Cherry & Dennis Helper Habitat
Indonesian Coconut Cassava Leaves
印尼椰香木薯葉
Recipe overview
Cassava leaves simmered in coconut milk make a gently spiced Indonesian home-style side.
01
Ingredients
Main ingredients
- 500 g cassava leaves
- 400 ml coconut milk
- 300 ml water
- 1 tsp shrimp paste
- 3 leaves kaffir lime leaves
Spice paste
- 6 pieces shallots
- 4 cloves garlic
- 2 pieces red chilli
Final seasoning
- 1 tsp salt
- 1 tsp sugar
02
Tools
- soup pot
- knife
- cutting board
- colander
03
Steps
Step 1
Wash the cassava leaves and remove tough stems
Wash the cassava leaves and remove tough stems.
Step 2
Slice the leaves finely and boil for ten minutes
Slice the leaves finely and boil for ten minutes.
Step 3
Drain, rinse and squeeze out excess water
Drain, rinse and squeeze out excess water.
Step 4
Chop the shallots, garlic and chilli
Chop the shallots, garlic and chilli.
Step 5
Heat the pot over low heat and fry the aromatics
Heat the pot over low heat and fry the aromatics.
Step 6
Add shrimp paste and stir until fragrant
Add shrimp paste and stir until fragrant.
Step 7
Add the cassava leaves and coat with spices
Add the cassava leaves and coat with spices.
Step 8
Pour in coconut milk and water
Pour in coconut milk and water.
Step 9
Add lime leaves and bring to a boil
Add lime leaves and bring to a boil.
Step 10
Simmer for fifteen minutes, stirring occasionally
Simmer for fifteen minutes, stirring occasionally.
Step 11
Season with salt and sugar, then taste
Season with salt and sugar, then taste.
Step 12
Transfer to a bowl and serve with rice
Transfer to a bowl and serve with rice.
Common mistakes
- Cassava leaves must be thoroughly boiled; do not serve raw leaves.
Tips
Use one chilli only for a milder dish.
