Sayur daun ubi - stewed cassava leaves in spicy coconut milk sauce

stewed cassava leaves in spicy coconut milk sauce

500 gr cassava leaves (ubi)

5 red rawits

1 red lombok

1 tsp trasi (shrimp paste)

1/2 tsp salt

1/2 coconut

225 ml water

4 tbsp oil

 

bumbu:

5 shallots

3 cm kunyit

2 tsp ketumbar

5 kemiri (candle nuts)

 

preparation:

Cut the cassava leaves finely. Pound or grind the ingredients for the bumbu fine into a paste. Grate the coconut and mix it with water and then press the santen out.

Heat in a wok / wadjan the oil and fry the bumbu with the trasi for 3 minutes. Add the salt, the ubi and the santen and let it stew for 2 minutes until done.