Recipe is from Xanders Kitchen with my own adjustment
What you need:
500g young tapioca leaves
1litre coconut milk (I mixed about 300ml thick coconut milk with water)
a thumb size of blue ginger (lengkuas), lightly bruised
3 daun salam
1 lemongrass, bruised
2tsp salt
1tsp sugar
sprinkle of mushroom stock powder
Blend together into paste:
8 shallots
4 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp dry fried prawn paste (terasi)
10 large chilies (if you like it to be more spicy, use 4 chili padi and 8 large chilies)
Method:
- Bring a pot of water to boil. Add in tapioca leaves and let boil until soft, about 5-7 minutes over medium low heat
- Drain and squeeze dry, cut into big chunks, set aside
- Sautee the paste with daun salam, blue ginger and lemongrass until fragrant
- Add in leaves, stir for awhile and add in coconut milk
- Add in salt and sugar. Let cook until leaves are soft and liquid a little bit reduced
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