Sunday, May 3, 2020

Stir Fry Tapioca Leaves In Coconut Milk

Recipe is from Xanders Kitchen with my own adjustment

What you need:

500g young tapioca leaves
1litre coconut milk (I mixed about 300ml thick coconut milk with water)
a thumb size of blue ginger (lengkuas), lightly bruised
3 daun salam
1 lemongrass, bruised
2tsp salt
1tsp sugar
sprinkle of mushroom stock powder

Blend together into paste:
8 shallots
4 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp dry fried prawn paste (terasi)
10 large chilies (if you like it to be more spicy, use 4 chili padi and 8 large chilies)


  1. Bring a pot of water to boil. Add in tapioca leaves and let boil until soft, about 5-7 minutes over medium low heat
  2. Drain and squeeze dry, cut into big chunks, set aside
  3. Sautee the paste with daun salam, blue ginger and lemongrass until fragrant
  4. Add in leaves, stir for awhile and add in coconut milk
  5. Add in salt and sugar. Let cook until leaves are soft and liquid a little bit reduced

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