Asian Meat Recipes – Gulai Daun Singkong Tumbuk (Grilled Fish with Greens)

Asian Meat Recipes – Gulai Daun Singkong Tumbuk (Grilled Fish with Greens) – Cassava leaves may include into enough vegetables you often discover the present as a menu in a restaurant. In the country of Brunei cassava leaves to become a favorite food among the people, many found in restaurants in the country.

Cereal base material with steady cassava leaves actually has a lot of range of variation type of cuisine that can be processed and developed. It all depends on you who tries to explore or not, usually many people then did not like this dish cassava leaves because it feels less snugly on the tongue that is bitter. But with the proper way you could make a mouth-watering dish.

Asian Meat Recipes

For those of you who are interested in developing and creating a range of variation of the presence of cassava leaves, so here we serve a dish the most steady and deliciously named mashed cassava leaves and coconut milk. This gives the dish a try dishes form of cassava leaves are processed into a vegetable dishes after previously mixed with pounded then entered into a marinade that contains coconut milk which is known for being able to evoke a sense of delicious food in order to make more steady savory and delicious as well.

Check out recipes from getting the necessary ingredients, seasoning your dishes used in the processing steps of dish mashed cassava leaves and coconut milk. Check out the recipe below.

Ingredients:

  • 1/2 Piece fresh ginger, sliced
  • 1 sm Onion, sliced
  • 1 or 2 fresh, hot red -chilies, seeded, sliced
  • 1/2 ts Salt
  • 1/4 ts Sugar
  • 1/4 ts Turmeric
  • 2 c Coconut milk
  • 1 Whole red snapper or-similar fish, about 1 pound
  • 1 sl Laos [Galangal S.C.]
  • 2 Stalks lemon grass or two -slices lemon
  • 1/4 lb Spinach or Swiss chard,-coarsely chopped

Directions:

  1. Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside

  2. Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side.

  3. Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat.

  4. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm.

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