Today I will harvest young cassava leaves for the first time and I will make them into Padang style green chili sauce and salad, but in my own version,
Some time ago, I planted some cassava plants. Today, I was finally able to harvest them; the plants grew quite well, producing plenty of tender, young leaves. Seeing these fresh, young cassava leaves, I got the idea to prepare them as lalapan (a traditional side dish of fresh or blanched greens).
So, I went back to my cassava plants to pick some leaves—well, quite a lot, actually—until my basket was full. I also picked a few chili peppers to make some lalapan—or rather, to make a green chili sambal! Hehehe.
After my basket was full of cassava leaves, I picked quite a lot of chilies, enough for my chili sauce today, and look at my chilies, they are very fresh and it looks like this is my super fresh lunch menu, even though it is simple. I like it like this.
Alright, now that everything is ready—and in case you’re curious about the ingredients I’m using—just follow the step-by-step guide that I’ll be sharing in today’s post.
materials used
The ingredients used for boiling cassava leaves are: fresh cassava leaves, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and salt to taste.
As for the ingredients I use to make the sambal: a sufficient amount of green chilies, 3 shallots, 1 clove of garlic, 2 tomatoes, and salt and mushroom bouillon to taste.
manufacturing procedure
First
First, I boil the cassava leaves in water, adding half a teaspoon of salt, half a teaspoon of baking powder, and half a teaspoon of baking soda.
Second
Meanwhile, I also boiled the seasoning ingredients—such as chilies, tomatoes, shallots, and garlic—until everything was soft, then drained them.
Third
Next, I began grinding the ingredients—chili, shallots, garlic, and tomato—using a mortar and pestle. I didn’t grind them into a smooth paste, but rather left the texture a bit coarse; I also added salt, mushroom bouillon, and lime juice.
Four
Meanwhile, I have drained the cassava leaves and squeezed out the water until they are completely dry; next, I am sautéing the previously prepared spice mixture in cooking oil until it is thoroughly cooked again.
RESULTS
DONE!!! I’ve set my food on the table and am about to dig in. Cooking like this doesn’t take much time—it’s so simple and enjoyable, especially since I’m using produce from my own garden! Even though I haven’t planted that many vegetables yet, I’m already so happy with this—heeheehee! Let us eat
I started serving myself some rice, vegetables, and sambal (chili sauce). It turned out to be incredibly spicy—I had added way too many chilies! Since I’d picked them myself, I guess I just got a bit too excited adding them—haha! But that’s fine; I’m a fan of spicy sambal anyway. It was spicy, sweet, and savory, with just a hint of tanginess. It was exactly to my taste!
While the cassava leaves are very soft, not hard at all because you know the secret. Why the cassava leaves are soft is that I add a little baking powder and baking powder to soften my cassava leaf vegetables and this is exactly the same as when I eat at a Padang food stall, Padang cassava leaves are famous for being very soft after being boiled.
Thank you 🙂🤗
About the Author
My real name is "Mariana" I am usually called Ryana, I come from Indonesia, my daily activities are working, cooking, taking care of the household, and also traveling, I really enjoy traveling with my husband and children. I also like enjoying culinary delights with my little family,Thank you very much for those who have taken the time to read my post this time, I hope this post is a little useful for the readers, and see you in my next post and I also really hope for the support of all friends, so that what we want while we are here we can make it happen
All these photos are taken by @Ryanaa herself, taken using a Realme phone Type RMX3630