Daun ubi tumbuk facts for kids
Daun ubi tumbuk in Batak cuisine
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| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Sumatra, Borneo and Sulawesi |
| Serving temperature | Hot or room temperature |
| Main ingredients | cassava leaves, pounded and seasoned with spice mixture of ginger, galangal, candlenut, garlic, and lemongrass, along with coconut milk and ikan teri |
Daun ubi tumbuk is a yummy vegetable dish from Indonesia. Its name means "pounded cassava leaves" in Indonesian. Daun means leaf, ubi means cassava, and tumbuk means pounded. This dish is made from the leaves of the cassava plant.
Traditionally, people pound the cassava leaves using a wooden mortar and pestle. This makes them soft and ready to cook. Sometimes, people also chop the leaves very finely or use a blender to make them smooth.
Contents
What is Daun Ubi Tumbuk?
Daun ubi tumbuk is a popular side dish in many parts of Indonesia. It's often served with rice and other main courses. It's known for its rich, savory flavor. The dish is a great way to enjoy vegetables.
Where Does Daun Ubi Tumbuk Come From?
You can find this dish all over the Indonesian archipelago. It's a favorite in places like Padang and Batak cuisine on the island of Sumatra. It's also popular in Borneo, especially among the Dayak community. In Sulawesi, you'll find it in Manado and Bugis cooking. Almost all Dayaks in Borneo enjoy this dish regularly.
What's in Daun Ubi Tumbuk?
The main ingredient is, of course, cassava leaves. But what makes it so tasty is the special spice paste called bumbu. This paste is usually fried before the leaves are added.
Here are some common ingredients in the spice paste:
- Chilis (for a little kick!)
- Shallots
- Ginger
- Galangal (a root similar to ginger)
- Candlenut (a type of nut that helps thicken the sauce)
- Garlic
- Lemongrass (for a fresh, citrusy smell)
After the spices, coconut milk is added to make the dish creamy. Small dried fish, like ikan teri (anchovies), are often included for extra flavor. Sometimes, a small bitter fruit called cempokak (a type of aubergine) is also cooked with the leaves.
Different Ways to Make It
The Dayak in Kalimantan have a simpler way to make daun ubi tumbuk. They just boil the cassava leaves with shallots, animal fat, and salt. It's a very traditional and comforting version of the dish.
If you can't find cassava leaves, some people suggest using kale as a substitute. It has a similar texture and can be prepared in a similar way.
Images for kids
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Bugis sayur daun ubi tumbuk served in Palopo, South Sulawesi.
