8 Simple sahur menus from cassava leaves, delicious and practical

foto ilustrasi: Instagram/@momnaifa; Instagram/@ayu_230

Try this cassava leaf recipe! Delicious, easy to make, and perfect for a practical sahur during Ramadan.

Brilio.net - Sahur is an important meal during the month of Ramadan, because it determines the energy you have throughout the day. To stay enthusiastic about fasting, the sahur menu must be nutritious, filling, and easy to make. One of the ingredients that is suitable for sahur is cassava leaves. In addition to being rich in fiber and vitamins, cassava leaves are also flexible to be processed into various delicious menus.

For a practical sahur, cook these menus before going to bed and store them in the refrigerator , then heat them up when sahur arrives. Some recipes can also be served cold or simply added with hot water to save time.

Here are 11 simple sahur menus made from cassava leaves that you can try.

Material:
- 1 bunch of cassava leaves, boiled and drained
- 3 cloves garlic, finely chopped
- 2 red chilies, sliced diagonally
- Salt, sugar and stock powder to taste
- Oil for frying

How to make:
1. Heat a little oil, saute the garlic until fragrant.
2. Add red chilies, stir briefly.
3. Add the boiled cassava leaves.
4. Season with salt, sugar, and stock powder.
5. Stir well, cook briefly, then remove and serve.

Material:
- 1 bunch of cassava leaves, boiled and roughly chopped
- 500 ml coconut milk
- 2 bay leaves
- 1 stalk of lemongrass, crushed
- 3 cloves of shallot, thinly sliced
- 2 cloves garlic, chopped
- Salt, sugar and stock powder to taste

How to make:
1. Saute the shallots and garlic until fragrant.
2. Add bay leaves and lemongrass, stir briefly.
3. Pour in the coconut milk, stir well, then add the cassava leaves.
4. Season with salt, sugar, and stock powder.
5. Cook over low heat until the coconut milk boils.
6. Remove and serve with warm rice.

illustration photo: Instagram/@momnaifa

Material:
- 1 bunch of cassava leaves, boiled and cut into pieces
- 100 grams of grated coconut
- 3 cloves of garlic
- 3 red chilies
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 lime leaf, finely sliced

How to make:
1. Puree the garlic, red chili, salt, and brown sugar.
2. Mix the ground spices with grated coconut, stir well.
3. Steam the coconut mixture for 10 minutes to make it last longer.
4. Mix with boiled cassava leaves.
5. Stir until evenly mixed, then serve.

Material:
- 1 bunch of cassava leaves, boiled and chopped
- 2 eggs
- 2 tablespoons of wheat flour
- 1 clove of garlic, finely chopped
- Salt and pepper to taste
- Oil for frying

How to make:
1. Mix all ingredients in a bowl, stir well.
2. Shape the dough into small balls.
3. Heat oil, fry until golden brown.
4. Remove and serve.

illustration photo: Instagram/@ayu_230

Material:
- 1 bunch of cassava leaves, boiled and roughly chopped
- 100 grams of grated coconut
- 2 cloves of garlic, finely chopped
- 3 candlenuts, finely ground
- 1 teaspoon salt
- 1 teaspoon brown sugar
- Banana leaves for wrapping

How to make:
1. Mix all ingredients in a bowl, stir well.
2. Wrap in banana leaves, then steam for 20 minutes.
3. Serve warm.

Material:
- 1 bunch of cassava leaves, boiled and roughly chopped
- 100 grams of fried anchovies
- 3 cloves of shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 large red chili, sliced diagonally
- 2 bay leaves
- Salt and sugar to taste
- Banana leaves for wrapping

How to make:
1. Mix all ingredients in one container, stir well.
2. Wrap in banana leaves and steam for 20 minutes.
3. Serve warm.

Material:
- 1 bunch of cassava leaves, boiled and roughly chopped
- 500 ml coconut milk
- 3 cloves of shallot, thinly sliced
- 2 cloves garlic, chopped
- 1 stalk of lemongrass, crushed
- 2 bay leaves
- Salt and sugar to taste

How to make:
1. Saute the shallots and garlic until fragrant.
2. Add lemongrass and bay leaves, stir well.
3. Pour in the coconut milk and add the cassava leaves.
4. Cook until boiling, serve warm.

Material:
- 1 bunch of cassava leaves, boiled and roughly chopped
- 500 ml coconut milk
- 1 chayote, cut into cubes
- 2 bay leaves
- 3 cloves garlic, finely chopped
- Salt and sugar to taste

How to make:
1. Boil coconut milk with bay leaves until boiling.
2. Add the chayote and garlic.
3. Add cassava leaves, salt, and sugar.
4. Cook until all ingredients are cooked, serve.

(brl/tin)