Cassava Leaf Gulai (Gulai Daun Singkong)

Cassava Leaf Gulai (Gulai Daun Singkong) is a classic Padang vegetable dish made from cassava leaves boiled in coconut milk and spices. This dish features a savory, spicy, and fresh flavor with a soft texture from the cassava leaves. It is an essential accompaniment in Padang restaurants.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: Easy
Servings: 4-5 people

Ingredients

Main Ingredients:

  • 2 bunches of young cassava leaves (± 500 grams)

  • 1 liter coconut milk (from 1 coconut)

  • 100 grams Medan anchovies (optional)

  • 2 pieces of asam kandis

  • 2 tsp salt

  • 1 tsp granulated sugar

Spice Paste:

  • 8 shallots

  • 4 cloves garlic

  • 5 red curly chilies

  • 10 red bird's eye chilies

  • 3 cm turmeric

  • 2 cm ginger

  • 3 candlenuts

  • 1 tsp coriander

Supplementary Spices:

  • 2 lemongrass stalks, bruised

  • 3 kaffir lime leaves

  • 2 bay leaves

  • 1 turmeric leaf (if available)

Instructions

Step 1: Preparing Cassava Leaves

  1. Pick young cassava leaves, discard tough stems

  2. Wash leaves thoroughly until no dirt remains

  3. Boil water, add cassava leaves

  4. Boil for 10 minutes until tender

  5. Drain and rinse with cold water, squeeze out excess water

  6. Coarsely chop the boiled cassava leaves

Step 2: Preparing Spices

  1. Grind all spice paste ingredients

  2. If using anchovies, wash and soak briefly

  3. Heat 3 tbsp oil in a wok

  4. Sauté ground spices with lemongrass, kaffir lime leaves, and bay leaves until fragrant

Step 3: Cooking Gulai

  1. Pour thin coconut milk into the sautéed spices

  2. Stir continuously until boiling to prevent coconut milk from curdling

  3. Add the boiled and squeezed cassava leaves

  4. Add asam kandis, salt, and sugar

  5. Cook over low heat for 15 minutes

Step 4: Final Touches

  1. Add anchovies at this stage if using

  2. Pour in thick coconut milk, stir gently

  3. Cook for 5 minutes until sauce slightly thickens

  4. Adjust seasoning, remove from heat and serve

Tips

  • Choose young cassava leaves to avoid bitterness and ensure quick tenderness

  • Don't boil cassava leaves too long to prevent mushiness

  • Squeeze leaves thoroughly to remove excess water

  • Omit anchovies for a vegetarian version

  • Add young jackfruit for variation

Variations

Simple Boiled Cassava Leaves:

  • Boil leaves with water, salt, and a little oil

  • Serve with shrimp paste sambal

Cassava Leaf Gulai with Meat:

  • Add 100 grams minced beef

  • Sauté meat with ground spices

Serving Suggestions

  • Serve warm with white rice

  • Perfect as a side for rendang, gulai, or other main dishes

  • Complement with sambal lado for authentic flavor

Storage

  • Can be refrigerated for 2 days

  • Reheat briefly before serving

Nutrition per Serving

  • Calories: 150 kcal

  • Protein: 8g

  • Fat: 10g

  • Carbohydrates: 12g

  • Fiber: 4g

This Cassava Leaf Gulai is not only delicious but also highly nutritious, rich in fiber and vitamins. Happy cooking!

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Cassava Leaf Gulai (Gulai Daun Singkong)