Name: Gulai Singkong Teri (Anchovy Cassava Leaves Gulai)
Ingredients: 50 gr anchovy, fried, set aside; 2 bunches (200 gr) cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces; 1 stalk lemongrass, pounded; 2 Indonesian bay leaves; 4 kaffir lime leaves, remove the bones; 1 tomato, cut into pieces; 10 pieces Thai bird eye chili peppers (optional); 750 ml instant coconut milk; 750 ml water; 1 tbsp salt or to taste; 1 tsp mushroom bouillon; 2 tablespoons vegetable oil; Ground spices:; 3 cloves garlic; 6 cloves shallots; 3 candlenuts, toasted; 1 tsp whole coriander; 1/2 tsp whole white pepper; 1 cm galangal; 2 cm turmeric, peeled and roasted; 3 red chilies

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Gulai Singkong Teri (Anchovy Cassava Leaves Gulai)

To make Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) you only need 21 ingredients and 7 steps. Here is how you do that.

Ingredients of Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) :

Prepare anchovy, fried, set aside.

Provide cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces.

Provide lemongrass, pounded.

Prepare Indonesian bay leaves.

Provide kaffir lime leaves, remove the bones.

You need to prepare tomato, cut into pieces.

Prepare Thai bird eye chili peppers (optional).

Use instant coconut milk.

Provide water.

You need to prepare salt or to taste.

Use mushroom bouillon.

Prepare vegetable oil.

Provide Ground spices:.

Use garlic.

Prepare shallots.

You need candlenuts, toasted.

Use whole coriander.

You need whole white pepper.

You need to prepare galangal.

Use turmeric, peeled and roasted.

You need to prepare red chilies.

Short Tips:

If you are cooking from a recipe, the most effective tip we can offer you is to read through the entire thing all the way through before you start to cook. Not only will this assist you gain a far better understanding of what the final dish ought to look and taste like, you’ll even be able to ascertain which cooking tools you would like, as well as catch important instructions.

step by step :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! 😋.

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