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Gulai Daun Ubi Tumbuk

  • Easy

Serve: 5 Person

Pounded cassava leaves cooked in spiced coconut milk

  • Thick coconut milk from 1 whole grated coconut
  • 1 lemongrass, crushed
  • 1 thumbsize greater galangal, crushed
  • 1 turmeric leaf, knotted
  • 4 eyelet tamarind, dissolved in warm water
  • 1 piece bamboo shoots, roughly sliced
  • 1 bunch cassava leaf, roughly crushed and pressed to remove its water
  • 1 handful green nightshade, roughly crushed
  • 100 gram dried shrimp

Spice paste

  • 5 shallot
  • 10 red chilies
  • 2 thumbsize ginger
  • 1 thumbsize turmeric
  • Salt

Cassava leaves that are pounded and cooked in gulai-spiced coconut milk


  1. Bring to a boil, coconut milk and spice paste until oil separates.
  2. Add tamarind juice, mix well.
  3. Add in bamboo shoots, and cook until tender.
  4. Add in cassava leaf and green nightshade, cook until tender.
  5. Taste, and add salt if needed. Turn off heat, and move to a serving plate.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa (Rasamasa Kitchen) Squeeze out the juice of cassava leaves before cooking it because it will make the gulai green and bitter.


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