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

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gulai singkong teri (anchovy cassava leaves gulai). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this 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 cook it.

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

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