Here is an easy Cassava Leaves in Spicy Coconut Milk cooking recipe to make your mouth water;

* 500 ml (2 cups) beef stock or 1 beef stock cube in 500 ml (2 cups) hot water
* 100 g (3 oz) rump or topside steak, very thinly sliced
* 1 turmeric leaf
* 2 kaffir lime leaves
* 1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
* 1 slice asam gelugor (dried garcinia fruit), soaked in warm water to soften
* 200 g (4 cups) young cassava leaves or 500 g (6 cups) spinach leaves
* 375 ml (1 1/2 cups) thick coconut milk
* 40 g (1/2 cup) fresh ikon bilis (whitebait), rinsed and

Spice Paste

* 3 to 4 red chilies, sliced
* 4 shallots
* 3 cloves plic
* 1 1/ 2 cm (1/ 2 in) galangal root, peeled and sliced
* 1/ 2 cm (1/2 in) ginger, peeled and sliced
* 1 1/ 2 cm (1/ 2 in) turmeric, peeled and sliced
* 1 1/ 2 teaspoon salt
 
Here is an easy Cassava Leaves in Spicy Coconut Milk food recipe that will impress;
* To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding a little beef stock to keep the paste turning if necessary. Set aside.

* Heat the beef stock in a wok or large saucepan over high heat. Add the beef, turmeric leaf, lime leaves, lemongrass and asaw slices, stir in the Spice Paste and bring to a boil. Add the cassava leaves or spinach and mix well. Reduce heat to medium, cover and simmer for 25 to 30 minutes. Finally stir in the thick coconut milk and iknn bilis (if using) and simmer until the sauce is thickened and the iknn bilis are cooked, about 10 minutes. Remove from heat and serve immediately.