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Cassava leaves are pounded and cooked in aromatic herbs and spices. This Padang-style gulai is packed with an amazingly complex flavor. Seriously so good!
My grandma used to make gulai daun ubi tumbuk very often. She loved daun ubi tumbuk. I loved it too as a kid. Padang food is truly one of the best with an amazingly complex flavor. I hope you don’t get turn off by the long list of ingredients here (typical of Padang cuisine), but that’s what makes it so amazing! The combination of different herbs and spices is out of this world!
Fresh cassava leaves vs frozen cassava leaves
Fresh cassava leaves aren’t always available where I am. I was beyond thrilled when I saw they have frozen cassava leaves at the Asian grocery store. It’s funny how food can make you appreciate every little thing !!
Cassava leaves are fibrous, tough, and usually require some boiling to soften them. Traditionally, the cassava leaves are pounded by using a mortar and pestle. This helps to soften it and that’s why it is called daun ubi tumbuk. In this modern world, you are welcome to use a food processor 😉
How to cook gulai daun ubi tumbuk
1.I used store-bought frozen chopped cassava leaves. If you are using fresh cassava leaves, pick the leaves off the stems. Roughly chop the leaves and then put in a food processor and chop into small pieces. Put the pea eggplant in the food processor and chop into fine pieces. Alternatively, you can do it the traditional way by using a pestle to pound the leaves and pea eggplants into fine pieces. Squeeze out the liquid and discard
2. Put all the ingredients to grind in a food processor and process into a paste. Add a bit of water to help it goes as needed
3. Preheat a skillet or pot. Add cooking oil. Saute the ground spices until aromatic, about 3 minutes. Add the kaffir lime leaves, chopped torch ginger buds, and anchovies and continue to saute for another 2 minutes. Add water and bring to a boil.
4. Add cassava leaves and pea eggplant, and seasoning and cook until they are soft
Stir in coconut milk and bring to a gentle simmer. Don’t bring to a hard boil or the coconut milk will “break”. Have a taste and adjust to your preference
All I need is a big bowl of rice and I can polish this whole thing off by myself LOL!
Did you make this gulai daun ubi tumbuk recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
You may also like these gulai dishes too
Gulai Telur Padang (Padang-style Eggs in Spicy Coconut Broth)
How To Cook Gulai Ayam Padang
Stewed pounded cassava leaves in coconut milk (daun ubi tumbuk) - 4 servings
Ingredients
- 200 gr cassava leaves see notes for substitution
- 100 gr pea eggplant/takokak skip if you can't find any
- 1 torch ginger bud (bunga kecombrang/bunga kantan) finely chopped, skip if you can't find any
- 3 Tbsp small anchovies (teri Medan), or use dried shrimp
- 4 Tbsp cooking oil
- 4 kaffir lime leaves tear edges to release flavor
- 400 ml water
- 500 ml thick coconut milk
Ingredients to grind:
- 6 shallots
- 3 cloves garlic
- 8 red chilies
- 1 inch ginger
- 1 inch turmeric or use 1 Tbsp turmeric powder
- 1 stalk lemongrass white part only
Seasonings:
- 1 Tbsp sugar
- 2 tsp salt or more to taste
- 1 tsp chicken powder optional
Instructions
- If you use dried shrimp instead of anchovies (teri Medan), soak them in warm water until soft and then finely chop and set aside
Prepare the leaves:
- I used store-bought frozen chopped cassava leaves. If you are using fresh cassava leaves, pick the leaves off the stems. Roughly chop the leaves and then put in a food processor and chop into small pieces. Put the pea eggplant in the food processor and chop into fine pieces. Alternatively, you can do it the traditional way by using a pestle to pound the leaves and pea eggplants into fine pieces. Squeeze out the liquid and discard
Ground some ingredients:
- Put all the ingredients to grind in a food processor and process into a paste. Add a bit of water to help it goes as needed
Cooking:
- Preheat a skillet or pot. Add cooking oil. Saute the ground spices until aromatic, about 3 minutes. Add the kaffir lime leaves, chopped torch ginger buds, and anchovies and continue to saute for another 2 minutes. Add water and bring to a boil. Add cassava leaves and pea eggplant, and seasoning and cook until they are soft
- Stir in coconut milk and bring to a gentle simmer. Don't bring to a hard boil or the coconut milk will "break". Have a taste and adjust to your preference
- Serve immediately with rice as part of multi-course meal
2 comments
Can I substitute the cassava leaves for sweet potato leaves? It quite hard to find cassava leaves frozen or fresh where I live.
Hi Belinda, absolutely! That will work just fine too!