Tapioca Leaf and Pumpkin in Coconut Gravy
40 minutes
6 servings
One of the easiest village cuisines to cook that suitable for everyone especially for the golden age group. It is a delicious yet nutritious dish to be served together with white rice, fried fish and sambal belacan.
Nutrition Value in 1 Serving
Calories
105 kcal
Carbohydrate
11.4 g
Protein
3.8 g
Fat
4.9 g
Sodium
341.30 mg
| 4 nos | Shallot sliced |
| 3 pips | Garlic sliced |
| 10 g | Anchovies |
| 300 g | Pumpkin yellow cubed |
| 150 m | Tapioca leaf stem |
| 500ml | Water |
| ½ cup | Coconut milk |
| 1 1/8 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
- Boil the tapioca leaf stem until half soft, strain the leaf and discard the water.
- Combine shallot, garlic, dried anchovies, pumpkin, tapioca leaf with water. Simmer until the pumpkin softens.
- Add in coconut milk and season to taste. Ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 18% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
