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material
1 bunch of young cassava leaves (lunch)
700 ml coconut milk (from half a grain of coconut or
1 pack of instant coconut milk)
Ground spices
4 cloves garlic
4 cloves of red onion
3 cm kencur
2 green chili peppers
1/2 tsp coriander powder
Salt to taste)
Sugar (to taste)
How to make
Boil the cassava leaves until cooked and tender. Drain, squeeze the cassava leaves and then cut roughly. Boil a little water, put the spices into the spices and cook to boil and cooked. Put the cassava leaves into the spices, mix well and let the spices seep. Finally, add coconut milk into the vegetables. Stir well, cook until boiling. In order for coconut milk does not clot, stir the vegetables bobor during cooked. Sprouts bobor