Gulai Sing Kong - cassava in a spicy coconut broth

cassava in a spicy coconut broth

ingredients:

500 gr cassava leaves / esle fern tips or kale :-)

3 salam leaves

3 jeruk prurut / kaffir lime leaves

2 sereh stems (green part)

375 ml water

100 ml of coconut milk

2 tbsp palmsugar

2 teaspoon salt

3 tbsp oil

 

bumbu:

9 red chillies / bird's eye

6 garlic cloves

5 shallots

6 kemiri nuts

2 sereh stems (white part)

3 cm jahe

2 cm galangal

1/2 tbsp ketumbar

2 cm kunyit

1 tsp jinten

 

preparation:

Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste with the salam, the jeruk purut and lemongrass for 5 minutes. Add the water and bring to a boil. Add the singkong and cook gently. Then add the salt, palm sugar and coconut milk and cook gently until tender.