Gulai Telur Daun Singkong (Egg Curry with Cassava Leaves)
Gulai Telur Daun Singkong is a delectable Indonesian dish that beautifully combines the richness of boiled eggs with the earthy flavors of cassava leaves, enhanced by a fragrant coconut milk sauce. This recipe is a perfect representation of Indonesian cuisine, showcasing the harmonious blend of spices and ingredients that create a comforting and aromatic dish. Below, you will find a comprehensive guide on how to prepare this delicious dish, along with detailed ingredients, nutritional information, and step-by-step instructions.
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken eggs | 4, boiled, peeled, and fried |
| Cassava leaves | ½ bunch, boiled |
| Coconut milk powder | ½ pack |
| Lemongrass | 1 stalk, bruised |
| Lime leaves | 4 pieces |
| Dried shrimp | 2 tablespoons |
Spice Paste (Bumbu Halus)
| Ingredient | Quantity |
|---|---|
| Red shallots | 5 cloves |
| Garlic | 4 cloves |
| Bird’s eye chilies | 10 pieces |
| Red chilies | 5 pieces |
| Turmeric | 2 inches |
| Ginger | 2 inches |
| Candlenuts | 2 pieces |
| Coriander | 2 tablespoons |
| Salt | to taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 14 g |
| Carbohydrates | 15 g |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Fiber | 3 g |
| Sodium | 450 mg |
Instructions
Step 1: Prepare the Spice Paste
- In a blender or food processor, combine the red shallots, garlic, bird’s eye chilies, red chilies, turmeric, ginger, candlenuts, and coriander. Blend until you achieve a smooth paste. This fragrant spice mixture is the foundation of your gulai.
Step 2: Sauté the Spice Paste
- Heat a generous amount of oil in a pan over medium heat. Once hot, add the prepared spice paste along with the bruised lemongrass and lime leaves. Sauté until the mixture becomes aromatic and the oil begins to separate from the paste, which typically takes about 3-5 minutes.
Step 3: Add Coconut Milk and Simmer
- Pour in 2 cups of water and the coconut milk powder into the pan, stirring to combine. Bring the mixture to a gentle boil, allowing the flavors to meld together beautifully. Once it reaches a boil, reduce the heat and let it simmer for 10 minutes.
Step 4: Incorporate Dried Shrimp and Eggs
- After simmering, add the dried shrimp to the mixture, stirring well. Then gently place the boiled and fried eggs into the sauce, ensuring they are coated with the flavorful liquid. Allow the eggs to soak in the flavors for another 5 minutes.
Step 5: Add Boiled Cassava Leaves
- Finally, add the boiled cassava leaves to the pot. Gently mix everything together, ensuring the leaves are evenly distributed and coated with the curry sauce. Let it cook for an additional 2-3 minutes to warm the leaves through.
Step 6: Adjust Seasoning
- Taste the gulai and adjust the seasoning with salt as needed. This step is crucial, as it enhances the overall flavor of the dish. Once satisfied, remove from heat.
Serving Suggestions
Serve Gulai Telur Daun Singkong warm, accompanied by steamed rice or traditional Indonesian rice cakes. The richness of the curry pairs perfectly with a side of fresh vegetables or a simple salad to balance the flavors.
Conclusion
Gulai Telur Daun Singkong is a delightful dish that showcases the vibrancy and diversity of Indonesian cuisine. With its creamy coconut sauce, fragrant spices, and the added nutritional benefits of cassava leaves, this recipe is sure to become a favorite in your culinary repertoire. Enjoy the warmth and love in every bite!
