Gulai Singkong Teri (Anchovy Cassava Leaves Gulai)
Gulai Singkong Teri (Anchovy Cassava Leaves Gulai)

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, gulai singkong teri (anchovy cassava leaves gulai). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have gulai singkong teri (anchovy cassava leaves gulai) using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Gulai Singkong Teri (Anchovy Cassava Leaves Gulai):
  1. Prepare 50 gr anchovy, fried, set aside
  2. Prepare 2 bunches (200 gr) cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces
  3. Get 1 stalk lemongrass, pounded
  4. Make ready 2 Indonesian bay leaves
  5. Get 4 kaffir lime leaves, remove the bones
  6. Take 1 tomato, cut into pieces
  7. Prepare 10 pieces Thai bird eye chili peppers (optional)
  8. Make ready 750 ml instant coconut milk
  9. Get 750 ml water
  10. Get 1 tbsp salt or to taste
  11. Take 1 tsp mushroom bouillon
  12. Take 2 tablespoons vegetable oil
  13. Take Ground spices:
  14. Make ready 3 cloves garlic
  15. Make ready 6 cloves shallots
  16. Get 3 candlenuts, toasted
  17. Make ready 1 tsp whole coriander
  18. Take 1/2 tsp whole white pepper
  19. Get 1 cm galangal
  20. Take 2 cm turmeric, peeled and roasted
  21. Prepare 3 red chilies
Instructions to make Gulai Singkong Teri (Anchovy Cassava Leaves Gulai):
  1. Heat the vegetable oil. Saute ground spices, lemongrass, bay leaves and kaffir lime leaves until fragrant.
  2. Add the Thai bird eye chili peppers and tomato. Cook until wilted.
  3. Add in the cassava leaves. Stir well.
  4. Add coconut milk and water.
  5. Season with salt and mushroom bouillon. Stir well. Cook until boiling. Adjust to taste.
  6. Add the fried anchovies. Stir well. Remove from the heat.
  7. Serve over warm rice. Yum! 😋

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