Culinary Cuisine Cassava Leaf House Rebus Sambal Ijo

hi friends stemians this time I want to share the Teri Terong Terong Cabai Hijau with the taste of sanhat delicious, I just tasted the cuisine.

Sambal Ijo

Well, here's a mate of all RM Padang side dishes. Want to eat with a pinch of boiled cassava leaves are still amazing delicious! For some spicy fans, sambal ijo count not too spicy and tasteful salty. Sambal ijo is made from large green peppers, green pepper, red onion, green tomatoes, lime juice, and salt to taste. All of these ingredients are pulverized and doused with hot oil later. Well, this is the oil that makes sauce Minang Minang feels typical. Not even served in a dish alone, sambal ijo is also cooked with other ingredients such as chicken and lado mudo (green chili). Well dicocol alone is steady, especially if smeared a lot huh?

Cassava Boiled Leaves

This one dish is side dish, but its presence seems to never be separated from RM Padang. Cassava leaves are not so bitter because boiled until withered and given a little salt. It feels fit to eat with warm rice, side dishes bersantan, or other types of side dishes available at the dinner table. If you want to make your own, there are secrets so that cassava leaves do not taste bitter, ya. Separate the old and young cassava leaves, then boil the old ones first. After enough wilted and given enough salt, enter the young cassava leaves and boiled for 5 minutes. Before serving, first squeeze the cassava leaves so as not to be bitter and wet. Dare to prove yourself?

If you are culinary do not forget to try this culinary cuisine, surely you will be hooked with good taste