A bowl of delicious cassava porridge combined with corn was enough for my breakfast this morning. For the past 2 weeks, my leg has been swollen due to an infection caused by a sharp object, making it very difficult to move. But slowly now it is getting better, usually I cook heavy meals in the morning such as rice. But today because the body is less fit I want to eat warm porridge. I think cassava is a mainstay that is quite filling for breakfast this time so I chose this ingredient for breakfast.
Cassava is a tuber that is quite easy to get, it grows a lot in the yard of my house. So yesterday my mother harvested 2 cassava fruits with a fairly small size. Well I just wanted to make a little bit of it, then I added fresh corn kernels in the porridge. This is also enough to make the porridge more colorful, of course it makes it more delicious!.
So here I will invite you to read how to prepare a simple cassava bubu at my house!.
Ingredients
2 pieces of sweet corn
1 liter coconut milk
2 pandan leaves
1 teaspoon salt
50 grams of sugar (optional)
Cooking Procedure
Prepare the corn, peel all the corn then wash it thoroughly.
Peel the cassava skin, wash it thoroughly then cut the cassava into small pieces with a thickness of 2 cm or according to what you want.
Summarize the pandan leaves and all ingredients are ready to cook. First boil the corn until the corn is tender and cooked.
Once the corn starts to soften,Add boiled cassava until the cassava is completely tender.
Add the knotted pandan leaves. then if everything is cooked let the water shrink.
Next add thick coconut milk and cook until boiling.
Season with sugar and salt, correct the taste if it is right, wait until it boils again, the cassava porridge is ready to be served.
Result
A bowl of cassava porridge with a combination of corn is ready to be enjoyed. I enjoyed the bowl of porridge at breakfast while it was still warm. The aroma is fragrant plus the sweet savory taste really spoils my tongue. Moreover, the texture of the cassava was very soft and perfectly cooked and combined well with the corn. I like the aroma of corn in the porridge but still the cassava makes the porridge thicker and creamier and that texture is what makes me like it.
Best regards
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.