1
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Take the cassava leaves, the shoots only, then discard the stems and boil with warm water

2
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After boiling the cassava leaves, wash it twice and squeeze it, or dry it

3
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After that, the cassava leaves are ready to be cooked. Use coconut to cook cassava leaves adjusted to the number of cassava leaves.

4
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If the buds of cassava are as many as five bunches, then the number of coconut is 3, the chili is ¼ kg, then add the bay leaf and turmeric as it needed. They are the ingredients.

5
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The cassava leaves are usually sold in a bundle for a thousand rupiah. After the coconut milk boils and takes oil out, add the cassava leaves together with ground chili

6
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Stir it till until coconut milk dries. After everything dries, it's ready to be removed and has become rendang daun pucuk singkong.

7
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For cooking Gulai Simaung (Pangium edule curry) is the same, both use coconut milk. 

8
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The cooking is also the same after the coconut milk is removed and then add anchovies and simaung (pangium edule fruit).

9
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For the Simaung, boil it once, then soak it for 2 nights, so it wouldn’t bitter.

10
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For the bitterness, it is more bitter than bitter melon (Momordica charantia). That’s the reason we have to boil and soak it for 2 nights

11
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Some people process it by frying it, spicy-pickling (asam pedas), or curry.

12
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The plant used to live at the river banks, or irrigations. This plant can live there only

13
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The fruit when ripe will fall on its own. The process begins from opening the skin, boiling, and separating it from the shell.