Sayur Singkong
Sayur Singkong is a comforting and flavorful Indonesian dish that showcases tender cassava leaves simmered in a rich and aromatic coconut milk broth. This vibrant recipe is infused with the essence of lemongrass, galangal, turmeric, and fragrant spices, creating a perfect balance of earthy, spicy, and slightly sweet flavors thanks to the addition of palm sugar. With a creamy coconut base enhanced by the heat of bird's eye chili, Sayur Singkong is a staple of Indonesian cuisine, ideal for serving alongside steamed rice to complete a hearty, satisfying meal. It's easy to prepare in just 45 minutes, making it a great way to introduce authentic Southeast Asian flavors into your kitchen. Perfect for vegetarians and fans of global cuisine, Sayur Singkong is a must-try for anyone craving a taste of Indonesia!
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Recipe Information
Ingredients
- 500 grams Fresh cassava leaves
- 400 ml Coconut milk
- 500 ml Water
- 4 pieces Shallots
- 3 pieces Garlic cloves
- 2 pieces Bird's eye chili
- 5 cm Galangal
- 1 stalk Lemongrass
- 1 teaspoon Turmeric powder
- 2 pieces Bay leaves
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 tablespoon Palm sugar
- 2 tablespoons Vegetable oil
Instructions
Wash the cassava leaves thoroughly and drain. Roughly chop them into smaller pieces for easier cooking.
Peel and thinly slice the shallots and garlic cloves.
Bruise the lemongrass stalk and cut it into smaller sections to release the flavor.
In a large pot, heat the vegetable oil over medium heat. Add the sliced shallots, garlic, and bird's eye chili. Sauté until the shallots are translucent and fragrant, about 3 minutes.
Add the galangal, bruised lemongrass, and bay leaves. Stir well and cook for another 2 minutes until aromatic.
Add the turmeric powder, coriander powder, and the chopped cassava leaves to the pot. Stir everything together to coat the leaves with the spices.
Pour in the water and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the cassava leaves are tender.
Stir in the coconut milk and add salt and palm sugar. Mix well to combine.
Let the stew simmer gently for another 10 minutes, allowing the flavors to meld and the coconut milk to thicken slightly.
Taste the broth and adjust seasoning if necessary.
Remove from heat and transfer the sayur singkong to a serving dish. Serve warm alongside rice or as part of an Indonesian meal.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 49.8 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1014 mg | 78% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
