Stewed pounded cassava leaves in coconut milk (daun ubi tumbuk) - 4 servings
Course: Side Dish
Cuisine: Indonesian, Malaysian
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Servings: 4serving
Calories: 497kcal
Author: Marvellina
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!
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
Notes
This recipe works well with other greens such as sweet potato leaves, kale, or other greens of your choice