Kumpulan Kue Kering dan Basah Paling TopKumpulan Kue Kering dan Basah Paling Top - Cassava leaf vegetable dishes with coconut milk yellow spice is one variation of processed cassava leaves berkuah how to cook tasty and delicious. The use of dried shrimp or anchovy be an alternative choice as a simple tips on how to make vegetable cassava leaves are tasty and savory flavorings without instant (non msg).
Cooking cassava leaves with coconut milk is also a favorite in Padang cuisine menu. The use of coconut milk also can be set so that the sauce is not too thick but still savory taste, or can add a dose of the prescription if want a more condensed coconut milk.
Preparation Material and Vegetable Seasoning Cassava Leaves
2 bunches cassava leaves plucked leaves from the stalk
1 bay leaf
2 lime leaves
2 cm galangal digeprek
25 ml thick coconut milk instant (kara)
75 ml of water
1 teaspoon salt
1 tsp sugar
1 tsp brown sugar
5 grams of dried washed ebi
oil for frying
Ground spices :
4 red onions
3 cloves garlic
3 eggs hazelnut roasted (fried without oil)
3 cm turmeric
3 large red chilies
How to Make Vegetable Santan Yellow Cassava Leaves
Cassava leaves boiled with water until tender, or about 30 minutes, remove and drain and cut into pieces.
Heat a little oil, dried shrimp saute until fragrant, then enter the ground spices, lime leaves, bay leaves and galangal. Stir until the more fragrant, pour the water and coconut milk, salt, sugar and brown sugar.
Enter the cassava leaves, stir until well blended seasonings and cook until boiling. Lift after 15 minutes later and ready to serve.