Banjarnegara special cassava leaf bundle recipe, savory and suitable as a daily side dish

Instagram/@lisna_lisnawati71

How to make it is also fairly easy.

Brilio.net - Buntil cassava leaves are one of the typical dishes of Banjarnegara, Central Java. The buntil filling can be adjusted to suit your taste. No need to worry, it's also fairly easy to make. The following recipe for typical Banjarnegara cassava leaf bundles has been published by BrilioFood from the Instagram account @lisna_lisnawati71.

photo: Instagram/@lisna_lisnawati71

Material:
- 3 bunches of cassava leaves, chopped

Filling ingredients:
- 1/2 grated coconut
- 100 gr rebon shrimp

Softened seasoning:
- 7 cayenne peppers
- 1 kencur segment
- 5 red onions
- 5 cloves of garlic
- Granulated sugar, salt and stock powder to taste

Ground spices for gravy:
- 5 curly red chilies
- 5 cloves of garlic
- 5 red onions
- 4 candlenuts
- 1 segment of ginger
- 1/2 turmeric segment
- 1 tsp coriander powder

Other ingredients:
- 1 lemongrass stalk, 1 galangal segment, 2 bay leaves
- Granulated sugar, salt, stock powder to taste
- Enough whole bird's eye chilies for sprinkling
- 65 ml instant coconut milk
- Enough water

How to make:
1. Boil half-cooked cassava leaves, approximately 10 minutes, squeeze out the water, drain.
2. Saute the ground spices for the filling, stir-fry with a little cooking oil until fragrant and cooked.
3. Add the rebon shrimp, stir until half cooked, add the grated coconut, stir well and add granulated sugar, salt and stock powder to taste, check the taste, after the filling ingredients are cooked, remove from heat.
4. Take a few cassava leaves that have been boiled, spread them out and arrange them, then add a few spoonfuls of the filling, fold and roll, then tie with string.
5. Saute the ground spices for the sauce, stir-fry with a little cooking oil, add the lemongrass, galangal and bay leaves, stir-fry until fragrant and cooked.
6. Add enough water, stir and cook until the water boils.
7. After boiling, add the coconut milk, stir again and cook until the coconut milk boils, stirring occasionally so that the coconut milk doesn't break.
8. After the coconut milk has boiled, then add the bundled cassava leaves, whole bird's eye chilies, stir, add granulated sugar, salt and stock powder to taste, stir again and cook until absorbed and the sauce is slightly sour.
9. After the sauce has reduced a little, the cassava leaf bundles are soft and the spices are absorbed, remove from heat and serve.

(brl/lut)