Have you ever tasted young cassava top leaves cooked on coconut milk? This video will walk you through the process. The reliable and tasty cassava is well known for its tuber (root crop) but also for its top leaves which can be cooked on coconut milk.
[This is the rough transcript on our video of “How to cook cassava top leaves on coconut milk.”]
Wednesdays and Saturdays are market days in Calabanga so farmers are out with their fresh produce.
There’s plenty of vegetables at the public market more so during the early morning hours like between six to seven in the morning.
Now, we have here, actually bought, two bundles of fresh harvest of cassava top leaves and two whole coconuts. its because we are cooking young cassava top leaves on coconut milk. (Cassava: Manihot esculenta (commonly called cassava, yuca, manioc, “mandioca,” Brazilian arrowroot, kamoteng kahoy, balingoy.)
[Editor’s note: That is the answer to the question/hint on what are we cooking on this previous video.]
Sis in law Emily was kept busy selecting the top most young leaves from the matured ones first. Auntie Lina kept a watchful eye on the process.
The background sound, not the music, was brother Benny’s grating of the coconut meat which video of that whole process was posted earlier in our Youtube channel.
Emily first tried the cut and dice method using knife of the selected cassava top leaves, which actually was quicker.
Then, opted to tearing the leaves later.
Benny came up with five pieces of smoked salted fish, washed it up and started de-boning. It will give the distinct taste and aroma for the cassava leaves.
Deboning takes sometime, we only need the flesh and nothing of any hint of fish bone or something.
Now that we have all ingredients washed and ready, the cooking phase begins.
Here, Benny strained the cooconut milk to remove any runaway bits of coconut meat. (We posted a video on how to make fresh coconut milk earlier, check it out).
We are cookin on a small cast iron wok pan.
We are using about three cups of cococream.
He diced the garlic, onion and also pressed some ginger. Dropped the diced garlic, onion and ginger on the pan, followed by deboned smoked fish. (Instead of smoked fish,other alternative include meat, chicken, hotdog, or anything preferred that will enhance taste and appearance.)
Next, added the de-boned smoked fish.
Then, added dash of rock salt. Remember not to add too much as the smoked fish is already salted. We do not want the vegie to be salty.
Brod Benny adds seasoning for more flavor, although it may not be necessary.
Stir the mixture for sometime so the coconut milk will not coagulate, and the cream will mix evenly in the process. Let it boil for about two minutes to thoroughly spread the flavor of smoked fish on the cream and notice as it start to form bubbles (boil).
Then, add the cassava leaves, (we’re using) about 4 cups.
Give it a light handed mix.
Don’t forget to add pepper. Green pepper is okay but red pepper would have looked better. For the distinct chili taste, add the small hot peppers that gives distinct sting on the taste buds.
Benny adds a twist on the cassava, with a hint of sugar. Last of the ingredients, add a tablespoon of sugar and let it boil some more minutes.
An extended cooking time will make the coconut milk transform into sort of oil, but on this demo, we preferred not to.
Now that cooking is done, here is our tasty, finished cooked cassava top leaves on coconut milk.
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Watch the full video on our Youtube channel on this link: How to cook young cassava top leaves on coconut milk.