Daun ubi tumbuk
Sayur daun ubi tumbuk ( Indonesian : Sayur "vegetable" down "sheet" ubi generally "tuber," herein is meant ubi kayu or Singkong " tapioca " tumbuk "crush", "crushed") is an in the Indonesian province of West Sumatra common Vegetable dish that is part of the Makanan Padang regional cuisine of the Minangkabau .
With this meal, cassava leaves are traditionally crushed with a club of mortar , finely chopped or mashed and added to a spice paste that regularly consists of chilli peppers , garlic and shallots . Lemongrass , ginger , galangal and the kemiri nut also find their way into the recipe. The paste is boiled with coconut milk . Other ingredients are anchovies ( ikan teri ) and the berries of the poka bush , which resemble a small bitter eggplant .
In Western cuisine often replaced kale manioc leaves. Simple daun ubi tumbuk recipes ( laya ) are also known by the Dayak on the island of Borneo (Kalimantan).
literature
- Sri Owen: Indonesian Regional Food and Cookery . Doubleday, London / Sydney 1994, ISBN 978-1-86205-678-7
Web links
Individual evidence
- ↑ Gulai daun ubi tumbuk. Recipe on Google Books
- ↑ Cassava Leaf Puree with Coconut Milk. ( Memento of the original from May 25, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. indochinekitchen.com
- ↑ Sri Owen, pp. 55f
