Cassava Leaf Jengkol Curry

Cassava Leaf Jengkol Curry Ingredients

• 2 bunches of cassava leaves, noon
• 150 grams of jengkol, halved then soak in water for at least 2 hours
• 65 ml instant coconut milk
• 700 ml of water
• Sugar to taste
• Powdered broth to taste
• Salt to taste
• Right amount of oil

Ground spices

• 10 pieces of curly red chili
• 5 cloves of red onion
• 3 cloves of garlic
• 1 piece of ginger
• 2 segments of turmeric
• 1 tsp roasted coriander
• 2 grains of roasted hazelnut
• 1 tbsp rendang cooking seasoning

How to Make Cassava Leaf Jengkol Curry

• 1. Boil the cassava leaves until soft and cooked.. Remove and drain
• 2. Boil the jengkol until soft and cooked.. Then beat or flatten the jengkol... Set aside
• 3. Heat the oil, stir-fry the ground spices until fragrant and cooked.. Add water and cook until it boils
• 4. Enter the boiled cassava leaves and jengkol.. Then add the powdered broth, sugar and salt.. Stir well (check the taste)
• 5. Add coconut milk, mix well.. Cook until the spices are absorbed.. Remove and serve

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