August 2, 2014
Bunga Kechala and Daun Ubi Kasam
I had some daun ubi from the kampong. As it was way too much for two person, I turned it into salted tapioca leaves and left it to ferment in the fridge. After a few days, I cooked it with bunga kechala or torch giner flowers. Some pounded lemon grass also gave it an extra flavour.
It was good for a good lunch. Definitely a rice pusher.
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