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Gulai Sing Kong
cassava in a spicy coconut broth

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
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
Cara membuat:
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.

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