Cassava Leaves and Coconut Milk White Soup Recipe

The dishes came from the origin of my mom, Padang in West Sumatra. So it is not surprising that she often cook it during my childhood.

There are some variety of this food. In most of Padang Restaurant, or maybe in some waroong on the street, the most common one is with yellowish soup from addition of Turmeric (Kunyit). But the one made by mom was simply without Turmeric.

Here is the ingredients:

• Cassava Leaves. Try to find the young small one that is softer when cooked
• Coconut Milk. You need a thin one, so if you have a first press, mix it with some water.
• Shallots, thinly sliced
• Sugar to taste

After washing the leaves, put in boiling water for 2-3 minutes to dilute some of the bitter taste. Strain and replace the water with the coconut milk, then bring to boil with the leaves in . Add some shallots and sugar to taste.

The 2nd boiling time will mostly depends on how soft the Cassava leaves are. If the coconut milk gets to thick, then add more water

The dishes can be served hot or cold. I can't wait to taste mine, freshly made for the sake of memory.