400 grams of cassava peel pink
3 tablespoons oil, for sauteing
50 ml of water
Seasoning
8 spring onions, thinly sliced
Outih 5 cloves garlic, thinly sliced
15 pieces of cayenne pepper, sliced oblique
1 stalk spring onion, cut into 1 cm
½ tsp gram
1 tsp sugar outih
½ teaspoon bouillon powder (optional)
How to cook
Rebusn singkonh skin until tender, remove from heat. Then, soak in cold water for 2-3 hours. After that, sliced.
Saute onion and garlic until fragrant outih. Add chilli and spring onions, stir-fry until wilted. Pour the water, let it boil. Enter cassava peel, salt, sugar and powdered broth, cook until the flavors mingle. Remove and serve.
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