Indonesian
Gulai Daun Singkong
“Gulai Daun Singkong is a luscious, creamy dish of cassava leaves simmered in spicy santan, infused with the earthiness of turmeric and galangal.”
Medium1.5 hours
Where it comes from
This traditional Minangkabau dish from Padang is rooted in the rich culinary heritage of West Sumatra, showcasing the region's love for coconut milk-based curries.
On the Palate
What goes into it
Vegetables
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Boil cassava leaves until tender, then drain.
- 2
Create a bumbu with turmeric, galangal, lemongrass, garlic, shallot, and bird's eye chili.
- 3
Fry the bumbu until aromatic, then add the leaves.
- 4
Pour in santan, add bay leaf and salam leaf, and simmer until the sauce thickens.
- 5
Season with salt to taste before serving.
