Stewed pounded cassava leaves in coconut milk (daun ubi tumbuk) - 4 servings
Servings: 4 serving
Calories: 497kcal
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!
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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
Notes
This recipe works well with other greens such as sweet potato leaves, kale, or other greens of your choice
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 29g | Protein: 9g | Fat: 42g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 1332mg | Potassium: 1090mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2759IU | Vitamin C: 141mg | Calcium: 118mg | Iron: 7mg
