Spicy Stir-Fried Cassava Leaves with Lemongrass
Ingredients
- 3 bunches cassava leaves
- 1/2 ounce dried anchovies
- 4 stalks lemongrass, sliced
- 6 cm galangal, smashed
- 2 bay leaves, torn
- Salt, to taste
- Sugar, to taste
- Oil, as needed
Chopped spices
- 4 red shallots
- 4 garlic cloves
- 4 large red chilies
- 8 small chilies
Preparation
Fry the anchovies until crispy, then remove and set aside.
Boil the cassava leaves until tender, drain, squeeze out excess water, and chop them.
Sauté the chopped spices, bay leaves, and galangal until fragrant.
Add the lemongrass and stir briefly.
Add the cassava leaves and anchovies, season with sugar and salt, and stir until the spices are absorbed.
Serve.
Notes
This dish is enhanced by lemongrass, making it a great match for those familiar with Balinese cuisine.
