This is a recipe we have in our family for years. My mother made it, my grandmother and her mother made it. Their version may be different but i suppose the essence is there.
This is a recipe that you would not find in any shop or restaurant. If u want it u have to make it yourself. I love this dish and once he tasted them my husband also love this recipe.
So here is the recipe. The fancy name for it would be pounded tapioca leaves in spicy curry, or we call them ‘masak lemak pucuk ubi tumbuk’. Why do we pound the tapioca leaves? I dunno but I suppose since you’ll mix them with other ingredients they’ll taste better that way.
Ok moving on to the recipe. What we need:
Tapioca leaves (daun pucuk ubi) about 10 stalks
1 cup pea eggplant (terung berembang / terung pipit)
1 - 2 ginger torch flower and the inner stem (batang dan bunga kantan)
Pound all the ingredients together. Cook in a gravy that consist of
7-10 birds eye chillies
5 shallots
1 cup coconut cream
2 cups of water
1 turmeric leaf
1 lemongrass
Salt to taste
*You can add beef, smoked beef, smoked cow / buffalo skin or anchovies for extra flavouring in the curry.
You can cook everything in low heat maybe for 30 minutes until everything is cooked.
This recipe is a bit tedious (the pounding part) but the cooking is easy and if u put beef in the gravy you can have a one pot meal that could be eaten with freshly cooked rice.
Although the recipe could be eaten on it’s own, normally in my family we’ll have some dry sambal (chilli recipe) together with this dish.
This is a recipe that you would not find in any shop or restaurant. If u want it u have to make it yourself. I love this dish and once he tasted them my husband also love this recipe.
So here is the recipe. The fancy name for it would be pounded tapioca leaves in spicy curry, or we call them ‘masak lemak pucuk ubi tumbuk’. Why do we pound the tapioca leaves? I dunno but I suppose since you’ll mix them with other ingredients they’ll taste better that way.
Ok moving on to the recipe. What we need:
Tapioca leaves (daun pucuk ubi) about 10 stalks
1 cup pea eggplant (terung berembang / terung pipit)
1 - 2 ginger torch flower and the inner stem (batang dan bunga kantan)
Pound all the ingredients together. Cook in a gravy that consist of
7-10 birds eye chillies
5 shallots
1 cup coconut cream
2 cups of water
1 turmeric leaf
1 lemongrass
Salt to taste
*You can add beef, smoked beef, smoked cow / buffalo skin or anchovies for extra flavouring in the curry.
You can cook everything in low heat maybe for 30 minutes until everything is cooked.
This recipe is a bit tedious (the pounding part) but the cooking is easy and if u put beef in the gravy you can have a one pot meal that could be eaten with freshly cooked rice.
Although the recipe could be eaten on it’s own, normally in my family we’ll have some dry sambal (chilli recipe) together with this dish.
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