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