foto: YouTube/Diahh Dps Masak
Brilio.net - Cassava leaves are one of the food ingredients that are often processed by Indonesian people. Not without reason, this type of leaf can indeed be cooked into various delicious and appetizing menus. Not only stir-fried , cassava leaves can also be boiled to serve as fresh vegetables.
Before being processed into various dishes, cassava leaves must be boiled first. So that the texture is perfectly soft, cassava leaves must be boiled for a long time. Unfortunately, even though the texture is soft, the color of the cassava leaves actually turns brown. The reason is, the chlorophyll content in cassava leaves dissolves in the cooking water. Even though it doesn't affect the taste and aroma, the appearance of cassava leaves is no longer attractive when served.
To get around this, you can imitate the method of boiling cassava leaves shown by Diahh Dps Masak. In his video upload, he is seen boiling cassava leaves for a short time to maintain their green color. Even so, cassava leaves still have a soft texture and are perfectly cooked.
How to boil cassava leaves so they become soft quickly.
Reported by BrilioFood from YouTube Diahh Dps Cooking on Thursday (25/4), pour enough water into the pan. Then turn on the stove and heat the water until it boils. When it's boiling, add one kitchen ingredient, namely 1 teaspoon of baking soda, to the boiled water.
photo: YouTube/Diahh Dps Cook
After that, just put the cassava leaves into the pan. Press and stir at the same time so that the cassava leaves are completely submerged in the cooking water.
photo: YouTube/Diahh Dps Cook
It doesn't need to be too long, just boil the cassava leaves for 5 minutes. It is believed that adding baking soda to the cooking water can add a savory taste while making the texture of the cassava leaves soft quickly.
After 5 minutes of boiling, immediately turn off the stove and remove the cassava leaves. Then move the cassava leaves into a container filled with cold water. This process functions to stop the cassava leaves from cooking. That way, the color of the cassava leaves still looks green.
photo: YouTube/Diahh Dps Cook
When it is cold, the cassava leaves can be squeezed and ready to serve. But if you want to process it again, you just have to cook the cassava leaves with various spices according to taste.
How to process cassava leaves so they are not bitter.
Reducing or eliminating the bitter taste of cassava leaves can be done using several methods. Here are some ways you can try:
1. Selecting the right cassava leaves.
Choose cassava leaves that are still young and fresh, because usually older leaves tend to be more bitter.
2. Good washing.
Wash cassava leaves thoroughly with clean water to remove soil residue and dirt. Make sure you clean the leaves well to reduce the chance of a bitter taste.
3. Soak in salt water.
Soak cassava leaves in salt water for a few minutes before cooking. This process can help reduce the bitter taste.
4. Blanch or boil in salt water.
Boil or blanch the cassava leaves in boiling salted water for a few minutes before cooking with the other ingredients. This can help reduce the bitter taste.
5. Use of balancing materials.
Add ingredients such as coconut milk, grated coconut, or milk when cooking cassava leaves. These ingredients can help reduce the bitter taste and provide a more delicious taste.
After processing cassava leaves using one or more of the methods above, you will get results that are tastier and less bitter.
(brl/tin)
