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Daun ubi tumbuk, pounded cassava leaves in coconut milk

Daun ubi tumbuk, pounded cassava leaves in coconut milk

Main dishes

A Sumatran dish: mashed cassava leaves and eggplant, cooked in a thick, spicy coconut milk with bamboo shoots and meat or shrimp.

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Recipe from Raflinoer32, Nasywaaf, adapted by Recette de cuisine · · updated on

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Cassava flour is a common ingredient in Padang, Batak, and Karo cuisine in Sumatra, as well as in the Dayak cuisine of Borneo and the Minahasa cuisine of Sulawesi. It is typically ground or finely chopped.

Ingredients and directions

  • Prep time30 min
  • Cook time40 min
  • Total1 hr 10 min
  • DifficultyMedium
  • Cooking methodsaucepan
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $2.92

Spice paste

  • $0.82
  • $0.27
  • $0.03

Directions

  1. Roughly chop the cassava leaves and the eggplant pods. ≈ 3 min
  2. Finely chop the bamboo shoots. ≈ 8 min
  3. Grind the coconut and squeeze it to obtain a thick milk. ≈ 8 min
  4. Heat the coconut milk until it begins to separate and release its oil.
  5. Squeeze the ground leaves to extract the water. ≈ 3 min
  6. Grind the spices and add them to the coconut milk. ≈ 3 min
  7. Add the bamboo shoots, eggplant, leaves, and meat or shrimp. ≈ 3 min
  8. Cook until everything is cooked through and well-infused.

Equipment

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Before you start

Ingredients

  • 1 sack of cassava leaves
  • About 1 cup of eggplant peas (rimbang)
  • 100 g of bamboo shoots
  • One piece of meat or a few shrimp
  • 1 cup of shredded coconut (for the milk)
  • 5 shallots
  • 3 cloves of garlic
  • 3 red chili peppers
  • One piece of turmeric
  • One piece of ginger
  • salt

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