Recipe by Dapur Rasamasa
Serve: 5 Person
A surprisingly fresh-tasting cassava leaves cooked in spiced…
- Easy
Ingredients
- 10 glass (2 liter) coconut milk medium thickness
- 1 thumb-size greater galangal, crushed
- 1 turmeric leaf, tied into a knot
- 1 asam kandis
- 5 potato, cut into 4
- 5 boiled egg
Spice Paste
- 8 shallot
- 4 clove garlic
- 2 tablespoon red chili paste
- 1 thumb-size ginger
- 1 thumb-size turmeric, toasted
- Salt
Freshly squeezed coconut milk that has been boiled and given a little salt, can last for 2 days in room temperature
Steps
- Bring to a boil, coconut milk with spice paste mix, along with greater galangal and turmeric leaf. Stir occasionally.
- Add in potato, mix well.
- Add in asam kandis. Cook until potato is tender.
- Add in boiled egg, one at a time, bring to a boil, add in asam kandis.
- Serve with warm rice.
