I always wanted to make this veggie meal, the original version normally using Cassava leaves. This food is widely known in Sumatra, Indonesia. Since I am not able to find fresh Cassava leaves here, I replaced them with Kale. And the taste was as good as the original version.
Ingredients:
- Kale (a bunch), trimmed and boiled, drained
- 75g fried/baked anchovies
- 1 stalk of lemongrass
- 2 Indonesian bay leaves
- 1/2 can of coconut milk
- water as needed
- salt
- sugar
- oil for sauteeing
To crush:
- 8 cloves of garlic
- 4 cloves of shallot
- 5 candle nuts
- 4cm of galangal
- 8 chili
Directions:
Saute the smooth spices with oil until fragrant. Add lemongrass, bay leaves, anchovies and coconut milk. Cook until boiling. Add salt and sugar to taste. At last add the boiled kale and mix them well.
- Kale (a bunch), trimmed and boiled, drained
- 75g fried/baked anchovies
- 1 stalk of lemongrass
- 2 Indonesian bay leaves
- 1/2 can of coconut milk
- water as needed
- salt
- sugar
- oil for sauteeing
To crush:
- 8 cloves of garlic
- 4 cloves of shallot
- 5 candle nuts
- 4cm of galangal
- 8 chili
Directions:
Saute the smooth spices with oil until fragrant. Add lemongrass, bay leaves, anchovies and coconut milk. Cook until boiling. Add salt and sugar to taste. At last add the boiled kale and mix them well.
What a great sounding kale recipe, thanks.
ReplyDelete