Gulai Daun Ubi Tumbuk , Mandailing Crushed Cassava Leaves Curry
Gulai Bulung Gadung Na i Duda or known as Gulai Daun Ubi Tumbuk in bahasa Indonesia is a one of my childhood curries as my paternal family is originally from Mandailing area. Thou I was born and raised in Java, my late dad often asked my late mom to cook this Gulai Daun Ubi Tumbuk. For the Western world, you may know the word Mandheling coffee. Mandheling can be meant two things:
I recalled, often my paternal extended family sent ikan salai (smoked catfish) from Medan to our house to complete this Crushed Cassava Leaves Curry. If you don’t have any smoked catfish, you can use other smoked freshwater fish such as milkfish, slender walking catfish (Clarias nieuhofii, ikan limbat in bahasa Indonesia, ikan keli limbat in bahasa Malaysia).
There is one ingredient that I have to skip, Torch Ginger Bud or Ginger Flower due to unreachable access. Torch ginger bud is really enjoyed by the people of North Sumatra, both from Malay and Tapanuli (including Mandailing) descendants. For this flower ingredient, Indonesians know as different name such as:
Another torch ginger bud enthusiast is the people of Penang (Malaysia). Penang is located just east of Medan (North Sumatra). Penang popular dish is called asam laksa and made with bunga kantan (the Malay’s name).
I also had to use frozen ground cassava. Thou it’s not like crushed fresh cassava leaves, they are still ok.
Gulai Daun Ubi Tumbuk
In a small bowl combine cut chilies and shallots, tiny eggplants, and ginger torch bud (if you have). Set aside.
Crush alternately between the mixture ingredients and cassava leaves until smooth. If you use ground cassava leaves as I did. All you need to do is crushing chilies, shallots and tiny eggplants until smooth. Set aside.
In a pot, add coconut milk and lemongrass and bring to a boil. You can also add ground dried shrimp if you like.
The next step is separating into two:
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