Daun ubi tumbuk
|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 of ginger, galangal, candlenut, garlic, and lemongrass, along with coconut milk and ikan teri|
|Cookbook: Daun ubi tumbuk Media: Daun ubi tumbuk|
Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found in Indonesia, made from ponded cassava leaves. In Indonesian, daun means leaves, ubi refer to cassava, and tumbuk means pounded. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender or food processor is an alternative.
The leaves are cooked in a fried spice paste consisting at a minimum of chilis and shallots, but usually some or all of ginger, galangal, candlenut, garlic, lemongrass and other spices, along with coconut milk and ikan teri or anchovy. Daun ubi tumbuk is frequently cooked with cempokak, a small bitter aubergine.
Bugis sayur daun ubi tumbuk served in Palopo, South Sulawesi.
- Pepy Nasution. "Gulai Daun Ubi Tumbuk Recipe (Mandailing Crushed Cassava Leaves Curry)". Indonesia Eats.
- "Budaya Dayak".
- Sri Owen. Indonesian Regional Food and Cookery. pp. 55–56.
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