Sayur Singkong

Sayur Singkong is a comforting, aromatic Indonesian cassava leaves stew that perfectly captures the essence of traditional home cooking. Tender cassava leaves are simmered with rich coconut milk and a fragrant medley of spices, including turmeric, coriander, and galangal, to create a velvety stew that's both hearty and packed with bold flavors. Enhanced with the warmth of lemongrass, the subtle sweetness of palm sugar, and a hint of heat from bird’s eye chili, this dish is a true celebration of Indonesian culinary heritage. Ready in just 45 minutes, Sayur Singkong is ideal for pairing with steamed rice or as part of a vibrant, multi-dish Indonesian feast. Whether you're exploring Southeast Asian cuisine or craving a wholesome plant-based dish, this recipe is sure to impress.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash the cassava leaves thoroughly and drain. Roughly chop them into smaller pieces for easier cooking.

Step 2

Peel and thinly slice the shallots and garlic cloves.

Step 3

Bruise the lemongrass stalk and cut it into smaller sections to release the flavor.

Step 4

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.

Step 5

Add the galangal, bruised lemongrass, and bay leaves. Stir well and cook for another 2 minutes until aromatic.

Step 6

Add the turmeric powder, coriander powder, and the chopped cassava leaves to the pot. Stir everything together to coat the leaves with the spices.

Step 7

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.

Step 8

Stir in the coconut milk and add salt and palm sugar. Mix well to combine.

Step 9

Let the stew simmer gently for another 10 minutes, allowing the flavors to meld and the coconut milk to thicken slightly.

Step 10

Taste the broth and adjust seasoning if necessary.

Step 11

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

Serving size	(1668.9g)

Amount per serving	% Daily Value*
Calories	792.5

Total Fat 28.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2537.2mg	0%
Total Carbohydrate 129.7g	0%
Dietary Fiber 15.5g	0%
Total Sugars 49.8g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 1014.0mg	0%
Iron 12.0mg	0%
Potassium 1601.8mg	0%

*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.

Source of Calories

Fat: 29.7%

Protein: 11.0%

Carbs: 59.3%