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Singkong kuwa ebi
cassava leaves

400 g cassava leaves
8 ebi
5 jeruk purut leaves
1 lemongrass
1000 ml santen cair
2 tsp palm sugar
2 tsp salt
2 tbsp water asem
2 tbsp oil

7 shallots
3 cloves of garlic
5 kimiri, toasted
1/2 tsp ketumbar, toasted
2 cm kunyit
2 cm galangal

Cara membuat:
Heat in a pan of water and boil the cassava leaves until soft. Let it drain and cut into pieces. Pound or grind the ingredients for the bumbu into a paste. Stamp the ebi fine.
Heat the oil in a pan and fry the bumbu together with lemongrass and jeruk purut for 5 minutes. Add the cassava, the ebi and the coconut milk and bring to the boil. Then add the palm sugar and the salt and let it simmer until fully cooked. Then mix in the asemwater.

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