TERI SPICES CASSAVA LEAVES

Ingredients 200 grams of wet fish 1 bunch cassava leaves, boiled, cut into pieces 100 ml thick coconut milk from 1/4 coconut 2 bay leaves, torn 6 cm ginger, thinly sliced 6 cm galangal, thinly sliced 6 stalks lemongrass, take the white, finely sliced 10 pieces of red chili 2 plum tomatoes, thinly sliced banana leaves for wrapping
Subtle Seasonings: 3 cm turmeric, burned 5 red onions 2 cloves of garlic 2 cm ginger

6 eggs pecans, toasted 1 teaspoon salt
How to make:

    Stir in spices, anchovies, and coconut milk. Let stand 15 minutes.
    Take a banana leaf. put cassava leaves, bay leaves, ginger, galangal, lemongrass, and chili pepper red.
    Spoon mixture of anchovies and tomatoes. Wrap. Hook with a stick.
    Steam over medium heat 30 minutes until cooked.
    Burn until fragrant.