Gulai Putih Daun Singkong (Cassava soup with white stock), Medanese soup to fill stomach throughout the day
Kitchenesia.com - From Sumatra to Java, Borneo to Sulawesi, every region in Indonesia has their own creation of cassava soup. Commonly, cassava soup is pounded and has a yellow stock.
This recipe provides the very basic and no-fuss version of cassava soup: using chopped cassava leaves and natural white stock from coconut milk.
Duration: 30 minutes
Yields: 5 servings
2 bunches of cassava leaves
3 centimeters piece of galangal
1.2 liter coconut milk
3 tablespoons salt
1 teaspoon sugar
2 tablespoons cooking oil
Paste Ingredients:
10 shallots
4 cloves garlic
1 teaspoon shrimp paste
Grind paste ingredients altogether using mortar and pestle.
1. Half-boil cassava leaves until soft then chop.
2. Heat oil over a medium fire. Add ground paste, galangal, and lemongrass. Stir well until fragrant.
3. Add boiled cassava leaves then stir well. Add coconut milk, salt, and sugar. Stir until well-combined.