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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, gulai singkong teri (anchovy cassava leaves gulai). It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Gulai Singkong Teri (Anchovy Cassava Leaves Gulai) is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. 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. Take 50 gr anchovy, fried, set aside
  2. Take 2 bunches (200 gr) cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces
  3. Take 1 stalk lemongrass, pounded
  4. Prepare 2 Indonesian bay leaves
  5. Take 4 kaffir lime leaves, remove the bones
  6. Get 1 tomato, cut into pieces
  7. Make ready 10 pieces Thai bird eye chili peppers (optional)
  8. Get 750 ml instant coconut milk
  9. Take 750 ml water
  10. Make ready 1 tbsp salt or to taste
  11. Take 1 tsp mushroom bouillon
  12. Make ready 2 tablespoons vegetable oil
  13. Get Ground spices:
  14. Get 3 cloves garlic
  15. Prepare 6 cloves shallots
  16. Get 3 candlenuts, toasted
  17. Make ready 1 tsp whole coriander
  18. Prepare 1/2 tsp whole white pepper
  19. Take 1 cm galangal
  20. Take 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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