MASAKAN SEDERHANA !! RESEP GULAI DAUN SINGKONG YANG ENAK
ranked 17 of 193 in Vegetables & Soup
gulai singkong
Cassava Leaf Gulai (Gulai Daun Singkong)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Petik daun singkong muda dari batangnya, lalu cuci bersih.
- Didihkan air, masukkan baking soda, lalu masukkan daun singkong dan masak sekitar 5 menit sambil diaduk hingga matang merata.
- Angkat dan tiriskan daun singkong, lalu siram dengan air dingin agar warnanya tidak menghitam, setelah dingin peras airnya dan potong-potong.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, jahe, pala, dan cabai merah besar dengan sedikit minyak.
- Tumis bumbu halus bersama daun salam, sereh, dan lengkuas dengan api kecil hingga matang dan tanak.
- Masukkan air, ketumbar bubuk, merica bubuk, garam, kaldu ayam bubuk, gula merah, dan santan (setengah bagian), aduk terus agar santannya tidak pecah.
- Cicipi rasanya, sesuaikan bumbu jika perlu, lalu masukkan daun singkong dan cabai rawit utuh jika suka pedas.
- Aduk hingga tercampur rata, masak sebentar hingga mendidih, lalu matikan api dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pick young cassava leaves off the stems, then wash clean.
- Bring water to a boil, add the baking soda, then add the cassava leaves and cook for about 5 minutes while stirring until evenly cooked.
- Remove and drain the leaves, rinse with cold water to stop them from darkening, then once cool, squeeze out the water and cut them up.
- Blend the shallots, garlic, candlenuts, turmeric, ginger, nutmeg, and large red chilies with a little oil.
- Sauté the ground paste with the bay leaves, lemongrass, and galangal over low heat until fragrant and cooked through.
- Add the water, ground coriander, ground pepper, salt, chicken bouillon powder, palm sugar, and coconut milk (half the amount), and stir continuously so the coconut milk doesn't curdle.
- Taste and adjust the seasoning if needed, then add the cassava leaves and whole bird's-eye chilies if you want it spicy.
- Stir until combined, simmer briefly until it returns to a boil, then turn off the heat and serve.
Cook Mode
MASAKAN SEDERHANA !! RESEP GULAI DAUN SINGKONG YANG ENAK
MASAKAN SEDERHANA !! RESEP GULAI DAUN SINGKONG YANG ENAK
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Petik daun singkong muda dari batangnya, lalu cuci bersih.
- Didihkan air, masukkan baking soda, lalu masukkan daun singkong dan masak sekitar 5 menit sambil diaduk hingga matang merata.
- Angkat dan tiriskan daun singkong, lalu siram dengan air dingin agar warnanya tidak menghitam, setelah dingin peras airnya dan potong-potong.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, jahe, pala, dan cabai merah besar dengan sedikit minyak.
- Tumis bumbu halus bersama daun salam, sereh, dan lengkuas dengan api kecil hingga matang dan tanak.
- Masukkan air, ketumbar bubuk, merica bubuk, garam, kaldu ayam bubuk, gula merah, dan santan (setengah bagian), aduk terus agar santannya tidak pecah.
- Cicipi rasanya, sesuaikan bumbu jika perlu, lalu masukkan daun singkong dan cabai rawit utuh jika suka pedas.
- Aduk hingga tercampur rata, masak sebentar hingga mendidih, lalu matikan api dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pick young cassava leaves off the stems, then wash clean.
- Bring water to a boil, add the baking soda, then add the cassava leaves and cook for about 5 minutes while stirring until evenly cooked.
- Remove and drain the leaves, rinse with cold water to stop them from darkening, then once cool, squeeze out the water and cut them up.
- Blend the shallots, garlic, candlenuts, turmeric, ginger, nutmeg, and large red chilies with a little oil.
- Sauté the ground paste with the bay leaves, lemongrass, and galangal over low heat until fragrant and cooked through.
- Add the water, ground coriander, ground pepper, salt, chicken bouillon powder, palm sugar, and coconut milk (half the amount), and stir continuously so the coconut milk doesn't curdle.
- Taste and adjust the seasoning if needed, then add the cassava leaves and whole bird's-eye chilies if you want it spicy.
- Stir until combined, simmer briefly until it returns to a boil, then turn off the heat and serve.
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