Gulai Daun Singkong - Cassava (Yam) Leaves Curry
On your next Asian market trip, get some yam/sweet potato/cassava leaves, and learn how to make this delicious and iconic Indonesian gulai daun singkong.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram (1.1 lb.) yam/cassava/sweet potato leaves (Indonesian: daun singkong)
- 2 tablespoon cooking oil
- 5 bay leaves (Indonesian: daun salam), omit if you don't have these
- 1 lemongrass (Indonesian: sereh), chopped into 4 pieces
- 750 ml (3 cup) water
- 250 ml (1 cup) coconut milk
- 1/2 tablespoon salt
- 1 teaspoon sugar
- 5 kaffir lime leaves (Indonesian: daun jeruk), omit if you don't have these
- 5 red chilies (Indonesian: cabe merah), I use Fresno, but feel free to use red cayenne, or even red bird-eye chilies if you wish
- 8 (120 gram / 4 oz.) shallots (Indonesian: bawang merah)
- 2 cloves garlic (Indonesian: bawang putih)
- 3 candlenuts (Indonesian: kemiri), or macadamia nuts
- 1 inch fresh ginger (Indonesian: jahe)
- 1 inch fresh galangal (Indonesian: lengkuas)
- 1/2 tablespoon ground coriander (Indonesian: bubuk ketumbar)
- 1 teaspoon turmeric powder (Indonesian: bubuk kunyit)
Instructions
- 1
Pinch off each leaf and its stem from the main stalk. Pinch off also the portion of the main stalks that are tender. Wash and rinse thoroughly a couple of times and set aside to drain off any excess water before cooking.
- 2
Heat cooking oil in a wok/deep skillet/pot and fry the spice paste until fragrant, about 3-5 minutes.
- 3
Add daun salam/Indonesian bay leaves (if using) and lemongrass and cook for another 2 minutes.
- 4
Toss in the cassava leaves and pour water into the skillet. Cook until boiling. Reduce heat and simmer for 15 minutes.
- 5
Add coconut milk, mix well, and simmer for another 5 minutes. Adjust salt and sugar as needed.
- 6
Add kaffir lime leaves (if using), and stir for 1 minute. Turn off heat, and serve immediately with steamed white rice.