Recipes – All

Gulai daun singkong

4 Portions


  • 1 bunch of cassava leaves
  • 50 g of dried anchovy
  • 3 pcs whole cayenne
  • 3 lemongrass, smash
  • 3 bay leaves
  • 3 kaffir lime leaves
  • 3 cm galangal, smash
  • 150 ml water + 7 tablespoons FiberCreme
  • Oil for saute
  • a pinch (or more) of salt and pepper

Spice paste:

  • 5 pieces of shallot
  • 5 cloves of garlic
  • 2 pecan
  • 4 cm turmeric
  • 5 pieces red chilies
  • bird’s eye chilies according to taste



  1. Boil water and add some salt. Pick cassava leaves then boil for about 30 seconds. Chill cassava leaves into cold water to stop the cooking process.Wring the leaves to extract the water. Chop cassava leaves.
  2. Blend all spice paste ingredients and cooking oil.
  3. Saute the spice paste. Add lemongrass, galangal, bay leaves, kaffir lime leaves, stir-fry until fragrant. Add dried anchovy, then add water to taste
  4. Add FiberCreme and cassava leaves. Season with salt and pepper
  5. Then add bird’s eye chilies if you like. Boil again about 15-20 minutes (or until the cassava leaves soft, depending on the age of cassava leaves)
  6. Add water, cook and serve


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