Gulai Pucuk Ubi Kayu - Cassava leaf sprigs in spicy coconut milk

Gulai Pucuk Ubi KayuCassava leaf sprigs in spicy coconut milk Bahan-bahan:ingredients:75 gr steak600 ml beef stock (see recipe)1 kunyit leaf2 jeruk purut / kaffir lime leaves1 sereh (lemongrass)1 piece asam gelugor200 gr young cassave leaf sprigs*375 ml santen asli (thick coconut milk)40 gr whitebaitHaluskan;bumbu:4 red lomboks5 shallots4 cloves garlic2 cm laos (galangal)3 cm jahe (ginger)2 cm kunyit (turmeric)Cara membuat:preperation/method:Cut the meat ito thin slices. Pound or grind the ingredients for the bumbu into a paste. Heat in a wok the stock and add the meat, the bumbu, the kunyit leaf, the jeruk purut, the sereh and the asam. Add the cassave leaves and let it simmer covered for 25 minutes until the cassave leaves are nearly cooked.Add the santen and the whitebait and let it simmer slowly until the santen starts to thicken and the whitebait are cooked.* if not available then use 500 gr spinach