ingredients:
- 100 gr cassava leaves
- 5 salam leaves
- 50 gr pea eggplants
- 3 (5 gr) red chili
- 5 (50 gr) shallots
- 1 (5 gr) clove garlic
- 3 (15 gr) candlenuts, toasted
- 1" fresh galangal, slightly flattened
- 1 stalk lemongrass, quartered, length-wise
- 1/2 teaspoon grated ginger
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon salt
- 1/2 teaspoon sugar (optional)
- 1 tablespoon oil
- 1 cup coconut milk, diluted with 1 cup water
directions:
- Grind chili, shallot, garlic, candlenut, ginger, coriander till the ingredients form a paste.
- In a blender, mash up the leaves and eggplant slightly. Or chop them finely.
- Heat oil in a wok and quickly stir fry the spice paste over low heat for 5 minutes.
- Add lemongrass, salam leaves and galangal. Stir fry till the color of the paste turn brownish, 2 more minutes
- Toss in the leaves and turn up the heat. Add the diluted coconut milk, cook for another 10 minutes. Do not boil it, just simmer
- Season with salt and pinch of sugar
- Remove the lemongrass, salam leaves, galangal from the pot. Serve warm with rice.
