 Daun ubi tumbuk inBatak cuisine | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Sumatra, Borneo and Sulawesi |
| Serving temperature | Hot or room temperature |
| Main ingredients | cassava leaves, pounded and seasoned with spice mixture ofginger,galangal,candlenut,garlic, andlemongrass, along withcoconut milk andikan teri |
Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found inIndonesia, made from poundedcassava leaves. InIndonesian,daun means leaf,ubi refers to cassava, andtumbuk means pounded. The cassava leaves are traditionally pounded with a woodenmortar and pestle, although finely chopping or puréeing them using ablender orfood processor is an alternative.
The dish is commonly found throughout theIndonesian archipelago, fromPadang food andBatak cuisine in Sumatra;[1] Dayak cuisine in Borneo;[2] toManado andBugis cuisine in Sulawesi while almost allDayaks eat this dishes inBorneo.
The leaves are cooked in a friedspice paste consisting of a minimum of chilis andshallots, but usually some or all ofginger,galangal,candlenut,garlic,lemongrass, and other spices, along withcoconut milk andikan teri oranchovy. Daun ubi tumbuk is frequently cooked withcempokak, a small bitteraubergine.
A different daun ubi tumbuk recipe is prepared by theDayak ofKalimantan, simply boiled with shallot, animal fat, and salt.[2]
For Western cooks,kale is a possible substitute for cassava leaves.[3]
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