My Version of Gulai Singkong

I made a different version of the cassava leaves dish, quite sometime ago (here and here). This time, I made gulai singkong, not as healthy because of those coconut milk, but I got a feeling it'll be different if I use milk instead. If you google the recipe (example, here), you'll see the long list of ingredients to my horror. So, I decided to cut all those out without taking out the flavor. Let's see if you agree to it :).

What you need:

500 gr Cassava leaves - boiled for about 7 to 10 minutes, strained and cut

100 gr anchovies (the small ones)

500 gr coconut milk

water (as needed to thin out the coconut milk)

6 pc lime leaves

3 tbsp oil

Condiments:

1/2 round garlic (about 5-6 cloves)

2 medium sized red onion - you can cut all those small shallots, but I don't like peeling those tiny shallots, waste energy

10 gr macadamia nuts

5 tsp salt

2 tbsp sugar

1/2 pack of chili padi (about 50gr)

How to:

1. On food processor, add on all the condiment ingredients and blend it until smooth

2. On a pot, heat up oil and saute the condiment and the lime leaves until fragrant

3. Add on anchovies, keep on saute-ing until well mixed
4. Add on Cassava leaves, coconut milk and water
5. Simmer the cassava leaves until the gravy reduced and thickened, and the leaves are soft

For a very Indonesian lunch, you can have it together with pepes tahu.

Enjoy!