Hello, I’m Clara. Today, I’m gonna show you how to make gulai singkong teri (anchovy cassava leaves gulai) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) Recipe
Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have gulai singkong teri (anchovy cassava leaves gulai) using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Gulai Singkong Teri (Anchovy Cassava Leaves Gulai):
- Get 50 gr anchovy, fried, set aside
- Make ready 2 bunches (200 gr) cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces
- Take 1 stalk lemongrass, pounded
- Prepare 2 Indonesian bay leaves
- Take 4 kaffir lime leaves, remove the bones
- Make ready 1 tomato, cut into pieces
- Prepare 10 pieces Thai bird eye chili peppers (optional)
- Prepare 750 ml instant coconut milk
- Make ready 750 ml water
- Get 1 tbsp salt or to taste
- Make ready 1 tsp mushroom bouillon
- Take 2 tablespoons vegetable oil
- Take Ground spices:
- Make ready 3 cloves garlic
- Take 6 cloves shallots
- Prepare 3 candlenuts, toasted
- Take 1 tsp whole coriander
- Prepare 1/2 tsp whole white pepper
- Take 1 cm galangal
- Get 2 cm turmeric, peeled and roasted
- Prepare 3 red chilies
Steps to make Gulai Singkong Teri (Anchovy Cassava Leaves Gulai):
- Heat the vegetable oil. Saute ground spices, lemongrass, bay leaves and kaffir lime leaves until fragrant.
- Add the Thai bird eye chili peppers and tomato. Cook until wilted.
- Add in the cassava leaves. Stir well.
- Add coconut milk and water.
- Season with salt and mushroom bouillon. Stir well. Cook until boiling. Adjust to taste.
- Add the fried anchovies. Stir well. Remove from the heat.
- Serve over warm rice. Yum! 😋
So that is going to wrap it up for this distinctive dish gulai singkong teri (anchovy cassava leaves gulai) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
