Ingredients

	500 grams Cassava leaves washed and chopped
	1 liter Water
	2 lemongrass stalks bruised
	4 Kaffir lime leaves torn
	3 Cloves Garlic minced
	2 Shallots finely sliced
	2 Red chillies sliced (adjust to taste)
	1 Turmeric leaf or 1 teaspoon turmeric powder
	2 tablespoons Coconut milk
	2 Bay leaves
	2 tablespoons Tamarind paste
	2 tablespoons Vegetable oil for sautéing

Nutritional information

Calories

3.63 g

Total carbohydrates

6.2 g

Protein

1.1 g

Total fat

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Cassava Leaf Soup

Name: Cassava Leaf Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indonesian
Ingredients: Cassava leaves: 500 grams; Water: 1 liter; lemongrass stalks: 2; Kaffir lime leaves: 4; Cloves Garlic: 3; Shallots: 2; Red chillies: 2; Turmeric leaf: 1; Coconut milk: 2 tablespoons; Bay leaves: 2; Tamarind paste: 2 tablespoons; Vegetable oil: 2 tablespoons

(Sayur daun singkong)

Cuisine:

Indonesian

1 hour
Easy

Ingredients

500 grams Cassava leaves
washed and chopped
1 liter Water
2 lemongrass stalks
bruised
4 Kaffir lime leaves
torn
3 Cloves Garlic
minced
2 Shallots
finely sliced
2 Red chillies
sliced (adjust to taste)
1 Turmeric leaf
or 1 teaspoon turmeric powder
2 tablespoons Coconut milk
2 Bay leaves
2 tablespoons Tamarind paste
2 tablespoons Vegetable oil
for sautéing

Directions

Dive into the flavorful world of Indonesian cuisine with our authentic Cassava Leaf Soup, or Sayur Daun Singkong. A delightful fusion of fresh cassava leaves and aromatic herbs, this dish embodies the soul of Indonesian kitchens. Infused with the zest of lemongrass, the fragrance of kaffir lime leaves, and the mild heat from red chilies, every spoonful takes you on a gustatory adventure. Experience the zing of tamarind paste and the creamy luxury of coconut milk, harmoniously balancing the dish. Our recipe, rooted in tradition, guarantees a rich and hearty soup, perfect for family gatherings or solo indulgences. Prep in a breezy 15 minutes and let the pot simmer for 45, giving you a meal in just an hour. Beyond its captivating taste, the soup offers a nutritional punch! Cassava leaves bring vitamins A and C to the table, while your choice of meat boosts protein intake. However, remember the coconut milk’s saturated fats while relishing this creamy delight. Ready for a culinary trip to Indonesia? Gather your ingredients and embark on this flavorful journey with Sayur Daun Singkong. Satisfy your cravings and nourish your body with this Indonesian gem!

Steps

1 Done	Preparation Start by prepping all ingredients - chop cassava leaves, dice the meat, and slice your aromatics.
2 Done	Sautéing In a pot, heat the oil. Add in the shallots, garlic, and chilies. Sauté until aromatic and the shallots turn golden brown.
3 Done	Add the lemongrass, kaffir lime leaves, turmeric leaf or powder, and bay leaves.
4 Done	Water and Cassava Leaves Pour in the water, followed by the cassava leaves.
5 Done	Seasoning Add tamarind paste, salt, sugar, and pepper. Stir the soup and let it simmer for about 30 minutes.
6 Done	Finishing Touch Finally, pour in the coconut milk and give the soup a gentle stir. Let it simmer for an additional 10-15 minutes.
7 Done	Taste and adjust the seasoning if needed. Once the cassava leaves are tender and the flavors melded, turn off the heat. If desired, add some dried anchovies for the topping.