Do you know about cassava leaves? This green vegetable is obtained from the cassava plant, shaped almost like a marijuana leaf, but its properties are very different. This leaf has many benefits, one of which is to cure stroke, but the source of this information is not clear. The people of North Sumatra, yes they are still around where I live, this cassava leaf is in great demand by many people, it even has its history with the North Sumatra area.
Very popular, cassava leaves are made into various types of food, one of the most typical is mashed cassava leaves. This food is very loved by the people of our area. Thick with the Batak tribe, cassava leaves are processed into mashed cassava leaves. Made from cassava leaves pounded with “alung” which was used to pound rice in ancient times. Then it is cooked with coconut milk and several other ingredients which later at the end of this article I will describe the simple recipe.
Mashed cassava leaves look very strange, even if you have never eaten it will feel disgusted by this food. My friend said that the first time he saw it, he said that it looks the same as watery beef dung, can you imagine how disgusting that food is? But don't worry, the taste of mashed cassava leaves is very good. Best eaten with fried rice and tempeh. Wow, I'm so hungry!
Cassava leaves have their own characteristics, according to the diversity of the North Sumatra region, but are usually made from cassava leaves with a few compliments such as kecombrang and rimbang. So if you go to North Sumatra, you will find various forms of mashed cassava leaves. In fact, for myself, who is a native of North Sumatra, I don't know that mashed cassava leaves are very original, so you could say that mashed cassava leaves don't have absolute authenticity.
To make a dish of mashed cassava leaves, of course it must be with good quality ingredients, because the taste of the mashed cassava leaf menu is strongly influenced by the ingredients. If you use bad ingredients, poor quality will make the taste of mashed cassava leaves very strange and smelly, so choose quality ingredients!
Ingredients:
- 1 bunch of young cassava leaves, if the leaves are picked it feels easy and has a light green color.
- 1 fruit kecombrang
- 3 cloves of red onion
- 3 cloves of garlic
- 4 pcs red chili
- 65 ml thick coconut milk
- Ginger, lemongrass and bay leaf.
- Salt and sugar
How to make mashed cassava leaves:
- Pick young cassava leaves, then wash the leaves and ingredients to be used. I don't have an alung, so use my hands to squeeze the cassava leaves, do this until the cassava leaves are crushed.
- Mix 500 ml of water with 65 ml of thick coconut milk, add bay leaf, lemongrass and ginger. Wait until it boils.
- Puree red chilies, garlic and shallots, add them to the coconut milk. Stir well.
- Finally, add the crushed cassava leaves and kecombrang, stir until evenly distributed and wait until the cassava leaves become soft. Usually cook mashed cassava leaves for 20 to 25 minutes.
- Serve in your favorite bowl!
This is how to make simple mashed cassava leaves, this recipe is guaranteed to fail and can be tried at home. Can be your favorite plant-based food. Hope you like the recipe, don't forget to share and comment below! Your advice means a lot to me, Thank you so much Hivers!
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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