Sayur Singkong/Kale

When you can't find singkong (cassava) leaves in Australia, kale leaves make a great substitute due to the similarity of the texture. That's what I've been doing pretty much in the past year when I'm longing for any type of cooking with singkong (cassava) leaves.

Ingredients:

• 1 bunch of kale leaves (around 400gr)
• 2 tbsp small shrimps (ebi) - or you can use prawns with skin on, but if using prawn do not blend it with the other spices 
• 1/2 red onion
• 5 garlic cloves
• 1 block of ABC shrimp paste (terasi)
• 2 tsp of coriander seeds (ground)
• White pepper 
• 1 tsp ginger paste
• 2 candlenuts (burn)
• Chillies (optional)
• 3-4 bay leaves
• 2-3 tbsp anchovies
• Royco ebi flavour (optional)
• 1 can of coconut milk (400gr)
• Water

Directions:

1. Blend together: small shrimps, red onion, garlic cloves, shrimp paste, coriander seeds, white pepper, ginger paste, candlenuts, and chillies. Add a bit of water if it will not grind finely.
2. Heat a bit of oil and saute the blended spices.
3. Add in water and coconut milk.
4. Add in anchovies, bay leaves, and Royco until boiling.
5. Add in the kale leaves and cook until the leaves wilt.
6. Add sugar and salt to taste.