Recipes Jengkol Cassava leaves Cooking Delicious

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jengkol if used as food and in the hearing if true it would be a very tasty cuisine combined with fresh cassava leaves are rich in fiber and nutrients that could be making your food more stable.

make jengkol cook cassava leaves. Not hard to cultivate. You need to provide only 300 grams jengkol old, 1 bunch of cassava leaves, and some additional seasoning.

The following complete recipe makes jengkol cook cassava leaves, as quoted from the book Variation Cuisines Petai & Bigfoot, the work of Tim Kitchen Demedia,

Ingredients:

300 grams jengkol old, grilled with the skin, sliced ​​(skin flue)

150 grams of anchovies dungarees, hot water boiled, drained

1 bunch of cassava leaves, boiled, cut into pieces

15 pieces of red chili sauce

1/4 coconut, grated, toasted

300 ml coconut milk from coconuts 1/4

3 tablespoons oil, for frying

Softened seasoning:

8 curly red chilies

7 red onions

5 cloves garlic

1/2 teaspoon shrimp paste

3 cm kencur

1 tsp salt

1 teaspoon white sugar

1/2 teaspoon bouillon powder

How to make:

1. Saute seasoning mashed until cooked. Enter jengkol, anchovies, chili sauce, and roasted coconut and stir well;

2. Add the coconut milk, stir until boiling. Enter the cassava leaves, coconut milk and cook until exhausted. Lift. Serve.