Spicy Indonesian Cassava Leaf Stew with Tofu and Eggs

Title: Indonesian Cassava Leaves Stew with Tofu and Eggs – Homestyle Recipe

Ingredients:

• 2 bunches of cassava leaves (washed, trimmed, and boiled)
• 4 hard-boiled eggs
• 10 pieces of fried tofu (lightly browned)
• 4 kaffir lime leaves
• 1 stalk of lemongrass
• 1/2 can of coconut milk (about 200 ml)
• 5 bird’s eye chilies (adjust to taste)
• Salt to taste
• Granulated sugar to taste
• Seasoning powder to taste

For the Spice Paste:

• 8 shallots
• 4 cloves of garlic
• 5 curly red chilies (adjust to taste)
• 2 candlenuts
• 1 thumb-sized piece of turmeric

Instructions:

1. Prepare the Cassava Leaves: Begin by boiling the cassava leaves until tender. Once cooked, chop them according to your preference.

2. Cook the Spice Paste: Heat some oil in a pan and sauté the ground spice paste until fragrant. Add the kaffir lime leaves and lemongrass, stirring frequently until the mixture is well-cooked and aromatic.

3. Combine Ingredients: Incorporate the chopped cassava leaves, tofu, hard-boiled eggs, and bird’s eye chilies into the pan. Add a bit of water to create a stew-like consistency, then cover and let it simmer briefly.

4. Add Coconut Milk and Seasonings: Once the ingredients are well-combined and heated through, stir in the coconut milk. Season with salt, sugar, and seasoning powder to taste. Adjust the flavors according to your preference.

5. Final Adjustments: Allow the stew to cook until the flavors meld together. Taste and adjust seasoning if necessary.

6. Serve: Once everything is well combined and the flavors are balanced, your Indonesian Cassava Leaves Stew with Tofu and Eggs is ready to be served. Enjoy this flavorful, homestyle dish!

Happy Cooking!