Description
Gulai daun singkong is a light coconut curry cooked with cassava leaves. It’s richly-spiced, creamy, and hugely popular in Padang restaurants in Indonesia and the Malay world.
Ingredients
Scale
- 500 gr young cassava leaves (discard the stem)
- 6 shallots, peeled, chopped
- 3 cloves garlic, peeled, chopped
- 2 big red chillies, chopped
- 2 cm ginger, peeled, chopped
- 3 cm turmeric, peeled, chopped
- 3 candlenuts, chopped
- 1 tsp coriander seeds
- 1 lemongrass, bruised, knotted
- 3 cm galangal, bruised
- 2 salam leaves
- 2 kaffir lime leaves
- 1 tbsp tamarind extract
- 3 tbsp cooking oil
- Salt to taste
- 65 ml coconut milk/cream
- 700 ml water
Instructions
- Wash the cassava leaves thoroughly and put the leaves in boiling water. Add some salt and boil it for around 20 minutes until tender.
- When the cassava leaves are done, cool and squeeze out the water as much as possible, and cut it into smaller pieces. Set aside.
- Grind into a fine paste: shallots, garlic, chillies, ginger, turmeric, candlenuts and coriander seeds.
- Heat the oil over medium high heat and sauté the ground spices, lemongrass, galangal, salam leaves and kaffir lime leaves until fragrant, around 4 minutes.
- Add the cassava leaves.
- Add the water, salt and tamarind extract.
- Add the coconut milk. Mix and bring all the ingredients to boil, and continue cooking for about 20 minutes over medium heat until the vegetable is thoroughly cooked. Stir the soupy gulai frequently during the process to avoid the coconut milk breaking up.
- Transfer the dish to a serving bowl.
Notes
- If desired, dried fried anchovies can be added towards the end of cooking.
- If unavailable, cassava leaves can be substituted with kale or kohlrabi leaves. Blanch the veggies, squeeze dry and they are ready to use.
Keywords: Vegan, healthy