Bitter Leaf & Fermented Shrimp Paste Bites
These savory appetizers feature the distinct bitter notes of young cassava leaves, expertly balanced by the pungent umami of traditional Indonesian terasi (fermented shrimp paste). Crispy fried shallots add a delightful crunch, making each bite an explosion of complex flavors.
Prep Time
30 min
Difficulty
Easy
Servings
4
Calories
150 kcal
Instructions
- 1
Wash the young cassava leaves thoroughly and blanch them in boiling water for 2-3 minutes. Drain and roughly chop them.
~5 min - 2
Finely mince the garlic. If using solid terasi, finely chop or pound it into a paste. If using paste form, it's ready to use.
~2 min - 3
Thinly slice the shallots for frying.
~3 min - 4
Heat vegetable oil in a frying pan over medium heat. Fry the sliced shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil.
~8 min - 5
In the same pan with about 2 tablespoons of the reserved shallot oil, add the minced garlic and terasi. Stir-fry for about 1 minute until fragrant.
~1 min - 6
Add the chopped cassava leaves and salt to the pan. Stir-fry for another 3-5 minutes until the leaves are tender and well combined with the terasi mixture.
~5 min - 7
Transfer the mixture to a serving bowl. Top generously with the crispy fried shallots just before serving.
~1 min
Tips
- Ensure you use young cassava leaves; older leaves can be too tough and bitter.
- Serve immediately after topping with crispy shallots for the best texture.
Featured Collections
Popular Recipes
HalalSpicy Lychee & Kopi Sweet Omelette
This is an adventurous Indonesian breakfast dish that melds the sweet, floral notes of lychees with the rich, slightly bitter taste of kopi (Indonesian coffee). A hint of chili adds a warming kick, all wrapped within a fluffy, eggy omelette.
HalalGulai Asam Pedas Ikan Tuna dengan Terong Ungu dan Mangga Muda
A vibrant Indonesian fish curry featuring tender tuna chunks simmered in a complex broth of tamarind, chilies, and aromatic spices. The addition of slightly bitter eggplant and tart young mango creates a uniquely balanced bitter-sweet-sour-umami profile that is both refreshing and deeply satisfying.
HalalGulai Nangka Muda Terasi Udang (Young Jackfruit Curry with Shrimp Paste)
A fragrant and complex Indonesian appetizer featuring tender young jackfruit simmered in a rich, aromatic coconut milk broth infused with spicy chilies and pungent shrimp paste. This dish offers a delightful balance of bitter, sweet, sour, and umami notes that will tantalize your taste buds.
HalalBitter Orchid Beef Ribs with Tamarind-Chili Glaze
Tender beef short ribs slow-braised with the subtly bitter notes of butterfly pea flowers, then lacquered with a sweet, spicy, and tangy tamarind and bird's eye chili glaze. This dish offers a complex flavor profile that is deeply savory with a lingering heat and a refreshing counterpoint from the citrusy tamarind.