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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, gulai singkong teri (anchovy cassava leaves gulai). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. 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. Get 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. Prepare 2 Indonesian bay leaves
  5. Get 4 kaffir lime leaves, remove the bones
  6. Take 1 tomato, cut into pieces
  7. Get 10 pieces Thai bird eye chili peppers (optional)
  8. Take 750 ml instant coconut milk
  9. Get 750 ml water
  10. Make ready 1 tbsp salt or to taste
  11. Make ready 1 tsp mushroom bouillon
  12. Get 2 tablespoons vegetable oil
  13. Make ready Ground spices:
  14. Prepare 3 cloves garlic
  15. Make ready 6 cloves shallots
  16. Make ready 3 candlenuts, toasted
  17. Make ready 1 tsp whole coriander
  18. Make ready 1/2 tsp whole white pepper
  19. Get 1 cm galangal
  20. Prepare 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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