Lento with Black-Eyed Peas

Name: Lento with Black-Eyed Peas
Cuisine: American
Ingredients: 500 grams grated cassava (about 2 1/2 cups); 1/2 young coconut (for making urap); 4 tablespoons tapioca flour; spice paste:; 5 red bird's eye chilies; 5 cloves garlic; 10 kaffir lime leaves; 1 tablespoon coriander seeds; 6 pieces kencur (aromatic ginger); salt to taste; 1 pinch flavor enhancer; sugar to taste; 125 grams black-eyed peas (about 3/4 cup)

Jamilee @cook_6425089

Jakarta Timur

Lento with Black-Eyed Peas

Jamilee @cook_6425089

Saved

Ingredients

500 gramsgrated cassava (about 2 1/2 cups)
1/2young coconut (for making urap)
4 tablespoonstapioca flour
spice paste:
5red bird's eye chilies
5 clovesgarlic
10kaffir lime leaves
1 tablespooncoriander seeds
6 pieceskencur (aromatic ginger)
salt to taste
1 pinchflavor enhancer
sugar to taste
125 gramsblack-eyed peas (about 3/4 cup)

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Steps

1

Soak the black-eyed peas for half a day, then boil and drain.
2

Mix the grated cassava, coconut, tapioca flour, black-eyed peas, and the ground spice paste.
3

Add salt, flavor enhancer, and sugar, then adjust the taste.
4

Shape and fry until golden brown. Keep the heat from getting too high.
5

Once cooked, remove and drain.