Mashed cassava leaf vegetables

Ingredients:

• 500 ml of thin coconut milk
• 1 lemongrass stick, spread
• 100 g of cassava leaves, finely ground in wooden mortar (better)
• 30 g tekokak, mashed
• 2 pieces of kecombrang, mashed
• 300 ml of thick coconut milk

Ground spices:

• 3 onions
• 3 red peppers
• 1 cm ginger
• 3 cm turmeric
• 1 cm galangal
• 2 tsp salt

How to make

• Boil the thin coconut milk, lemongrass, and spices while stirring.
• Add cassava leaves, tekokak, kecombrang, cook until cooked.
• Add thick coconut milk, then cook while stirring until oily broth. Serve it.
  5 servings 35 minutes

Tips:

• Enter mashed cassava leaves when the coconut milk has boiled so that the cassava leaves remain bright green.

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@rerycore