Buntil Cassava Leaf

This was cookery or introduction dish Buntil Daun Singkong but forgiveness some of material there's only in Indonesia, like: Tempe, Petai Cina/Biji Lamtoro.
so if wish to try this cookery please pay a visit to Indonesia

the recipe is

Material:

• 200 gr tempe, take bath with matured water, smears 1 sdt salt, banana leaf bale, lets semalaman
• 250 gr leaf young cassava, dyes water to boil, leak
• 1/2 item young coconut, scar
• 150 gr petai cina/biji lamtoro
• salt and demerara

Material is refined:

• 6 shallot fang
• 5 garlic fang
• 5 fruit of red chilli
• 1 sdt coriander sangrai
• 1/2 sdt koempheria galanga chops up
• 1 sdm alpine galanga chops up

Coconut mink flavour ( mix grown into one):

• 500 cc coconut mink from 1 item coconut
• 2 greeting leaf sheet
• 1 cm alpine galanga, contuses
• 5 fruit of red chilli, refined with 5 shallot fang and 1 sdt coriander sangrai
• 1 sdt salt

Way Of Making:

1. Tempe boxed to be harsh, mixes with smooth flavour and all other material
2. For cassava leaf becomes 5 part. Every part in arranging above talenan, in such a manner finite meeting
3. Smooths down 1-2 sdm mixture tempe, closed again with cassava leaf then mixture tempe, rolled folded, greeting leaf berry, bale with banana leaf. Steam ± 1 hour(clock until matured, makes cool
4. Enters matured buntil to coconut mink is having flavour, ripe ± 30 minutes with small fire

for 5-6 portion