 Daun ubi tumbuk in Batak cuisine | |
| 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 (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;[1] Dayak cuisine in Borneo;[2] to Manado and Bugis cuisine in Sulawesi while almost all Dayaks eat this dishes in Borneo.
- ^ Pepy Nasution. "Gulai Daun Ubi Tumbuk Recipe (Mandailing Crushed Cassava Leaves Curry)". Indonesia Eats. Archived from the original on 2016-03-04. Retrieved 2015-06-07.
- ^ Cite error: The named reference
Dayakwas invoked but never defined (see the help page).