Gulai Daun Singkong Tumbuk

Gulai Daun Singkong Tumbuk Recipe - A Delicious Bruneian and Swiss Dish

Region / culture: Brunei, Switzerland | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Gulai Daun Singkong Tumbuk is a traditional Indonesian dish that features a flavorful coconut milk-based sauce with fish and greens. This dish is known for its rich and aromatic flavors that come from a blend of spices and herbs.

History

Gulai Daun Singkong Tumbuk has its origins in Indonesian cuisine, where it is commonly enjoyed as a comforting and hearty meal. The dish is often served during special occasions and celebrations, showcasing the diverse and vibrant flavors of Indonesian cooking.

Ingredients

0.5 piece of fresh ginger, sliced
1 small onion, sliced
1 or 2 fresh, hot red chiles, seeded and sliced
0.5 tsp of salt
0.25 tsp of sugar
0.25 tsp of turmeric
2 cups of coconut milk
1 whole red snapper or similar fish, about 1 lb (454 g)
1 slice of Laos galangal s.c.
2 stalks of lemon grass or two slices of lemon
0.25 lb (113 g) of spinach or swiss chard, coarsely chopped

How to prepare

Process the ginger, onion, chile, salt, sugar, turmeric, and 0.25 cup of the coconut milk into a smooth paste.
Set aside.
Grill the fish over charcoal or in a gas or electric broiler for 2 minutes on each side.
Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat.
Add the Laos and lemongrass and simmer for 5 minutes, stirring frequently.
Add the fish and greens, cook for 15 minutes, basting occasionally.
Serve warm.

Variations

Substitute the fish with chicken or tofu for a different twist on this dish.
Add vegetables like eggplant or green beans for extra flavor and nutrition.

Cooking Tips & Tricks

Make sure to use fresh ingredients for the best flavor.

- Adjust the amount of chiles to suit your spice preference.

- Basting the fish while cooking helps to keep it moist and flavorful.

- Be careful not to overcook the fish, as it can become tough and dry.

Serving Suggestions

Serve Gulai Daun Singkong Tumbuk with steamed rice and a side of sambal for a complete and delicious meal.

Cooking Techniques

Grilling the fish adds a smoky flavor to the dish, while simmering it in the coconut milk sauce helps to infuse it with the aromatic spices.

Ingredient Substitutions

If you can't find fresh ginger, you can use ground ginger as a substitute. You can also use canned coconut milk if fresh coconut milk is not available.

Make Ahead Tips

You can prepare the spice paste and marinate the fish ahead of time to save time on the day of cooking.

Presentation Ideas

Garnish the dish with fresh cilantro or sliced red chiles for a pop of color and flavor.

Pairing Recommendations

Gulai Daun Singkong Tumbuk pairs well with a refreshing cucumber salad or pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin A, Vitamin C, and Iron.

Alergens

This recipe contains fish and coconut milk, which may be allergens for some individuals.

Summary

Gulai Daun Singkong Tumbuk is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Gulai Daun Singkong Tumbuk is a delicious and nutritious Indonesian dish that is sure to impress your family and friends. With its rich and aromatic flavors, this dish is perfect for any occasion.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Gulai Daun Singkong Tumbuk. It was many years ago, when I was just a young girl living in a small village in Indonesia. My grandmother, who was quite the cook herself, had passed down many traditional recipes to me over the years. But this particular dish was something new and exciting.

I had been visiting a nearby village to help a friend with some chores when I stumbled upon a small food stall tucked away in a corner. The aroma of spices and coconut milk wafted through the air, drawing me in like a moth to a flame. I approached the stall, where an elderly woman was busy cooking up a storm.

Curious, I struck up a conversation with her and soon learned that she was a master at making traditional Indonesian dishes. She told me about Gulai Daun Singkong Tumbuk, a dish made from cassava leaves pounded into a paste and cooked in a rich coconut curry. Intrigued, I asked her if she would teach me how to make it.

With a twinkle in her eye, she agreed and invited me to her home the following day. I eagerly accepted and spent the night dreaming about the culinary adventure that awaited me.

The next day, I arrived at her home and was greeted with warm smiles and welcoming arms. The elderly woman, whose name was Ibu Siti, wasted no time in getting down to business. She showed me how to pound the cassava leaves into a fine paste using a traditional mortar and pestle, a task that required strength and patience.

As we worked, Ibu Siti shared stories of her own childhood and how she had learned to cook from her own grandmother. She spoke of the importance of preserving traditional recipes and passing them down through the generations. I listened intently, marveling at her wisdom and passion for cooking.

Once the cassava leaves were pounded into a smooth paste, we moved on to the curry. Ibu Siti guided me through the process of toasting spices, grinding them into a fine powder, and simmering them in coconut milk until the flavors melded together in a symphony of taste and aroma.

I watched in awe as she expertly seasoned the curry with herbs and spices, adjusting the flavors with a deft hand and a keen intuition. She explained the importance of balancing sweet, sour, salty, and spicy flavors to create a harmonious dish that would delight the senses.

After several hours of cooking and simmering, the Gulai Daun Singkong Tumbuk was finally ready. Ibu Siti ladled the fragrant curry into bowls and invited me to take a taste. The flavors exploded on my tongue, a cacophony of richness and depth that I had never experienced before.

I thanked Ibu Siti profusely for her guidance and generosity, promising to cherish the recipe and pass it down to future generations. She smiled warmly and patted my hand, her eyes twinkling with pride.

As I left her home that day, my heart was full of gratitude and inspiration. I had learned not just a recipe, but a lesson in the importance of preserving tradition and sharing knowledge with others.

Since that day, Gulai Daun Singkong Tumbuk has become a staple in my own culinary repertoire. I have shared the recipe with my own children and grandchildren, passing down the flavors and stories of a bygone era.

Every time I make this dish, I am transported back to that fateful day when I stumbled upon Ibu Siti's food stall and discovered a treasure trove of culinary wisdom. And I am grateful for the serendipitous encounter that changed the course of my life and enriched my culinary journey.