500 g Cassava Leaves
300 ml Thick Coconut Milk
30 g Dried Shrimp, toasted
30 g Shallots
20 g Garlic
20 g Turmeric
15 g Ginger
20 g Candlenut
15 g Curly Red Chilies
50 g Large Red Chilies
15 g Grounded Coriander
5 g Cumin Powder
1 Stick Lemongrass, smashed
3 Bay Leaves
2 Lime Leaves
20 g Galangal, smashed
20 g Baking Soda
150 ml Cooking Oil
7 g Salt
15 g Sugar
25 g Chicken Powder
Water
Fried Onion (optional)
Sprinkle with fried onions and serve.