Cassava Leaves with Rendang: Why Padang Restaurants Always Serve Them Together

 

If you have ever eaten at a Padang restaurant in Indonesia, you must have noticed this. You order Rendang, the famous Indonesian beef that was voted as the World's Most Delicious Food. But when the food comes, Rendang never comes alone. It always comes with a green vegetable on the side. That green vegetable is called Daun Singkong, or Cassava Leaves. Many foreigners ask me: What is that green vegetable? Is it safe to eat? Why do Indonesian people always eat it with Rendang? As an Indonesian who grew up eating Padang food, let me explain it to you. What Are Cassava Leaves? Cassava leaves are the leaves from the cassava plant (Manihot esculenta). In Indonesia, we call the plant Singkong or Ubi Kayu. Cassava root is used to make Getuk, fried cassava, and cassava chips. But the leaves are also a very popular vegetable. Cassava leaves are rich in protein, vitamin A, vitamin C, iron, and calcium. For many families in West Sumatra, where Padang food comes from, cassava leaves are an everyday vegetable, just like spinach in Western countries. Why Do Padang Restaurants Always Pair Cassava Leaves with Rendang? There are 3 reasons, and they make perfect sense: 1. To Balance the Rich Taste of Rendang Rendang is cooked with coconut milk, chili, turmeric, ginger, and many spices for 4 to 5 hours. The taste is very rich, spicy, and oily. Cassava leaves, when cooked with coconut milk, have a soft, slightly bitter, and savory taste. It cleans your mouth and makes you want to eat more Rendang. Without cassava leaves, Rendang feels too heavy. 2. To Help Your Digestion Rendang is beef with high fat. Cassava leaves are high in fiber. In Padang culture, people believe that eating cassava leaves helps your stomach digest the fatty Rendang. It is the same logic as why Western people eat salad with steak. 3. It Is Cheaper and Makes You Full In Padang restaurants, Rendang is expensive because beef is expensive. Cassava leaves are very cheap and easy to grow. So restaurants serve a lot of cassava leaves to make your plate look full and satisfying. How to Cook Cassava Leaves Safely? The Secret Indonesian Mothers Know This is very important for foreigners. You cannot eat cassava leaves raw. Cassava leaves contain a natural compound called linamarin, which can release cyanide (HCN) if not cooked properly. This is why some animals can die after eating raw cassava leaves. But don't worry. If you cook them correctly, 90% of the cyanide will be gone and it is 100% safe to eat. Here is the traditional Indonesian way to cook cassava leaves so they are soft, stay green, and safe: Ingredients: - 3 bunches of young cassava leaves - Water for boiling - 1 tablespoon of cooking oil - 1 teaspoon of salt Steps: 1. Pick only the young leaves. Wash them 2-3 times. 2. Boil water first until it is really boiling. Do not put the leaves into cold water. 3. Add cooking oil and salt. The oil makes the leaves soft and shiny. 4. Put the leaves in. DO NOT close the pot lid. This is the secret. You must leave the pot open so the cyanide gas can evaporate into the air. If you close the lid, the poison will stay inside. 5. Boil for 15-20 minutes until soft. 6. Drain and immediately rinse with cold water. This keeps the color green and fresh, not black. After that, you can cook the boiled leaves with coconut milk, chili, and turmeric to make Gulai Daun Singkong, the classic companion for Rendang. How to Eat It Like a Local in Padang Restaurant When you go to a Padang restaurant, don't eat Rendang alone. Take a spoon of white rice, a piece of Rendang, and a spoon of cassava leaves. Mix them together in one bite. The spicy, rich Rendang + the soft, savory cassava leaves + warm rice = This is the true taste of Padang. Many foreigners tell me: "I came for the Rendang, but I fell in love with the cassava leaves." Conclusion So, next time you eat Rendang, don't ignore the green vegetable on the side. Cassava leaves are not just a garnish. They are the perfect partner for Rendang. They balance the taste, help your digestion, and complete the Padang experience. Have you ever tried Cassava Leaves with Rendang? Tell me in the comments what you think.