Cassava leaf gulai is a tantalizing Indonesian dish that celebrates the rich flavors of the region. Bursting with aromatic spices and the earthy goodness of cassava leaves, this dish is a true delight for the senses. Here’s how you can recreate this mouthwatering dish in your own kitchen.
Ingredients:
- 500 grams cassava leaves, washed and finely chopped
- 400 ml coconut milk
- 2 cups water
- 2 tablespoons cooking oil
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon tamarind paste
- 2 teaspoons palm sugar
- Salt to taste
Spice Paste:
- 4 shallots
- 3 cloves garlic
- 2 red chilies
- 1-inch piece of ginger
- 1-inch piece of galangal
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel seeds
Instructions:
Prepare Spice Paste: In a blender or food processor, combine all the ingredients for the spice paste and blend until smooth.
Cooking: Heat cooking oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 3-5 minutes.
Add Aromatics: Add lemongrass, kaffir lime leaves, and bay leaves to the pot. Stir well to combine with the spice paste.
Coconut Milk Mixture: Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer.
Incorporate Cassava Leaves: Add the chopped cassava leaves to the pot. Stir well to coat the leaves with the coconut milk mixture.
Seasoning: Season with tamarind paste, palm sugar, and salt. Stir again to ensure even distribution of flavors.
Simmer: Allow the gulai to simmer uncovered for about 20-25 minutes, or until the cassava leaves are tender and the flavors have melded together beautifully.
Serve: Once cooked, remove from heat. Serve the cassava leaf gulai hot with steamed rice.
Tips:
- Cassava Leaves: Ensure you use fresh cassava leaves for the best flavor. If fresh leaves are not available, you can use frozen ones as well.
- Adjust Spice Level: Feel free to adjust the amount of chili according to your spice preference. You can make it milder or hotter to suit your taste.
- Consistency: If the gulai is too thick, you can add more water to reach your desired consistency.
Variations:
- Protein Addition: To make the dish heartier, you can add protein sources such as chicken, beef, or tofu. Simply cook the protein of your choice along with the spice paste before adding the coconut milk.
- Vegetable Variation: Experiment with adding other vegetables like pumpkin or green beans for added texture and flavor.
- Seafood Twist: For a seafood twist, you can add prawns or fish fillets to the gulai. Make sure to adjust the cooking time accordingly to prevent overcooking.
Nutritional Information:
(per serving)- Calories: Approximately 250 kcal
- Fat: 20g
- Carbohydrates: 15g
- Protein: 5g
Conclusion:
Indulge in the warmth and depth of flavors with cassava leaf gulai, a dish that embodies the essence of Indonesian cuisine. With its aromatic spices and creamy coconut milk, this dish is sure to become a favorite at your dining table. Whether enjoyed on its own or paired with steamed rice, cassava leaf gulai is a culinary adventure worth savoring.
