GULAI UBI TUMBUK GULAI DAUN SINGKONG
GULAI UBI TUMBUK
Gulai Ubi Tumbuk (Pounded Cassava Leaf Curry)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih daun singkong (100 gr), lalu tumbuk-tumbuk di atas ulekan sampai halus.
- Haluskan bawang merah (6 siung), bawang putih (3 siung), dan cabe rawit merah (3 buah) dengan sedikit air menggunakan blender.
- Masukkan bumbu halus ke wajan bersama lengkuas dan 600 ml air, masak dengan api kecil sampai mendidih, lalu rebus sekitar 10 menit.
- Masukkan daun singkong yang sudah ditumbuk, garam, kaldu ayam bubuk, gula pasir, sedikit kunyit bubuk, kecombrang, dan santan instan, masak sambil terus diaduk agar santan tidak pecah.
- Cicipi dan jika kurang gurih, tambahkan lagi santan instan dan sedikit micin.
- Aduk hingga tercampur rata dan cicipi kembali rasanya.
- Masak sampai daun singkong empuk dan bumbu meresap, lalu matikan api.
- Sajikan gulai ubi tumbuk dengan pelengkap sambal teri.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the cassava leaves (100 g) thoroughly, then pound them on a mortar until crushed.
- Grind the shallots (6 cloves), garlic (3 cloves), and red bird's-eye chilies (3) with a little water in a blender.
- Put the ground paste into a pan with the galangal and 600 ml water, cook over low heat until boiling, then simmer for about 10 minutes.
- Add the pounded cassava leaves, salt, chicken bouillon powder, sugar, a little turmeric powder, torch ginger flower, and instant coconut milk, and cook while stirring continuously so the coconut milk doesn't split.
- Taste, and if not savory enough, add more instant coconut milk and a little MSG.
- Stir until well combined and taste again.
- Cook until the cassava leaves are tender and the seasoning has absorbed, then turn off the heat.
- Serve the pounded cassava leaf curry with anchovy sambal on the side.
Cook Mode
GULAI UBI TUMBUK
Gulai Ubi Tumbuk (Pounded Cassava Leaf Curry)
GULAI UBI TUMBUK GULAI DAUN SINGKONG
GULAI UBI TUMBUK GULAI DAUN SINGKONG
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih daun singkong (100 gr), lalu tumbuk-tumbuk di atas ulekan sampai halus.
- Haluskan bawang merah (6 siung), bawang putih (3 siung), dan cabe rawit merah (3 buah) dengan sedikit air menggunakan blender.
- Masukkan bumbu halus ke wajan bersama lengkuas dan 600 ml air, masak dengan api kecil sampai mendidih, lalu rebus sekitar 10 menit.
- Masukkan daun singkong yang sudah ditumbuk, garam, kaldu ayam bubuk, gula pasir, sedikit kunyit bubuk, kecombrang, dan santan instan, masak sambil terus diaduk agar santan tidak pecah.
- Cicipi dan jika kurang gurih, tambahkan lagi santan instan dan sedikit micin.
- Aduk hingga tercampur rata dan cicipi kembali rasanya.
- Masak sampai daun singkong empuk dan bumbu meresap, lalu matikan api.
- Sajikan gulai ubi tumbuk dengan pelengkap sambal teri.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the cassava leaves (100 g) thoroughly, then pound them on a mortar until crushed.
- Grind the shallots (6 cloves), garlic (3 cloves), and red bird's-eye chilies (3) with a little water in a blender.
- Put the ground paste into a pan with the galangal and 600 ml water, cook over low heat until boiling, then simmer for about 10 minutes.
- Add the pounded cassava leaves, salt, chicken bouillon powder, sugar, a little turmeric powder, torch ginger flower, and instant coconut milk, and cook while stirring continuously so the coconut milk doesn't split.
- Taste, and if not savory enough, add more instant coconut milk and a little MSG.
- Stir until well combined and taste again.
- Cook until the cassava leaves are tender and the seasoning has absorbed, then turn off the heat.
- Serve the pounded cassava leaf curry with anchovy sambal on the side.
Cook Notes
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