Sweet potato leaves

Directions

1. Roughly chop the sweet potato leaves and the rambang leaves (they don’t need to be finely chopped). ≈ 8 min
2. Finely chop the cassava roots. ≈ 8 min
3. Crush the coconut, then press it to obtain thick coconut milk. ≈ 4 min
4. Heat the coconut milk until it begins to thicken and resemble butter. ⏱ ≈ 10 min
5. Remove the water produced during the collision of the potato leaves. ≈ 3 min
6. Combine all the spices, then add them to the simmering coconut milk. ⏱ ≈ 40 min
7. Add tubers, potato leaves, as well as meat or shrimp, to the coconut milk puree seasoned with spices. ≈ 2 min
8. Cook until all the ingredients are fully cooked and the spices have fully infused. ⏱ ≈ 10 min