Take the cassava leaves, the shoots only, then discard the stems and boil with warm water
After boiling the cassava leaves, wash it twice and squeeze it, or dry it
After that, the cassava leaves are ready to be cooked. Use coconut to cook cassava leaves adjusted to the number of cassava leaves.
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.
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
Stir it till until coconut milk dries. After everything dries, it's ready to be removed and has become rendang daun pucuk singkong.
For cooking Gulai Simaung (Pangium edule curry) is the same, both use coconut milk.
The cooking is also the same after the coconut milk is removed and then add anchovies and simaung (pangium edule fruit).
For the Simaung, boil it once, then soak it for 2 nights, so it wouldn’t bitter.
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
Some people process it by frying it, spicy-pickling (asam pedas), or curry.
The plant used to live at the river banks, or irrigations. This plant can live there only
The fruit when ripe will fall on its own. The process begins from opening the skin, boiling, and separating it from the shell.