How to make: Clean the cassava leaves, then boil them until half cooked. Then, slice the shallots, garlic, curly red chili, and bird's eye chili. Heat the oil in a pan, sauté the shallots and garlic until fragrant. Add bird's eye chili, red chili, and bay leaves. Sauté until cooked. Sprinkle with powdered broth, a pinch of salt and granulated sugar, stir well.

How to Make: Heat oil in a pan, sauté shallots, garlic, and chili until fragrant. Add boiled and sliced cassava leaves, add a little water. Stir well. Season with salt, powdered broth, and sugar to taste. Stir well. Sprinkle fried salted fish, stir well again until thoroughly mixed and cooked. Ready to serve.

How to Make: Squeeze and knead cassava leaves with salt. Squeeze, rinse thoroughly, set aside. Prepare tempeh, then cut into pieces and fry briefly, set aside. Sauté the sliced seasoning ingredients until fragrant and wilted. Add tempeh, stir until evenly distributed. Add cassava leaves, add lime leaves, sprinkle with salt, sugar, and enough powdered broth. Mix well, add enough water. Cook until done. Ready to serve. Source: Diadona.id