Cassava leaves and cowpeas curry flavored with dried shrimp
Ingredients :
200 g tempe
4 shallots, 40 g
2 cloves garlic, 10 g
5 red chillies, 50 g
20 g galangal
5 g lesser galangal
2 tsp ground coriander, 6 g
3 Tbs dried shrimp, soaked in hot water
3 Tbs cooking oil, 30 ml, for frying
2 salam leaves
800 ml medium thick coconut milk
250 g boiled cowpeas
200 g boiled cassava leaves
2 tsp salt, 8 g (or to taste)
1 tsp brown sugar, 10 g
Method :
Cut tempe into a slant
Make shallots, garlic, red chillies, galangal, lesser galangal, coriander, and dried shrimp into a paste. Fry until aromatic. Add salam leaves and tempe. Pour in coconut milk and let come to a boil whilst stirring to prevent coconut milk from curdling.
Add boiled cowpeas and boiled cassava leaves. Season with salt and brown sugar. Continue cooking until done but not mushy.
Note :
6 servings
Source : Selera Magazine, October 1993
