Indonesian Cassava Leaf Coconut Milk Soup (Sayur Daun Singkong)

Ingredients

• 500g fresh cassava leaves (or 250g frozen, pre-boiled)
• 500ml thin coconut milk
• 250ml thick coconut milk
• 3 tablespoons cooking oil
• For Ground Spices (Bumbu Halus):
  • 8-10 shallots
  • 4-5 cloves garlic
  • 3-5 red chilies (adjust to taste)
  • 2-3 bird's eye chilies (optional, for extra heat)
  • 3 cm fresh turmeric, peeled
  • 2 cm fresh ginger, peeled
  • 3 candlenuts, toasted
  • 1 teaspoon coriander powder
  • 1/2 teaspoon white pepper
• For Aromatics (Bumbu Cemplung):
  • 3 cm galangal, bruised
  • 2 stalks lemongrass, bruised
  • 3-4 kaffir lime leaves
  • 2-3 Indonesian bay leaves (daun salam)
• For Seasoning:
  • 1.5 teaspoons salt (or to taste)
  • 1 teaspoon sugar (or to taste)

Instructions

1. Wash cassava leaves thoroughly. If using fresh leaves, boil them in a large pot of water until very tender, usually 30-45 minutes. Drain the water, let the leaves cool slightly, then squeeze out as much excess water as possible. Roughly chop the leaves and set aside. (If using pre-boiled frozen leaves, simply thaw and squeeze out water.)
2. Prepare the ground spices: In a blender or food processor, combine all ingredients listed under "Ground Spices". Process until a smooth paste is formed. Add a little oil or water if needed to aid blending.
3. Heat 3 tablespoons of cooking oil in a pot or deep pan over medium heat. Add the ground spice paste along with the "Aromatics" (bruised galangal, bruised lemongrass, kaffir lime leaves, and Indonesian bay leaves). Sauté until fragrant and the oil separates, typically about 5-7 minutes.
4. Add the prepared chopped cassava leaves to the pot. Stir well to coat the leaves with the sautéed spices. Pour in the thin coconut milk. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally to prevent the coconut milk from curdling.
5. Pour in the thick coconut milk. Add salt and sugar. Stir gently and continue to simmer for another 5-10 minutes, or until the soup thickens slightly and the flavors are well combined. Avoid vigorous boiling after adding thick coconut milk to prevent it from splitting.
6. Taste and adjust seasoning as needed. Serve hot with steamed rice.