2 bunch of cassava leaves
15 bh jengkol that has been boiled
1 segang galangal, cut
3 bay leaves
1 orange leaves, small chopping
1 stem of lemongrass,
1 liter of medium coconut milk
Ground spices:
8 red onions
4 garlic
3 candlenuts
9 red chili
6 chillies
1 cm ginger
1 segment of turmeric
how to make:
boiled cassava leaves until cooked. then drain
Heat the oil and stir fry all the fine spices, bay leaves, lime leaves, lemongrass, until fragrant
enter jengkol, stir briefly.
Pour coconut milk salt and a little flavor of stirring occasionally to boil,
insert cassava leaves.stir until boiling and wait about 5 minutes
jengkol cassava leaves ready to be served
Jengkol leaves yam | Ecency
Cultural ways of preparing and serving Foods || Fishes, Different species, Different tastes.pinkbeee ·
