Gulai Daun Singkong – Cassava Leaves Stew

Whenever I visit a Padang restaurant, it is almost a certainty that I will grab this among the many plates to choose from. If you have trouble finding cassava leaves, you can actually substitute with equal amount of spinach, but the cooking time has to be reduced significantly to 5 minutes in step 3 instead of 15 minutes. ♥

Gulai Daun Singkong - Cassava Leaves Stew
Gulai Daun Singkong – Cassava Leaves Stew

Gulai Daun Singkong - Cassava Leaves Stew
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 bunch of cassava leaves (about 250 gram), washed and drained
  • 2 tablespoon cooking oil
  • 5 bay leaves (Indonesian: daun salam)
  • 1 lemongrass (Indonesian: sereh), chopped into 4 pieces
  • 750 ml water
  • 250 ml thick coconut milk
Grind the following into spice paste
  • 5 red chilies (Indonesian: cabe merah keriting)
  • 8 shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 3 candlenuts (Indonesian: kemiri)
  • 2 fresh turmeric (Indonesian: kunyit), each about 1 inch length
  • 1 inch fresh ginger (Indonesian: jahe)
  • 1 inch fresh galangal (Indonesian: lengkuas)
  • ½ tablespoon ground coriander (Indonesian: bubuk ketumbar)
  • ½ tablespoon salt
  • 1 teaspoon sugar
  1. Heat cooking oil in a deep skillet (or a pot) and fry the spice paste until fragrant, about 3-5 minutes.
  2. Add bay leaves and lemongrass and cook for another 2 minutes.
  3. Toss in the cassava leaves and pour water into the skillet. Cook until boiling. Reduce heat and simmer for 15 minutes.
  4. Add coconut milk, mix well, and simmer for another 5 minutes. Adjust salt and sugar as needed.
  5. (Optional) With a scissor, cut the cassava leaves into smaller pieces so they are easier to scoop with a spoon when consumed.
  6. Turn off heat and serve hot or at room temperature with steamed white rice.


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