Brilio.net – Cassava leaf curry always has a special place during Eid because of the combination of the savory taste of coconut milk and the soft texture of the leaves. There is a spicy sensation that is not excessive but is enough to make the tongue keep swaying when eaten with ketupat or warm rice. The thick texture of the sauce provides a filling effect while pampering the throat thanks to the spices which penetrate perfectly into the fibers of the green vegetables.
The secret to its deliciousness lies in the balance between thick coconut milk and the right blend of fine spices. The savory taste that appears is not unpleasant because it is balanced by the fragrant aroma of the turmeric and lemongrass leaves which are also cooked. Eating this menu gives you satisfaction because of the authentic taste of home cooking which is synonymous with the warm atmosphere of the holidays.
The cooking process is very easy and does not require complicated techniques as long as the sequence of steps is correct. The most crucial thing is to ensure that the cassava leaves are soft enough before mixing them into the coconut milk sauce so that the spices can be absorbed optimally. Considering the simple ingredients, anyone can execute this recipe in the kitchen without having to be an expert cook first.
Preparation of Ingredients and Cooking Tools
Before turning on the stove, you should first prepare all the tools such as a pot for boiling and a frying pan for sautéing spices. The mise en place technique is highly recommended so that the cooking process runs smoothly, from washing the leaves to grinding the spices using a pestle or blender. Place your cellphone or smartphone in an area that is safe from splashes of water so you can practically monitor the recipe steps while continuing to process the ingredients at the kitchen table.
Let’s try it together BrilioFoodSaturday (21/3).
Cassava Leaf Curry Recipe for Eid
photo: Gemini
Material:
– 2 bunches of young cassava leaves that have been weeded
– 500 ml thick coconut milk from half a coconut
– 1 liter of water to boil the leaves
– 2 bruised galangal segments
– 2 stalks of lemongrass, the white part of which is removed and then crushed
– 1 turmeric leaf tied in a knot
– 3 lime leaves, remove the bones from the leaves
– Salt to taste
– Enough granulated sugar
– Cooking oil for frying
Ground Spices and Other Seasonings:
– 8 red onions
– 4 cloves of garlic
– 10 curly red chilies
– 5 red bird’s eye chilies if you want it spicier
– 3 roasted candlenuts
– 2 segments of roasted turmeric
– 1 segment of ginger
– 1 teaspoon coriander powder
Complementary Ingredients:
– Fried shallots for sprinkling
– Ketupat or lontong
– Green chili sauce as an addition if you like
How to make:
1. Boil water until boiling then add cassava leaves and cook until tender, then drain and chop coarsely.
2. Heat a little oil then saute the ground spices with lemongrass, galangal, lime leaves and turmeric leaves until they smell fragrant and cooked.
3. Pour the coconut milk into the sauteed spices while continuing to stir gently so that the coconut milk doesn’t break.
4. Add the boiled cassava leaves to the coconut milk sauce then add salt and sugar to taste.
5. Continue to cook over medium heat until the spices are absorbed and the sauce reduces slightly, then remove from heat and serve.
The main key to maintaining the nutrition of cassava leaves is not to boil them for too long until they fall apart or lose their green color. Make sure the water really boils before adding the leaves and drain them immediately once the texture is soft enough so that the vitamins don’t dissolve too much in the cooking water. Coconut milk should also not be cooked until it boils many times in order to maintain the quality of the good fat contained in it.
1. How do you prevent cassava leaves from becoming bitter when cooked in curry?
Make sure to use the young shoots of cassava leaves and boil them in boiling water until they are really soft before mixing with the spices.
2. Can I use instant coconut milk for this recipe?
It’s possible, but fresh coconut milk from real coconut juice provides a more fragrant aroma and a more natural savory taste.
3, Why does coconut milk have to be continuously stirred while cooking?
The coconut milk needs to be stirred consistently so that it doesn’t break up so that the texture of the curry sauce remains smooth and blends perfectly with the spices.
4. What is the function of turmeric leaves in this curry dish?
Turmeric leaves provide a strong aroma typical of Sumatran cuisine and help eliminate the unpleasant aroma of cassava leaves.
5. Can anchovies or pita shrimp be added to curry?
It’s okay, the addition of anchovies or rebon can enrich the savory taste and provide additional texture to the dish.
(brl/lak)
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