Katuk leaves or also known by the Latin name Sauropus androgynous are very famous in Indonesia as leaves that are very useful for helping the amount of breast milk production. Katuk leaves have small leaves. The taste of the leaves when cooked or boiled is like spinach with little fat and these katuk leaves can be processed into various types of vegetable dishes and among these dishes I will process these katuk leaves into Gulai Daun Katuk. Gulai itself has spices that are almost the same as curry but simpler compared to curry which has more spices.

To make this Katuk leaf Gulai, the first thing I did was harvest the Katuk leaves themselves in my front yard. After that,

I prepared the spices to cook this Katuk leaf curry. The spices I prepared were only simple spices.

1. 4 cloves of shallots 2. 2 cloves of garlic 3. 1 segment of turmeric and 1 tomato

4. A little galangal (if you don't have it, you can skip it) 5. 2 stalks of lemongrass 6. 2-3 bay leaves

7. 500 grams of Katuk leaves

8. 1 liter of coconut milk

9. 1 tablespoon of salt

In the recipe above I did not add chili or pepper because I have a spicy chili sauce as a side dish.

To start cooking this Katuk leaf I will start the steps below:

1. The first after the katuk leaf I separate it from the stem then I weigh it and wash it until clean

2. After that I puree the shallots, garlic, turmeric and tomatoes.

3. After that I crush the lemongrass and galangal.

4. After everything is done I puree it then I saute it in hot oil over medium heat

5. Don't forget I add the aromatherapy spices, namely lemongrass, galangal and bay leaves.

6. Stir continuously until all the spices give off a fragrant aroma then add the katuk leaves.

7. When it is not yet cooked the katuk leaves will look a lot but after the katuk leaves touch all the spices and wilt a little then it will shrink as shown in the picture.

8. After the katuk leaves wilt then I add the coconut milk. Oh yes, the thickness of the coconut milk can be adjusted to taste and my taste and my wife's is coconut milk that is not too thick so that the vegetables that are cooked later are not too fatty and make us nauseous.

9. After I put in the coconut milk, stir again and don't forget the salt. Stir slowly and let the coconut milk boil a little and stir continuously so that the coconut milk does not split.

10. After the coconut milk boils, turn off the heat, and the katuk gulai leaves have been cooked.

This simple home menu is very easy to make and these menus are usually never boring to enjoy we will come back and come back again to make it. Please try my simple recipe and greetings from me tomi diwirja Indonesia