leaves are high in protein, and in some part of Sumatra there is a famous dish made from the puree of the leaves cooked. Ingredients to prepare gulai daun singkong: cassava/yam leaves, coconut milk, shallots, garlic, red chilies, ginger, galangal, candlenuts, lemongrass, kaffir lime leaves, coriander, turmeric, salt, and sugar. Padang cuisine is definitely one of my favorite Indonesian cuisines.
Steps to make Cassava leaves with coconut milk:
- Rinse cassava leaves drain water and grind cassava leaves with garlic and salt
- Cook for 2hours then milk coconuts and add the milk
- Add grounded peanuts,onions and Benny spice simmer for 1hour
Mash the cassava coarsely, leaving big chunks in the mix. Melt the butter in a medium saucepan over medium-high heat. Add the coconut milk, reserved cooking water, and lime zest. The cassava is deliciously mealy and the combination of starchy and crunchy textures is perfectly satisfying. I've loved this dish since childhood and whenever I crave a comfort dish that's just a tad sweet, this is my go-to snack.
So that’s going to wrap it up for this exceptional food cassava leaves with coconut milk recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
