Indonesian Cassava Leaf Stew
Ingredients
- 2 bunches cassava leaves
- Coconut milk as needed
- A small piece of kencur
- 2 cloves garlic
- 5 shallots
- Salt and seasoning
Preparation
Select young cassava leaves and boil until soft, then drain.
Boil the spices including kencur, garlic, and shallots until soft, then mash them.
Add the drained cassava leaves to a pot, pour in coconut milk and the mashed spices. Cook until boiling, adjust seasoning to taste, and remove from heat.
Serving suggestions
Serve with salted fish, tempeh, and tomato sambal for a traditional meal.
