Cassava Tops Cooked in Coconut Milk

November 02, 2018
Cassava Tops Cooked in Coocnut Milk
Cassava Tops Cooked in Coocnut Milk

Ingredients

1 lb of chopped cassava leaves thaw if frozen

1/3 cup of good quality dried shrimp soaked in warm water until soft and finely chopped

5 shallots peeled and thinly sliced

1 garlic peeled and finely minced

2 long red chilis

1 Tbsp cooking oil

1 stalk lemon grass bruised

1- inch galangal

1 Tbsp turmeric powder

3 bay leaves daun salam

1/2 cup of water

1 cup of coconut milk

Pinch of sugar

Salt and pepper to taste

Instructions

1.Place the shallots, garlic, chilis in a food processor and process into a paste. Set aside. If your cassava leaves is not chopped yet, you can put this into the food processor and pulse it few times until chopped up. Set aside

2.In a large skillet, preheat 1 Tbsp of cooking oil. Add in the spice paste, lemon grass, galangal, turmeric powder and bay leaves. Stir fry until fragrant, about 5 minutes or so. Add in the chopped dried shrimp and stir fry for another 3 minutes. Add in the cassava leaves and 1/2 cup of water and bring to a boil and then lower the heat and let it gently simmer for the next 10 minutes

3.Add in coconut milk, sugar, and salt and pepper to taste. Stir to mix and let it cook for another 5 minutes but make sure you don't bring it back to a boil again or the coconut milk will be frothy and "separate". Have a taste and add i more salt if needed

4.Serve immediately with rice as part of multi-course meal