Steps to Prepare Ultimate Gulai Singkong Teri (Anchovy Cassava Leaves Gulai)

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, Easiest Way to Make Ultimate Gulai Singkong Teri (Anchovy Cassava Leaves Gulai). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gulai Singkong Teri (Anchovy Cassava Leaves Gulai), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must 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 cook it.

Gulai Singkong Teri is one of the Indonesian traditional dishes originally from Sumatra (one of the Indonesian’s islands) but you can easily find this ‘delicious’ food in Padang restaurants all over Indonesia 🇮🇩 I ❤️ this food very much. It’s rich, spicy, and has a unique flavor of cassava leaves and fried anchovies 😋 #heirloom If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

Ingredients and spices that need to be Prepare to make Gulai Singkong Teri (Anchovy Cassava Leaves Gulai):

1. 50 gr anchovy, fried, set aside
2. 2 bunches (200 gr) cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces
3. 1 stalk lemongrass, pounded
4. 2 Indonesian bay leaves
5. 4 kaffir lime leaves, remove the bones
6. 1 tomato, cut into pieces
7. 10 pieces Thai bird eye chili peppers (optional)
8. 750 ml instant coconut milk
9. 750 ml water
10. 1 tbsp salt or to taste
11. 1 tsp mushroom bouillon
12. 2 tablespoons vegetable oil
13. Ground spices:
14. 3 cloves garlic
15. 6 cloves shallots
16. 3 candlenuts, toasted
17. 1 tsp whole coriander
18. 1/2 tsp whole white pepper
19. 1 cm galangal
20. 2 cm turmeric, peeled and roasted
21. 3 red chilies

Instructions to make 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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