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Fig. 2 | Journal of Ethnic Foods

Fig. 2

From: The genealogy of traditional Javanese cassava-based foods

Fig. 2

Javanese soups or salads generated from cassava leaves (a). The first kind of soup is lodeh daun singkong (b (1)) with more broth. The second is tumis daun singkong (b (2)) which has less broth. Although they look similar, they differ slightly in their cooking process and the amount of liquid. Meanwhile, the first kind of traditional salad is pecel daun singkong (c (1)) which taste relies on the peanut sauce. The other one is urap-urap daun singkong (c (2)) with grated coconut meat as the main complement to make it tasty

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