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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, gulai singkong teri (anchovy cassava leaves gulai). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice 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 have to prepare a few ingredients. You can cook 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. Get 50 gr anchovy, fried, set aside
  2. Get 2 bunches (200 gr) cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces
  3. Make ready 1 stalk lemongrass, pounded
  4. Get 2 Indonesian bay leaves
  5. Take 4 kaffir lime leaves, remove the bones
  6. Make ready 1 tomato, cut into pieces
  7. Prepare 10 pieces Thai bird eye chili peppers (optional)
  8. Make ready 750 ml instant coconut milk
  9. Prepare 750 ml water
  10. Prepare 1 tbsp salt or to taste
  11. Prepare 1 tsp mushroom bouillon
  12. Get 2 tablespoons vegetable oil
  13. Prepare Ground spices:
  14. Take 3 cloves garlic
  15. Get 6 cloves shallots
  16. Get 3 candlenuts, toasted
  17. Make ready 1 tsp whole coriander
  18. Prepare 1/2 tsp whole white pepper
  19. Make ready 1 cm galangal
  20. Take 2 cm turmeric, peeled and roasted
  21. Take 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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