Cassava Leaves Crab Petai Curry

Cassava Leaves Crab Petai Curry

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Cassava Leaves Crab Petai Curry
Let's match the cassava leaves, blue crab and petai for lunch today. It seems, no doubt. Serve Cassava Leaves Crab Petai Curry when warm to be more delicious when eaten.
Course Main Dish
Cuisine Indonesian
Servings
portion
Ingredients
Ingredients
Fine ingredients
Seasoning is not fine
Course Main Dish
Cuisine Indonesian
Servings
portion
Ingredients
Ingredients
Fine ingredients
Seasoning is not fine
Instructions
  1. Wash cassava leaves, boil, add salt. If it is soft, lift, wash it with cold water, wring it and cut into pieces.
  2. Fry all spices until smooth, then blender.
  3. Sauteed spices that have been pureed with bay leaves, lemongrass and galangal. If it is fragrant enter the water, give salt, sugar, broth. Put coconut milk.
  4. If already boil enter the leaves of cassava, crab and pete. Wait a minute, taste correction and lift.
  5. Ready to eat.
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