Coconut Milk

Ingredient

• A handful of cassava leaves, boiled half cooked
• 4 squares tofu surta, cut into 4
• 5 pcs peeled boiled chicken eggs
• 2 stalks lemongrass, crushed
• 2 lbs lime leaves
• 3 lbs of lime leaves
• 65 ml thick coconut milk @karasantan.id
• 3 cm galangal crushed
• 2 pcs of flower
• 1 pc cardamom
• 1 pc kecombrang sliced
• Salt, mushroom broth, ground pepper, water to taste

Ground spices

• 7 cloves of red onion
• 3 cloves of garlic
• 4 candlesticks
• 1 cm ginger
• 10 pcs curly red chili
• 10 pcs mixed cayenne pepper
• 1 thumb medium turmeric

The method

• 1. Sauté ground spices until fragrant, add lime leaves, bay leaf, lemongrass, iris kecombrang, star anise, cardamom mix well.
• 2. Pour enough water and let it boil. Enter the thick coconut milk, stir so that the coconut milk doesn't break
• 3. Enter the chicken eggs, cassava leaves mix well, add salt, mushroom broth, pepper mix well.
• 4. Enter the tofu pieces, stir gently / flush the top then cook until cooked. Taste correction
• 5. Remove once cooked, ready to serve

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