Ingredients with Measurements:
- 500g cassava leaves, washed and chopped
- 500g beef, cut into small pieces
- 2 cups coconut milk
- 2 cups water
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 red chilies, sliced
- 4 shallots, sliced
- 3 garlic cloves, minced
- 2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 2 tbsp cooking oil
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the cooking oil over medium heat.
2. Add the shallots, garlic, and red chilies. Sauté until fragrant.
3. Add the beef and cook until browned.
4. Add the turmeric, coriander, and cumin powder. Stir until the beef is coated with the spices.
5. Add the coconut milk, water, lemongrass, kaffir lime leaves, and salt. Stir well.
6. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
7. Add the cassava leaves, tamarind paste, and palm sugar. Stir well.
8. Let it simmer for another 15 minutes or until the cassava leaves are cooked and tender.
9. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Cassava leaves can be substituted with spinach or kale.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add potatoes or carrots for a heartier dish.
- Use different types of meat or protein for variety.
- Add more or less chili depending on your spice preference.
Tips and tricks:
- Use fresh cassava leaves for the best flavor.
- Bruise the lemongrass stalks before adding them to release their flavor.
- Adjust the amount of water depending on how thick or thin you want the sauce to be.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced red chilies and chopped cilantro.
Pairings:
- Serve with a side of sambal or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Roti canai
- Naan bread
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, let it simmer for a longer time to thicken.
Food safety advice:
- Make sure the meat is cooked through before adding the cassava leaves.
Food history:
- Gulai is a type of curry that originated in Indonesia and is commonly found in Malaysian and Singaporean cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian