Stir-Fried Cassava and Melinjo Leaves
Ingredients
- Cassava leaves
- Melinjo leaves (cut)
- Curly red chili
- Red onion
- Garlic
- Galangal (crushed)
- Lemongrass (crushed)
- Dried fried Medan anchovy (as needed)
- Salt (as needed)
- Cooking oil (as needed)
- Stock powder (as needed)
- Water for boiling (as needed)
Preparation
Boil water with 3 teaspoons of salt and stir until dissolved, then boil cassava leaves until tender, rinse, squeeze out excess water, cut into pieces, and set aside
Grind red onion, chili, and garlic into a paste
Sauté the ground paste, lemongrass, and galangal until cooked and fragrant, then add stock powder and salt sparingly, noting that anchovy may add saltiness and adjust later if needed
Add cassava leaves and melinjo leaves, stir until melinjo leaves are cooked, then add dried anchovy, mix well, check and adjust seasoning, and serve
Tips
This is an old recipe and you can use papaya leaves as a substitute or mix-in
Melinjo leaves were used here because of leftovers, as it's wasteful not to use them
Note that melinjo leaves are sometimes called daun so or daun suka in different regions, so don't be confused
