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Ingredients
- Serves 2-4 people
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)
Gulai Daun Singkong
Gulai Daun Singkong is a meat free Indonesian curry which features cassava leaves as its main ingredient. Rich in spices, this dish is packed with flavor and is best enjoyed with a bowl of rice for a satisfying dinner.
- Easy
- 60 min
- 30 min
- 15 min
- 3 steps
- 23 Ingredients
- Easy
- 3 steps
- 23 Ingredients
- 60 min
- 30 min
- 15 min
Instructions
-
Boil cassava leaves
- In a saucepan, bring some water to a boil. Add baking powder, stir well.
- Add cassava leaves and cook it for about 7 minutes.
- Remove the leaves and shock them in a bowl of ice water.
- Strain and squeeze to remove excess water. Set aside.
-
Blend and fry spice paste
- In a blender, add shallots, garlic, turmeric, candlenut, curly red chilies, large red chilies, coriander, cumin and dried shrimp. Blend well.
- In a frying pan, over medium heat, heat up some oil. Add lemongrass, bay leaves, lime leaves, galangal and blended paste. Sauté until the spices are cooked, fragrant with the oils separated. Remove excess oil.
-
Add in cassava leaves and coconut milk
- In a medium saucepan, add about 300ml of water and bring it to a boil.
- Once it comes to a boil, add in the sauteed paste and stir well.
- Add in coconut milk and stir well. Reduce the heat.
- Stir consistently so that the coconut milk does not curdle. Add in the boiled cassava leaves. Stir well.
- Bring it to a boil and set aside.
Garnish and Serve!
Sprinkle with fried onions and serve.
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Ingredients
- Serves 2-4 people
-
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)
Nutrition
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