Indonesia is home to a diverse range of cuisines. One of them hails from West Java, namely from Leuwiliang. Ground cassava leaves are used to make a particular meal. His name is Galider, although he is also known as Gegeblu in various parts of the world.
This galider has a unique flavor. Cassava leaves, as we all know, are not only good for treating diarrhea, but they also have a high protein content. However, eating cassava leaves directly, especially raw cassava leaves, is bitter. As a result, this is one of the delectable cassava leaf recipes. Here's what you'll need and how to make it.
2 bunches old cassava leaves, 8 garlic cloves, 4 red onion cloves, frying oil, bay leaf, seasoning, and sugar to taste
Cassava leaves should be washed and then drained. After that, crush the cassava leaves until they are completely smooth.
Season with a pinch of salt and mash the garlic and onion. After smooth, use enough cooking oil to stir-fry the spices that were crushed previously, as well as the bay leaf. After the spices have been cooked and fragrant, add the pounded cassava leaves to the sauteed spices. Stir everything together evenly. To taste, combine sugar, salt, and seasonings. Stir-fry over medium heat until the cassava leaves are soft and the bitterness has vanished.
This dish goes well with heated rice, chili sauce, and even a bit of dent. Peyek is flour-fried rebon shrimp.