📝 About This Recipe
A cornerstone of Padang cuisine from West Sumatra, this vibrant curry transforms humble cassava leaves into a luxurious, melt-in-your-mouth delicacy. The leaves are slow-simmered in a golden 'Gulai' gravy infused with turmeric, galangal, and lemongrass, resulting in a complex balance of earthy, creamy, and aromatic notes. It is a soul-warming dish that perfectly captures the bold, spice-forward heart of Indonesian home cooking.
🥗 Ingredients
The Greens
- 500 grams Fresh Cassava Leaves (stems removed, thoroughly washed)
- 1/2 teaspoon Baking Soda (optional, to keep the leaves bright green)
- 1 teaspoon Salt (for the boiling water)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 5-7 pieces Red Chili Peppers (deseeded for less heat if desired)
- 2 cm Fresh Turmeric (peeled or 1 tsp powder)
- 2 cm Fresh Ginger (peeled)
- 4 pieces Candlenuts (toasted)
- 1 teaspoon Coriander Powder
Aromatics and Liquids
- 800 ml Coconut Milk (full fat for best results)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 1 piece Turmeric Leaf (tied in a knot (essential for Padang aroma))
- 3 pieces Salam Leaves (Indonesian bay leaves)
- 2 tablespoons Dried Anchovies or Ebi (optional, for umami depth)
- 1 tablespoon Palm Sugar (or to taste)
- 1 teaspoon Salt and White Pepper (adjust to preference)
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Bring a large pot of water to a boil. Add 1 teaspoon of salt and the baking soda. Submerge the cassava leaves and boil for 8-10 minutes until they are tender. Drain and immediately plunge into ice water to stop the cooking process.
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2
Squeeze the excess water out of the cooled cassava leaves firmly. Chop the leaves roughly into 2-inch pieces and set aside.
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3
Prepare the 'Bumbu Halus' (spice paste) by blending shallots, garlic, chilies, turmeric, ginger, candlenuts, and coriander powder with a splash of oil or water until a smooth, vibrant paste forms.
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4
Heat 3 tablespoons of oil in a heavy-bottomed pot or wok over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the solids (about 5-7 minutes).
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5
Add the bruised lemongrass, galangal, turmeric leaf, and salam leaves to the pot. Stir-fry for another 2 minutes to release their essential oils.
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6
If using dried anchovies or ebi, add them now and stir for 1 minute to infuse the oil with their savory flavor.
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7
Pour in the coconut milk slowly while stirring constantly to prevent the spice paste from clumping. Bring the mixture to a gentle simmer.
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8
Add the blanched cassava leaves into the simmering coconut gravy. Ensure the leaves are well-submerged.
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9
Season with palm sugar, salt, and white pepper. Lower the heat to medium-low.
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10
Simmer uncovered for 15-20 minutes, stirring occasionally. This allows the leaves to absorb the flavors and the sauce to thicken slightly.
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11
Taste the gravy; it should be creamy, savory, and slightly sweet. Adjust salt or sugar if necessary.
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12
Once the gravy has reached your desired consistency and the leaves are buttery soft, remove the large aromatics (lemongrass, galangal, leaves) and transfer to a serving bowl.
💡 Chef's Tips
If you cannot find fresh cassava leaves, kale or collard greens make an excellent substitute, though they require slightly less boiling time. Don't skip the candlenuts; they provide the characteristic nutty thickness to the gravy. Macadamia nuts are the best substitute if candlenuts aren't available. Always stir the coconut milk frequently as it comes to a boil to prevent it from 'breaking' or curdling. For an authentic Padang experience, let the dish sit for 30 minutes before serving; the flavors deepen significantly as it cools slightly. The addition of baking soda in the blanching water is a professional trick to keep the leaves a vibrant green rather than a dull olive color.
🍽️ Serving Suggestions
Serve hot alongside steamed jasmine rice or 'Lontong' (compressed rice cakes). Pairs beautifully with 'Rendang Daging' (beef rendang) for a complete Indonesian feast. Add a side of 'Sambal Ijo' (green chili sambal) for an extra kick of heat and acidity. Serve with 'Kerupuk' (prawn crackers) to add a crunchy texture contrast to the silky leaves. A cold glass of Es Teh Manis (Indonesian sweet iced tea) is the perfect palate cleanser for this rich curry.