Ingredients with Measurements:
- 1 pound cassava leaves, washed and chopped
- 1 cup grated coconut
- 2 cloves garlic, minced
- 2 red chilies, sliced
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon tamarind juice
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Skillet
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add cassava leaves and cook for 5 minutes.
2. Drain the cassava leaves in a colander and let them cool.
3. In a mixing bowl, combine grated coconut, minced garlic, sliced red chilies, salt, sugar, tamarind juice, and vegetable oil.
4. Add the cooled cassava leaves to the mixing bowl and mix well.
5. Heat a skillet over medium heat. Add the cassava leaf mixture and cook for 5 minutes or until the coconut is slightly toasted.
6. Serve the urap daun singkong warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 14g
- Protein: 2g
Substitutions for ingredients:
- Cassava leaves can be substituted with spinach or kale.
- Tamarind juice can be substituted with lime juice.
Variations:
- Add cooked shrimp or chicken to the urap daun singkong for a protein boost.
- Add chopped tomatoes or cucumber for a refreshing twist.
Tips and tricks:
- Make sure to wash the cassava leaves thoroughly to remove any dirt or debris.
- Use fresh grated coconut for the best flavor.
- Adjust the amount of red chilies to your desired level of spiciness.
Storage instructions:
- Store leftover urap daun singkong in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the urap daun singkong in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the urap daun singkong on a bed of rice for a complete meal.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil.
Pairings:
- Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Steamed rice
- Fried tempeh
Troubleshooting advice:
- If the coconut is burning, reduce the heat and stir the mixture frequently.
Food safety advice:
- Make sure to cook the cassava leaves thoroughly to avoid any potential foodborne illnesses.
Food history:
- Urap daun singkong is a traditional Indonesian dish that is commonly served as a side dish or appetizer.
Flavor profiles:
- Urap daun singkong is a savory and slightly sweet dish with a hint of spiciness from the red chilies.
Serving suggestions:
- Serve the urap daun singkong in a small bowl as a side dish or appetizer.
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Region: Indonesian