Docang

Directions

1. Collect all the cassava leaves, wash them thoroughly, and cook them until they are tender. ⏱ ≈ 10 min
2. Drain them and cut them into thin slices. ≈ 8 min
3. Peel the young shoots from the base, wash them thoroughly, then rinse them and soak them in hot water. ⏱ ≈ 30 min
4. Once they are no longer too firm, drain them. ≈ 2 min
5. Toast the shredded coconut for 10 minutes with a pinch of salt to enhance its flavor, then let it cool. ⏱ 10 min
6. Soak the oncom in hot water and then blend it. ⏱ ≈ 30 min
7. Chop the onion and the garlic. ≈ 8 min
8. Place them in a pan and cook until they are fragrant, then add the chopped bay leaves, galangal, and lemongrass. ⏱ ≈ 7 min
9. Pour a sufficient amount of water, and bring to a boil. ⏱ ≈ 10 min
10. Add the onion and salt to taste. ≈ 3 min
11. Continue cooking until the mixture is fully cooked and flavorful. ≈ 3 min
12. For the sauce, bring the ingredients to a boil and then chop them. ⏱ ≈ 10 min
13. Arrange the sticky rice, cassava leaves, young soybean sprouts, and coconut flakes in a bowl. ≈ 3 min
14. Serve with a sauce made from oncom, and accompany with the traditional Cirebon dish, along with chips and chopped chili peppers. ≈ 2 min