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

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, gulai singkong teri (anchovy cassava leaves gulai). One of my favorites food recipes. For mine, I will make it a 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 foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is something which I have loved my whole life.

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

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

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