Tapioca Leaf and Pumpkin in Coconut Gravy
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
|4 nos||Shallot sliced|
|3 pips||Garlic sliced|
|300 g||Pumpkin yellow cubed|
|150 m||Tapioca leaf stem|
|½ cup||Coconut milk|
|1 1/8 tsp||AJI-NO-MOTO®|
- 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.