Cassava And Tempeh Vegetables With Spicy Sauce

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_{A bowl of soup with ingredients you have at home will create a simple meal with a different taste. Look at how tempting cassava vegetables are with a combination of tempeh.}

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Cassava vegetables have a different taste from other green vegetables. The texture is a little hard, making people lazy to enjoy it. However, we really need to pay attention that cassava leaves will be delicious if only the very young shoots are taken. The texture is better than leaves that are starting to get old. Well, not only young leaves, cassava leaves also have to be processed first so they have a delicious taste. So, I usually do this process, I boil the cassava leaves first, then process them into any dish.

This time I will make cassava leaves in soup with a combination of tempeh. The ingredients I use here are very simple, but I will make a spicy and savory soup dish. A cassava vegetable dish with a spicy sauce that regulates the taste makes the tempeh not at all bland. The combination of ground spices used will penetrate perfectly into the tempeh meat.

Spicy and savory is the taste that I want to present in this dish, so I use spicy spices such as chilies and others. To make this spicy sauce delicious, I added thick coconut milk, so it was enough to bring together the mixture that I hoped for in the serving bowl later. Well, now I will show you this simple recipe!

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Ingredients

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1 tempeh board
20 sprigs of cassava leaves
2 bay leaves
2 cm galangal
300 ml coconut milk

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Softened Seasoning

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4 red chilies
3 jumbo cayenne peppers
3 cloves of red onion
1 clove of garlic
1 candlenut
1 teaspoon coriander

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Cooking Procedure

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Step 1

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Chop the spice ingredients finely, then grind the spices using a little water.

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Step 2

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Cut the tempeh into small cubes, or according to your taste. Now also prepare thick coconut milk. I just took the coconut milk out of the freezer so that it freezes a little.

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Step 3

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Boil cassava leaves in boiling water, add a little salt when boiling, boil until the cassava leaves are soft.

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Step 4

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Once cooked, remove the cassava leaves, wait a moment until they cool, then cut them into small pieces.

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Step 5

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Then saute the ground spices with a tablespoon of cooking oil, then add a little water.

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Step 6

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Add tempeh, then cook with spices until tempeh is mixed with spices.

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Step 7

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Then add the cassava leaves and coconut milk, stir until both are evenly mixed.

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Step 8

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Cook until the sauce reduces, and then season with a teaspoon of salt. Don't forget to adjust the taste.

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Results

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Serving bowls of cassava leaves with tempeh sauce are ready to be served. This dish is my side dish at lunch, I enjoyed it with warm white rice that afternoon. The spicy, savory taste and very fragrant aroma made me tempted. In fact, I am very grateful to be able to enjoy a spicy, savory dish with a taste that I have longed for for a long time.

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