.mm mm

 

 

.....
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.
Copyright 1998 by Phillip Martin All rights reserved.
 
 
MARTIN