Recipe by Dapur Rasamasa
Serve: 5 Person
A surprisingly fresh-tasting cassava leaves cooked in spiced…
- Easy
Ingredients
- 1 bovine brain
- 2 thumb-sized pieces turmeric, sliced
- Water
- 10 shield aralia leaves, finely sliced
- 5 glasses coconut milk made from 1 grated coconut
- 1 turmeric leaf, knotted
- 6 lime leaves
- 20 ruku-ruku/ holy basil leaves
- 1-2 piece(s) false mangosteen
- Salt
- 1 thumb-sized piece galangal, crushed
- 1 stalk lemongrass, crushed
Spice Paste
- 5 red chilies
- 10 shallots
- 4 garlic cloves
- 2 thumb-sized pieces ginger
- 2 thumb-sized pieces turmeric
- ½ tsp salt
Ruku-ruku leaves, or holy basil, can be hard to find outside West Sumatra. Basil is a good substitute because these herbs are in the same family, and the aroma is similar.
Steps
- Clean the brain in a container of water. Discard veins with a toothpick to clean.
- Boil water together sliced turmeric. Enter the brain, brain cook until hardened. Lift. Tiris. Cut into six sections. Set aside.
- Knead mangkokan leaves with salt. Let stand 5 minutes until wilted, wash and drain.
- Boil coconut milk together with galangal, lemongrass, turmeric leaves and lime leaves. Bring to a boil while stirring occasionally so as not to break the coconut milk. Enter your brain slices.
- When milk boils again, add the basil leaves and kandis acid. Reduce the heat, add chopped mangkokan, season with salt to taste. Continue cooking while stirring occasionally until the milk a little greasy. Lift. Serve. Reviews
