BAHAN – BAHAN:
500 gr daun singkong 1400 ml santan 70 gr bunga kecombrang (honje), potong membulat 50 gr teri medan, goreng kering Minyak goreng BUMBU РBUMBU: 12 butir bawang merah 6 siung bawang putih 10 buah cabe merah keriting, potong kasar 5 buah cabe rawit merah 3 batang serai, memarkan 5 butir kemiri 4 potong irisan lengkuas 5 cm kunyit 3 lembar daun jeruk purut 3 lembar daun salam 2 sdt ketumbar bubuk 2 sdt bubuk kaldu instan (rasa ayam/jamur) 2 sdt gula pasir 3 sdt garam halus CARA MEMBUAT: 1. Rebus daun singkong setengah matang. Setelah itu peras airnya dan potong kecil-kecil; 2. Haluskan hingga halus: bawang merah, bawang putih, cabe merah keriting, cabe rawit, kemiri, dan kunyit; 3. Panaskan minyak dan tumis hingga harum: bumbu halus, serai, lengkuas, daun salam dan daun jeruk purut; 4. Tuangkan santan dan aduk rata; 5. Tambahkan daun singkong, kecombrang, ketumbar bubuk, kaldu instant bubuk, garam dan gula pasir; 6. Tambahkan teri medan ketika semua bahan masakan telah matang; 7. Tuang di mangkok saji. Hidangkan panas. Untuk 6 servings. INGREDIENTS: 500 gr cassava leaves 1400 ml coconut milk 70 gr sliced torch ginger 50 gr fried field anchovies Frying oil SPICES: 12 pcs shallot 6 cloves of garlic 10 pcs red chilies, cut coarsely 5 pcs cayenne pepper 3 stalks of crushed lemon grass 5 pcs hazelnut 4 slices of galangal 5 cm turmeric 3 lime leaves 3 salam leaves 2 tsp coriander powder 2 tsp seasoning 2 tsp granulated sugar 3 tsp fine salt COOKING METHOD: 1. Blanch cassava leaves. Then, drain the water and cut coarsely; 2. Grind finely: shallot, garlic, red chilies, cayenne pepper, hazelnut and turmeric; 3. Heat the oil and saut̩ until fragrant: grinded spices, lemongrass, galangal, salam leaves and lime leaves; 4. Pour coconut milk and keep stirring; 5. Add cassava leaves, torch ginger, coriander powder, seasoning, salt and sugar; 6. Add field anchovies when all the ingredients have cooked; 7. Pour in the serving bowl; Serve hot. For 6 servings.
