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

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, gulai singkong teri (anchovy cassava leaves gulai). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is something which I have loved my whole life.

To begin with this particular recipe, we must 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. Get 2 bunches (200 gr) cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces
  3. Get 1 stalk lemongrass, pounded
  4. Get 2 Indonesian bay leaves
  5. Make ready 4 kaffir lime leaves, remove the bones
  6. Take 1 tomato, cut into pieces
  7. Take 10 pieces Thai bird eye chili peppers (optional)
  8. Take 750 ml instant coconut milk
  9. Prepare 750 ml water
  10. Get 1 tbsp salt or to taste
  11. Take 1 tsp mushroom bouillon
  12. Prepare 2 tablespoons vegetable oil
  13. Take Ground spices:
  14. Make ready 3 cloves garlic
  15. Prepare 6 cloves shallots
  16. Make ready 3 candlenuts, toasted
  17. Get 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
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 to taste.
  6. Add the fried anchovies. Stir well. Remove from the heat.
  7. Serve over warm rice. Yum! 😋

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