Cassava Leaves Ginger

     Although cassava leaf material but it was so delicious. Especially since the alloy kecombrang fragrant and crunchy banana smell. A savory marinade makes this dish always addictive.

ingredients:
650 gr young cassava leaves
2 tablespoons vegetable oil
3 mekai leaves, if any, thinly sliced
5 rod  kecombrang, the upper part, thinly sliced
10 eyes banana, peeled and finely sliced
500 ml coconut milk
puree:
5 grains hazelnut
6 grains of red onion
6 cloves garlic
½ tsp coriander
½ tsp sugar
1 tsp salt

How to make:

     Rough mashed cassava leaves until slightly bruised.
     Saute the spices until fragrant.
     Enter mashed cassava leaves, banana kecombrang and stir well.
     Pour the coconut milk and cook over low heat while stirring, stirring until boiling and thickened.
     Add leaves mekai (typical aquatic herbs) if any. Stir well.
     Remove and serve warm.

For 6 people