Gulai padeh with cassava leaves

Ingredients

• 4 bunches of young cassava leaves
• 1 ripe coconut (approximately 750 ml of thick milk)
• Shallots, garlic, and red chili peppers, with a flavourful taste.
• Other spices (bumbu), to taste
• Turmeric and lemongrass leaves, with a flavour.
• Passion fruit or carambola (star fruit), with a flavour of
• salt

Cook the cassava leaves: wash them, place them in a saucepan with a little water, and then cook over medium heat until the water evaporates and the leaves are tender. Set them aside.

Prepare the coconut milk: grate the walnuts and press them to obtain approximately 750 ml of thick milk. You can also use canned coconut milk, diluted with water.

Grind the shallots, garlic, red chili peppers, and other spices into a fine paste. Do not grind the turmeric leaves or lemongrass.

Combine the spice paste with coconut milk, then add the turmeric leaves and crushed lemongrass.

Pour this mixture into the saucepan containing the cassava leaves.

Add the tamarind or carambola, and the salt to your liking.

Cook over medium heat, stirring gently, until the sauce boils and is fully cooked, to prevent it from separating.