Do you like to eat vegetables? Eating vegetables has many benefits for our body. Especially to help smooth digestion and able to help reduce cholesterol.
This time I will write about a vegetable dish that is a favorite in our area of Medan city or North Sumatra Province. This vegetable is very unique and I don't think it can be found in other areas of the world. The basic #plantbased ingredients in this dish are cassava leaves.
Cassava leaves have been known to indonesian people since long ago. This plant is known for one of the plants that is very easy to grow, only by pegs to the ground. This plant can already grow. Although without fertilizer or in flushing.
Cassava leaves or in Bahasa we said ‘Daun Ubi’ are one type of vegetables that are less early later. Unlike other vegetables, kale, spinach or the like. Especially if you never eat vegetables at all. Of course you would never imagine cassava leaves as a delicious food.
Generally in Indonesia Cassava leaves are processed into Lalapan which is a vegetable that is only boiled to be eaten with sambal. But in the city of Medan, North Sumatra by becoming a dish that becomes one of the typical culinary of our region namely ‘Daun Ubi Tumbok’ (Cassava Leaves Mashed).
This menu is one of the legendary menus that come from the Mandailing area, and around Tapanuli raw materials are easy to get, the way to cook it is not difficult. leaves that have been plucked from the stalk, mixed with various other ingredients such as rimbang or cempokak, shallots, lemongrass stems and coconut milk. Sometimes to add delicious and fragrant to the vegetable ’Daun ubi tumbuk’ usually also added kincong or kecombrang.
For those of you who want to also try to make this dish following the recipe that I made hopefully can help
Ingredients:
- Cassava leaves
- Shallots
- Garlic
- Kecombrang
- Red chili
- Coconut milk
- Lemongrass
- Ginger
- Wash all ingredients, and take cassava leaves, garlic and shallots then chopper until texture is a little rough.
- Squeeze coconut milk from old coconut, take coconut milk water then cook on top of wok pan until boiling.
Put and cassava leaves that have been choppered earlier into the coconut milk, stir using a stick.
Add ginger, red chili, cassava and lemongrass
- Wait until cooked, ’Daun ubi tumbuk’ ready to be served.
’Daun ubi tumbuk’ are ready to be eaten. Usually this vegetable is eaten with warm white rice. Eating ‘Daun Ubi Tumbuk’ even with rough sea, believed to be delicious and eaten. For me and many others this ’Daun ubi tumbuk’ vegetable is believed to increase appetite even with side dishes.
It's easy enough to make it not use a lot of ingredients and seasonings. This dish also always has its own memories when I cooked it in perantuan when I was in college in the city of Padang. Indonesia is a country that has a lot of culinary heritage. So wherever we go we always miss our hometown.
Author: Aswita
You can find me instagram @aswitasoe
Email: [email protected]
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Looks delicious! I love coconut milk and cassava leave curries/soups. I usually boil the cassava leaves first and discard the water to get rid of the toxins first. Is this step not necessary in this dish?
Thanks for sharing this with us chef.
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