Copyright 1998
by Phillip Martin
All rights reserved.		 earthsmall2.gif (12884 bytes)Home earthsmall1.gif (12884 bytes)Borobadur earthsmall1.gif (12884 bytes)Indonesia  earthsmall3.gif (12884 bytes)E-mail

Javanese Cassava Leaves
Musta'in Marjuni
Salaman, Java, Indonesia
.
Aseng Oseng (served without sauce)
1 bunch of cassava leaves
4 or 5 chili peppers
salt
a few garlic cloves 		1 medium onion
1 teaspoon ginger pepper
fish or meat
.
Wash leaves and boil three minutes.  Then, finely chop the leaves.  Separately combine chili peppers, ginger, diced garlic, salt and pepper to taste, and fish or meat.  Fry ingredients and then add the leaves until cooked.
.
Gulai (served with sauce)
1 bunch of cassava leaves
1 teaspoon ginger laos
     (looks like tulip bulb but hot)
pepper bay leaves
1 cup coconut milk		 some almonds
salt
1 teaspoon turmeric
1 medium onion
.
Wash leaves and boil three minutes.  Then, finely chop the leaves.  Separately combine ginger, salt and pepper to taste, onion, almonds, laos, and tumeric.  Fry ingredients in oil until half cooked.  Then add bay leaves, cassava leaves, and coconut milk.