Recipe by Dapur Rasamasa
Serve: 5 Person
A surprisingly fresh-tasting cassava leaves cooked in spiced…
- Easy
Ingredients
- 1 stalk lemongrass, crushed
- 4 kaffir lime leaves
- 1 bay leaf
- 10 bird’s eye chilies
- 2 bunches cassava leaves, boiled and sliced
- 7 glasses coconut milk from 1 whole coconut grated
- 1 glass anchovies, fried
- Salt
- Cooking oil
Spice Paste
- 1 teaspoon coriander
- ¼ teaspoon pepper
- 2 red chilies
- 5 shallots
- 3 cloves garlic
- 2 candlenuts, pan roasted
- 2 teaspoon minced galangal
- 1 teaspoon minced turmeric
Cassava leaves in rich turmeric-based coconut soup that is smooth and consistent from well-blending the spices. Anchovies add interesting savouriness to this gulai dish.
Steps
- Sauté the spice paste together with lemongrass, lime leaves and bay leaves until fragrant. Add bird’s eye chilies.
- Add cassava leaves and mix evenly. Cook until slightly tender.
- Add the coconut milk. Add salt to taste. Bring to boil and cook until cassava leaves are tender.
- Add in the anchovies and mix evenly.
- Remove from heat, and serve.
