Gulai Singkong Teri (Anchovy Cassava Leaves Gulai)

Source : Heat The Vegetable Oil Saute Ground Spices Lemongrass Bay Leaves And Kaffir Lime Leaves Until Fragrant Add The Thai Bird Eye Chili Peppers And Tomato...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by jenscookingdiary

at : August 29, 2026

Step:

Heat the vegetable oil. Saute ground spices, lemongrass, bay leaves and kaffir lime leaves until fragrant.
Add the Thai bird eye chili peppers and tomato. Cook until wilted.
Add in the cassava leaves. Stir well.
Add coconut milk and water.
Season with salt and mushroom bouillon. Stir well. Cook until boiling. Adjust to taste.
Add the fried anchovies. Stir well. Remove from the heat.
Serve over warm rice. Yum!

Ingredients

50 gr anchovy, fried, set aside
2 bunches (200 gr) cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces
1 stalk lemongrass, pounded
2 Indonesian bay leaves
4 kaffir lime leaves, remove the bones
1 tomato, cut into pieces
10 pieces Thai bird eye chili peppers (optional)
750 ml instant coconut milk
750 ml water
1 tbsp salt or to taste
1 tsp mushroom bouillon
2 tablespoons vegetable oil
Ground spices:
3 cloves garlic
6 cloves shallots
3 candlenuts, toasted
1 tsp whole coriander
1/2 tsp whole white pepper
1 cm galangal
2 cm turmeric, peeled and roasted
3 red chilies