Resep Masak Daun Singkong Kuah Santan ( Cassava Leaves with Coconut Milk Recipe )

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Yang akan Anda perlukan

2 ikat daun singkong

3/4 bagian kelapa, diparut terus diambil santan nya sebanyak 6 gelas

50 gram ebi atau udang kering

4 buah cabai merah

1 ruas kunyit ( kira-kira 1 cm )

1 biji kemiri sangrai

2 sdt ketumbar

1 sdt lada 

6 siung bawang merah

4 siung bawang putih

3 sdt garam halus

2 sdt gula pasir

Penyedap rasa secukupnya ( bila suka )

4 sdm minyak goreng untuk menumis

2 ikat daun singkong dibersihkan kemudian direbus sampai lunak kemudian dipotong kasar, sisihkan terlebih dahulu

Siapkan dan peras 3/4 bagian kelapa parut untuk diambil santannya sebanyak 6 gelas ( apabila bunda ingin santannya lebih kental silahkan kurangi jumlah takaran gelas santannya ya bunda )

Haluskan 1 biji kemiri sangrai, 1 ruas kunyit, 2 sdt ketumbar, 1 sdt lada, 4 buah cabai merah, 6 siung bawang merah, 4 siung bawang putih hingga benar-benar halus

Panaskan 4 sdm minyak goreng di dalam wajan, masukkan bumbu yang sudah dihaluskan. Tumis hingga harum

Setelah harum dan aroma bumbu tercium, masukkan 50 gram ebi lalu aduk rata

Tuang 6 gelas santan yang sudah disiapkan terlebih dahulu, tunggu hingga mendidih ( dimasak dengan api sedang saja bunda sambil terus diaduk supaya santannya tidak pecah )

Setelah mendidih, masukkan daun singkong yang sudah dipotong kasar tadi sambil terus diaduk. Tambahkan 3 sdt garam halus, 2 sdt gula pasir, dan penyedap rasa secukupnya ( terkadang saya tidak lagi memakai penyedap rasa dikarenakan kuah santan yang sudah terasa gurih, penambahan garam pun silahkan disesuaikan dengan selera bunda ya )

Bila daun singkong sudah tercampur rata dengan bumbu dan kuah santannya, angkat dan hidangkan

2 bunches cassava leaves

3/4 coconut, grated coconut milk continues to be taken as 6 cups

50 grams of dried shrimp or dried shrimp

4 red chilies

1 piece of turmeric ( approximately 1 cm )

1 roasted hazelnut seeds

2 tsp coriander

1 tsp pepper

6 cloves of onions

4 cloves of garlic

3 tsp fine salt

2 tsp sugar

Flavoring to taste ( if desired )

4 tablespoons cooking oil for frying

Cleaned 2 bunches cassava leaves and then boiled until soft and then cut rough, set aside

Prepare and squeeze the grated coconut 3/4 to take as much as six cups coconut milk ( if you want a more condensed coconut milk please reduce the number of dosage cups coconut milk )

Puree 1 roasted hazelnut seeds, 1 piece of turmeric, 2 tsp coriander, 1 teaspoon pepper, red chilies 4, 6 cloves of onions, 4 cloves of garlic until completely smooth

Heat 4 tablespoons cooking oil in the pan, put the spice paste. Stir-fry until fragrant

After the fragrant smell and flavor seasoning, put 50 grams of dried shrimps and mix

Pour 6 cups of coconut milk that had been prepared, wait until boiling (cooked over medium heat, stirring constantly so that only coconut milk not broken)

Once boiling, add cassava leaves that have a rough cut was stirring constantly. Add 3 tsp fine salt, 2 tsp sugar, and flavorings to taste ( sometimes I no longer wear because coconut milk flavor that already was tasty, the addition of salt was simply adapted to individual taste )

When the cassava leaves blended with spices and coconut milk sauce, remove and serve

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