Mashed Potato Leaves Typical Batak
Ingredients
- 200 gr young cassava leaves (heavy after picking), pounded
- 1 stick Kencong / Kincung / Kantan Flower / Kecombrang, pounded
- 50 gr Rimbang/Tekokak/Cempoka, pounded
- 500 ml Coconut Milk @karasantan.id
- 750 ml Water
- 30 gr Sweet Dried Shrimp, wash and drain, pound
- Salt to taste
- Mushroom broth to taste (Optional)
- 1 lemongrass stalk, crushed
- 20 gr Galangal in geprek
- 3 Sheets of Salam Leaves
- 50 gr red onion, ground
- 15 gr Garlic, ground
- 15 gr Ginger, ground
- 10-15 pieces of cayenne pepper, ground
How to make
- 1. Prepare the mortar / mortar stone, mash the sweet dried shrimp, onion, garlic, cayenne pepper and ginger. set aside
- 2. Pound the sweet potato leaves, rimbang and kecombrang until smooth. set aside
- 3. Pour the water into the pan, add the onion mixture that has been mashed earlier, add the bay leaves, lemongrass, and galangal. Cook over medium heat until it boils.
- 4. After boiling, add the mashed sweet potato leaf mixture, add salt, and mushroom broth if using, mix well. cook about 5 minutes.
- 5. Pour in the thick coconut milk, stir well, let it boil for a while, correct the taste, remove and serve.
- 6 Good luck and hopefully useful
Post a Comment for "Mashed Potato Leaves Typical Batak"