Silalat curry typical of North Sumatra is simple material. But do not ask it. Crispy blend of cassava leaves and fragrant kecombrang make nambah rice.
Material:
250 g young cassava leaves
750 ml of coconut milk
20 points of tekokak, crushing
1 fruit kecombrang, cut into pieces
1 cm galangal
2 bay leaves
1 stalk lemongrass, crushed
50 g anchovy, fried
Blend:
2 pieces of red pepper
5 onions
2 cloves of garlic
1/2 cm ginger
1 cm turmeric
1/2 tsp sugar
1 tsp salt
How to make:
Boil water with a pinch of salt.
Enter the cassava leaves, boil until almost soft. Lift and drain.
Insert it into ice-treated water and let it cool.
Roughly crushed cassava leaves.
Cook the coconut milk with kecombrang, fine spices, galangal, greetings and lemongrass until boiling.
Add the cassava and cassava leaves.
Bring to a boil a minute and then turn the heat off.
Add the fried anchovies and serve.
This cooking result is enough for 4 servings.
