Tapioca Leaf and Pumpkin in Coconut Gravy

Name: Tapioca Leaf and Pumpkin in Coconut Gravy
Yield: 6 servings
Cuisine: Malay
Ingredients: 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

40 minutes

6 servings

Recipe Description

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

Ingredients

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

Method

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.

Tips

With the application of AJI-NO-MOTO®, it is able to reduce about 18% of sodium while maintaining the same deliciousness of the dish.