Sarawak Traditional Food: Cassava Leaves Recipe

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Sarawak Traditional Food: Cassava Leaves Are Good For Health
Cassava Leaves

Sarawak Traditional Food: Cassava Leaves Are Good For Health

Cassava Leaves Recipe

Tasty boiled cassava potato leaves are one of the popular menu among ethnic Bidayuh community in Sarawak. Eaten with dipping sauce or stir-fried with sambal ikan bilis with hot rice and fried fish or salted fish. 

Other dishes from the popular potato leaves are boiled potato leaves lemak cili api whether poor cook cooking fat white or yellow. Menu cooking fat potato leaves chilli is sold in restaurants cuisine villages throughout the country, especially for lunch.

Efficacy cassava potato leaves are eaten much relate to human health. First and foremost is certainly a hearty potato leaves us after the meal with rice or eat pizza. People used to believe eating potato leaves can eliminate dizziness or headaches apart from being a barrier to tumor or cancer problems. 

Potato leaves contain lots of vitamins A, B17 and C and minerals such as calcium, phosphorous, iron and fiber. Proteins and carbohydrates and energy that exists in potato leaves are healthy.

Eating potato tubers and leaves are occasionally very enjoyable indeed. Some nutrition potato leaves rarely discussed publicly. However easement vegetable fat, cassava ointment, pizza and salad are also using cassava shoots in the state is unable.

Preferably potato leaves are plucked own backyard is the best because it is still fresh and if you buy a cheap price. Efficacy of these vegetables not only for the village but it has also served to renowned restaurants, hotels and even in the banquet crowd.

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