Ingredients:
400 grams of young cassava leaves, boiled briefly and drain
100 grams of rice anchovies, rinsed and drained
1 / 2 young coconuts, grated lengthwise
100 grams of petai china
Cayenne pepper 15 pieces intact, discard the stems
Spices to be mashed:
5 cloves shallots
2 cloves garlic
2 red chilies
1 cm galangal, crushed
1 cm ginger
1 cm kencur
sufficient salt
Sauce:
600 cc coconut milk from a coconut
5 cloves shallots
3 cloves garlic
2 bay leaves
Method:
Mix the seasonings that have been mashed with anchovies rice, coconut, petai china and chili
Arrange overlapping cassava leaves (rather wide). Put the coconut mixture. Then wrap and tie
Sauce:
Puree onion and garlic. Boil the coconut milk and bay leaves. Enter a knapsack, boiled coconut milk dries up, lift
