Sweet Potato Pucuak Gulai is one of the traditional dishes from Minangkabau that has a rich and savory taste. Using sweet potato leaves (cassava leaves) cooked in coconut milk sauce with distinctive spices, this gulai is very delicious enjoyed with warm rice. Here is the recipe and how to cook Sweet Potato Pucuak Gulai that you can try at home.
Ingredients:
500 grams of cassava shoots (young cassava leaves, choose fresh ones that are free from insects)
1 liter of thick coconut milk (from 1 coconut)
2 tablespoons of cooking oil (for sauteing)
1 stalk of lemongrass, bruised
2 bay leaves
1 turmeric leaf (optional)
1 teaspoon of granulated sugar (to balance the taste)
1 teaspoon of salt (adjust to taste)
Fine Seasonings:
8 cloves of shallots
4 cloves of garlic
3 large red chilies (or adjust to the desired level of spiciness)
2 red cayenne peppers (optional, if you want it spicier)
1 segment of turmeric (or 1 teaspoon of turmeric powder)
1 segment of ginger
1 segment of galangal
1 teaspoon of ground coriander
1/2 teaspoon of ground cumin (optional, for a more distinctive taste)
2 candlenuts
Steps for Making Cauliflower Shoot Curry:
1. Preparing Cauliflower Shoots: Situs Slot88
Wash the cassava shoots until clean, remove the hard parts and stems.
Boil the sweet potato shoots in boiling water for about 10-15 minutes to soften the leaves and remove the bitter taste.
Once cooked, drain and squeeze the water, then cut into pieces or leave the leaves intact, according to taste.
2. Prepare the Fine Spices:
Puree the shallots, garlic, red chilies, cayenne pepper, turmeric, ginger, galangal, candlenuts, coriander, and cumin. You can use a blender or a traditional pestle.
3. Saute the Spices:
Heat cooking oil in a large frying pan.
Saute the fine spices with bay leaves, lemongrass, and turmeric leaves (if using) until fragrant and cooked.
4. Cooking the Gulai:
After the spices are sauteed and cooked, add the thick coconut milk to the pan. Stir well and let it boil over medium heat.
Once the coconut milk is boiling, add the boiled sweet potato shoots. Stir well and let it cook until the sweet potato leaves are tender and the sauce thickens slightly.
Add sugar and salt to taste.
5. Finishing:
Let the curry boil for 5-10 minutes, make sure the taste is right and the cassava leaves are really soft.
Taste and adjust the salt or sugar if necessary.
6. Serve:
Serve the cassava shoot curry on a serving plate with warm rice. This curry is perfect with other side dishes such as fried chicken, grilled fish, or chili sauce.
Tips:
If you want the cassava shoot curry to be spicier, you can add cayenne pepper or adjust the amount of red chili.
You can also add pieces of meat or sea fish such as mackerel if you want a curry that is richer in taste.
Do not cook the cassava shoots for too long, because it can make the leaves too soft and lose their texture.
Conclusion
Culai Pucuak Ubi is a simple dish but rich in flavor. Using cassava leaves combined with thick coconut milk and fragrant spices, this dish is very delicious and appetizing. By following the steps above, you can make delicious Gulai Pucuak Ubi at home to enjoy with your family.
Good luck trying this Gulai Pucuak Ubi recipe and hopefully the results are satisfying!
Hopefully this article helps! If you have any questions or other things you would like to know more about, don't hesitate to ask.