Sayur daun singkong for my 🇮🇩🇳🇱 family

Details

Description

🥥 Coconut Curry with Cassava Leaves aka (Sayur Daun Singkong) 🇮🇩

A cozy, comforting Indonesian dish made with tender cassava leaves simmered in coconut milk, perfect with warm rice.

Ingredients:
• 200g cassava leaves (fresh or frozen)
• 2-3 tbsp udang rebon (tiny dried shrimp)
• 1 liter water
• 200ml coconut milk
• 1 block chicken stock (or 1 tsp powder)
• 1 stalk lemongrass (smashed)
• 2 bay leaves
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp turmeric powder
• 2 tbsp cooking oil

Spice Paste
• ½ large red bell pepper
• 3 shallots
• 4 garlic cloves
• 2 candlenuts

Instructions
1. In a pot, boil cassava leaves in water for 45–60 minutes to soften. Drain, rinse with cold water, squeeze dry, and chop roughly. Set aside.
2. Blend red bell pepper, shallots, garlic, and candlenuts until smooth. Add a little oil or water if needed.
3. In a large pan or pot, heat oil. Fry udang rebon until lightly crispy, set aside. In the same pan, add the blended spice paste. Cook until fragrant and the oil starts to separate (about 5–7 minutes). Add lemongrass, bay leaves, and turmeric powder. Stir well.
4. Add 1 liter of water, chicken stock, sugar, salt, pepper, and chopped cassava leaves. Bring to a boil, then reduce heat and simmer for 30–45 minutes covered, until leaves are fully tender.
5. Pour in the coconut milk and simmer uncovered for another 5 minutes. Stir gently to avoid curdling. Garnish with crispy dried shrimp.
6. Serve hot with steamed rice. Optionally garnish with crispy shallots.
Selamat makan 🫶


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