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
Ingredients:
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
Directions:
- Blend or grind shallots, red chilies, bird’s eye chilies, grilled turmeric, grilled ginger, and roasted candlenuts until smooth.
- Heat 4 tbsp oil in a wok or pan. Add the spice paste and sauté until fragrant and cooked through.
- Stir in kaffir lime leaves, turmeric leaf, pandan leaves, lemongrass, and tomato. Cook until the tomato softens.
- Add boiled cassava leaves, salt, sugar, and 600 ml water. Stir well, cover, and let simmer for about 10–15 minutes until the flavors are absorbed.
- Just before turning off the heat, add lemon basil and spring onions. Stir gently until wilted.
- Enjoy hot with steamed rice and side dishes.