CASSAVA CURRY LEAVES - Gulai Daun Singkong Tumbuk

Cassava Curry Leaves

Ingredients :
- 100 grams of cassava leaves, give hot water, pounded -
- Drained shrimps 50 grams, soaked with warm water, drined -
- 4 pieces Terong index finger, cut rounded -
- 50 grams of bamboo sprout, sliced thin -
- Tekokak 100 grams, roughly pounded -
- Kecombrang 1 fruit, pounded rough
- Water 1 tsp tamarind -
- 1 turmeric leaf sheets -
- citronella 1 stem, bruise -
- 100 ml thick coconut milk -
- Coconut milk 200 ml liquid -

Fine spices:
- Onion 3 grains -
- 2 cloves garlic -
- Cayenne fruit 5 -
- Ginger 2 cm -
- 1 cm ginger -
- Salt sufficiently -

How to prepare :
1. Mixed liquid milk, smooth flavor, turmeric leaf, citronella and drained shrimps . Stirred while cooking until boiling.
2. Enter a bamboo sprout, and eggplant leaf singkokng, tekokak, kecombrang and salt.
3. Cook until all ingredients well. Pour thick coconut milk and tamarind water. Poke average.
4. Cook until the coconut milk boil, lift. Serve.

For 6 portions

Gulai Daun Singkong Tumbuk

Bahan :
- Daun singkong 100 gram, siram dengan air panas, tumbuk -
- Ebi 50 gram, rendam dengan air hangat, tiriskan -
- Terong telunjuk 4 buah, potong bulat -
- Rebung 50 gram, iris tipis -
- Tekokak 100 gram, tumbuk kasar -
- Kecombrang 1 buah, tumbuk kasar -
- Air asam 1 sdt -
- Daun kunyit 1 lembar -
- Serai 1 batang, memarkan -
- Santan kental 100 ml -
- Santan cair 200 ml -

Bumbu halus:
- Bawang merah 3 butir -
- Bawang putih 2 siung -
- Cabai merah 5 buah -
- Jahe 2 cm -
- Lengkuas 1 cm -
- Garam secukupnya -

Cara membuat :
1. Campur santan cair, bumbu halus, daun kunyit, serai dan ebi. Masak sambil diaduk hingga mendidih.
2. Masukkan rebung, terung dan daun singkokng, tekokak, kecombrang dan garam.
3. Masak hingga semua bahan matang. Tuang santan kental dan air asam. Aduk rata.
4. Masak hingga santan mendidih, angkat. Sajikan.

Untuk 6 porsi

Koki - Edition 0033 - December 2004