Shredded Chicken in Cassava’s Leaf

Cassava leaf is one of commonplace tropical vegetables available in Bali, throughout the island. This leaf is used as a favourite filler for some local delicacies like ayam betutu or steamed chicken and roasted suckling pig, blended with diverse chopped tuber seasonings. Other than in both Balinese culinary items mentioned above, cassava leaf is also frequently combined with meat, fish or even prawns in the forms of pepes (food wrapped in leaf). The following recipe will make use of shredded chicken.
Ingredients: 100g cassava leaves and 250g boneless chicken meat.
Spices: 6 large chillies; 3 cloves garlic; 3 small chillies, 1 cm turmeric; 1 cm kencur; 2 candlenut; 1 tsp salt; 2 tbsp cooking oil; banana leaf, salam leaves add to every wrap

Method:

1. Boil the cassava leaves until well done, but not too soft. Take out and drain. Boil the chicken meat until cooked. Take out and make it into small shreds.
   
2. All spices are finely ground and then stirred-fry up to smelling fragrant.
   
3. Take the boiled cassava leaves; add with spices and shredded chicken. Mix them well. Take a tablespoonful of the mixture, wrap it with banana leaf and pin it with bamboo skewer or staple. Do the same to the entire mixture. Afterwards, steam the wraps until cooked. Take out and serve while it’s still warm. (BTN/029)