Cassava leaf (daun singkong) — the young leaves of the cassava plant, stripped from their stems, shredded finely, and cooked for 2-3 hours in coconut milk and bumbu until tender. The long cooking is essential — raw cassava leaves contain cyanogenic glucosides (the same toxin family as keluak — INDO-KELUAK-01) that must be neutralised by heat. The leaves are SAFE after prolonged cooking.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 10