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.
Wash cassava leaves, boil, add salt. If it is soft, lift, wash it with cold water, wring it and cut into pieces.
Fry all spices until smooth, then blender.
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.
If already boil enter the leaves of cassava, crab and pete. Wait a minute, taste correction and lift.