Steps to Make Super Quick Homemade Gulai Singkong Teri (Anchovy Cassava Leaves Gulai)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, gulai singkong teri (anchovy cassava leaves gulai). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

To begin with this particular 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. Make ready 50 gr anchovy, fried, set aside
2. Prepare 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. Prepare 4 kaffir lime leaves, remove the bones
6. Take 1 tomato, cut into pieces
7. Make ready 10 pieces Thai bird eye chili peppers (optional)
8. Prepare 750 ml instant coconut milk
9. Prepare 750 ml water
10. Get 1 tbsp salt or to taste
11. Prepare 1 tsp mushroom bouillon
12. Make ready 2 tablespoons vegetable oil
13. Get Ground spices:
14. Make ready 3 cloves garlic
15. Make ready 6 cloves shallots
16. Get 3 candlenuts, toasted
17. Take 1 tsp whole coriander
18. Get 1/2 tsp whole white pepper
19. Take 1 cm galangal
20. Prepare 2 cm turmeric, peeled and roasted
21. Get 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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