Recipe of Speedy Gulai Singkong Teri (Anchovy Cassava Leaves Gulai)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gulai singkong teri (anchovy cassava leaves gulai). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to prepare a few ingredients. You can have gulai singkong teri (anchovy cassava leaves gulai) using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Gulai Singkong Teri (Anchovy Cassava Leaves Gulai):

1. Get 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. Take 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. Get 750 ml instant coconut milk
9. Prepare 750 ml water
10. Make ready 1 tbsp salt or to taste
11. Make ready 1 tsp mushroom bouillon
12. Make ready 2 tablespoons vegetable oil
13. Take Ground spices:
14. Take 3 cloves garlic
15. Take 6 cloves shallots
16. Take 3 candlenuts, toasted
17. Prepare 1 tsp whole coriander
18. Prepare 1/2 tsp whole white pepper
19. Take 1 cm galangal
20. Prepare 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! 😋

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