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
Recipe Courtesy of
Asian Food Network

Gulai Daun Singkong

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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

  1. 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.


  2. 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.
    Blend and fry spice paste


  3. 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.
    Add in cassava leaves and coconut milk


Garnish and Serve!

Sprinkle with fried onions and serve. 

Garnish 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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