Daun ubi tumbuk [SEP] country of origin
Daun ubi tumbuk
Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves. In Indonesian, "daun" means leaf, "ubi" refers 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 dish is commonly found throughout the Indonesian archipelago, from Padang food and Batak cuisine
in Sumatra; Dayak cuisine in Borneo; to Manado and Bugis cuisine in Sulawesi while almost all Dayaks eat this dishes in Borneo.
Ingredients.
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.
A different daun ubi tumbuk recipe is