ingredients:
2 bunch of cassava leaves
15 bh jengkol that has been boiled
1 segang galangal, cut
3 bay leaves
1 orange leaves, small chopping
1 stem of lemongrass,
1 liter of medium coconut milk
Ground spices:
8 red onions
4 garlic
3 candlenuts
9 red chili
6 chillies
1 cm ginger
1 segment of turmeric
how to make:
- boiled cassava leaves until cooked. then drain
- Heat the oil and stir fry all the fine spices, bay leaves, lime leaves, lemongrass, until fragrant
enter jengkol, stir briefly.
- Pour coconut milk salt and a little flavor of stirring occasionally to boil,
- insert cassava leaves.stir until boiling and wait about 5 minutes
- jengkol cassava leaves ready to be served
