This recipe is translated from Cookpad Indonesia. See original: IndonesiaLento kacang tolo

Lento with Black-Eyed Peas

Jamilee
Jamilee @cook_6425089
Jakarta Timur

Lento with Black-Eyed Peas

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Ingredients

  1. 500 gramsgrated cassava (about 2 1/2 cups)
  2. 1/2young coconut (for making urap)
  3. 4 tablespoonstapioca flour
  4. spice paste:
  5. 5red bird's eye chilies
  6. 5 clovesgarlic
  7. 10kaffir lime leaves
  8. 1 tablespooncoriander seeds
  9. 6 pieceskencur (aromatic ginger)
  10. salt to taste
  11. 1 pinchflavor enhancer
  12. sugar to taste
  13. 125 gramsblack-eyed peas (about 3/4 cup)

Cooking Instructions

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

    Once cooked, remove and drain.

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Jamilee
Jamilee @cook_6425089
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Jakarta Timur

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