Bobor Daun Singkong with Tofu
Ingredients
| Ingredient | Quantity |
|---|---|
| Daun Singkong (cassava leaves) | 1 bunch |
| Tofu (diced) | 1 block |
| Daun Jeruk (kaffir lime leaves) | 2 sheets |
| Lengkuas (galangal, crushed) | 1 piece |
| Santan (coconut milk) | To taste |
| Spices to be ground | |
| Bawang Merah (shallots) | 5-6 cloves |
| Bawang Putih (garlic) | 5 cloves |
| Kemiri (candlenuts) | 5 pieces |
| Kemiri Bubuk (ground candlenuts) | 1/2 tablespoon |
| Kencur (aromatic ginger) | 1 cm piece |
| Kunyit (turmeric) | 1 cm piece |
| Garam (salt) | To taste |
| Penyedap (seasoning) | Optional |
Instructions
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Prepare the Leaves: Clean the cassava leaves thoroughly and boil them in water until they are tender, which may take about 30 minutes.
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Cook the Base: In a separate pot, bring sufficient water to a boil, then add the coconut milk along with the crushed kaffir lime leaves and galangal. Let it simmer gently.
-
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Add Tofu and Spices: Once the base is simmering, add the diced tofu and the ground spices. Season with salt and additional seasoning if desired.
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Incorporate the Leaves: Gently fold in the boiled cassava leaves, stirring to combine. Cook over low heat until everything is thoroughly heated and the flavors meld together.
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Final Touches: Make sure to stir frequently to prevent the coconut milk from curdling and to ensure an even distribution of flavors.
Note
This dish is best enjoyed warm, with a fragrant aroma and a delightful balance of flavors that showcases the ultimate essence of Indonesian cuisine. Serve with steamed rice for a complete meal.
