Rendang Daun Singkong

Cassava Leaves Rendang

Diposkan oleh Dianer Sutopo di Rabu, Juli 01, 2009

Material:
2 tie cassava leaves
1 stalk lemongrass crushed took part white.
2 bay leaves
2 pieces of orange leaves
Sufficient water
instant coconut milk to taste

Subtle Seasonings:
5 cloves shallots
4 cloves garlic
4 items hazelnut
1 cm galangal
2 large red chilli (optional)
cayenne pepper to taste
a little ginger
sugar and salt to taste

How to:

1. Boiled cassava leaves in boiling water, sprinkle with salt to taste, wait until just tender, drained, squeezed and then sliced.

2. Saute the spice paste, put lemongrass, lime leaves and bay leaves, stir-fry until fragrant.

3. Enter cassava leaves stir briefly and then enter the water about up to all submerged cassava leaves, wait until boiling and enter the coconut milk to taste, stirring constantly.

4. Taste the salty and sweet enough when, and seasonings are absorbed and serve immediately lift

Note:
Fields can be added teri / jeans when like, how clean the anchovies and then fried medium rare. Enter before number three above) after pan-fried spices and fragrant)

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