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Daun Singkong Bumbu Woku

Daun Singkong Bumbu Woku

Cassava Leaves

Cassava is a shrubby, tropical, perennial plant. Both the tuberous root and the leaves are edible but it is the root that is most commonly eaten as a vegetable. Tapioca is also produced from the starchy root. The leaves contain cyanide and must be soaked in boiling water and pounded before use. 

Daun Singkong Bumbu Woku

Bahan-bahan/bumbu-bumbu:

2 bunches cassava leaves boiled and chopped roughly

5 pieces keffir lime leaves, diiris halus

1 piece turmeric leaves

3 pieces pandan leaves

2 stick lemongrasses, bruised

1 tomato chopped

1 3/4 tsp salt

1 tsp sugar 600 ml air

5 bunch lemon basil

2  spring onion cut 1 cm

4 tbsp oil

 

Spice Paste:

5 shallots

3 chillis

2 bird eye chilli

2 cm turmeric grilled

2 cm ginger grilled

4 candlenut roasted

 

 

How to cook:

http://www.sajiansedap.com/recipe/detail/16414/daun-singkong-bumbu-woku - .U3nAE1iSzC8