Pounded Cassava Leaves with Torch Ginger

Name: Pounded Cassava Leaves with Torch Ginger
Yield: 2
Ingredients: 500.0g Boiled Cassava Leaves; 5.0g Instant Coconut Milk; 2.0l Anchovies; 15.0pc Salted Jambal Fish; 150.0g tekokak; 75.0g White Basic Seasoning; 75.0g Yellow Seasoning; 3.0pc Bay Leaves; 30.0g Galangal; 30.0g Lemongrass; 5.0g Knorr Rostip 1kg; 2.0g Pepper; 2.0g Sugar; 2.0g Cooking Oil

Pounded Cassava Leaves with Torch Ginger – - Recipe

Explore the benefits of rich ubi leaves, adding a fiber-rich variety to your menu for a healthy option.

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How to Make Pounded Cassava Leaves with Torch Ginger:

Boiled Cassava Leaves 500.0 g
Instant Coconut Milk 5.0 g
Anchovies 2.0 l
Salted Jambal Fish 15.0 pc
tekokak 150.0 g
White Basic Seasoning 75.0 g
Yellow Seasoning 75.0 g
Bay Leaves 3.0 pc
Galangal 30.0 g
Lemongrass 30.0 g
Knorr Rostip 1kg 5.0 g
Knorr Rostip 1kg

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Per Piece RP64,600

Per Carton (6) RP387,600

Knorr Rostip 1kg added to cart

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List Price*
Pepper 2.0 g
Sugar 2.0 g
Cooking Oil 2.0 g

Main courses

Cassava

Explore the benefits of rich ubi leaves, adding a fiber-rich variety to your menu for a healthy option.

...

Preparation

How to Make Pounded Cassava Leaves with Torch Ginger:
- Prepare all ingredients, clean and wash if necessary.
- Coarsely pound the cassava leaves and set aside. Grill the jambal fish over a flame until fragrant, then set aside. Slice the torch ginger.
- Heat the oil, then sauté the spice mix until fragrant. Add other ingredients and water, boil until cooked except for the vegetables.
- Add the salted fish, boil again until aromatic. Add the cassava leaves, torch ginger, and other remaining ingredients.
- Finally, add the coconut milk, stir until boiling, then remove from heat. Adjust the taste before serving.

Main courses

Cassava

Pounded Cassava Leaves with Torch Ginger

Ingredients