There is a traditional Indonesian side dish from the city of Padang called Sayur Daun Singkong (Braised Cassava Leaves). Since cassava leaves are hard to find where I live, I found that Kale is a great substitute for this dish. Collard greens is another option to use although so far I've only made this dish using Kale. My family can't get enough of this so I usually make a large batch at one time. But food containing coconut milk won't keep for too long in the refrigerator so what I do is take enough for us to eat for about 1-2 days then divide the rest into several containers to keep in the freezer for later on in the week...or even the following week.
Makes 8-10 Servings
Ingredients
4 bunches Kale
5 shallots
3 cloves garlic
3 red chili
5 Thai chili (or more)
5 candlenuts (kemiri)
1 medium tomato
1 t. minced ginger
1/2 inch galangal root
1 T. salt
1 T. turmeric
1/2 T. ground coriander
2 T. oil
2 cans coconut milk
4 C. water
4 bay leaves
Cooking instruction:
1. Remove stems from Kale. Cut leaves into 1" pieces. Set aside.
2. In a food processor, puree the next 11 ingredients.
3. Heat oil in a large and deep pan. Pour in the spice puree and stir for about 2 minutes.
4. Add coconut milk, water, bay leaves, then bring to a boil.
5. Slowly add in Kale and simmer for about 10 minutes. Serve with hot jasmine rice and/or meat accompaniment (like Pan Fried Fish Fillet or Beef Rendang).
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